Food

Salad Doesn't End with Summer

Eat salad all year long with these winter-friendly recipes

By SAVEUR Editors

January 3, 2015

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.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.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.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.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 (Rucola con Pecorino, Pignoli e Pere) — Raisins add a subtle sweetness to this salad from Enoteca l'Alchimista in Montefalco, Italy.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.Ingalls Photography

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.Landon Nordeman

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.Helen Rosner

Garlic and Dill Fava Bean Salad (Bagula) — Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.Todd Coleman

Shredded Brussels Sprouts and Kale Salad — A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous green vegetables.Helen Rosner

Parsley and Onion Salad — Fresh onions add cool spice to this simple parsley 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.Todd Coleman

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

Parsley and Pancetta Salad — Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.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.Andé Baranowski

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