Winter Salad
Posted: | Categories: Recipes | Tags:salad vegan winter
Winter Salad
Melissa Ben-Ishay
Savory Recipes
I’m all for sourcing colorful produce no matter what season you’re in. While many winter dishes feature comforting potatoes or snow white cauliflower, I like to lean into beets and carrots and seasonal greens. Eating color just brightens your day! I cut the crunchy winter veggies into confetti-size pieces to make them easy to eat, threw in some filling farro, and topped it all with a creamy, tahini Champagne vinaigrette—the perfect companion to the hearty salad. Top with your favorite protein or eat on its own for a nourishing winter meal that’s delicious and won’t weigh you down.
Ingredients
- 1/2 cup farro, uncooked (or 1 cup cooked farro)
- 2 cups fresh spinach
- 4 baby bok choy
- 1/2 cup pumpkin seeds
- 1/2 candy cane beet
- 1/2 golden beet
- 1 large carrot
- 4 scallions
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- Juice of 2 lemons
- 1 tablespoon champagne vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 2 garlic cloves
- 1 teaspoon salt
- 3 tablespoons tahini
Directions
- Boil a large pot of water and add the farro. Cook for 15-20 minutes, until tender. Drain the farro and set aside.
- Roughly chop the spinach and bok choy and place in a large bowl.
- Heat a small skillet over medium heat and add the pumpkin seeds. Toast the seeds for 2-3 minutes, tossing occasionally, until toasted on each side.
- Use a mandolin to thinly slice the beets and carrot, then cut into matchsticks. Add the beets and the cooled farro to the bowl with the spinach.
- Trim and cut the scallions into ¼” pieces and add them to the bowl.
- Whisk all of the dressing ingredients together in a large bowl. Pour the dressing over the salad and mix well to combine.
- Top with pumpkin seeds and serve immediately.
