Salads don’t have to be cold summer dishes, and with cold frames and greenhouses there’s definitely more access to hardy winter greens (the best kind, the dark leafy greens that are packed with nutrients, minerals and protein).
Raw greens can be difficult to digest and when it’s cold, our bodies actually need more lightly cooked and warming foods for optimal digestion. So make this amazing “salad” and be comforted in the depths of February, but also be nourished and get your greens in!
- 2 teaspoons coconut oil
- ½ ripe pear, roughly diced
- ¼ cup pecans, coarsely chopped
- 4-5 cups of chopped dark greens (dandelion, arugula, radicchio, endive, mustard greens, kale, swiss chard)
- ¼ cup olive oil
- ⅛ cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- pinch sea salt
- fresh ground black pepper
Directions for dressing:
- Mix the olive oil, mustard, and cider vinegar into a bowl. Whisk to incorporate.
- Add a few turns of the pepper grinder (to taste) and a sprinkle of sea salt.
- Set aside.
Directions for salad:
- Heat a large saute pan over medium high heat. Melt in the coconut oil, then once hot, add the pears. Cook for a few minutes to slightly soften and brown them.
- Toss in the pecans just to warm them up, then add in the bitter greens.
- Toss gently with tongs until gently wilted, then toss with a few tablespoons of the vinaigrette.
- Serve immediately.
Add any of these for more protein or to make a heartier meal:
- Leftover chicken
- Wild salmon (or any leftover fish)
- Cooked beans (white or garbanzo work best here)
- Red, green, or brown lentils
Enjoy and let us know what you think!
Recipe by Frank Giglio / Photo by Jenny Nelson