Enjoy the crisp and vibrant flavors of winter with these colorful and filling salads.
These recipes embrace seasonal ingredients like beets, cabbage and cranberries.
Plus, these tasty main dishes and side dishes are on the table in just three steps or less.
Jennifer Causey
Serve alongside grilled chicken, pork or fish.
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Serve with grilled chicken for an added boost of protein.
Jennifer Causey
Tasters raved about this easy fall salad.
Want to make this salad a main meal?
Top with some rotisserie chicken, chickpeas or tofu.
Jennifer Causey
Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.
Buying packaged cooked beets cuts down on time (and mess!).
Look for them in the produce section where other prepared vegetables are sold.
In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts.
We use curly kale here, but you could substitute lacinato if you prefer.
Serve this salad alongside any holiday meal or dinner party menu.
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Quinoa Avocado Salad with Buttermilk Dressing
Persimmons add sweetness to this healthy avocado salad.
Crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
Dried apricots add pops of sweetness and color, while crispy bits of bacon provide a salty bite.
PHOTOGRAPHER: JEN CAUSEY, FOOD STYLIST: MELISSA GRAY, PROP STYLIST: SHELL ROYSTER
This recipe is easily doubled to serve a crowd.
The result is a beautiful, semi-wilted, warm spinach salad.
Read more about why Harris craves this salad and how she stocks her fridgehere.
Alexandra Shytsman
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Jillian Atkinson
