The Costco Connection
Costco carries a variety of ingredients for hearty
winter salads, including organic spring mix,
organic baby spinach and butternut squash.
By Sarah Tieck
TOSS ASIDE YOUR old ideas about salad. Typecast
as a warm-weather pleasure, salads are o;en pushed
aside in winter, in favor of steaming pots of soup.
However, a few tweaks can take salads from a
sad reminder of summer days gone by to a showcase for bright, fresh ;avor combinations from the
season at hand.
Eat in season
Seasonal eating is trendy, but it is not new. Amy
Medling, a certi;ed health coach who creates seasonal menu plans ( pcosdiva.com), and others with
nutrition expertise point out that eating in season is
less expensive, and also provides the fullest ;avors
and nutrition. Beyond that, eating seasonally may
balance the body.
In ayurveda, an ancient system of wellness from
India, body types, or doshas, are connected with dif-
ferent seasons. During the cold months, this means
choosing foods that have warming qualities as well
as moisture and richness, Medling, a Costco mem-
ber, explains. “We really want to focus on sweet, sour
and salty,” she says, adding that these tastes help
combat dry and cold conditions. “Nature gives us
the perfect antidote to the season we’re in.”
In winter, salads draw inspiration from subtle
seasonal changes and qualities. Warming spices
such as ginger, cinnamon and turmeric replace fresh
summer herbs. Apples, pomegranate seeds, tanger-
ines, lemons and oranges add brightness and tang,
replacing light summer berries. Oils, nuts and
roasted winter vegetables, such as carrots, Brussels
sprouts, squash, mushrooms and beets, make rich
and hearty mix-ins and toppings.
Switch up your greens with wintry
cabbage, kale and radicchio. As for meats
and cheeses, choose richer, heavier
options such as bacon, le;over tur-
key, ham and shrimp from holiday
meals, and perhaps some Brie or
a ;avored goat cheese. Some
cheeses can even be mixed
with oil to make the salad
dressing, or served warm
for an additional twist.
replacing light summer berries. Oils, nuts and
i
a ;avored goat cheese. Some
oa
Wıntry mix
Rachel J. Weston, Costco member and author of
New Jersey Fresh: Four Seasons from Farm to Table
(;e History Press, 2015; not available at Costco),
says she grounds herself in winter crops and rich
;avors, embracing roasted garlic, sweet Meyer lemons and tangy red grapefruit. Utilizing her high-speed blender, she transforms avocado into a
creamy green goddess dressing. When given frost-sweetened kale, she pulls peanut butter, dried fruits,
noodles and anchovies from her pantry and sets out
to make a ;ai soba noodle salad, or a jazzy carrot
creation, or a classic Caesar.
Beyond produce
Medling recommends a whole-foods framework. Favorite salad elements include dried cranberries and fruits, maple syrup, chia and hemp
seeds, coconut oil and spices, which o;en change
seasonally to re;ect ;avors and holidays.
Costco member Melissa Sather of Minneapolis
says vegetables are a staple in her home throughout
the year. Rather than focusing on seasons, Sather is
guided by a simple goal of feeding her family healthy
foods. Romaine, spinach or grains (quinoa, for
example) are Sather’s base. ;en she combines them
in simple but creative ways. She may choose some
new or unusual shelf-stable items—anything from
nuts to garbanzo beans.
Whether she’s using a recipe or just seeking
ideas for a mix-and-match, she combs through the
cupboards and freezer.
Weston agrees with Sather’s approach: “You need
new inspiration to use the things you’ve purchased.”
Winter salad options are endless; the key is
action. Medling says, “It’s about getting into the
kitchen and cooking real food from scratch.” C
Sarah Tieck is a Minneapolis-based author, contributor and editor of hundreds of books and articles.
Fresh, seasonal salads for cold months
creative
cooking
