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A Hearty Salad for a Month of Healthy Eating

January is the unofficial month of salad, and this recipe, topped with roasted golden beets and squash, is a sweet and hearty option.


A salad of roasted golden beets and winter squash offers a vibrant mix of colors, flavors and textures. Andrew Scrivani for The New York Times

Current dietary wisdom dictates that to mitigate all the indulgences of the holidays, January becomes the month of eating salad.

Everywhere you look, you’ll see recipes for satisfying salads for dinner, portable salads for lunch — even breakfast salads to start the day, if your need for bodily atonement runs that deep.

Squash, like these sweet dumplings, becomes deeply caramelized and velvety in the oven’s high heat. Andrew Scrivani for The New York Times

This is all good in theory, but in terms of seasonality, it can be challenging. What’s the best way to eat salad in winter when lettuces and other greens are at their wilting worst?

The solution is to cut back on the fragile leafy greens in your salad bowl, and ramp up vegetables of a more robust order.

Roasting makes the ingredients sweet and wonderfully tender. Andrew Scrivani for The New York Times

Roots and squashes; mushrooms; and sturdy stalks and bulbs like celery, fennel and onions are viable, easy-to-find options. Roasting not only makes them sweet and wonderfully tender, it also gives you the perfect excuse to crank up the oven, something you’d be hard pressed to do for your average bowl of arugula.

In this dinner-worthy salad, a combination of roasted golden beets, radishes and winter squash does the heavy lifting, while the green matter — herbs, scallions and frisée (or whatever decent-looking lettuce you can find) — acts more as a bright, refreshing garnish. This is all rounded out by a sprinkling of toasted pumpkin seeds for crunch, and pecorino cheese for a salty tang.

Earthy and savory golden beets, to be roasted for this dinner-worthy salad. Andrew Scrivani for The New York Times

Although in general I adore the sweetness of roasted red beets, golden ones are better for this particular salad. Earthy and savory, golden beets are a more sympathetic partner to winter squash, which becomes deeply caramelized and velvety in the oven’s high heat. Red beets can be almost cloying here, but if they’re all you have, squeeze on some extra lime juice to offset the added sweetness.

No matter which beets you use, the dressing — an assertive mix of lime juice, anchovies and garlic — adds just the right pungency to perk up all the honeyed flavors, especially those of the squash. And note that if you can’t find delicata squash, other winter varieties such as honey nut, acorn, butternut or sweet dumpling make fine substitutes.

With its vibrant mix of colors, flavors and textures, this is a salad you’ll want to make all winter long — whether you’re trying to balance the cookies of December, or just craving a little brightness as the winter creeps on.

Recipe: Roasted Golden Beet and Winter Squash Salad

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Correction: December 29, 2017

An earlier version of a picture caption with this article misstated the name of a squash. It is sweet dumpling, not delicata.

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