Winter Salads to Savor the Season

This salad's puntarelle is a specialty buy, so check your local farmers market or use another bitter chicory. Beets add soft, earthy sweetness. 

Puntarelle-Citrus Salad with Roasted Beets

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. 

Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda

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

Cauliflower Salad with Yogurt Sauce and Pomegranate

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. 

Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette

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." 

Shaved Beet and Carrot Salad With Citrus-Scallion Dressing

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

Citrus, Beet, and Arugula Salad with Halloumi Croutons

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. 

Brussels Sprout Slaw with Hazelnuts and Pomegranate

"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. 

Winter Salad with Avocado, Pomegranate, and Almonds