The groundhog says “six more weeks of winter” and in spite of some recent mild temperatures, we know March Madness will bring at least one more snowfall to central Indiana. Spring break is off in the future and summer grilling season is just a fantasy at this point. I’ve got a solution for your winter doldrums!

I found two recipes and couldn’t decide between them. Both were salads, which appealed to my desire to eat healthy. While one used many of the vegetables available at the Winter Market, the other included burger patties which reminded me of summer meals on the grill. The mashup of the two was purely my idea. See what you think!

Roasted Vegetable and Burger Patty Salad

 

Ingredients for Roasted Vegetables:
 
  • 1 cup (3/4-inch) cubed peeled butternut squash
  • 3 small shallots, peeled and halved
  • 2 parsnips peeled and cut into 1-inch pieces
  • 2 beets, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Directions for Roasting Vegetables:

  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a large bowl; add oil, salt, and pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Ingredients for Burger Patties:
 
  • 1/2 medium red onion
  • 1/4 cup chopped parsley, divided
  • 3/4 teaspoon black pepper, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground allspice
  • 2 garlic cloves
  • 6 ounces lean ground beef*
  • 4 ounces lean ground lamb*
  • 1 large egg

Directions for Burger Patties:

  1. Preheat broiler to high.
  2. Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.
  3. Shape meat mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.

Ingredients for Salad and Vinaigrette:

  • 6 oz. of baby kale
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 2 teaspoons mustard
  • 1 1/2 teaspoons honey
  • 1 garlic clove, minced
  • 2 tablespoons fresh flat-leaf parsley leaves
    cheese crumbles optional (think blue, goat, or feta)

Directions for Vinaigrette and Plating:

 

  1. Combine salt, pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the oil, stirring constantly with a whisk.
  2. Divide kale mixture among 4 plates; top with roasted vegetables. Arrange 2 patties on each salad; top evenly with vinaigrette, and sprinkle with parsley.

Make-ahead tip: Roast the veggies several hours ahead; serve at room temperature.

* Use any ground meat you prefer, keeping in mind that a combination often has a depth of flavor you can’t get with a single meat. Don’t forget chicken, turkey, pork, and bison as possibilities.