Eat all of your veggies with these easy winter salad recipes.
These bright and colorful salads are a delicious mix of vegetables, fruits, nuts and more.
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Serve with grilled chicken for an added boost of protein.
Celery and walnuts add crunch while dried cranberries and apple add a sweet-tart note.
Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Kale, Quinoa & Apple Salad
This kale, quinoa and apple salad is perfect for fall.
Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing.
Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts.
Creamy pine nuts and salty Parmesan cheese added at the end balance the flavors.
Serve this easy slaw alongside grilled chicken or fish.
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
The cheese’s richness complements the juicy tang of citrus and tarragon in this salad.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
If you’re able to’t find dried figs, try swapping in dried apricots.
If you have one handy, a small mandoline makes it easy to slice the Brussels and apple.
To make it a dinner salad, top with shrimp or chicken.
The result is a beautiful, semi-wilted, warm spinach salad.
Read more about why Harris craves this salad and how she stocks her fridgehere.
Using cooked, peeled beets helps make prep a breeze.
Fresh orange juice adds acidity and brightness to the vinaigrette.
Pomegranate seeds bring color and crunch.
If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead.
Ali Redmond
Jacob Fox
Jacob Fox
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Victor Protasio
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
Jillian Atkinson
Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
Andrea Mathis
Katie Webster
