Even in fall and winter, many of us still crave the satisfying crunch of a good salad. However, finding seasonal salad fixings obviously poses more of a challenge in the cold months than in summer, when fresh, locally-grown tomatoes and lettuce are at their best and reasonably priced.
This recipe combines seasonally available spinach, sweet potatoes, parsnips, avocados, toasted pecans, and gorgonzola cheese in a light, citrus-flavored yogurt dressing. The faintly sweet flavor of this salad makes it a perfect side dish for a pork roast dinner or, topped with sliced chicken breast, a light main course salad.
For the dressing:
2 tablespoons Greek yogurt
1 teaspoon olive oil
1 teaspoon tangerine or orange juice concentrate
1/2 garlic clove, finely minced or pressed
4 drops hot pepper sauce
Salt and pepper, to taste
For the salad:
10 ounces young spinach leaves
1 medium-sized sweet potato, boiled, peeled, and thinly sliced
1 small parsnip, peeled and shredded
1/2 small onion, peeled and sliced into thin rings
1 small, firm Hass avocado, peeled, pitted, and sliced into wedges
1/4 cup lightly toasted pecan halves
1 tablespoon dried cranberries
1 teaspoon gorgonzola cheese (or chevre), crumbled
- In a small bowl or cup, combine all dressing ingredients and stir until well blended.
- In a large salad bowl, combine all salad ingredients. Drizzle with the dressing and toss lightly. Serves 4 as a side dish salad.
I’ve been making and freezing my own citrus juice concentrate lately from excess fruit grown in my garden. The approach is described in the recipe for Very Tangerine (or Orange) Poppy Seed Cake.