Miso Broccoli Slaw. [Photograph: zahavah]

Last week on the Weekend Cook and Tell we asked all of you to tackle a subject that frequently gets left out in the cold come fall and winter: cool weather salads. For this challenge we dubbed Winter Greens we were curious to see how you handled raw vegetables once the bounty of summer veggies has faded. As we had hoped, responses were filled with all sorts of ingenious ideas for kale, squash, apples, beets, and more. So without further ado, let's take a look at some of our favorite cold-weather salads.

mangotomato is keeping winter greens thrilling with boldly colored and flavored salads like this Apple, Carrot, and Beet Salad studded with pistachios and dried cranberries and a Marinated Eggplant Salad with Cilantro that doubles as a sandwich topper.

Ken G chimed in with a Kale Barley Salad Gone Greek with olives, feta, cucumbers, and oregano. According to Ken G it's even better the next day.

Winter-worthy salads might just be zahavah's favorite topic. She was more than ready with recipes for an Asian accented Raw Collard Slaw, a Squash and White Bean Salad dressed with Almond Butter and Orange Flower Water, and a Miso Broccoli Slaw that takes care of all of the stems.

Marinated Eggplant Salad. [Photograph: mangotomato]

Prepping for a trip to India, The Primlani Kitchen has been keeping it light with dishes like this Agave Roasted Pear Salad with Pomegranate-Chipotle Vinaigrette.

SeattleDee's Kale Salad with Raisins and Parmesan is a winter workhorse. It can stand alone or act as a base for everything from eggs to crab cakes and chicken.

ukemochi shared a Lithuanian Christmas classic, Vinegretas, a salad of beans, beets, carrots, potatoes, onions, and pickles dressed with lemon juice that always has a place on the holiday table.

We'd like to extend a big thank you to everyone who shared their winteriest salad ideas for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Legacy of the Lentil.