Recipes Winter Salads That You’ll Love By Food & Wine Editors Published on January 30, 2023 Share Tweet Pin Email Photo: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Salads may not seem top-of-mind in winter, but we all appreciate something crisp and tart to balance winter stews and soups. As well, winter salads are a good opportunity to take advantage of seasonal produce like citrus, root vegetables, and pomegranates. Whether you're in need of a filling lunch or a hearty side dish, these winter salads will surely deliver. From a Puntarelle-Citrus Salad with Roasted Beets to Persimmons, Pomegranate, and Purslane with Pepitas, here is our list of our favorite bright seasonal salads. 01 of 11 Puntarelle-Citrus Salad with Roasted Beets Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy — check your local farmers market, or substitute another bitter chicory. get the recipe 02 of 11 Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda Gentl & Hyers In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown butter bagna cauda, yielding a powerhouse sauce that's perfect for drizzling on a wintery salad. The sweetness of vibrant Cara Cara oranges mellows the bitter radicchio and adds a pop of color. While this salad is crispy and refreshing, the warmth of the buttery bagna cauda sauce slightly softens the crunchy radicchio leaves and combines with acidic sherry vinegar and orange juice for a balanced bite. get the recipe 03 of 11 Cauliflower Salad with Yogurt Sauce and Pomegranate Greg DuPree The perfect salad starts with an entire head of cauliflower. Inspired by her mother’s (much richer) fried eggplant salad, Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt. get the recipe 04 of 11 Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Roasting beets with the skins intact is a trick chef Nancy Silverton picked up from the restaurant North Abraxas in Tel Aviv, and uses to great effect in this salad. Roasting the beets with the skins on means you get both the bright, colorful flesh and the crinkled papery skin. get the recipe 05 of 11 Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Crisp arugula serves as the base for this bright, earthy salad. This gorgeous salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." get the recipe 06 of 11 Citrus, Beet, and Arugula Salad with Halloumi Croutons Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad becomes next-level courtesy of crispy halloumi croutons. get the recipe 07 of 11 Brussels Sprout Slaw with Hazelnuts and Pomegranate © Jonny Valiant This delectable vegetable salad has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, salty shaved cheese and bright, tangy pomegranate seeds. It can stand alone as a lunch, or is a nice accompaniment to grilled meats or fish. get the recipe 08 of 11 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 created this salad. She combines lettuce with lemons that she preserves herself. With wintery produce like pomegranates in the mix, this salad is a must-make. get the recipe 09 of 11 Persimmons, Pomegranate, and Purslane with Pepitas Victor Protasio Suzanne Goin, chef and partner at the famed Lucques in Los Angeles and a 1999 F&W Best New Chef, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and says she thinks of it as a persimmon salad with an arugula garnish, rather than the other way around. get the recipe 10 of 11 Pearled Barley Salad with Apples, Pomegranate Seeds, and Pine Nuts © Tina Rupp Pearled barley cooked with onion and thyme is the base of this grain salad full of wonderful flavor and texture. Toasted pine nuts, tart apple, and deep red pomegranate seeds add crunch and color. Enjoy it in the late fall and winter when pomegranates are in season. get the recipe 11 of 11 Roasted Beets and Carrots with Goat Cheese Dressing © Quentin Bacon F&W's Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible. get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit