Western Living Magazine
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Salads bursting with roasted yams, crispy squash chips and pumpkin seeds are the new cold-weather comfort food.
The start of winter isn’t the end of salads. Instead it marks a new season of veggies to highlight, like beets, cauliflower, Brussels sprouts and butternut squash.
This recipe makes the most of winter’s fine bounty of beets, roasting them along with butternut squash tossed with a toothsome mix of arugula, goat cheese and candied pecans.
It took me two weeks, but I finally tracked down the recipe for this kale salad from Railtown Catering, a.k.a. the best salad I’ve ever tasted. It’s a bed of baby kale, with roasted yams, shaved slices of honeycrisp apples, crispy squash chips topped with just the tastiest toasted pumpkin seed dressing. It was so winter-appropriate, yet fresh and light—you’re going to love it.
Light and tasty, grapes add a bit of sweet to crunchy snow peas and quinoa that’s ever-so-gently marinated with the dressing. Serve it as-is for vegetarians or as a side with fish or chicken.
With crispy hashbrown-like potatoes, bacon, Brussels sprouts and creamy Boursin cheese, this flavourful offering could convert even the most vegetable-averse.
Whoever kicked off the beet-and-cheese trend is a winner in our books. Don’t be fooled by how impressive it looks, this recipe featuring creamy dollops of Straciatella on roasted beets swimming in hazelnut sauce is deceptively simple.