The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Winter Salads to Start the Year Clean

Winter Salads to Start the Year Clean
Written by Maggie Ward

A Clean Kick Off

A fresh calendar means fresh resolve to clean up our eating habits and put an end to the weeks of indulgence. Starting anew means superfoods—think grains, roots, and leafy vegetables filled with antioxidants and nutrients. Top any of these resolution-worthy salads with a light dressing for a cold-weather crunch to get you on track for the new year.

 

Farro Tabbouleh

From Kevin Johnson of The Grocery in Charleston, South Carolina

 

Brussels Sprout-Arugula Salad with Quail Eggs

From Will Lacey of Driftwood Pantry in Charleston, South Carolina


 

Collard Green and Field Pea Salad with Sumac Molasses Vinaigrette

From Ashleigh Shanti, Asheville, North Carolina

 

Celery Root, Apple, and Walnut Salad

From Steven Satterfield of Miller Union in Atlanta, Georgia

This simple salad is a great addition to the dinner table or a healthy lunch on the go. Also, who knew you could eat celery root raw? The tangy shallot vinaigrette is extremely versatile, so keep it in your back pocket when you need a go-to dressing.

 

Roasted Beets and Greens with Ginger-Lime Dressing, Coconut and Macadamia Nuts

From Steven Satterfield of Miller Union in Atlanta, Georgia

In the dead of winter, this brightly colored salad with tropical flavors makes beets new and exciting all over again. Note: this recipe uses the whole beet, including the stems and the leaves for maximum nutrition and zero waste.

 

Moroccan Carrot Salad

From Alon Shaya of Saba, New Orleans, Louisiana

 

Roasted Beet and Smoked Trout Salad

From William Dissen of the Market Place in Asheville, North Carolina

 

Pomegranate and Almond Tabbouleh

From Alon Shaya of Saba, New Orleans, Louisiana

 

Kale Salad with Pickled Red Onions and Dates 

From Pat Gottschall of The Park Cafe in Charleston, South Carolina

 

Roasted Mushroom and Barley Salad

From Porter Road Butcher in Nashville, Tennesssee

Mentioned in this post: