Warm Winter Salad

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Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.

Warm Winter Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 35 minutes

Ingredients
  • 2 tablespoons extra-virgin olive oil

  • 2 pears , sliced

  • 2 small shallots , minced

  • 6 tablespoons sherry vinegar

  • 4 teaspoons Dijon mustard

  • 3 cups shredded cooked turkey or chicken (12 ounces; see Tip)

  • 1 large head radicchio , thinly sliced

  • 1 large fennel bulb , cored and thinly sliced

  • 2 large carrots , cut into matchsticks

  • 2 tablespoons chopped walnuts , toasted (see Tip)

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 12 large butterhead or Boston lettuce leaves

  • 1/2 cup crumbled Gorgonzola or goat cheese

Directions
  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.

  2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.

  3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.

  4. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.

Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Nutritional Facts

Servings
4
Serving Size
about 2 1/4 cups
Calories
384
Carbohydrates
32 g
Fat
15 g
Saturated Fat
4 g
Protein
33 g
Cholesterol
83 mg
Dietary Fiber
9 g
Potassium
1284 mg
Sodium
548 mg
Yield
4 servings
about 2 1/4 cups each
Exchanges
1/2 starch
1 fruit
1 vegetable
3 lean meat
2 fat
Vitamin A
160% daily value
Vitamin C
45% dv
Potassium
37% dv
Folate
31% dv
Calcium and Iron
20% dv

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