Chopped Winter Salad Recipes

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BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

CHOPPED WINTER SALAD



Chopped Winter Salad image

Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops it all off.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Number Of Ingredients 13

1 acorn squash
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces small shiitake mushrooms, stems removed
1/4 cup apple-cider vinegar
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 head escarole (6 ounces), trimmed and chopped (4 cups)
1 head radicchio (6 ounces), trimmed and chopped (6 cups)
1 cup packed flat-leaf parsley leaves
1/2 cup pomegranate arils
1/2 cup toasted pepitas
1/2 cup crumbled feta

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
  • Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
  • Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.

WINTER ITALIAN CHOPPED SALAD



Winter Italian Chopped Salad image

Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty and savory flavors.

Provided by Anna Stockwell

Categories     Salad     Orange Juice     Vinegar     Garlic     Oregano     Mustard     Artichoke     Chickpea     Lettuce     Radicchio     Celery     Orange     Cheese     Olive     Dinner     Wheat/Gluten-Free     Lunch     Winter

Yield 4-6 servings

Number Of Ingredients 16

3 Tbsp. fresh orange juice
3 Tbsp. red wine vinegar
1 large garlic clove, finely grated
1 Tbsp. chopped oregano
1 tsp. Dijon mustard
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 1/4 tsp. kosher salt, divided
1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
4 oz. mini pepperoni rounds
2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
1/2 head of radicchio, cut into 1" pieces (about 3 cups)
4 stalks celery, thinly sliced
2 navel oranges, peel and pith removed, cut into 1/2" pieces
1/2 lb. provolone cheese, cut into 1/2" pieces
1 cup pitted black olives, thinly sliced

Steps:

  • Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
  • Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18-20 minutes.
  • Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.

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WINTER CHOPPED SALAD - THE TOASTY KITCHEN
winter-chopped-salad-the-toasty-kitchen image
2020-11-12 Chop cabbage and add to bowl with kale. Last, add candied pecans, pomegranate arils, red onion, and blue cheese. In a separate bowl, …
From thetoastykitchen.com
5/5 (1)
Total Time 15 mins
Category Salad
Calories 155 per serving
  • Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender. Chop cabbage and add to bowl with kale. Last, add candied pecans, pomegranate arils, red onion, and blue cheese.
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CHOPPED WINTER SALAD RECIPE | RECIPE | WINTER SALAD, WINTER SALAD ...
Jan 30, 2019 - Colorful, crunchy, and seasonal, that's our strategy for making a winter salad. Crisp radicchio and escarole are teamed with roasted acorn squash and shiitake mushrooms and combined with crunchy pepitas and pomegranate arils. There's a lively dressing with apple-cider vinegar and olive oil and a sprinkle of feta tops i…
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