Winter officially began yesterday, and while there may be a smaller bounty of produce during the cold-weather months, that doesn’t mean you have to forgo delicious, healthy salads. Here’s how to make the most of seasonal winter goodies.
Greens should be the base of your salad. Several green leafy veggies are in season during winter, including kale, spinach, endive and escarole (all can be eaten raw). Use these to supplement your lettuce of choice and aim for at least 2 cups of leafy greens per serving.
Think outside the salad box! Cube and roast sweet potato or squash for your salad. Buttercup, delicata, and other winter squashes are widely available.
Canned vegetables like beets, corn, mushrooms and hearts of palm can add distinct flavor too. Look for no-added-salt varieties (or rinse those packed in salt to reduce the sodium by about 40%). Other great veggie toppers include sun-dried tomatoes and jarred roasted peppers.
More popular proteins include chicken, beef, shrimp, eggs, tofu and beans. Canned tuna in water is quick and easy and perfect for areas that don’t get as many fresh fish this time of year. Shelled frozen edamame are also