Eat the Rainbow All Winter 🌈

what, like it's hard?

Winter veggies probably aren’t the first you’d look for to make a salad, but with the right preparation they can turn into something incredible. I love to blanche winter veggies to soften them a bit before using in salads but still treat them as if they were raw. Adding roasted veggies to salads is also a great idea. My favorite additions to winter salads are potatoes—crisp them up and use as croutons or slice thinly and pop in the airfryer to make chips. (That’s what I did with the recipe below!)

Here’s what’s on the menu this week:

• Kale with Garlicky Croutons & Airfryer Salmon

• Arugula & Beet Salad with Purple Potato Chips

• Winter Grain Salad

taste the rainbow

If you’re still looking for inspiration once you’ve made these three recipes, check out these recipes from Come Hungry: Broccoli & Cauliflower Noodles (pg. 156), Green Lentil Salad (pg. 154), and Roasted Veggies & Freekeh (pg. 159). They’re the perfect mix of comfort, ease, and nourishment, using winter veg and grains.

Kale with Garlicky Croutons & Airfryer Salmon

Dino kale looks so great in winter that it’d be a shame to pass up. If you chop it small enough, you don’t need to massage it. I love this salad as part of a bowl or as an entree with protein (my go-to is airfryer salmon—it’s so easy). And those candy cane beets! They’re begging to be added.