Richmond got hit with its first big snow last night, and we spent a little time outside before coming in to piping hot bowls of lasagna soup. I love winter weather, and I especially all the comfort food that comes with it. However, we can’t eat meals like that every night. It’s just too much. Salads aren’t synonymous with winter, but this salad definitely deserves a place in your winter meal rotation.
Last May, my friend Josie made a summer version of this salad when we were there visiting for the night. It was such a fun night – cooking together, watching our sweet little ones play together, drinking wine and delicious cocktails. We made that one once we got back home, and of course it always makes me think of that night. I love how food can do that.
This version takes advantage of wintery produce, making it totally appropriate for even the dreariest winter days. I used kale as the base of the salad, but you can use whatever greens you prefer. Grilled chicken and roasted vegetables are tossed on top, along with a generous sprinkling of cheese and a garlicky dressing. Swap out the Brussels sprouts and cauliflower for something else (I’ve also used sweet potato) if those aren’t your thing. This is a great meal to transition from winter to spring, whenever that may be.