This is really just a template for a hearty, beautiful wintry salad. I like to mix cooked vegetables and salad greens and this is one way to do it. In the winter I often cook vegetables in quantity and then use them throughout the week in a variety of ways. In this case I used cooked carrots and beets. You could use roasted winter squash or celery root, turnips, rutabagas, sweet potatoes or whatever else you have on hand. And use any cooked/canned beans you have or skip them.
8 cups radicchio, escarole, frisee, arugula or any other (or combination of) hearty winter salad greens, torn or chopped into bite-sized pieces
2 cups cooked or roasted beets, carrots (see headnote)
1 cup cooked/canned chickpeas or beans of choice, well drained
1/2 cup toasted pumpkin or sunflower seeds, walnuts, etc.
1/2 cup parsley leaves, roughly chopped
1-2 green onions, trimmed and thinly sliced
2 teaspoons Dijon-style mustard
1 teaspoon fresh or dried thyme, crumbled or chopped up a bit
2 teaspoons maple syrup or apple cider syrup or sweetener of your choice
1 teaspoon salt
Freshly ground pepper
2-3 tablespoons red wine or cider vinegar (to taste) or juice of 1 lemon
1/3 cup olive oil
Put all the salad ingredients in a large bowl. Mix dressing ingredients in a small bowl or shake together in a jar. Pour dressing over vegetables and toss well, taste and adjust seasoning.