banish your winter woes with this hearty salad

We all know that we are supposed to eat our greens, but in the winter it is not always appealing to crunch and munch on cold and crisp vegetables. Our bodies naturally gravitate toward warm and hearty dishes during the colder months which increase our body temperature and also make us feel comforted. Mother Nature also has her way of letting us know what we should be eating this time of year. Juicy tomatoes, water-rich zucchini, and lettuces are nowhere to be seen at the farmer's markets, and durable root vegetables and hearty greens dominate the scene.

This winter salad pays tribute to all those fugly and imperfect hearty and deeply nourishing root vegetables, and pairs them with baby kale and parsley for some vibrancy. Zesty lemon and nutty aged manchego compliment the hearty tubers with some lightness and balance. Embrace these warming and filling meals with a keen sense that sunny and warm days are growing increasingly near. 

Winter Vegetable Salad

This salad can serve as a substantial main or filling side, and works well served warm or at room temperature. 

2 main course salads

• 2 carrots, peeled and cut into 3/4 inch pieces
• 2 parsnips, peeled and cut into 3/4 inch pieces
• 2 beets, peeled and cut into 3/4 inch pieces
• 2 sunchokes, peeled and cut into 3/4 inch pieces
• 1 red onion, skin removed and cut into 1/2 inch wedges
• 1 tbsp fresh rosemary, minced
• 2 tbsps avocado oil or coconut oil 
• Pinch of sea salt
• Freshly ground black pepper
• 4 cups baby kale
• 1/4 cup parsley leaves, roughly chopped
• 4 ounces raw aged manchego cheese, crumbled (optional)

Chili Honey Vinaigrette

• Juice of 2 lemons
• 1 tbsp extra virgin olive oil
• 1 tsp chili honey or honey + 1/4 tsp chili flakes 

1. Preheat oven to 375 degrees. On a parchment paper-lined sheet tray, toss carrots, parsnips, beets, sunchokes, and red onion with rosemary, coconut or olive oil, a pinch of sea salt, and a good grinding of black pepper. Cook for 35-40 minutes or until just tender. Toss vegetables, rotate pan, and increase temperature of oven to 450 degrees and cook for another 10 minutes to allow a crunchy crust to form on vegetables.
2. While the vegetables cook, combine salad dressing ingredients in a jar and shake or whisk in a bowl.
3. In a large bowl, spoon 2 tbsps of dressing into the bottom of bowl. Add kale, and gently toss with your hands. Add roasted vegetables, and toss again with your hands to combine. (Using you hands prevents the vegetables from breaking apart). Top with crumbled manchego, parsley, and additional dressing, if you wish. 

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