Kick off new year with healthy winter salad
There is no better time to have a salad than in the winter. Yep, that's right: Salads aren't just summer fare. When the cold weather settles in, it's even more important to get our daily dose of vitamins and nutrients.
Luckily, winter brings its own produce rock stars — from glistening citrus to sturdy greens, hardy crucifers and root vegetables. Shredded, chopped and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts and seeds and dubbed a complete meal.
This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic and lots of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrientrich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.
The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat and spice—as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You also will find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting; the sturdy veggies in the salad will stay fresh and crisp.