Winter Salads: How to Enjoy the Season’s Offerings

By Annie Wu, Epoch Times
January 28, 2016 3:55 pm Last Updated: February 2, 2016 12:35 pm

Making salads from what’s available in the winter is easier than you may think.

“Hearty greens like mustard, kale, and arugula are perfect additions to a salad because of the textures and flavor that they add,” said Alex Harrell, chef-owner of Angeline in New Orleans.

Radicchio and endive are other delicious options. Their bitter edge pairs well with bright winter fruits like citrus, pomegranates, and cranberries, according to cookbook author Heather Christo.

Cooked ingredients add more heartiness. Christo suggests adding grains like quinoa or rice to make salads more filling in winter, while chef Brady Cohen favors roasted vegetables. “Roasted broccoli and roasted cauliflower always make a great salad with nuts and cheese,” said Cohen, executive chef at the Salty Sow in Phoenix.

As for the dressing, chef Jamie Adams of il Giallo Osteria & Bar in Atlanta likes to make fuller-bodied vinaigrettes for winter salads, with beet liquid, mustard, and red wine.

Try the following recipes for hearty, flavorful winter salads:

Pickled Beets, Ricotta Salata, and Dandelion Green Salad by chef Jamie Adams at il Giallo Osteria & Bar in Atlanta.

Pickled Beets, Ricotta Salata, and Dandelion Green Salad. (Courtesy of il Giallo Osteria & Bar)
Pickled Beets, Ricotta Salata, and Dandelion Green Salad. (Courtesy of il Giallo Osteria & Bar)

Mustard Green and Pork Cracklin Salad by chef Alex Harrell at Angeline in New Orleans.

Angeline's Mustard Green and Pork Cracklin Salad. (Denny Culbert)
Angeline’s Mustard Green and Pork Cracklin Salad. (Denny Culbert)

Beet Quinoa Salad With Pomegranate, Mint, and Pistachio by cookbook author Heather Christo.

Beet Quinoa Salad. (Heather Christo)
Beet Quinoa Salad. (Heather Christo)

Brussels Sprouts Caesar Salad by chef Brady Cohen at Salty Sow in Phoenix.

Brussels Sprouts Caesar Salad. (Courtesy of Salty Sow)
Brussels Sprouts Caesar Salad. (Courtesy of Salty Sow)

Smoky and Creamy Mexican Cauliflower Salad by food blogger Luci Petlack. 

Smoky and Creamy Mexican Cauliflower Salad. (Courtesy of Luci Petlack)
Smoky and Creamy Mexican Cauliflower Salad. (Courtesy of Luci Petlack)

Red Wine Poached Pear and Endive Salad by chef Bobby Will at Saltaire Oyster Bar and Fish House.

Red Wine Poached Pear and Endive Salad. (Blythe Stoecklein)
Red Wine Poached Pear and Endive Salad. (Blythe Stoecklein)

Roasted Ruby Red Beets Salad by chef Matt Varga at Gracie’s in Providence, Rhode Island. 

Gracie's Roasted Ruby Red Beets Salad. (Jason Wessel)
Gracie’s Roasted Ruby Red Beets Salad. (Jason Wessel)

Fermented Carrot and Apple Salad With Pecans and Local Feta by chef Justin Burdett at Local Provisions in Asheville, N.C.

Carrot and Apple Salad from Local Provisions in Asheville, N.C. (Meghan Rolfe Photography)
Carrot and Apple Salad from Local Provisions in Asheville, N.C. (Meghan Rolfe Photography)

Warm French Lentils With Celeriac and Hazelnuts by cookbook author Erica Strauss. 

Warm Lentils with Celeriac and Hazelnuts (Charity Burggraaf).
Warm Lentils with Celeriac and Hazelnuts (Charity Burggraaf).