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Winter Friendly Salad
Written By: Dr. Anastasia Halldin - healthymamainfo.com | Issue: 2015/01 - Winter
A lot of people put eating salads on hold for the winter. “It’s too cold,” they say while loading
up on pasta and potato chips. Since raw vegetables are mandatory for a healthy diet, here’s how you make
your salad winter-friendly:
1. Include warm vegetables. Roast a bunch of peppers head of time, store them in the fridge and when
it comes time to make a salad, quickly reheat some. Add some warm sauteed broccoli florets. If you are going
to put onions in your salad anyway, sautee them in olive oil. Roast some butternut squash and reheat it before
putting it on your salad. Carrots are great when roasted, too and so is eggplant.
2. Include heartier foods. Cooked sweet potatoes on the salad, anyone? Some chopped hard-boiled eggs, perhaps? Beans work well, too. Oh, and you can sautee the beans in some olive oil and a bit of paprika to make them warm. Adding nuts and seeds to winter salads is a good idea, too.
3. Include cooked whole grains. Quinoa, buckwheat, millet: read more about whole grains here. I top my winter salads with a large tablespoon of cooked grains: hot or cold. They add protein, nutrients and make the salad a bit heavier, which is what you want for the winter. You can also mix some spices into your whole grains.
4. Include typical “winter foods.” Dried cranberries are great in salads, as well as all varieties of squash.
5. Use less “Cooling foods.” Cucumbers, celery and zucchinis have very high water content and are,
therefore, considered to be “cooling foods,” according to Ayurveda, which is an ancient Indian healing science.
Try parsley, broccoli and cabbage instead.
6. It’s ok to eat a smaller salad, as long as you eat one every day.
