I know salads generally aren’t the first thing you think of making this time of year. All kinds of comforting, warming foods are most likely on the menu. The usual salad suspects, like tomatoes and cucumbers, out of season and flavorless, don’t make the thought of eating your greens any more appealing.
But I think this salad might just change your mind. It’s simple to make, has beautiful color and pairs very well with a hearty soup, say minestone, or even good ol’ homemade mac & cheese.
Here’s what you’ll need…
For the salad:
Some colorful greens–I used Baby Romaine, but a nice Herb mix of greens would be great too.
Carrot–here you can slice, dice or just use your vegetable peeler to get the long shavings
Dried cranberries, add as little or as much as you like.
Walnuts–toast in a dry skillet over low to medium heat. Give them a couple of tosses in the skillet to ensure they toast on all sides. You’ll know they are done by the toasty aroma. Do not skip this step. It adds great flavor to the salad.
2 T apple cider vinegar
2 T maple syrup
2 tsp of dijon mustard
1/3 cup olive oil
salt and pepper.
The above are measurements I used in making this dressing, but don’t feel like you have to measure. You can just as easily eyeball your amounts into a mason jar and give it a good shake to mix.
Toss salad and dressing together in a large bowl or arrange on individual plates.
Here’s hoping this salad will bring a little green into your winter menu.