Weeknight Winter Salad

I finally found it. 

This is my salad. 

For nearly 22 years, I have thrown greens into a bowl, mixed up a seemingly-promising dressing, and tried to fall in love…but to no avail. 

Until now, aside from my obsession with this salad several years go, I never had my salad - a salad that I just could not get enough of, and one that I would actually choose over pasta (okay, maybe that’s an exaggeration, but this is as close as greens can get).

On a cold December evening, instead of turning to my new favorite pizza recipe, I threw this salad together and - hurrah!  

I think it’s the combination of the warm chicken atop the crisp greens that gets me. 

I’ve never been a fan of cold meals.  Which also explains my ambivalence to subs and my inability to jump on the smoothie bowl wagon.  

When I sit down to a meal, I want something warm and comforting, and this salad is both. 

It’s also incredibly versatile. 

I change out the fruit and nuts depending on what I have on hand, but I always keep the sweet and tangy dressing my constant. 

Apples are probably my favorite salad accessory.  I pick up a few every week reserved especially for sprinkling over greens.

Have you discovered Envy apples yet?  They are the new and improved Honey Crisp in our home and I’m kind of obsessed with their cheery golden hue. 

While I switch out the components for variety, I try to stick to a pattern.

Two fruits.  My current favorites being pomegranate arils and chopped apples.

Chopped nuts.  While we like walnuts, I prefer them saved for brownies so pecans are my go-to here.

Finely grated cheese.  Parmesan is a must, and please be generous.  I use my microplane to grate the cheese super fine. 

Protein.  While a leftover N.Y. strip is a delicious addition, chicken breasts, simply cooked and sliced thinly, are our favorite. 

A sweet and tangy honey lemon dressing is the blending factor for the separate components. 

We are having this salad for dinner at least once a week right now.  My infatuation with it has lasted over a month, which is pretty good considering that I get bored with most things after about thirty-six hours. 

This, is my salad, let it be yours too.  Who needs a juice cleanse when you can join this bandwagon and still have cheese?  

Best of both worlds, I'd say. 

Sincerely, 

Pedantic Foodie

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Weeknight Winter Salad

serves 2

for the dressing

- 3 tablespoons honey 

- 3 tablespoons freshly squeezed lemon juice

- 1/2 tablespoon balsamic vinegar 

- 1/2 teaspoon sea salt 

- freshly ground black pepper 

- 2 tablespoons finely grated parmesan

- 1/4 cup extra virgin olive oil (I like a light, fruity oil for this dressing)

In a small bowl or jar, use a fork to whisk the lemon juice into the honey.  Stir in balsamic, salt, pepper, and parmesan.  

Slowly whisk in olive oil, until the dressing is homogenous. 

for the chicken

- 2 boneless, skinless chicken breasts

- 1 1/2 tablespoons olive oil

- sea salt & black pepper

Pat chicken breasts dry with a paper towel and season liberally with salt and pepper. 

Heat olive oil in a medium, nonstick frying pan over medium heat.

When the oil begins to shimmer, add chicken.  Cook for 4-5 minutes on each side, until the breasts are crisp and the internal temperature reads 160*-165 degrees.

Transfer the chicken breasts to a cutting board and allow to cool for 5-10 minutes before slicing thinly. 

*I try to take my chicken off at 160 degrees because carry-over heat takes care of the extra five degrees.  However, you should always stick to your comfort zone and buy your meat from a reliable supplier.   

add-ins & assembly

- 4 cups spring greens 

- 1/2 apple, cut into cubes (go for crisp apples like honey crisp, envy, or pink lady)

- 1/4 cup pomegranate arils 

- 1/3 cup pecans 

- 1/2 cup finely grated parmesan 

Divide prepared dressing between two bowls.  Place two cups of greens in each bowl and top with chopped apples, pomegranate, pecans, and warm, sliced chicken.  Toss to combine and sprinkle with parmesan.  Enjoy!  

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Creamy Coconut & Lime Smoothie

Can we just make a smoothie together?

I feel like ninety percent of the vegetables I've eaten in the past month have been roasted to death, covered in cream sauce, or topped with marshmallows.  It's been wonderful - oh so wonderful - but it is time to start putting some nutrients into this body that is trying very hard to dodge the ineluctable winter sickness. 

Now, let's talk about green smoothies for a moment.  I will not drink things that do not taste at least reasonably good because, while I might be able to choke it down once or twice, I know it will soon become a chore that will quickly be forgotten.  Also, if I am going to go to the trouble of cutting up fruit and vegetables, pulling out the blender, and cleaning the blender, I think I should have some kind of reward.  

So, this smoothie.  This smoothie truly tastes really good.  Maybe not as good as a crisp waffle covered in melted butter and a sprinkling of sugar, but it is a genuinely good breakfast.  

It is super refreshing and packed with great fats and proteins so it can actually sustain you until lunchtime. 

The base of this smoothie is coconut cream.  I froze my cream into cubes as to give this smoothie a frosty texture.  For whatever reason, I cannot will myself to drink a room temperature smoothie. Nope, not doing it. 

Besides adding protein, avocado brings a creamy nuttiness to our blended treat. 

Spinach, a twist of fresh lime, tart cranberry juice, and a bit of sugar join the avocado and coconut cream cubes. 

This smoothie is rich, but in a wonderfully energizing and refreshing way.  

Right now it's all about balancing my intake of pistachio gelato with spinach. 

It's good to be back in the game. 

Sincerely, 

Pedantic Foodie

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Coconut Cream & Lime Smoothie

serves 2

- 7 ounces coconut cream (I get mine at Trader Joe's)

- 1/2 ripe avocado 

- 1/2 cup fresh baby spinach (about a handful)

- 2 tablespoons fresh lime juice

- 1/2 cup sweetened cranberry juice (preferably not from concentrate) 

- 1 1/2 tablespoons granulated sugar

Pour coconut cream into an ice cube tray and freeze overnight, or until fully set. 

Combine coconut cream cubes, avocado, spinach, lime juice, cranberry juice and sugar in your blender and pulse until very smooth.  Serve immediately.  Enjoy! 

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