You need to keep a broad view of "salad" in mind to make truly winter salads – but combinations of seasonal fruits and vegetables (sometimes cooked, sometimes raw), cheeses, nuts, and legumes can make winter salads as exciting as any spring or summer creation.
Shave brussels sprouts, almonds, mint, and a bit of spice equals one of my all-time favorite salads. I look forward to the weather turning cold just so those brussels sprouts will be nice and sweet.
This pale but lovely celery salad is crisp, refreshing, and perfect alongside rich roasts or on buffet tables.
This classic French winter salad is just shredded celery root and a mustardy dressing. Simple and delicious.
Crisp endive leaves and crunchy walnuts are perfection together. Use walnut oil in the dressing for an extra walnut hit.
Simple lentils, a bit of green onion or red onion, and a lemon dressing are delicious all by themselves – add a hit of feta cheese to add more body to the salad, if you like.
This could be seen as the act of a person very desperate to eat some salad – parsley with lemon dressing? That's it? Yes, and it is beyond tasty. It's also a bit bracing and perfect with roast chicken.
The green olive dressing on this radicchio salad adds tangy flavor that marries well with the bitter bite of purple radicchio leaves. r something with even more kick, try this Radicchio Hazelnut Blue Cheese Salad.
Cider vinegar and black pepper – along with thin slicing – turn biting red cabbage into a refreshing, zingy, fabulous salad.
There are scads of delicious things you can pair with roasted beets to make delicious salads – walnuts, hazelnuts, postachios, cheeses of all sorts.
The juice from thinly sliced broiled lemons is used in the dressing and the lemons laid on top of the salad in this sweet-yet-tart one-two punch of a winter salad.