Cold weather doesn’t mean having to give up salads… the salads we make can just use a makeover sometimes- a bit of modification.
From cold to warm, crisp to tender, raw to toasted- the ingredients can simply be adjusted in order to suit our bodies’ winter requirements.
As good as raw foods (plant based ingredients in their natural states) are for us, I have found through trial and error that my body needs warmer, cooked foods (not all the time but definitely some of the time- and more so during the colder months).
Call it Ayurveda, Macrobiotics or simply listening to one’s body- but I have finally found a way to lessen the numbing cold in my extremities while nourishing myself with the ingredients my body requires, prepared in the way my body craves.
Today for lunch I made this hearty salad, which turned out to be exactly what I needed. Any of the ingredients can be subbed for other similar components (like kale for spinach or sweet potatoes for regular potatoes) but I found that the flavors were balanced perfectly. My daughter enjoyed it as well!
Warm Spinach and Roast Potato Salad
- 2 large handfuls of fresh spinach
- 1 medium potato
- 1 handful pine nuts
- 4 sundried tomatoes
- 1 garlic clove
- Extra virgin olive oil
- Sea salt
- Cracked black pepper
- Red pepper flakes (optional)
- Potatoes: Preheat oven to 180C (350C). Slice the potatoes and coat with olive oil. Sprinkle with salt and pepper and place into the oven (until browned…about 50 minutes)
- Tomatoes: Boil the sundried tomatoes for ten minutes, drain and chop
- Pine nuts: Toast the pine nuts in a warm skillet until browned
- Spinach: Heat a drop of olive oil (and some red pepper flakes if desired) in a skillet and sauté the garlic until soft. Add the spinach and a pinch of salt and let cook, stirring until wilted but not completely cooked.
- Once all the ingredients are ready, plate them and drizzle the tahini dressing (recipe below) on top. Serve.
For the dressing:
- ¼ cup organic tahini
- 1 tbsp extra virgin olive oil
- ½ garlic clove crushed
- ½ lemon juiced
- sea salt
- Blend together the tahini, 1 tbsp of olive oil, ½ garlic clove, the juice of ½ lemon and a pinch of salt. Slowly add water until the dressing becomes the desired consistency. (I normally use between 3 tbsp and ¼ cup of water