Roasted beets pair beautifully with citrus, feta and walnuts in this refreshing winter salad.
'winter salads' on Serious Eats
Don't you hate the term detox? I sure do. It's not that after two months of eating roast meat, roast potatoes, pies, cookies, and cakes I need to detox (whatever that means), but honestly, winter is one of the greatest salad seasons with peppery, bitter greens, great root vegetables, and an excuse to put nuts in everything. Here are eighteen awesome winter salads that are hearty enough to eat like a meal, but healthy enough to make you feel good about your new years' resolutions.
Crisp bitter greens and tart crunchy apple in a savory anchovy dressing.
This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level.
Don't you sometimes get that urge for the crunch of iceberg lettuce? Not often, but it happens. During the summer months when tomatoes are worth eating, I get my fill from BLTs. In the winter I usually end up here, with a big wedge of ice cold iceberg lettuce, smothered with blue cheese dressing and bacon. This recipe from Bon Appétit is one of my favorite renditions.
Since the second week of January isn't exactly prime fruit and vegetable season, I scoped out the market first before choosing this recipe from The Sunset Cookbook. Apples and oranges were abundant (no big surprises there) but the crates of persimmons and Asian pears at my local market came as a pleasant surprise. Then I remembered this Asian Pear, Persimmon, and Almond Salad.