As the days get shorter and colder there’s no doubt we’re craving more grounding, hearty, warming food. Eating in tune with the seasons is an important part of living a vibrant lifestyle, but can leave many people scratching their head wondering what to eat!
Sitting down to a big raw salad or snacking on a bunch of cold crudité can feel unappealing this time of year. So how do we keep veggies at the center of our food universe when it’s cold outside?
Soup and salad, of course — but not just any ol’ boring soup or salad. Upgrade this classic wintertime favorite using some of our tips below.
One of our favorite tricks for continuing to enjoy and benefit from a daily meal-sized salad is to combine fresh dark leafy greens with warm, roasted veggies, topped with a hearty dressing.
This combination takes any cold raw salad, and turns it into a nourishing, warming bowl of goodness. Plus, it’s an easy way to use your leftovers (make more roasted veggies at dinnertime for your lunch the next day).
Be sure to check out the recipe for our new Hearty Fall Salad with Tahini Drizzle recipe.
Now what about soup? Sure there’s chicken noodle or minestrone, but what about loading up on soup filled with dark leafy greens, veggies, and herbs — all of which pack a serious nutritional punch?
Our Green Goddess Soup combines zucchini, cauliflower, Swiss chard, and parsley, all into one amazing soup with a kick.
Remember, if you want to stay strong and healthy all year long, load up on green veggies. In doing so you’ll reduce inflammation, alkalize the body, keep your immune system strong, and your skin glowing.
Now, who’s hungry?
Hearty Fall Salad with Tahini Drizzle
Yield: 2-4 servings
Ingredients for the salad:
1 ½ pounds Brussels sprouts, trimmed and halved (about 6 large handfuls)
1 medium or large cauliflower, cut into small florets
2 TB. coconut or olive oil
Sea salt and freshly ground black pepper to taste
1 ½ cups beans (Cannellini beans, chickpeas, or any beautiful heirloom bean, drained and rinsed or, if dried, soaked and cooked)
1 bunch kale, stems removed and roughly chopped
¼ cup dried cranberries
Sea salt and freshly ground black pepper to taste
Ingredients for Tahini Drizzle:
½ cup tahini
1 TB. raw honey
¼ cup apple cider vinegar
2 TB. fresh ginger, minced
1 clove garlic, peeled and minced
Pinch sea salt
Preheat oven to 450 F.
In a large bowl, toss the Brussels sprouts and cauliflower with oil. Spread vegetables across a large baking sheet or roasting pan and season with salt and pepper. Roast until the sprouts and cauliflower are tender and beginning to brown, about 15 to 20 minutes.
Remove the pan from the oven and return vegetables to large bowl. Add the beans, toss, and then set aside to cool. When vegetables are mostly cooled, add kale.
To make the dressing, in a small bowl, whisk together tahini, honey, apple cider vinegar, ginger, garlic, and salt.
To serve, transfer Brussels sprouts, cauliflower, and kale to a serving bowl (or use the same bowl). Add the beans and dried cranberries, and drizzle with dressing. Toss gently and add more dressing, if needed, to cover the salad lightly. Season with salt and pepper to taste.
Store any leftover dressing in a closed container in the refrigerator for up to 3 days. Serve salad immediately or chill and serve within 2 hours.
Special Note: This salad can be made with any variation of roasted veggies – sweet potatoes, broccoli, carrots, asparagus, or beets would all be delicious.
Green Goddess Soup with Lemon Parsley Gremolata
Yield: 6 cups
1 TB. coconut oil
3 cloves garlic, minced and divided
2 stalks celery, chopped
1 large leek, thoroughly washed and sliced
1 head cauliflower, cut into small florets
2 medium zucchini, chopped
½ bunch Swiss chard, chopped
¼ tsp. cayenne pepper
Pinch of freshly ground nutmeg
1 tsp. sea salt
1 tsp. freshly ground black pepper
4 to 6 cups low-sodium vegetable or chicken broth
Juice of 1 lemon
Ingredients for Gremolata (optional):
½ cup parsley, chopped
Zest of 1 lemon
¼ cup olive oil
Pinch of sea salt
Pinch of freshly ground black pepper
In a medium pot over medium-high heat, warm the coconut oil. After a minute, add the 2 cloves of garlic, celery, and sliced leeks, and cook for 5 minutes or until wilted.
Put the cauliflower, zucchini, and Swiss chard in the pot, add the cayenne pepper, nutmeg, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.
Pour in 4 cups of broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes. Add additional broth to reach desired consistency.
Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. Add lemon juice. Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light. If it is too thick, thin it with a little more broth or water.
To make the Lemon Parsley Gremolata, in a small bowl whisk together parsley, lemon zest, olive oil, remaining 1 clove of garlic, sea salt and pepper to taste. A mortar and pestle works great for this too.
Serve soup topped with a heaping tablespoon of gremolata.