Winter hit! Warm salads: 8 delicious recipes

In the frosty time of year we prefer hot food and drink, and no wonder! But warm can be not only soups and main dishes and salads. We offer you 8 recipes for the most delicious warm salad that you need to cook in the winter!




This recipe will appeal to lovers of original dishes and to those who follow the figure. It is very easy to prepare, and the result exceeds all expectations! Beetroot goes well with oranges and nuts, and greens give the dish a fresh touch. Serve the dish can both warm and cold.


  • beets – 4 PCs.
  • orange – 2 PCs
  • walnuts – 50 g
  • parsley – 1 bunch
  • salad mix – 1 package
  • salt and pepper – to taste
For the filling:

  • orange juice – 3 tablespoons
  • Dijon mustard – 1 tbsp
  • Apple cider vinegar – 1 tbsp
  • olive oil – 2 tbsp

How to cook warm salad with beets and orange:

1. Beets peel and cut into cubes. Spread out on foil, season with salt and pepper, wrap and place in a preheated 200 degree oven. Bake for 60-90 minutes.

2. Clean the oranges, cut the peel with a knife to make it easier to get slices. They should also be cut with a knife to get rid of the rind. From the remaining scraps of orange juice.

3. To prepare the filling you need to mix orange juice, Dijon mustard, Apple cider vinegar, salt, pepper and olive oil. Carefully stir the sauce with a fork.

4. Ready to get beets from the oven and place in a bowl. Fill with half the sauce. To the beets add the chopped orange segments.

5. Walnuts wash and dry it in the microwave for 2-3 minutes. Finely chop the parsley. Put the greens and nuts to the beets with oranges, season the salad with salt and pepper, mix well.

6. Put on a dish salad leaves, and top with warm salad of beets and oranges, season with remaining sauce and serve.

7. Warm salad of beetroot and orange is ready.--vid1--

 Orechiette svezhenanesennyj with tomatoes and Basil

Orecchiette or in Russian "ears" – one of the cutest types of pasta popular in southern Italy, particularly in Puglia. The region is not so known outside the country for its culinary achievements, but the local pasta, sweet cherry tomatoes, Basil and olive oil, you can create simple combinations of delicious summer dishes.

Gives you to judge independently whether the proposed recipe for a warm salad or a second independent (i.e., "first", according to the Italian tradition) dish. Let me just say that, getting him to experience such satisfaction, as if baked a complicated cake. Amazingly delicious!

It is NECESSARY: 250 g tomatoes "cherry"
400 g orecchiette or other southern Italian pasta, e.g. fusilli (pasta should be easy to soak with vinegar and garlic)
The beam Basilica of medium size, coarsely chopped
4 garlic cloves, finely chopped
150 ml olive oil
30 ml white wine vinegar

HOW TO COOK: 1. First, prepare the "stuffing". Tomatoes cut into halves, place them in a bowl. To send the same garlic, wine vinegar and olive oil. Leave the tomatoes to marinate.

2. Meanwhile, boil salted water in a large saucepan. Orecchiette are cooked 8-10 minutes.

3. The finished pasta to drain thoroughly and then mix with the tomatoes, which have already been sufficiently infused into the sauce.

4. At the last moment sprinkle the dish with Basil and serve immediately.

By the WAY: the secret is to mix the pasta with the "stuffing" before it cools down: only in this case it will absorb the juices and flavors of the fresh marinade.


Salad with Brussels sprouts and pomegranate


The combination of fruit and cheese have long been loved by many. In this recipe, it effectively complements the healthy and tasty Brussels sprouts! Ingredients:

  • Brussels sprouts – 400 g
  • Apple – 1 PC.
  • cheese – 40 g
  • pomegranate – 1 PC.
  • walnuts – 10 PCs.
  • balsamic sauce – 1 tbsp
  • salt and pepper – to taste
How to cook warm salad with Brussels sprouts and pomegranate:

1. Little cabbage Brussels sprouts cut in half. Apple cut into medium slices. Mix the cabbage and apples, spread on a baking sheet, season with salt, drizzle with olive oil and place in preheated oven bake for 15 minutes at 180 degrees.

2. Cheese cut into small pieces. Nuts lightly fry in a pan. To peel pomegranate and separate the grain.

3. To get the cabbage with the apples from the oven, sprinkle with pomegranate seeds, nuts and pieces of cheese. Drizzle with balsamic salad sauce.

4. Warm salad with Brussels sprouts and pomegranate ready.


Warm fish salad in Asian style


In Asia, very popular warm salads, which are a mix of fresh vegetables and cooked in a wok ingredients. If you have no wok, replace it with a regular deep pan and prepare this warm salad with fish in Asian style! Ingredients:

  • fish fillets – 500 g
  • green beans – 200 g
  • carrot – 1 PC.
  • cucumber – 1 PC.
  • red onion – 1 PC.
  • garlic – 2 cloves
  • ginger root – 2 cm
  • peanuts – 50 g
  • soy sauce – 2 tbsp.
  • lemon juice – 2 tbsp.
  • brown sugar – 2 tsp.
  • vegetable oil – 1 tbsp
  • parsley, Basil – to taste
How to cook warm fish salad in Asian style:

1. Slice the onions thin half-rings, finely chop the garlic. Heat the oil in a frying pan and sauté the vegetables for 3-5 minutes until Golden brown. Add the green beans and the grated ginger root. Cook on medium heat for another 7-10 minutes, stirring occasionally.

2. Slice the carrot and cucumber julienne with a knife or peelers.

3. In a frying pan to the beans, add sugar and soy sauce, mix well. As soon as the sugar melts, put the fish and cook for 7-10 minutes. Once the fish is ready, add the strips of carrot and cucumber, greens and peanuts. Put the salad on a platter and sprinkle with lemon juice.

4. Warm fish salad in Asian style ready.


Spicy warm carrot salad


We all know that carrots are very useful and you can cook a variety of dishes! This warm salad with raisins would be a great alternative to the summer options of salads, fresh carrots. Ingredients:

  • carrots – 6 PCs.
  • olive oil – 2 tbsp
  • pine nuts – 30 g
  • raisins – 50 g
  • garlic – 1 clove
  • mint – 3-5 leaves
  • salt, curry, cumin (Jeera), cinnamon – to taste
For the sauce:

  • wine bite – 1 tablespoon
  • olive oil – 2 tbsp
  • curry (powder) – 1 tsp
  • caraway, Chile, cinnamon – 1/4 tsp.
  • garlic – 1 clove
  • salt and black pepper – to taste
How to cook spicy warm carrot salad:

1. Carrots wash, peel and cut lengthwise in half or into 4 parts. Put in bowl, drizzle with olive oil and sprinkle with salt. Put on with foil baking sheet and bake in a preheated 180 degree oven for 20-30 minutes until soft and Golden brown.

2. Prepare the filling. Mix wine vinegar, 2 tablespoons of olive oil, spices, minced garlic, salt, black pepper and beat well with a fork.

3. In a small saucepan over medium heat and fry pine nuts for 2-3 minutes. Add the raisins, the seasoning and stir in for 1 minute, stirring constantly.

4. Roasted carrots pour the resulting sauce, then sprinkle the salad with chopped mint.

5. Spicy warm carrot salad is ready.


Potato salad with lentils and spinach


If you are looking for the original recipe, try to cook this salad! The dish turns out light and at the same time very filling and nutritious at the expense of lentils, potatoes and spinach. It is possible there are even vegetarians! Ingredients:

  • potatoes – 500 g
  • spinach, frozen – 1 pack
  • lentils – 100 g
  • garlic – 1 clove
  • dried cranberries – 30g
  • walnuts – 50 g
  • olive oil – 2 tsp
  • salt, pepper – to taste
For the sauce:

  • olive oil – 3 tbsp
  • honey – 1 tsp
  • Dijon mustard – 2 tsp.
  • lemon juice – 2 tbsp.
How to cook warm potato salad with lentils and spinach:

1. Boil potatoes until soft but so that it was not crumbly. Cool and cut into large slices.

2. Lentils to boil in salted water until tender. Nuts lightly fry in a pan without oil, and spinach to defrost and drain excess water.

3. In a deep frying pan, heat olive oil, add potatoes, season with salt and pepper and fry for 10-12 minutes until crisp. Add finely chopped garlic, lentils, spinach. All the ingredients mix and cook for a couple minutes. Cover and simmer for another 2-3 minutes.

4. Shift this mixture into a bowl, add dried cranberries and roasted nuts.

5. To make the sauce, mix all the seasoning ingredients in a small bowl. Whisk them with a fork until smooth. Season the salad with sauce.

6. Warm potato salad with lentils and spinach ready.


Warm salad with mushrooms


When you have no time to cook complex recipes, make this simple salad with mushrooms. Arugula and pine nuts are a great combination with the mushrooms and gives the dish a refined taste! Ingredients:

  • mushrooms – 500 g
  • arugula – 1 package
  • pine nuts – 50 g
  • onion – 1 PC.
  • olive oil – 2 tbsp
  • balsamic vinegar – 1 tsp
  • fresh Basil and parsley – 2-3 sprigs
  • salt and pepper – to taste
How to cook warm salad with mushrooms:

1. Mushrooms rinse, dry and cut into thin slices, onion – half rings.

2. In a large skillet, heat olive oil. Add the mushrooms, onion and fry for 5-7 minutes, until mushrooms become brown. Add 1/2 tsp of vinegar and stir. Remove from the heat.

3. Arugula is spread on a dish, on top of it – mushrooms, and the top is lightly toasted pine nuts.

4. For the filling: in a large bowl, whisk remaining oil and vinegar, add the chopped parsley, Basil and stir. Season to taste with salt and pepper. Drizzle the salad with sauce and serve.

5. Warm salad with mushrooms is ready.


Warm salad with pumpkin and pickled onions


Pumpkin and red cabbage are not only wonderfully well, but also provide the dish bright and rich color, and pickled onions gives the salad a unique touch. Great taste and low calories! Ingredients:

  • pumpkin – 500-700 g
  • red cabbage – 200 g
  • Apple – 1 PC.
  • celery – 2 stalks
  • walnuts – 50 g
  • red onion – 1 PC.
  • olive oil – 3 tbsp
  • salt, pepper, ground cumin to taste
  • wine vinegar – 2 tbsp.
  • honey – 2 tsp
How to cook warm salad with pumpkin and pickled onions:

1. Preheat the oven to 200 degrees. Pumpkin peel, remove seeds, cut into slices thickness of about 1 cm to Fold into a separate bowl, add 1 tablespoon of butter, a pinch of salt and pepper. Share on the laid paper baking sheet in a single layer. Bake for 20-30 minutes until soft and Golden brown.

2. Cabbage and celery finely chopped, Apple cut into strips.

3. Prepare the dressing by mixing the vinegar, honey, ground cumin, a little salt and pepper. Heat in microwave 1-1. 5 minutes. Slice the red onion, put in the marinade and leave for 10-15 minutes.

4. Take Kale, Apple, celery, pumpkin and marinated onion in a large salad bowl. Sprinkle with walnuts and parsley. If desired, add a little more olive oil.

5. Warm salad with pumpkin and pickled onions ready. published


P. S. And remember, only by changing their consumption — together we change the world! ©

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