Making salads from what’s available in the winter is easier than you may think.
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.
Beet Quinoa Salad With Pomegranate, Mint, and Pistachio by cookbook author Heather Christo.
Smoky and Creamy Mexican Cauliflower Salad by food blogger Luci Petlack.
Red Wine Poached Pear and Endive Salad by chef Bobby Will at Saltaire Oyster Bar and Fish House.
Roasted Ruby Red Beets Salad by chef Matt Varga at Gracie’s in Providence, Rhode Island.
Fermented Carrot and Apple Salad With Pecans and Local Feta by chef Justin Burdett at Local Provisions in Asheville, N.C.
Warm French Lentils With Celeriac and Hazelnuts by cookbook author Erica Strauss.