WINTER SALAD

PACKED WITH GOOD-FOR-YOU GREENS

A diet rich in leafy greens is always a good idea, and a great way to get those beloved veggies onto the dinner table in measurable amounts in winter is with salad.

This simple entree salad goes to bat with arugula, a cruciferous leafy green with a peppery taste that’s super-rich in antioxidants. Shredded rotisserie chicken and canned beans add protein, and a tangy vinaigrette crafted with warm winter spices, honey and lemon juice adds to its bright flavor.

Toasted almonds provide a bit of crunch.

It might seem weird to microwave the dressing spices, but it helps bloom their flavor and aroma in a fraction of the time it would take on the stovetop.

The original recipe calls for chickpeas, but I prefer the mild flavor and buttery consistency of butter beans. I couldn’t find fresh figs, so I substituted dried fruit, which is a little sweeter and chewier.

Served with crusty Italian bread and a glass of pale ale, it makes a quick and easy supper.

1. Microwave 1 tablespoon oil, coriander, paprika and a pinch or two of cinnamon in a medium bowl until fragrant, 30 seconds. Whisk in lemon juice and honey, and season generously with salt and pepper. Whisking constantly, slowly drizzle in remaining 5 tablespoons olive oil until emulsified.

2. Place salad greens, chicken, butter beans, cilantro, shallot and figs in a large salad bowl and toss to combine. Add about half of the dressing and toss; add more dressing to taste — you want your salad to have a light coating rather than be drenched.

3. Sprinkle almonds on top and serve.

GRETCHEN MCKAY/PITTSBURGH POST-GAZETTE Rotisserie chicken is paired with butter beans, dried dates and arugula in this simple salad dressed in a smoky vinaigrette.