Winter Produce Options:
- Brussels sprouts
- Winter squash
The dressing made of roasted carrots, ginger, and garlic adds heat to this mix of roasted chickpeas, kale, carrot, beet, watermelon radish, and avocado. Even more flavor and texture come from the final addition of pepitas, dried cranberries, and sesame seeds.
The flavors of escarole, rosemary, bacon, squash, pears, stilton cheese, balsamic vinegar, and dijon mustard blend perfectly in this restaurant-quality salad that you can quickly whip up on a weeknight.
The sunny flavors of grapefruit and orange pair well with the licorice-flavored fennel and fresh mint. A simple dressing made of lemon juice, garlic, and Dijon mustard adds a surprising flavor punch.
The sauce made of sriracha, parsley, and sage, add a bit of heat to this simple mix of roasted cauliflower, brussels sprouts, and leeks.
This comforting dish made from winter squash, carrots, parsnips, and leeks braised in chicken broth with a bit of nutmeg, butter, and sugar is a perfect accompaniment to the protein of your choice. Alternatively, this sauce could be made with vegetable broth and served atop risotto for a vegetarian option.
This dinner salad is perfect for those of us who are always looking for new things to do with tofu and would be a great jumping-off point if you don’t already eat tofu but have been thinking of trying it. The tofu is marinated in soy sauce, rice vinegar, and roasted sesame oil and then crusted with sesame seeds and panko bread crumbs. This tofu is served over a bed of cabbages, clementines, and mint and then dressed with a sunny miso-citrus dressing. The whole thing is topped with fried shallots before serving.
It doesn’t get much easier than this—just toss broccoli florets and a thinly sliced Meyer lemon with olive oil garlic, salt, and pepper, and roast for 20 minutes.
If you can’t find persimmons where you live, Gaby suggests substituting Honeycrisp apples in this delightful salad, which also brings together radicchio, kale, and a dressing flavored with honey, shallots, cumin, and red pepper flakes. A little more crunch is added with pomegranate seeds and either candied walnuts or Marcona almonds.
How about a produce-packed salad filled with watercress, radicchio, carrots, turnips, oranges, and kumquats to up your fruit and veggie intake? Top it all with toasted walnuts and a vinaigrette dressing.
Citrus-lovers will adore this side dish made by glazing carrots and rutabaga with a simple mixture of brown sugar, butter, lemon, and dill.
Craving some fresh fruit during these cold, winter days? Join the club! How about a refreshing mixture of oranges, mangoes, bananas, kiwis, kumquats, and pomegranate seeds flavored with ginger and vanilla bean?
The combination of sharp cheddar, Dijon mustard, and salted, smoked almonds add depth to this salad made of celery, endives, and Honeycrisp apples.
Looking for inexpensive and healthy meal options? Check these recipes out!