Winter Pear Salad with Citrus Dijon Vinaigrette

Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

If you haven’t noticed, there is now a salad recipe for every season.

SPRING - Strawberry Fields Salad

SUMMER - Grilled Shrimp Summer Salad

FALL - Fall Harvest Grain Bowl

WINTER - This one! 

Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form! 

Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt. 

This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak. 

Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

Ingredients

Salad: 

• 2 cups fresh kale (de-stemmed and chopped) 

• 1 cup fresh arugula

• 1 cup shaved brussels sprouts

• ¼ cup toasted raw almonds (crushed)

• ¼ cup pomegranate arils

• 2 Tbsp feta or vegan violife feta (crumbled)

• 1 pear (sliced)

• ½ lemon

• Orange zest

Citrus Dijon Vinaigrette:

• ¼ cup extra virgin olive oil

• 3 Tbsp apple cider vinegar

• 1 Tbsp honey

• 2 tsp dijon mustard

• ½ juice of fresh orange

• ½ tsp garlic powder

• S&P

Directions

1. For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.

2. For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve. 

Strawberry Fields Salad

This spring salad was featured in Bliss Women Magazine. Their mission is to make women's health and well-being a priority. Check out their website to learn more!

Spring is finally here!

The birds are chirping, the flowers are blooming, and the sunshine lasts longer. I always look forward to the weather becoming warmer and our frozen world coming back to life.  The spring is a gentle reminder that seasons do not last forever and that eventually, flowers will begin to bloom again. How can this reawakening of a flower relate to our story as women? Are you currently stuck in a career that does not allow for growth? Do you want to get your health back on track but don’t know where to start?  Just like a flower emerging from its winter slumber, so can we as women come into a new season of life. It might take some hard work and sacrifice, but with time you will begin to see the fruition of your efforts and fulfillment of your goals.

Not only do flowers bloom but so does spring produce! In-season produce reaps the most nutritional value so look for these fruits and veggies at your local farmer’s market or produce aisle:

Strawberries

Asparagus

Radishes

Peas

Rhubarb

Arugula

Beets

Fava beans

Artichokes

Avocados

Citrus Fruits

Fresh herbs

What better way to incorporate these ingredients than to make a spring salad! Salads are a super-convenient way to get in a couple of servings of vegetables and/or fruit into your diet. Salads can also be fun, colorful and full of great texture.

For this healthy recipe, I have created a vegetarian style salad with most of these spring ingredients that contain healthy fats, protein and complex carbohydrates that will keep you satisfied.

This winning strawberry fields salad is complex in flavor, yet super simple to make. It provides just the right amount of sweetness from the strawberries and honey balsamic vinaigrette, nuttiness from the pecans, creaminess from the avocado and goat cheese, tartness from the green apples, and spiciness from the arugula and radishes.  The honey balsamic vinaigrette pairs beautifully with the contrasting flavors and textures of the salad.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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This strawberry fields salad will become your new go-to salad for the spring! Made with fresh spring produce and a bright honey balsamic vinaigrette. A vegetarian and gluten-free option! 

INGREDIENTS

• 1 cup pecan halves

• 1 Tbsp coconut sugar

• 1 tsp coconut oil

• 1 cup strawberries (sliced)

• 1 large handful fresh mixed greens

• 1 small handful fresh arugula

• 2 Tbsp goat cheese (crumbled)

• 1 Tbsp fresh mint leaves

• 1/2 cup carrots (shredded)

• 1/2 granny smith apple (sliced)

• 1/4 cup radishes (sliced)

• 1/2 cup fresh snow peas

• 1/2 avocado (sliced

Honey Balsamic Vinaigrette

• 1/2 lemon with zest

• 2 Tbsp balsamic vineger

• 1 Tbsp EVOO

• 1 Tbsp honey

• 1/4 tsp dijon mustard

• salt and pepper to season

DIRECTIONS

1. Preheat oven to 300 degrees.

2. Mix coconut oil and sugar together and add pecans. Toss until thoroughly coated. Place pecans in a single layer on a baking sheet with parchment paper.

3. Cook for 5-10 minutes on one side and then flip them and cook for an additional 5-10 minutes.

4. While the pecans are roasting, whisk together the vinaigrette ingredients until corporated. Give it a test taste. If you like it sweeter, add a touch more honey. If you like more vinegar, add a touch more balsamic.

5. Toss dressing with the salad and top with avocado and coconut sugar roasted pecans.