During the winter months, it’s simple to overindulge in warm goodies like cheesy fries and cinnamon rolls, but some salads are just as filling, serving as a go-to comfort food. Here are the best flavor combinations that won’t make you gain weight.
Salad of raw kale, Brussels sprouts, and tahini-maple dressing
This kale and Brussels sprouts salad has a distinctive maple tahini dressing that we adore. Delicious enough to serve as both a starter and a main dish. Although the flavor is robust, vegans can omit the parmesan.
Easy Breakfast Salad with Kale
Who would have imagined that breakfast salads would exist? This salad makes kale taste fantastic and ensures that you get your recommended daily allowance of vitamins and fiber thanks to a dose of hard boiled eggs, breakfast sausage, and bacon.
Bowl of Winter Couscous
This dish is an addicting midweek dinner because it mixes all the tastes to the point where they explode in your mouth. It combines tangy pomegranates, comforting sweet potatoes, kale, and feta cheese for a delectable salad that doesn’t skimp on nutrients. It is coziness and winter personified.
Burrata and Beet Salad
This salad is comparable to what you may get at an Italian restaurant with five stars. A delectable combination is created by combining the burrata cheese’s soft, creamy, and delicate goodness with sturdy beet slices. You can complete the dish with pistachio vinaigrette for a gourmet experience.
Squash, pear, and almond quinoa salad
A warm quinoa salad is the perfect dish for a chilly day. This dish, which features quinoa, squash, and sage spice, will permanently alter the way people view quinoa. An aromatic base of mustard and olive oil is contrasted by sweet pears.
Broccoli Salad with Radish
You may have only ever eaten broccoli dipped in cheddar sauce, but this salad is going to introduce you to a whole new world of possibilities. This superfood blend, which is packed with vitamins, can be stored in the refrigerator for up to three days without going bad. Apples, grapes, green onions, carrots, tomatoes, radishes, and, at your discretion, dry cranberries give it color.
Salad with Wild Rice
While some might argue that rice is a nice addition to a salad in the winter, rice is good with a variety of cuisines. The base is nutty wild rice, which is combined with dried apricots and rugula. With pomegranate seeds, almonds, and a little white wine-vinegar dressing on top.
Coleslaw made with red cabbage sprouts and maple-glazed pecans.
Even salads taste nice when maple syrup is added. This coleslaw is better than your aunt’s yucky, mayo-filled version because it has nuts coated in a glaze on top of red cabbage and sprouts. This one, however, is more festive and filling because it blends nuttiness, ginger, oranges, and dried cranberries.
Pomegranate, Fennel, and Pearl Barley Salad
Although this dish is formally intended for the holidays, we believe it is delicious year-round and is a hit with all who try it. Over a bed of pearl barley, pomegranate and fennel sparkle. This vegan dish is colorful and has a variety of textures, making it as appealing as it is delicious.
Salad with roasted squash and mushrooms with rosemary
A vegetarian salad that tastes everything but meek combines roasted squash that has been spiced with meaty mushrooms. With a few nuts and seeds added, a combination of spinach, zucchini, and tomatoes produce a flavorful harmony with the rosemary theme.
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