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Warm Winter Salad – is a hearty “entree” salad made on a sheet pan with roasted cauliflower, carrots, red onion, mushrooms, bell peppers, asparagus. and topped with well dressed baby lima beans, drizzled with additional shallot simple vinaigrette and sprinkled with fresh dill, kalamata olives and creamy sheep feta. Vegetarian, Gluten-free, low carb but a very filling and satisfying meal.
Here are more: Salads for salad lovers!
The cold weather comfort food we need most is a vibrant salad full of winter’s best produce. Eating seasonal foods should be a goal for everyone.
Yes, healthy casseroles and braises are great, but they simply can’t provide the fresh textures and flavors of these seasonal friendly winter salads that feature leafy greens, bitter winter greens, or even no greens at all.
I love eating salads year round, but sometimes in the cooler months, I like to switch from green leafy salads to hearty, more substantial salads where the cruciferous vegetables come to mind. I love all kinds of cabbages, and this time the cauliflower florets are the vehicle for my salad that pairs nicely with beautiful shallot vinaigrette.
WHAT DO I LIKE ABOUT THIS WARM WINTER SALAD?
In order to not get bored with eating a salad every day, I like to build my salads based on texture, appearance and flavor profiles.
In this case, the sweetness of carrots and bell pepper blend well with the beautiful tangy, slightly salty sheep feta. This component can be skipped but extra creaminess from it is very much appreciated.
Kalamata olives are another great ingredient that provides bright briny flavor.
Lima beans bring the creamy starchy element that is excellent for people who rely on plant based protein.
But over all, this salad is an exceptional choice for everybody and let's not forget:
Quick!
Easy!
Make ahead!
Perfect for those people who are on a plant-based diet, even though this recipe isn't completely vegan, it can be modified to meet these needs.
Full of protein, fats and fiber!
Full of probiotics and prebiotics!
Can be served right away warm or later at room temperature!
On carrots:
Did you know that cooked carrots are healthier to eat than raw?
Cooked carrots have more nutrients that are available to our body. This study from the University of Arkansas found that cooked carrots have higher levels of beta-carotene. Beta-carotene is sometimes called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A. But not everyone genetically can do this conversion.
This vitamin is important for many functions in the human body; in particular, it is essential for normal growth and development in children. The body converts beta-carotene into vitamin A.
According to a study published by the National Library of Medicine. They note that preformed vitamin A is present only in animal products.
On feta:
Feta contains numerous probiotics such as Lactobacillus casei, L. paracasei, L. plantarum, L. rhamnosus, L. coryniformis, Lactobacillus curvatus, L. brevis, and the likes which are good for overall health too. In this recipe, I used French feta made with sheep milk, which is less in lactose and fewer inflammatory properties vs cows.
On shallot vinaigrette:
This shallot salad dressing with just a hint of fresh dill is perfect to cut through all the sweetness from the roasted veggies and creaminess of the lima beans.
If you read my blogs, you may have noticed that I love Sally Fallon who is best known as the author of Nourishing Traditions. She often says, "Salads kill Americans, I can't agree more with her. Why is that? The store-bought dressings are nothing but garbage that damages our bodies. There are no positive words to describe these products that many "healthy" people consume daily, with great pride, stating, "I had my salad today". They believe that what they are eating is healthy, but in reality, every single ingredient should never enter their mouths. And, don’t get me started on pre-packaged salads; educate yourselves and read the list of ingredients to learn just how many additives are in these foods! Did I use the word, garbage?
In this salad, I choose a simple vinaigrette that everyone can make using only 2 tools: a bowl and hand whisk/fork. The secret to its fantastic flavor are shallots. They are tiny flavor-building vegetables that create all the flavor a salad could ever need.
Also, I would love to mention that the second main component to this simple vinaigrette is Za'atar.
WHAT IS ZA'ATAR?
It's a spice that is commonly used in Middle Eastern cuisine. Za'atar is an incredibly versatile Middle Eastern spice blend and one of my favorites. Particularly this time of year, Za'atar is a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything.
HOW TO MAKE PERFECT ROASTED VEGETABLES?
Please don't worry about my combination of veggies, use your own by using the CLEAN UP FRIDGE METHOD.
MORE RECIPES WITH BABY LIMA BEANS:
Let's make it...
Prep time: 15 minutes
Cooking time: 20-25 minutes
Total time: 40 minutes
Author: Innichkachef.com
Servings: 5 servings as a meal or 10 as a side dish
Ingredients for the warm winter salad:
1 small head of cauliflower (florets only)
2 carrots, sliced into thick bricks
1 small red onion, chopped into big chunks
5-6 baby portobello mushrooms, cut in half
1/2 a bundle of asparagus, remove the ends and cut in half
5-6 baby bell peppers, whole
2 cups frozen baby lima beans
3 teaspoons smoke paprika
3 teaspoons pink salt (plus one teaspoon for the beans)
2 teaspoons freshly ground black pepper
1/4 cup of olive oil (plus 1 tablespoon for the beans)
1 bay leaf
Ingredients for the garnish warm winter salad:
1 cup feta (I used French soft sheep feta, so creamy)
1/2 cup Kalamata olives
1 tablespoon fresh dill, chopped
Ingredients for the Shallot vinaigrette:
1 shallot, chopped very fine
2 tablespoons zaatar spice
2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped
1/2 teaspoon pink salt
1/2 teaspoon black pepper
1 big lemon (juice only)
1 tablespoon red wine vinegar
3/4 cup extra virgin olive oil
Directions for the warm winter salad:
Preheat the oven 425 F.
To the big bowl add cauliflower florets and asparagus, then season with salt, pepper, paprika and add olive oil. Mix everything very well. Make sure all the vegetables are nicely coated with oil. Move to a baking sheet.
Repeat this procedure with the rest of the vegetables. And move to a baking sheet too.
Place into the preheated oven. For about 20-25 minutes, but after 15 minutes rotate the baking sheets and keep eye on it.
Meanwhile, in the saucepan add frozen beans and cover with water about one inch above the beans. Add bay leaf, salt and a tablespoon of olive oil. Cover the pot and simmer for 20 minutes.
Cook to your liking, lima beans should be soft but not too soft, they should be able to hold their shape very well and not release starch. At this point, they should have no liquid left in them.
To make the dressing, simply add all ingredients to the bowl, except olive oil. Using a hand whisk, drizzle olive oil slowly into the bowl while whisking to ensure the emulsification of oil and acid, which will result in a perfect creamy vinaigrette.
Pour dressing over the beans (leave a bit for a final garnishing of the salad). Toss everything nicely.
To assemble the warm winter salad, move roasted veggies into the platter, pour over the dressed lima beans, sprinkle the dill, kalamata olives and feta cheese. Drizzle with extra vinaigrette.
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