Salad Doesn’t End with Summer

Eat salad all year long with these winter-friendly recipes

By | Published Jan 03, 2015 8:00 PM

Salad Doesn’t End with Summer
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. Matt Taylor-Gross

Spring and summer provide a bounty of fresh produce perfect for making salads. But that doesn’t mean fall and winter should come up short on the salad front. By using seasonal produce, dried fruits, and frozen vegetables, you can make these wonderful salads even with snow on the ground. Take a look at our favorite cold-weather salad recipes made with the likes of kale, beets, and arugula.

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.

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.

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 foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Arugula and 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 and Cashew Pesto Salad »

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) »

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 »

Celery Root Rémoulade

This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Garlic and Dill Fava Bean Salad (Bagula)

Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad

Parsley and Onion Salad

Parsley and Onion Salad

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.

Winter Salad with Buttermilk Dressing

Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.

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.

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