27 Winter Salads So Good, You’ll Want to Make Them Forever

Seasonal produce like beets, cabbage, winter squash and sweet potatoes star in these highly rated winter salad recipes that we think you’ll love.

April 21, 2025 · 3 min · 439 words · Shannon Fritz

Table of Contents

The earthy sweetness of roasted beets pairs beautifully with the bright, tangy burst of grapefruit.

Red, golden or Chioggia beets all work well here.

The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.

an image of the Beet Grapefruit Salad

Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Serve with grilled chicken for an added boost of protein.

This versatile side dish works well alongside roasted chicken or steak.

Or make it a vegetarian main dish by mixing it with brown rice and black beans.

Recipe image of a Roasted Squash & Lentil Kale Salad

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Why massage the kale?

The kale starts to break down as you massage it, soaking up the lemony dressing.

you could swap it out for chili powder for a slightly different flavor profile.

an overhead image of the Roasted Broccoli Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Substitute 2 chopped anchovies for the miso if you like.

Or add baked tofu, poached salmon or grilled chicken for a boost of protein.

Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.

Kale and Shaved Brussels Sprouts Salad

Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely

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.

Kale & Quinoa Salad with Lemon Dressing

This kale-quinoa salad pops with different flavors and textures.

an image of the Roasted Cabbage Salad with Citrus Vinaigrette

Ali Redmond

Serve it alongside a roast chicken, then mix the leftovers together for lunch.

Your future self will thank you.

Make-Ahead Cabbage Salad

This make-ahead cabbage salad is the perfect dish that only gets better with time.

Prep the dressing and the salad greens while the chicken is roasting.

This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut.

Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.

a recipe photo of the Roasted Cauliflower Salad with Almonds, Olives & Feta

Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Oranges lend a citrusy brightness, while arugula adds a peppery kick.

Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.

an image of the Roasted Butternut Squash Salad in a red bowl

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

the recipe photo of the Massaged Kale Salad with Roasted Squash & Chickpeas

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Quinoa Power Salad

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

Roasted Butternut Squash Salad with Burrata

winter cobb salad

Jennifer Causey

Kale & Quinoa Salad with Lemon Dressing

Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Roasted Butternut Squash & Pear Quinoa Salad

Massaged Kale Salad with Roasted Sweet Potato & Black Beans

Jacob Fox

a recipe photo of the Keeps-Getting-Better Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

a recipe photo of the Chickpea Chopped Salad with Cabbage, Cucumber & Carrot

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

a recipe photo of the Beet Salad with Goat Cheese & Balsamic Vinaigrette

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

a recipe photo of the Peri Peri Black Eyed Pea Salad

Photographer: Rachel Marek, Food stylist: Holly Dreesman