When soups, stews and hearty root vegetables begin to lose their luster, look to winter produce for a fresh, bright salad. With juicy citrus and leafy greens at their peak, there’s no shortage of beautiful combinations — try our favorites below!
|Radicchio, Orange and Hazelnut Salad|
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
|Spinach Salad with Poached Eggs and Pancetta|
Here, cubes of savory pancetta and a buttery poached egg provide a compelling update to the classic spinach and bacon salad. The recipe takes advantage of the pancetta twice: the crispy fried bits are scattered over the salad, and the rendered fat becomes part of the warm vinaigrette that gently wilts the greens.
|Cranberry Bean, Broccoli Rabe and Bacon Salad|
Creamy-textured, nutty-flavored cranberry beans pair beautifully with autumn greens in this hearty salad, which is perfect for a lunch box.
|Brussels Sprout and Arugula Salad with Walnuts|
Use a mandoline to create ultra-thin shavings of Brussels sprouts so they are tender enough to enjoy raw in this salad. Paired with peppery arugula and deeply flavored walnut oil, they make a well-balanced dish.
|Quinoa Salad with Dried Cherries and Pistachios|
Fluffy quinoa is packed with protein; here, it gets a boost from radicchio, dried tart cherries and crunchy pistachios. Grain salads like this one will last for several days in the refrigerator and will take on even more flavor as they sit.
|Shredded Kale Salad with Pancetta and Hard-Cooked Egg|
Shredding and briefly blanching kale for a salad softens its sturdy texture but keeps it crunchy enough to support hearty, heavier ingredients like hard-cooked eggs and pancetta.
|Broccoli and Cauliflower Salad with Pickled Onions and Bacon|
Pickled onions contrast beautifully in flavor and color with smoky, salty bacon and cabbage-like steamed broccoli and cauliflower for this simple yet hearty cool-weather salad.
|Chopped Chard Salad with Grapefruit Vinaigrette|
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
|Warm Wild Mushroom Salad with Bacon Vinaigrette|
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.
|Endive Salad with Blue Cheese, Cranberries and Candied Walnuts|
This colorful salad makes a wonderful starter during the winter months. You can prepare the blue cheese dressing candied walnuts in advance, so it’s great for entertaining.
|Crab and Shrimp Salad with Avocado and Oranges|
Showcasing fresh crabmeat and shrimp, this main-course salad makes an impressive dish for guests. Serve warm sourdough bread alongside.
|Chopped Salad with Broccoli, Egg and Radicchio|
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. This salad is high in protein; to reduce the fat, omit the cheese and remove the yolks from the hard-cooked eggs.
|Beet Salad with Mushrooms, Goat Cheese and Arugula|
This salad is light and colorful, combining roasted beets and mushrooms with arugula and tangy goat cheese. Top with garlic chips for extra crunch.
|Roasted Sweet Potato Salad with Pecans and Green Onions|
This colorful roasted root vegetable salad is delicious on its own as a light meal or alongside roasted meats. Sweet potatoes contrast beautifully with bright green onions and earthy kale.