Make This Winter More Enjoyable With Delicious Winter Salads!

Get creative this winter and delight your family and friends with healthy and tantalizing salads! Healthy Planet Canada is offering you a few mouth-watering salads which are easy to prepare, healthy, and delicious at the same time. Treat your guests this winter season with these tasty and unique salads! 

Mediterranean Salad with Lemon-Herb Vinaigrette

Ingredients (Serves 4)

2 whole-wheat pitas, cut into quarters

Plus 1 tbsp. extra-virgin olive oil, divided - 1/2 c.

Fresh mint leaves, plus more for garnish - 1/4 c.

Fresh parsley leaves - 1/4 c.

Fresh basil leaves - 1/4 c.

Juice of 1 lemon

Sugar - 1 tsp.

Chia Seeds – 2 tbsps.

Kosher salt

Freshly ground black pepper

Tomatoes, roughly chopped - 2 c.

Cucumber, roughly chopped and seeded - 2 c

Crumbled feta - 1 c.

Kalamata olives, pitted and halved - 1/2 c.


Preheat the oven to 400°. Spread pita quarters on a baking sheet and apply 1 tablespoon olive oil evenly, add salt and bake for 8 minutes or until it turns golden brown and becomes crisp. Let it cool.

Further in a blender, add mint, parsley, basil, lemon juice, and sugar, beat until mixed. While you are still blending slowly add 1/2 cup olive oil in it until smooth, season it with salt and pepper.

Roughly crush pita crisps and chia seeds. In a shallow serving dish, arrange pieces of tomato, cucumber, feta, olives, and pita.

Finally serve the salad amongst 4 plates after pouring vinaigrette.

Steak Salad with Spinach, Delicata Squash, and Blue Cheese

Ingredients (Serves 4)

2 delicata squash, halved, seeds removed, and thinly sliced into half moons

Extra-virgin olive oil, divided - 6 tbsp.

Kosher salt

Freshly ground black pepper

6 fresh thyme sprigs

Flank steak - 1 lb.

Sherry vinegar - 2 tbsp.

Honey - 1/2 tbsp.

Baby spinach - 5 oz.

Crumbled blue cheese - 1/2 c.


Preheat oven to 425° and line a baking sheet with aluminum foil.

On a baking sheet, mix squash with 1 tablespoon olive oil and season with salt and pepper. Toss with thyme springs and roast until golden brown for about 20 minutes. Remove thyme.

Season steak with salt and pepper. Put 1 tablespoon olive oil on a grill pan and heat over high heat. Grill steak for 5 to 6 minutes per side for medium rare, wait for 5 minutes, then slice it thin diagonally.

Take a small bowl, beat vinegar and honey together, and add remaining 4 tablespoons olive oil on it. Season with salt and pepper.

At last, in a large bowl, put spinach and roasted squash with 2/3 of the vinaigrette, mix it well and add more vinaigrette if you want to.

Distribute it amongst 4 plates and top it with grilled steak and blue cheese