5 warm salad recipes for the winter

On cold days, salads are not good. But they are important to take care of good food, especially during winter.

One of the options for not leaving greens and vegetables on the side is to try a hot salad recipe. With all the colors, greens and brightness of a traditional salad and the addition of some vegetables, warm salads can be a good winter meal.

Check out 5 hot recipes from Freeletics Nutrition, the fitness and lifestyle guide.

1 tablespoon of butter

1 teaspoon Dijon mustard

Optional: ground paprika, salt and pepper

Bring water to a pot and cook the potatoes for about 25 minutes, until they become soft. Drain and let them cool;

Cut the boiled potatoes, tofu and pickles and mix them all in a bowl.

Save 4 spoons of salted water and mix it with butter, mustard and milk. Sprinkle with paprika, salt and pepper to taste, then mix until a creamy sauce is made.

Pour the salad with the sauce and throw everything together. Let it rest for at least 10 minutes. Serve with chopped chives on top.

250 g of butter

½ bell pepper, chopped

Roasted seeds 1 tablespoon

1 pinch of ground cumin

2 teaspoons of olive oil

¼ bunch of fresh parsley

Optional: salt and pepper

Preheat the oven to 190ºC. Boil 150ml of water with the quinoa in a pan. Let it cook on low heat for about 15 minutes, or until the water dries up. Peel the pumpkin and cut it into 2 cm cubes, then place the pieces on a baking sheet. Sprinkle them with chili pepper, cumin, salt, black pepper and a teaspoon of olive oil. Bake for about 30 minutes. In a pan, heat the rest of the oil. Grill the cooked quinoa over high heat for about 3 minutes and toss with the toasted butter, lemon juice and zest and pumpkin seeds. Serve with fresh parsley on top.

4 teaspoons of olive oil

2 teaspoons balsamic vinegar

40 g grated Parmesan cheese

Optional: dehydrated oregano, salt and black pepper

Preheat the oven to 200ºC. Line a baking sheet with parchment paper. Cut onions and other ingredients into cubes. Mix them with half of the oil and pour them evenly on the baking tray. Bake the vegetables for about 25 minutes. Put the vegetables in a bowl, throw with the rest of the oil, vinegar and cheese. Sprinkle with oregano, salt and pepper to taste.

300 g of boiled beets
2 red onions
1 onion of garlic
1 tablespoon of capers
25 g of walnuts
50 g of water
½ Sicilian lemon
1 teaspoon of tahini
2 teaspoons of olive oil

Optional: salt and pepper

Preheat the oven to 180ºC. Chop the beetroot, onion and garlic. Place on a baking sheet, spread with half olive oil and season with salt and pepper to taste. Bake for about 30 minutes, until golden. After the baking time, pour the sauce on the pan while the vegetables are warm. Transfer to a bowl and serve with chopped walnuts and a drizzle of water on top.

1 tablespoon vinegar and white wine

1 tablespoon of olive oil

Optional: fresh basil leaves, ground paprika, salt and pepper

Boil the rice with water in a pan with a little salt. Let it cook for about 30 minutes. Cut the leeks and combine with the other ingredients. Sprinkle with basil leaves, paprika, salt and pepper to taste.