Warm Wintry Mix Salad

By Natalie R. Toney M.F.A,C.H.

January is here, and it’s a bright new year! After the indulgent culinary offerings of the holiday season, perhaps you’re craving a meal that’s a bit lighter fare, yet still comforting on the blustery, winter days. This Warm Wintry Mix Salad is a toasty, healthful option that’s even delicious to have chilled the next day!

Tips: After removing salad from oven, pears, apple, assorted berries, or figs can be tossed in for texture, color, vitamins, and sweetness. Sliced or chunk avocado, also. Pecans, walnuts, or almonds can be added last couple of minutes in oven. On-vegetarian/non-vegans: Parmesan cheese can be sprinkled on for last few minutes of baking, Goat or Blue cheese can be crumbled on after (all of the above allergen/sensitivity permitting).


  • 3 C. or 1 large bunch Kale or Spinach (or 1 1/2 cup each)
  • 1 C. (or can) Garbanzo beans or Chickpeas (drained, rinsed)
  • 1/2 head Cauliflower (cut into florets)
  • 3-4 Beets (chopped into bite size chunks)
  • 1/2 lb. Brussels Sprouts (cut in halves)
  • 1 bulb Fennel 
  • Pinch or two Sea Salt 
  • Pinch or two Black Pepper 
  • Butter, or substitute 
  • *Olive, or Avocado oil(for sauté, and for dressing)
  • **Desired seasonings

Pre-heat oven to 425 degrees. Core fennel and cut into 1/4-1/3” slices, sauté cauliflower, Brussels sprouts, and beets in chosen oil and pat of butter until soft and slightly brown, transfer pan to oven so veggies can crisp. Line sheet pan with parchment paper, arrange some of the kale and/or spinach, fennel, and chickpeas in single layer, drizzle with oil and sprinkle with salt, pepper, and any other seasonings. Check sauté pan, when veggies are moderately crisp, remove from oven and arrange among layer on sheet pan, top with remaining spinach/kale, chickpeas, and fennel. Drizzle small amount of oil again, with another small pinch of salt, pepper, and seasonings, very lightly stir on pan. Place in oven, checking frequently until greens are slightly wilted, and vegetables reach desired crispness.

Yields 2-4 servings.

  • *Can dress with lemon, balsamic, red or white wine vinegar, with Avocado oil, or olive oil (a splash of orange helps brings out the flavors!)
  • Honey, maple syrup
  • Dijon mustard
  • **Fresh parsley, dill, or any other herbs and seasonings such as cumin, coriander, red pepper flakes, Italian or Greek blends, to taste