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Warm Salads Ideas

The first frost (well in my garden) is here! I've spent sometime this weekend trying to come up with easy warm salad recipes for dinner during the week. I know winter time is a time for hearty stews, but I think sometimes its a bit too hearty for dinner.
For a warm salad, I thought of having the meat just freshly cooked or warm roasted vegetables.
# 1 - Warm root vegetable salad - using a melon baller, scoop out the warm sweet potato. Then mix in with carrots, red onions & parsnips which were roasted with rosemary and honey. Mix together with some balsamic or redwine or raspberry vinegarette
#2 - Romaine lettuce and red peppers, mixed with pan fried chicken & pine nuts. Drizzle over basil oil (basil & garlic blitzed with warm olive oil)

I would love some other suggestions. (I have a few more, will post later)

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  1. this spinach salad with bacon is good: http://www.recipezaar.com/Korean-Spin...

    1. My favorite salad of the moment is a grilled Caesar. Split a whole head lengthwise, keeping core intact. Drizzle both sides with olive oil, salt, pepper. Place on a hot grill for 2-4 minutes per side. I serve each half whole now on a plate. I drizzle Caesar dressing on top, add parm, croutons, chicken or shrimp as desired. Everyone who has this raves! It's even great with no dressing or anything else.

      1. are you trying to use up garden produce you already have? or just general ideas? sorry if i'm being dense.

        warm purées of root vegetables and spice are great for dipping pita wedges and filling endive leaves. like carrot/ginger or potato/cumin.

        2 Replies
        1. re: hotoynoodle

          I like your idea of puree of root veg! the carrot/ginger puree sounds delish. I get bored of hommous and can't really have the other dips like sour cream etc cause I have a dairy allergy.

          1. re: Soyabean

            they're easy to play with too. adding apples or pears if you like sweet. if you boil the veggies, you can use part of the cooking water to puree, for something really light. or add some evoo for something richer.

        2. I like warm quinoa salad over a soft green- like spinach.

          1. Roasted Sweet Potato salad.
            http://www.chow.com/recipes/13666

            1. I love this chickpea and broccoli salad w/ red onion and parmesan. My husband didn't think he liked either primary ingredient and was totally won over. http://www.nytimes.com/2009/02/05/hea....

              1. I like diced roasted potatoes and whole or chunky shallots over romaine or other greens with a sherry vinaigrette. Roasted beets with blue cheese and a vinaigrette is an all time favorite, although the beets are cool or room temp. I have a great salad at a French bistro--duck confit slivers with radicchio and perhaps other bitter greens that have been grilled and with a very sharp vinegary dressing. ou could do a chop chop salad with any sort of veg.

                1. Early this Spring when asparagus was in season, I came up with a salad that had roasted asparagus, roasted seedless red grapes, warm shaved country ham or prosciutto, over a bed of baby greens with very thinly sliced red onions, cucumbers & yellow pear tomato halves. The salad is garnished with shredded smoked gouda cheese, toasted cornbread croutons & drizzled with a simple dressing of champagne vinegar, ex. virgin olive oil, s & p, and a handful of the roasted grapes; puree in the blender and yum yum.

                  The warm grapes just pop in your mouth with sweetness, then you have the ham for the salty element, cornbread croutons are crisp, the cheese gives a bit of salt and the salad greens give the crunch. It's my favorite salad

                  1. My stepsister makes one that is green beans, goat cheese, lemon juice, olive oil and almonds.

                    Boil halved new potatoes til soft but not falling apart; saute red onion til crisp in olive oil. Blanche green beans, then mix all three together. Saute the mix in some olive oil til golden, then stir in capers and balsamic. You can also add herbs and/or cheese of choice.

                    -Broil slice red onions; saute bell pepper in butter and olive oil, stir in onion, chives, parsley, salt and white pepper, until translucent. Stir in roasted hazelnuts and sorrel. Serve topped with mozzarella balls and season to taste with balsamic vinegar.

                    Warm Mushroom Salad
                    http://www.bellaonline.com/articles/a...

                    1 Reply
                    1. re: Emme

                      I've been wanting to try this warm green bean salad:

                      http://www.mygourmetconnection.com/re...

                    2. this thread is one i've bookmarked, "pimp my autumn salad." http://chowhound.chow.com/topics/456931
                      it has some nice ideas, too.

                      1. these sweet and sour cipollini onions would be good to add to a warm salad, or a winter salad with bitter greens.
                        http://images.google.com/imgres?imgur...

                        1 Reply
                        1. re: alkapal

                          I have this little problem with balsamic glazed cipollini onions... no matter how many I make they always end up in my mouth instead of on the arugula salad.

                        2. Roasted Sweet Potato Salad With Black Beans and Chili Dressing -Marc Bittman
                          http://www.nytimes.com/2009/09/30/din... (recipe
                          )http://www.nytimes.com/2009/09/30/din... (article)

                          1. http://www.foodnetwork.com/recipes/sa...

                            This salad is amazing! I made it last year and it was always the first item to go at potluck dinners! I'm not sure what happened to the photo that used to be on the site- this salad is pretty and yummy!

                            2 Replies
                            1. re: Jetgirly

                              that does sound delicious.

                              1. re: alkapal

                                My above recipe is adapted from this recipe. I love this and just used the more traditional Thanksgiving seasoning and left out the southwest parts. The dressing is SOOOOOOOO good.