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. 

Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda

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. 

Cauliflower Salad with Yogurt Sauce and Pomegranate

Like her mother's richer fried eggplant salad, Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic yogurt. 

Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette

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. 

Shaved Beet and Carrot Salad With Citrus-Scallion Dressing

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." 

Citrus, Beet, and Arugula Salad with Halloumi Croutons

Crispy halloumi croutons elevate this peppery arugula salad with mixed citrus and jewel-toned roasted beets. 

Brussels Sprout Slaw with Hazelnuts and Pomegranate

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. 

Winter Salad with Avocado, Pomegranate, and Almonds

"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.

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