Winter Salads to Savor the Season

In the winter, salads might not be the first thing that comes to mind, but we all appreciate something that is crisp and tangy to balance off the stews and soups that we eat here. In addition, winter salads are an excellent opportunity to make use of seasonal products such as citrus fruits, root vegetables, and pomegranates. Whether you are looking for a robust side dish or a meal that will satisfy your hunger, these winter salads will definitely satiate your cravings. Here is a selection of some of our favorite bright seasonal salads, ranging from a Puntarelle-Citrus Salad with Roasted Beets to a Purslane, Pomegranate, and Purslane Salad with Pepitas.

Winter salads are a delightful way to embrace seasonal produce and maintain a healthy, vibrant diet during the colder months. Incorporating a variety of hearty greens, root vegetables, and citrus fruits, these salads bring a burst of color and nutrition to your plate. A classic winter salad might feature nutrient-rich kale or spinach as a base, paired with roasted sweet potatoes, beets, and carrots for warmth and earthiness. Pomegranate seeds or slices of juicy orange contribute a refreshing sweetness, while toasted nuts, such as walnuts or pecans, add crunch and richness.



Citrus, Beet and Arugula Salad with Halloumi Croutons

 

To enhance the flavor and texture, consider adding crumbled feta or goat cheese for a creamy element. A zesty vinaigrette, featuring seasonal ingredients like Dijon mustard, honey, and apple cider vinegar, can tie the elements together. This combination of robust flavors and textures makes winter salads not only a healthy choice but also a delicious and satisfying option for those seeking a lighter meal during the winter season. Experiment with different ingredients to create a salad that suits your taste preferences and embraces the unique offerings of winter produce.For additional winter salad flair, incorporate grains like quinoa or farro for extra sustenance. Fresh herbs like rosemary or thyme can infuse a hint of warmth. The juxtaposition of hearty and crisp elements makes winter salads a versatile and delightful culinary experience, perfect for both comfort and nutrition during the colder months.

Winter Salads to Savor the Season

Puntarelle Citrus Salad with Roasted Beets

This salad’s puntarelle is a specialty buy, so check your local farmers market or use another bitter chicory. Beets add soft, earthy sweetness.  Puntarelle-Citrus Salad with Roasted Beets

In Andrea Gentl’s Cooking with Mushrooms, melted anchovies and porcini mushroom powder add savory depth to nutty brown butter bagna cauda, creating a powerful sauce suited for a winter salad.  Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda



Cauliflower Salad with Yogurt Sauce and Pomegranate

Chef Nancy Silverton learned this tip from North Abraxas in Tel Aviv and applies it in this salad. Roasting beets with the skins on gives you both the brilliant, colorful flesh and the crinkled papery exterior.  Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette

This bright, earthy salad starts with crisp arugula and dresses up late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine with a citrus-scallion vinaigrette so good, recipe creator Leah Koenig says, “I sneak it straight from a spoon.”  Shaved Beet and Carrot Salad With Citrus-Scallion Dressing

Crispy halloumi croutons elevate this peppery arugula salad with mixed citrus and jewel-toned roasted beets.  Citrus, Beet, and Arugula Salad with Halloumi Croutons

This delicious vegetable salad contains crisp shredded brussels sprouts, crunchy hazelnuts, salty shaved cheese, and bright, tart pomegranate seeds. It makes a great lunch or side dish with grilled meats or fish.  Brussels Sprout Slaw with Hazelnuts and Pomegranate



“Lettuce is one of my favorite foods – people laugh at me because of it,” says Cathy Waterman, who made this salad. She adds preserved lemons and wintery vegetables like pomegranates.  Winter Salad with Avocado, Pomegranate, and Almonds

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