24 Winter Salads That Are Seasonal, Nutritious and Creative

Sharp red onion, crunchy hazelnuts and cooked farro meet juicy oranges and the easiest citrus vinaigrette of all time. Use cara caraorangesfor extra sweetness.

We love kale, but it can be tough to chew when served raw. Here, it’s briefly sautéed in a vinegary dressing until it turns tender.

Isn’t she lovely? Chalk the salad’s vibrant appearance up to red beets, golden beets and Valencia oranges. (Grapefruitwould work here, too.)

Not to be dramatic, but we’d chug the lemon-tahinidressing straight from the bowl. Tart Granny Smiths are the go-toapplechoice, but you can substitute another sweet-tart type like Honeycrisps if you’d prefer.

While it pairs beautifully with a roast, this salad is hearty enough to hold its own as a main.Delicata squash, potatoes, beets andprotein-rich lentils are bound to keep you full.

Don’t look now, but we’re making a second batch of this herby yogurt dressing to have with crudités,beefkebabs and chicken wings.

Dairy-freeeaters rejoice. Raw cashews are the key to this uber creamy dressing. (Did we mention you can reduce the water in the dressing to turn it into a spread similar to vegan ricotta?)

We don’t care what veggies are in a salad: If there’s pillowy soft mozzarella cheese on top, your guests will devour it in 30 seconds flat.

You maythinkthis 15-minute wonder is played out, but the dressing is uniquely tangy, thanks to a secret ingredient. (OK, we’ll spill: It’ssour cream.)

This autumn gourd arguably eclipses the almightypumpkinin terms of edible popularity, so substitutesweet potatoes, acorn squash or kabocha squash if you’re sick ofbutternutby winter.

Buttery avocado is just the foil for peppery arugula, sharp fennel and bittersweet citrus fruit. (Think navel oranges,blood orangesand grapefruit.)

磨碎的cauliflowerand roasted cauliflower florets unite for a unique textural experience that won’t disappoint.

Not a leaf of romaine lettuce in sight—just how we like it. We’ll take extra Parmesan curls on ours, please.

Crispy, gooey cheese medallions are our favorite remedy for a cold winter night. Might we suggest using candied nuts instead of toasted andpickled onionsinstead of raw for a more intense flavor profile?

This unexpected winter salad is begging to be served alongside an expertly searedsteak. (Although it’d be equally delicious tucked into agrilled cheese sandwich.)

Psst: You can save a *ton* of time by using precookedlentilsinstead of dried and canned beets instead of raw.

布鲁塞尔的年代prout leaves are pure magic because they refuse to wilt, even when dressed in shallot vinaigrette. You couldshredthem instead if you prefer a light, slaw-like consistency.

Fluffyquinoa, prettypomegranatearils, crunchy pecans and salty goat cheese—yup, the gang’s all here.

BRB, going for a dip in the drool-worthypeanut butterdressing.

Put this crowd-pleaser on your holiday table and even the roastturkeywill get jealous. We’d prepare a second batch of roastedchickpeas特别是如果我们是你吃零食。

Serving salad on a fancy wooden slab is not only trendy, but also logical. This way, none of the toppings (like crumbled blue cheese) get lost at the bottom, unlike with a large bowl.

If you don’t make an extra batch offalafel pattiesto use in pitas, gyro bowls andsandwichesall week long, you’re doing it wrong.

Proof that simplicity can be downright delicious. You’ll go gaga for the Caesar-inspired dressing, trust.

Consider this a deconstructed winter salad (hi, cauliflower, carrots and kabocha squash) with full dippability.