Who says salads are just for Summer? A warm salad could be just what the doctor ordered for a cool Fall day or chilly Winter night. Soups shouldn’t get all the attention this Winter. There are plenty of fresh, seasonal Winter salads that are perfect as a side dish or filling as the main course. If you have a seasonal warm Winter salad recipe (vegetarian, of course) that is sure to please our eyes as well as our bellies, share it here.
This week’s recipe is provided by Miami-based chef and restauranteur, Michael Schwartz. Since his flagship, Michael’s Genuine Food & Drink first opened in 2007, diners have come to embrace and crave its refreshing combination of laid-back atmosphere and seriously good food, a neighborhood bistro that is the ultimate showcase for the type of cuisine that Schwartz does best – homemade and straightforward, with an emphasis on fresh, local ingredients. Connect with him on Instagram at @chefmschwartz
Roasted pumpkin salad from Michael’s Genuine at Camana Bay in Grand Cayman (serves 6)
- 3 quarts fresh pumpkin, peeled and cut into large cubes
- ½ cup extra-virgin olive oil
- Kosher salt and freshly cracked pepper to taste
- 3 cups cooked quinoa
- 1 pound long beans
- ½ cup heart of palm, shaved
- Salt and Pepper to taste
- 1 cup Parsley Vinaigrette (recipe follows)
- ½ cup scallion, sliced thinly
- ½ cup parsley leaves
- ½ cup cilantro leaves
- Preheat an oven to 400 degrees.
- Place the cut pumpkin on a sheet pan, dress with the olive oil and season with salt and pepper.
- Roast the pumpkin until it becomes tender, about 12 minutes.
- Once tender, remove and allow to cool at room temperature.
- Bring a large pot of salted water to a boil and blanch the long beans for 15 seconds then shock into ice water to stop the cooking.
- Once the long beans are chilled, cut into 2 inch long pieces.
- To assemble the salad, warm the roasted pumpkin in an oven set at 350 degrees for 5 minutes.
- In a mixing bowl, combine the warm pumpkin, cooked quinoa, long beans, shaved heart of palm and season with salt and pepper.
- Toss with the vinaigrette and herbs.
- Serve while the salad is warm.
Parsley Vinaigrette (approx. 1 cup)
- 1 tablespoon kosher salt
- 1 cup parlsey leaves, packed
- ¼ cup oregano leaves, packed
- 1 small shallot, minced
- 1 garlic clove, minced
- ¼ cup sherry vinegar
- ½ cup extra virgin olive oil
- Add ½ cup of water to a saucepot over medium heat and add the salt.
- Once dissolved, set aside and allow to cool.
- Finely chop the parsley and oregano.
- Combine the herbs, shallots, garlic and sherry vinegar in a mixing bowl.
- Using a whisk, bruise the herbs with the vinegar and whisk in the salt water and finally the olive oil.
- Place in a plastic container until ready to use.
- You can allow the dressing to marinate for a day and the flavors will improve.
Just because Summer has since past, doesn’t mean we can’t enjoy a fantastic salad!
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind, body and soul that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado