When winter nights are long and cold, we need more mineral-rich nutrition. These earthy salads make use of leftover roasted root vegetables, lovely foods that grow deep in the earth and are packed with the nutrients we need.
Easy to assemble and open to infinite variation, Rooted Winter Salads make a grounding addition to our meals at this sometimes hectic solstice time of year, and are so flavorful that they may make a convert of your family’s most confirmed salad-hater.
The accompanying dressing, with its snappy hint of clove, cinnamon and citrus, is refreshing for this or any winter salad.
– Crisp salad greens
– Assorted vegetables – choose from:
carrots, beets, onions, parsnips, turnips, rutabagas, potatoes or sweet potatoes.
– Optional toppings: chopped nuts, raisins, crumbled cheese
1. Arrange the warm vegetables, sliced thinly if you like, on a bed of greens.
2. Top with optional toppings and drizzle with Pomander Dressing.
¼ cup plus 2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly-squeezed orange juice
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
Whisk all ingredients in a bowl or shake in a lidded jar, until creamy.
Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001).