Winter Garden Salad for Two

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Winter salads are a refreshing way to brighten cold days, showcasing the flavours of the season with ingredients like kale, spinach, and crisp radishes. I starting growing a fall garden and it’s been so rewarding eating food into the winter from the garden. The flavours are different than summer crops and the foods are packed with nutrients.

Growing a fall garden is something I recommend to everyone. For beginner gardeners, the key is starting a few crops to get used to the growing patterns and seasons. Try kale starts, spinach and radishes for salads.

Mid to late summer, begin by clearing summer crops that are spent and enriching the soil with compost, and then, sow seeds or plant seedlings in late summer to early fall. This will ensure they have time to mature before the first hard frost (check your zone to confirm when your first hard frost is estimated to arrive!). Some of these vegetebles can also tolerate frost and even snow. Depending on where you live, you may need some simple row covers or cold frames for your garden can continue producing fresh ingredients well into winter. Harvesting your own produce for this salad not only enhances the flavour but also brings a sense of accomplishment to your plate!

Salad Ingredients:

• ½ cup spinach

• 1/2 cup arugula

• 4-5 baby chard leaves

• 4-5 radishes thinly sliced

• 1/2 cup shredded carrot

• 2 beets (boiled in water), cut into 1 inch pieces

• ½ cup feta, crumbled

Dressing Ingredients:

• 1 to 2 tablespoons Dijon mustard

• 1/4 rice vinegar

• Kosher salt and black pepper to taste

• 1/2 cup extra-virgin olive oil

Directions:

1. Start by boiling your beets to soften. Once softened, let cool for 5-10 minutes, and then cut into 1 inch pieces.

2. In a large bowl, add your spinach, arugula & baby chard leaves. Thinly slice your radishes, shred carrots and then add those, as well as your beets into the bowl. Top with your crumbled feta.

3. For your dressing, use whatever you prefer! Put all of your ingredients into a jar with a lid that can be shaken (like a mason jar), and vigorously shake until all ingredients are well combined.

4. Pour dressing over the salad, gently toss to combine, and serve on plates or bowls. Enjoy!

There’s something truly rewarding about using crops from your garden in your cooking, and that rewarding feeling doesn’t have to end with the summer weather. Growing a fall garden can be just as fun, and personally, I kind of prefer it – all of the crops in this salad I actually planted in mid-August through September, and harvested in October & November! This salad is not only a celebration of seasonal ingredients but also a delicious reminder of how gardening connects us to nature and nourishes both your body and soul.