Warm Salad Recipes are perfect when temperatures drop and warm or hot foods become essential. They don’t “steal” internal heat, yet it’s still important that your diet during this time of year includes plenty of raw vegetables, which provide healthy fiber, energy-rich carbohydrates, and vital nutrients to support overall health and vitality. Therefore, warm or lukewarm salads are an excellent option for the cold months.
6 Warm Salad Recipes For Dinner :
Warm salads are particularly satisfying and therefore ideal for dinner. Here are 6 ideal warm salad recipes to enjoy and feel full. Bon appétit!
Mozzarella bricks in a two-color salad
Ingredients for 4 people:
-50g arugula
-half a red chicory
-half a head of romaine lettuce
-1 endive
-1 bunch of basil
-8 balls of mozzarella-style vegan cheese
-2 sheets of brick pastry
-1 egg
-30g capers
-16 cherry tomatoes
-12 black olives
-20ml Modena vinegar
-50ml olive oil
-olive oil for frying
-pepper
-salt
Preparation: (cooking time 20 minutes + 8 minutes):
-Clean, wash, and set aside the different types of lettuce. Wash and drain the capers.
-Wash the basil leaves, set aside about eight, and crush the rest with 50 ml of olive oil and a pinch of salt.
-Drain the mozzarella balls. Cut the sheets of filo pastry into four squares each. Brush them with beaten egg and wrap each ball of cheese in a square of filo pastry as if it were a sweet. Bake in the oven for about eight minutes and set aside.
-Wash the tomatoes and fry them for a few minutes in a little olive oil until the skin comes off. Set aside. Sauté the reserved basil leaves as well.
-Mix the lettuce with the capers and olives, season with salt and pepper, and dress with the vinegar and basil oil. Add the tomatoes, brick pastries, and fried basil leaves to garnish.
Nutritional information:
-Calories: 395
-Carbohydrates: 11 g
-Protein: 9 g
-Fat: 37 g
-Cholesterol: 105 mg.
Crunchy tahini with chickpeas and artichokes
Ingredients for 4 people:
-400 g cooked and drained chickpeas
-200 g onion, cut into strips
-30 g dried apricots, cut into strips
-60 g shelled green pistachios
-half a clove of garlic
-4 young artichokes
-40 ml olive oil
-30 ml apple cider vinegar
-sunflower oil for frying
-fresh coriander or parsley
-salt and pepper
Preparation: (cooking time 20 minutes + 8 minutes):
-Sauté the onion in a little olive oil until it begins to brown. When it is almost ready, add the dried apricots and a little apple cider vinegar.
-In a bowl, season the chickpeas with salt and pepper and mix them with the onion and dried apricots.
-Crush the pistachios with three tablespoons of olive oil and half a clove of garlic and add them to the chickpeas.
-Cut the artichokes into thin slices. Fry them in sunflower oil, drain them and add them to the chickpeas while still crisp. Garnish with parsley or cilantro.
Nutritional information:
-Calories: 288
-Carbohydrates: 28 g
-Protein: 9 g
-Fat: 15 g
-Cholesterol: 0 mg.
Caramelized onions and leeks add a sweetness to a salad.
Ruby pomegranate and tofu salad
Ingredients for 4 people:
For the dressing:
-50 ml olive oil for seasoning
-Juice of one orange
-20 ml apple cider vinegar
-Salt and pepper
Preparation: (cooking time 12’+10′):
-Cut the pumpkin into strips and lightly fry in olive oil. Season with salt and pepper and set aside in a colander to drain. Cut the tofu and fry in olive oil until lightly browned, drizzle with a little soy sauce and set aside.
-Wash the lamb’s lettuce, drain well and set aside. Wash the buds, remove the leaves and chop them. Place both in a bowl.
-Shell the pomegranate by peeling it and without beating it, as it is important that the seeds remain whole.
-Prepare the dressing with the olive oil, orange juice, vinegar, salt, and pepper. Set aside.
-Assemble the salad with the lettuce base, warm tofu and pumpkin, dressing, and finally the pomegranate, which should stand out like little rubies.
Information nutritionnelle:
-Calories : 261
-Glucides : 16 g
-Protéine : 5 g
-Matières grasses : 20 g
-Cholestérol : 0 mg.
Spinach and grape salad with cheese and black trumpet mushroom oil
Ingredients for 4 people:
-1 bunch of spinach leaves
-100g black trumpet mushrooms
-200g mushrooms
-40g pine nuts or walnuts
-100g Manchego-style vegan cheese
-24 white grape seeds
-40 ml apple cider vinegar
-50 ml olive oil
-salt and pepper
Preparation (15 minutes + 20 minutes cooking time):
-Wash the black trumpet mushrooms and sauté them in oil until they soften, at least 20 minutes, over low heat so that the oil does not burn. At the end, add the pine nuts and set aside without removing the oil.
-Wash the spinach and discard the thickest stems. Cut the cheese into cubes or shavings. Clean the mushrooms, slice them, and sprinkle with vinegar. Wash the grapes, peel them, and mix them with the mushrooms and vinegar.
-Season the spinach with salt and pepper, add the cheese and the grape and mushroom mixture, and finally season with the warm trumpet mushrooms and their oil.
Nutritional information:
-Calories: 237
-Carbohydrates: 11 g
-Protein: 8 g
-Fat: 17 g
-Cholesterol: 16 mg.
Forest salad with raspberry sauce and camembert toast
Ingredients for 4 people:
-1 bunch of watercress
-Half a head of endive
-300 g orange chanterelle mushrooms
-150 g raspberries
-2 slices of country bread
-150 g vegan camembert
-40 g walnuts
-20 ml oil for sautéing the mushrooms
-20 ml apple cider vinegar
-40 ml olive oil
-Salt
Preparation (cooking time 12’+20′):
-Clean the watercress and discard the stems. Select the whitest endive leaves and wash them thoroughly.
-Clean the mushrooms and sauté them for about 12 to 15 minutes, depending on their size.
-Wash the raspberries thoroughly and mash half of them with two tablespoons of cider vinegar, four tablespoons of olive oil, and a pinch of salt. Set the other half aside.
-Peel the bread, cut it into small rectangles, and toast them. Cut the Camembert cheese and arrange it on the toast. Broil it lightly.
-Mix the watercress and escarole with the reserved raspberries and walnuts. Add the warm mushrooms and serve with the raspberry coulis and Camembert toast.
Nutritional information:
-Calories: 384
-Carbohydrates: 16 g
-Protein: 12 g
-Fat: 29 g
-Cholesterol: 25 mg.
Pasta shells with zucchini chutney
Ingredients for 4 people:
-350 g conques (or other short pasta)
-6 beefsteak tomatoes
-1 zucchini, diced, unpeeled
-2 shallots, sliced
-15 g brown sugar
-60 ml olive oil
-30 ml apple cider vinegar
-A few sprigs of cilantro or chopped parsley
-White pepper and salt
Preparation (25 minutes + 28 minutes cooking time):
-Cook the pasta al dente. Drain, let cool, and drizzle with a little oil.
-Leave the zucchini cubes with the salt for 20 minutes in a colander to drain the water. Blanch the tomatoes, peel them, remove the seeds, and cut them into cubes.
-To prepare the chutney, heat the oil in a frying pan and lightly fry the shallots, add the tomatoes, and increase the heat so that they lose their natural water. Season with salt and pepper, add the sugar and, after eight minutes, the vinegar, until it reduces.
-Mix the pasta with the raw zucchini and warm chutney and garnish with cilantro or parsley.
Nutritional information:
-Calories: 649
-Carbohydrates: 56 g
-Protein: 16 g
-Fat: 18 g
-Cholesterol: 133 mg.
If you want to know how to prepare and dress warm salads, check out this article.
