Salads for All Seasons

Salads aren’t just for spring and summer, when the local produce is plentiful – you can adapt a salad dramatically depending on what’s in season. Here are a few of our favourite salads and rice bowls for now or later.

From Eating by the Seasons

1 head broccoli
1 head bok choy, torn
1 bunch green kale, torn
1 bunch swiss chard, torn
6 cups cooked brown basmati rice (or quinoa)
1 batch tahini sauce (recipe below)
2 sheets nori, torn
1/3 cup sunflower seeds
1/2 cup white pickled ginger
1 tsp soy sauce
oil for the pan
1 block tofu, thinly sliced

Tahini sauce:
2 cloves garlic
1/2 cup chopped parsley
1/2 tsp salt
2 Tbsp lemon juice
2/3 cup water
1/2 cup sesame butter (tahini)

For the sauce, whiz garlic, parsley, salt and lemon juice in a blender or food processor. Add the water and tahini. Run until smooth, scraping the sides once or twice.

Steam broccoli and greens until they are tender and bright green. Fry tofu in oil with a little soy sauce. (Careful – it may splatter!) Put 1 1/2 cups of cooked rice in a bowl. Place nori pieces on rice. Arrange steamed greens and broccoli on the brown rice. Sprinkle with sunflower seeds. Drizzle 2 tablespoons of tahini sauce on top. Garnish with a small mound of pickled ginger. Repeat for each serving.

Serves 2-3

1 bunch kale
1 lemon (optional)
1-2 Tbsp cold-pressed olive oil (depending on the amount of kale)
sea salt

2 Tbsp vinegar (apple cider, balsamic, rice, etc.)
4-5 Tbsp olive oil
1 Tbsp freshly grated ginger
1 Tbsp honey or maple syrup
1 Tbsp dijon mustard
pepper to taste

Remove the stems from the kale and cut it into thin strips. In a large bowl, add olive oil, a squeeze of lemon and a pinch or two of sea salt and start rubbing the kale. Massage the kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.

Blend the rest of the ingredients for dressing. Top with anything you like: fruits (fresh or dried), veggies, cooked or sprouted grains and legumes, cheese, nuts and seeds.


1 cup rice or quinoa
1 beet, grated
1-2 carrots, grated
3-4 mushrooms, sliced
1 pear, sliced
1 cup broccoli, chopped
1 cup tofu, thinly sliced
olive oil and/or sesame oil for frying
splash of soy sauce

Peanut sauce:
1/2 cup natural peanut butter
1 clove garlic, crushed
1 tsp lemon juice or apple cider vinegar
1/2 tsp soy sauce
1/2 tsp ginger
salt and pepper, to taste
1/4 – 1/2 cup of warm water

Cook rice, quinoa or other grains. Saute pear, mushrooms and broccoli for 5 minutes. Place all veggies, including grated carrots and beets, into a bowl. Add cooked rice, quinoa or other grain. Fry tofu in olive/sesame oil. Add a little soy sauce for flavour. Fry until crisp. Add to rice and veggie mixture when cooked.

Make peanut sauce by combining peanut butter, garlic, lemon, soy sauce, and ginger in a small container. Add 1/4 cup of warm water. Stir vigorously or mix with a hand blender. If too thick, add additional water until desired consistency is reached. The sauce should be the consistency of a milkshake. Adjust seasonings to taste.

Other potential winter salad additions:
cabbage, thinly sliced
sweet potato or regular potato, cooked and thinly sliced
dried cranberries
sunflower or pumpkin seeds
kale, massaged (as in recipe above)
apple, sliced

This can also be a salad for all seasons. It’s lovely with asparagus in the spring or cucumber and greens beans in the summer.

Updated from posts originally published in 2011, 2012 and 2013

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