Winter Salad 014 Edited Winter Salad

A lot of people like snow. I find it to be an unnecessary freezing of water. ― Carl Reiner

That sounds about right. I can appreciate winter – nature needs to take a nap, humans (apparently) need to experience the cold so we appreciate  warmth –  but why does it have to stick around for so long?

I am quite confident in my ability to appreciate warmer temperatures, landscapes colored with shades beyond white and brown, and light in the sky past the end of work day.

Two weeks of such nonsense should do it. In fact, I will go so far as to accept winter throughout the entire month of December and January 1. Come January 2, things better start to shape up.

Winter Salad 031 Edited Winter Salad

I say this on the heels of thoroughly enjoying approximately eight inches of snow over the past two days. I love how quiet it gets when it snows, and how it brings the oftentimes meaningless hustle and bustle of daily lives to a stop for a moment.

I can also pause to fully revel in the snow because instead of four or more months of the crap, I live where temperatures will be in the 60s within one week.

In the meantime, I will settle for a winter salad. Roasted root vegetables and few bites of fruit top a bed of fresh spinach. Add warm bacon and goat cheese and ordinarily blah vegetables turn into a meal I look forward to. Enjoy!

No winter lasts forever; no spring skips its turn. ― Hal Borland

Winter Salad 029 Edited Winter Salad

Winter Salad
  • For the Salad
  • 4 carrots
  • 2 parsnips
  • 2 apples
  • 2 tablespoons olive oil
  • 3 slices thick-cut bacon
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons dried cranberries
  • 4 cups spinach
  • For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  1. Peel the carrots and parsnips, then chop or slice as desired. Do the same for the apples, leaving the peel on if desired.
  2. Place the prepared vegetables and apples in a large bowl and toss with the olive oil and a dash of salt.
  3. Spread the mixture across a baking sheet and place in an oven heated to 400 degrees F. Roast for 35-45 minutes until the vegetables are tender. (Stirring the vegetables from time to time is okay, although the apples will crumble if moved too often).
  4. While the vegetables and apples are roasting, cook the bacon until crisp. Drain the grease and, when cool enough to handle, cut into bite-size pieces.
  5. Divide the spinach across two plates. Top with the roasted vegetables, bacon, goat cheese and cranberries.
  6. Dress with the olive oil and vinegar.
Optional additions: roasted beets and sunflower seeds.

67E87027C4CC634217943A944D12A08F Winter Salad

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