3 Warm Salad Recipes

It is Fall and the weather is changing for many people throughout the United States. And when the weather changes, what foods you eat is going to change. While those summer salads were delicious, the ingredients may not be in stock at your local grocery store right now. Warm salad recipes are a great addition to any fall or winter menu that you have planned, and here are some healthy warm salad recipes to try out!

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Warm Cauliflower and Herbed Barley Salad

Ingredients:

• ½ cup of pearled barley
• salt
• 1 tbsp of grated lemon zest
• 3 tbsp of fresh lemon juice
• 1 tbsp of mayonnaise
• 1 tsp of Dijon mustard
• 6 tbs of olive oil
• ground pepper
• 1 head of cauliflower, cut into florets
• 1 can of butter beans
• ½ cup of dried parsley leaves
• 2 tbs of fresh tarragon leaves

Directions:

In a large saucepan, add the barley and cover with about 2 inches of water. Season with salt. Bring to a boil and cook for about 30 minutes. Drain, run under cold water and set aside. In another bowl, blend together the lemon juice, mayonnaise, Dijon mustard and 5 tablespoons of the olive oil. Take the remaining tablespoon of olive oil and put this into a skillet. Add the cauliflower, cook until it is browned in a spots. Add 2 tablespoons of water, cover and cook for about 2 minutes. Transfer the cauliflower to a bowl, add the beans, half the parsley, half of tarragon, barley and the dressing. Toss this. Then divide among the plates, garnishing with the lemon zest, remaining parsley and tarragon.

Spinach and Apple Salad

Ingredients:

½ cup of olive oil balsamic vinaigrette dressing 3 apples that are chopped 12 cups of baby spinach 1/3 cup of dried cranberries ¼ cup of pine nuts ½ cup of crumbled feta cheese with garlic and herbs

Directions:

Heat 2 tablespoons of the dressing and add the apples. Cook for 5 minutes. Toss the spinach with the cranberries and nuts, then add the remaining dressing. Top the salad mixture with the apples and cheese and serve.

Easy Kale Salad

Ingredients:

• 12 ounces of kale
• 2 carrots
• 1 clove of garlic
• 1 tbsp of olive oil
• 4 ounces of bacon, cut into cubes

For the dressing:

• 2 ounces of olive oil
• 2 tbsp of grated Parmesan
• 1 tbsp of fresh squeezed lemon juice
• 1 tsp of Dijon mustard
• 3 tbsp of Greek yogurt
• 1 tsp of soy sauce

Directions:

Take a pot of boiling water and cook the kale for one minute. Then cook the bacon until the bacon is golden brown, then remove and set it aside. Peel the carrots and cut these into thin slices, then peel the garlic and cut into small slices, add to the same pan as the bacon was in. Cook for about 10 minutes. Meanwhile make the salad dressing by adding all the ingredients together into a blender and blend until it is creamy. Add the kale into the carrots and let the kale get warm. Then transfer to a bowl. Sprinkle with bacon and the dressing.

Photo by Ella Olsson on Unsplash