Recipe: Warm Winter Salad Using East Bay Ingredients

Ward off cold weather and boost your health with a roasted chicken salad


In a season when comfort food and cozy soups reign supreme, it’s easy to banish cold greens to the summer months, but don’t underestimate a winter salad’s potential for warmth and wellness. Rich in vitamins and antioxidants that provide a punch of nutrients to support your immune system in the colder months, this salad can be assembled using cold-weather crops found at your local winter farmers market, from lush greens to root vegetables that add a pop of color to your plate. Turn the light dish into a hearty meal by adding protein in the form of farm-raised poultry, or locally sourced cheese or seafood. The star of any salad is the dressing – this DIY oil-and-vinegar concoction can be heated before tossing to bring the warmth. With the right tweaks, salads can be just as comforting and hearty as your favorite winter eats.


Rhody Resources

Find produce and other ingredients around the East Bay at winter markets, farms, and shops.

Aquidneck Growers Market at Stoneacre Garden

Newport, Saturdays

Aquidneck Honey

Mount Hope Farmers Market
Bristol, Saturdays

Newport Sea Salt Co.

Roots Farm

Simmons Farm
Middletown, Facebook: Simmons Farm

Tiverton Farmers Market,
Tiverton Middle School, Sundays



Warm Winter Salad


• 2 boneless chicken breasts (skinned)

• Dash of salt and pepper

• 1 watermelon radish, sliced thin

• 1 white radish, sliced thin

• 1 beet, cubed

• 2 carrots, julienne cut

• 1 Tbsp maple syrup

• 2 Tbsp olive oil

• ¼ cup candied pecans

• 10 ounces baby kale or spinach
(stems removed)

• 4 ounces goat cheese or feta (crumbled)


• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 1 Tbsp finely chopped shallot

• 2 tsp honey

• 1 tsp ground turmeric

• ½ tsp salt


1. Season chicken with salt and pepper and grill 5-6 minutes per side. Slice the chicken and set aside.

2. Preheat the oven to 450ºF and add radishes, beets, and carrots to a sheet pan. Toss vegetables with maple syrup and olive oil. Roast vegetables for 20-25 minutes, stirring a few times.

3. While vegetables are cooking, prepare the dressing. Whisk ingredients in a small saucepan; heat on low until warm.

4. Place kale leaves in a large bowl. Assemble the salad by first putting roasted vegetables, pecans, and cheese on top of the kale. Drizzle with warm dressing and toss, and then top with grilled chicken. Enjoy!

Jen Tanner is the co-founder of Fern Farm, a microgreens farm and delivery service based in Warwick. Learn more at



No comments on this item Please log in to comment by clicking here