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10 perfect winter salads

It’s easy to indulge in warm treats like cheesy fries and cinnamon rolls during the cold season, but some salads are just as filling, making them a comfort food staple. Here are the best taste buds that won’t pack on the pounds.

Raw cabbage and Brussels sprouts salad with tahini and maple dressing
We love the unique maple tahini dressing in this Brussels Sprout Salad. Tasty enough for a main course or a perfect snack. The flavor is rich, but the parmesan is optional for vegans.

Light cabbage salad for breakfast
Who would not have thought that salads for breakfast could be? With a dose of hard-boiled eggs, breakfast sausage and bacon, this salad makes kale taste amazing and ensures you get your daily dose of vitamins and fiber.

Winter couscous
This bowl combines all the flavors until they explode in your mouth, creating an exciting weeknight dinner. It epitomizes coziness and winter, combining tart pomegranates, warming sweet potatoes, kale, and feta cheese for a delicious salad that doesn’t skimp on nutrients.

Beetroot and burrata salad
This salad is like something you’d find at a five-star Italian restaurant. The combination of soft, creamy and delicate burrata cheese with hearty slices of beet makes for a mouth-watering combination. Top it with a pistachio vinaigrette and you’ve got a gourmet experience.

Quinoa salad with zucchini, pears and almonds
A cold day calls for a warm quinoa salad. Subtly flavored with almonds, pumpkin and hints of sage, this salad will change the reputation of quinoa forever. Fragrant, with a base of mustard and olive oil, smashed with fruity pear.

Broccoli and radish salad
Dipped in cheddar sauce may have been the only way you ate broccoli, but this salad is about to open up a whole new world for you. Packed with vitamins, this superfood mix can keep for up to three days in the fridge without going rancid. Apples, grapes, green onions, carrots, tomatoes, radishes and, if desired, dried cranberries give it vigor.

Wild rice salad
Rice is good with a variety of cuisines, but in winter, some argue that it is a welcome addition to a salad. Nutty, wild rice acts as the base and is mixed into the dried apricots and ragula. Roasted almonds and pomegranates dressed with a light white wine vinegar dressing.

Maple Glazed Red Cabbage and Pecan Salad
Maple syrup tastes good in everything – even in salads! Here, he glazes pecans over red cabbage and sprouts a coleslaw that beats your aunt’s gross mayo version. Instead, it combines nuts, ginger, oranges and dried cranberries for a festive and hearty dish.

Pearl barley, pomegranate and fennel salad
Technically, this dish is presented as a holiday dish, but we think it works any time of the year and is a hit with everyone who tries it. Pomegranate and fennel shine on a bed of pearl barley. This vegan dish is as beautiful as it is delicious, filled with bold colors and textures.

Roasted squash and mushroom salad with rosemary
Roasted squash mixes with herbs and meaty mushrooms for a vegetarian salad that doesn’t taste bland at all. Spinach, zucchini and tomatoes with a handful of nuts and seeds create a smooth harmony with the rosemary theme and create a very complex flavor.

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