Hearty greens, squash, root vegetables, and more cool-weather ingredients combine in 24 satisfying, savory salads.
Grated Carrot Salad This is a French bistro classic–simple to prepare, and perfect as a light side dish. See the recipe for Grated Carrot Salad » Back to Elegant Passover Recipes » Ben Fink Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. See the recipe for Orange and Radish Salad » Christopher Hirsheimer This warm salad is a good way to ease your way back into salad season. Larry Nighswander According to Peter Berley, author of The Flexitarian Table, which contains the recipe on which this one is based, raw sunchokes (also known as jerusalem artichokes) “have a crisp texture and sweet, nutty flavor”. In this preparation they are sliced paper thin and tossed with fennel, radishes, and apples and marinated in a delicate vinaigrette. The result is a refreshing salad that works perfectly as a side dish or an appetizer. See the Fennel, Sunchoke, and Apple Salad Recipe André Baranowski If you don’t have roasted beets on hand, you can substitute store-bought jarred beets in this otherwise no-cook cool-weather salad. See the recipe for Beet and Walnut Salad » Ben Fink Shredded Brussels sprouts, tossed with pecorino, walnuts, and lemon, is a bright and fresh salad for any Thanksgiving spread. See the recipe for Brussels Sprouts Salad » André Baranowski Jar Restaurant’s Chopped Salad A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles. See this Recipe Todd Coleman Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad. André Baranowski In this classic bistro salad, julienned celery root melds with a Dijon mustard-spiked dressing. Landon Nordeman We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette » A.J. Wilhelm Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant. Todd Coleman Sesame oil and rice vinegar brighten cabbage and red onions in this Mongolian-style salad that’s great served alongside dumplings. Richard Jung When grated and mixed with heavy cream and farmer’s cheese, kohlrabi makes a creamy yet refreshing slaw. See the recipe for Kolrābju salāti (Kohlrabi Salad) » Back to Riga Revisited » Landon Nordeman This bright, slightly spicy salad is great served alongside roasted chicken. Todd Coleman Fiambre, which means “served cold,” is only eaten in Guatemala on All Saint’s Day. Todd Coleman A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather’s ubiquitous green vegetables. Helen Rosner In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants. Helen Rosner Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch. Anna Stockwell With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Tim Mazurek A bright, flavorful, and not too heavy winter salad combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta. For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing. Helen Rosner A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad. James Oseland Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Ariana Lindquist Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella. Laura Sant 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. Ingalls Photography Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Moe Kafer