Salad has a certain summery reputation. And in all fairness, most are crisp, light and best consumed on a sunny patio. But that’s not to say that, come winter, we can’t come up with a few season-appropriate ideas that’ll get you drooling.
The following winter salads are delicious, healthy and totally deserving of a moment in the spotlight.
One World Kitchen‘s Jasmin Rose Ibrahim puts her own spin on tabbouleh salad, adding onions and chickpeas sauteed in duck fat to the traditional mix. Complete the dish with walnuts, sharp feta cheese, fresh lemon zest and mint
Reclaim potato salad from barbecue season and enjoy this filling, bacon-infused recipe with a simple dill dressing. Serve it warm instead of cold during the colder months.
It’s easy to see that watercress and butternut squash were meant to be together — especially when tossed in a fresh herb dressing and topped with a baked Parmesan cheese chip.
Sometimes, you just want a salad that’s made out of noodles instead of greens, and that’s okay. In this recipe, Chef Hana Etsuko Dethlefsen tops cold ramen noodles with cucumber, imitation crab, an egg crepe, tomato and shredded seaweed. But you can top it off with any leftover fish and veggies lying around in your fridge.
Orange blossom water creates a unique, refreshing base for the dressing in this salad. Plus, the recipe’s pretty straightforward, so it’s definitely worth a try.
Caesar salad is delicious at any time of year — that pleasant balance between zest and garlic is suitable for both hot and cold weather. But this winter, we’re saving our calories for the real comfort food and opting for this vegan Caesar salad with a fraction of the fat.
With hearty ingredients like potatoes, eggs, sardines, olives, tomatoes and greens, this salad is an entire meal. And you’ll need all that extra energy to get yourself through the day.
Not only does this salad — made up of lentils, sweet potatos and beetroots with feta cheese and red vinegar dressing — pack a nice balance between sweet and tangy flavours, but it’s also hearty enough to serve as the main course. Make a big batch of it for the entire week.
Boil up some farro or any other grain, sautee some veggies (whatever you’ve got will work), mix together a dressing and voila! A winter salad fit for a foodie.
Whoever said salads had to be cold was wrong. This roasted cauliflower, squash and quinoa salad is proof that warm salads are just as perfect as cold ones.
Brussels sprouts and kale are two great ways to get your greens during the colder months. Combine them with some sliced almonds and a bit of Parmesan cheese for a salad that’s as fibrous and crunchy as it is delicious.
Let’s be honest, we’re all sick and tired of lettuce — it adds almost no flavour and only seems to taste like anything when it’s coated in dressing. Which is why this lentil and black bean salad offers such a pleasant change from every other boring, old salad out there — you won’t find any leaves here. Enjoy spoonful after spoonful of the crunchy and soft, sweet and savoury tastes in this dish. You won’t regret it.
Thanks to the almonds and quinoa, this salad is nutritious enough to serve as a main course. And you definitely won’t hear any complaints about it — who wouldn’t love a salad as fluffy and flavourful as this one?
Obviously, everyone’s favourite kind of salad is pasta salad. But this one is particularly intriguing since it combines two comfort food faves: the BLT and pasta. Throw in some chicken, and you’ve got yourself a winning meal.