Food

Our 33 Best Winter Salad Recipes For the Perfect Cold-Weather Crunch

Make the most of root vegetables and warm bases with these cold-weather salads

By SAVEUR Editors

Updated: November 15, 2017

Spring and summer provide a bounty of fresh produce that tastes amazing when tossed together in a mixing bowl, but that doesn't mean cooler weather should come up short on the salad front. Whether you're looking for a main course like goose confit and figs atop leafy greens or a side to accompany your holiday meal, we've got you covered. With seasonal flavors like sweet potato and apple, and warm bases like quinoa, our best winter salad recipes will satisfy your lighter cravings during the cold weather months.

Root Vegetable and Quinoa Salad with Pickled Sunchokes — Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe

Three-Beet Salad with Orange-Yogurt Dressing — In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for Three-Beet Salad with Orange-Yogurt Dressing »Ryan Liebe

Soba Salad with Lemon-Miso Vinaigrette — This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »Dylan + Jeni

Chicory and Herb Salad with Apple, Pomegranate, and Creamy MIso Dressing — Shiso, mint, and cilantro puer up lightly bitter chicory in this invigorating Asian-infected winter salad. Get the recipe for Chicory and Herb Salad »Ryan Liebe

Fennel and Citrus Salad with Charred Squid — The zest and segments of four types of citrus enliven shaved fennel and charred squid in this winter salad. Get the recipe for Fennel and Citrus Salad with Charred Squid »Ryan Liebe

Apple and Kale Salad with Black Sesame and Cashews — Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad. Get the recipe for Apple and Kale Salad with Black Sesame and Cashews »Matt Taylor-Gross

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews — The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty salad. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »Ryan Liebe

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds — Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe for Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »Ariana Lindquist

Arugula cashew pesto salad — A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Get the recipe for Arugula, Cashew, and Pesto Salad »Farideh Sadeghin

Turnip Salad with Green Grape Vinaigrette — Ideally, you want unripe green wine grapes for this recipe by cookbook author Amy Thielen, but grocery store green grapes will also work. The caramel-coated pumpkin seeds lend a bittersweet crunch to the bright, crisp turnips and peppery arugula. Get the recipe for Turnip Salad with Green Grape Vinaigrette »William Hereford

Arugula, Pecorino, Pine Nut, and Pear Salad — Raisins add a subtle sweetness to this salad from Enoteca l'Alchimista in Montefalco, Italy. Get the recipe for Arugula, Pecorino, Pine Nut, and Pear Salad »David Hagerman

Cooked and Raw Winter Salad — Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House's Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »Ingalls Photography

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing — A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios. Get the recipe for Butter Lettuce Salad »Helen Rosner

Parsley and Onion Salad — Fresh red onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002), by Jeremiah Tower. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. Get the recipe for Parsley and Onion Salad »Todd Coleman

Goose Confit and Fig Salad — For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs. Get the recipe for Goose Confit and Fig Salad »Todd Coleman

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing — Sprouted lentils, mung beans, and sunflower seeds add lightness and nutrient density to a hearty salad of beets and kohlrabi over an herbed dressing. Get the recipe for Sprouts, Kohlrabi, and Beet Salad »Ryan Liebe

Sprouted Seed and Grain Salad with Spiced Prawns — This hearty grain and seed salad is perfect for lunch, as the quinoa, buckwheat, and sunflower seeds luxuriate in a lemon dressing with mandarin-sauced shrimp. Get the recipe for Sprouted Seed and Grain Salad with Spiced Prawns »Ryan Liebe

Raw Celery Root Salad with Apples and Parsley | Dan Kluger — This light and delicious salad from chef Dan Kluger makes wonderful use of winter produce. Crisp, raw celery root (a.k.a. celeriac) mingles with tart, julienned apples, crunchy croutons, and a tarragon-infused, mayonnaise-based dressing. Get the recipe for Raw Celery Root Salad with Apples and Parsley »Paul Sirisalee | Food Styling: Eugene Jho

Cannellini Bean Salad with Radicchio and Celery — For this winter bean salad, a zippy vinaigrette adds brightness to crisp radicchio and celery. Get the recipe for Cannellini Bean Salad with Radicchio and Celery »Ryan Liebe

Watercress with Spicy Chile and Sesame Vinaigrette — Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together with an easy lemon vinaigrette in this wonderful cold-weather salad. Get the recipe for Watercress with Spicy Chile and Sesame Vinaigrette »Justin Walker

Rainy Day Chicken with Eggplant Salad — Brighten up any day with this simple roast chicken and fresh eggplant and herb salad. Get the recipe for Rainy Day Chicken with Eggplant Salad »Farideh Sadeghin

Seaweed Salad with Orange and Macadamia Nuts — Chef Josita Hartanto of Berlin's Lucky Leek mixes three marinated seaweeds with sweet caramelized mushrooms, steamed vinegary rice, and crisp toasted nori in this vegan rice bowl. All of the seaweeds used here can be found online so search them out, as they each contribute a different texture and taste to this salad. Get the recipe for Seaweed Salad with Orange and Macadamia Nuts »Matt Taylor-Gross

Lentil Salad with Pork — Chef Daniel Boulud's take on a classic Lyonnaise pairing of pork and lentils. Make sure the lentils are fully cooked , says Boulud, "otherwise, they don't absorb the seasoning." Make sure to taste a few minutes before they are drained: They should be creamy with just a slight bite. Get the recipe for Lentil Salad with Pork »Matt Taylor-Gross

Radish and Cilantro Salad with Goat Cheese — In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »Matt Taylor-Gross

Japanese Tea Leaf Salad — Don't throw away those premium green tea leaves after you've steeped them—save them for this simple salad perfect over steamed rice or folded into eggs. Get the recipe for Japanese Tea Leaf Salad »Matt Taylor-Gross

Winter Salad with Buttermilk Dressing — Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad. Get the recipe for Winter Salad with Buttermilk Dressing »André Baranowski

Parsley and Pancetta Salad — Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant. Get the recipe for Parsley and Pancetta Salad »Todd Coleman

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette — This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese. Get the recipe for Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette »Andé Baranowski

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts — Chef-owner of New York City's Wildair and Contra, Jeremiah Stone combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw that showcases everything the brassica has to offer. Get the recipe for Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts »Justin Walker

Cucumber, Pear, and Sumac–Onion Salad — This twist on a classic Israeli salad, in which Asian pear stands in for tomatoes, is a refreshing counterpart to warm, spice-roasted meats like chicken or kebabs. Get the recipe for Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts »Neal Santos

Marinated Mozuku Seaweed with Cucumber — In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer. Get the recipe for Marinated Mozuku Seaweed with Cucumber »Justin Walker

Shaved Cauliflower and Radicchio Salad — Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »Joseph De Leo

Escarole with Confit Duck Gizzards, Comté, and Walnuts — Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »William Hereford

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