24 Winter Salads That Are Seasonal, Nutritious and Creative

Sharp red onion, crunchy hazelnuts and cooked farro meet juicy oranges and the easiest citrus vinaigrette of all time. Use cara cara oranges for extra sweetness.

We love kale, but it can be tough to chew when served raw. Here, it’s briefly sautéed in a vinegary dressing until it turns tender.

Isn’t she lovely? Chalk the salad’s vibrant appearance up to red beets, golden beets and Valencia oranges. (Grapefruit would work here, too.)

Not to be dramatic, but we’d chug the lemon-tahini dressing straight from the bowl. Tart Granny Smiths are the go-to apple choice, but you can substitute another sweet-tart type like Honeycrisps if you’d prefer.

While it pairs beautifully with a roast, this salad is hearty enough to hold its own as a main. Delicata squash, potatoes, beets and protein-rich lentils are bound to keep you full.

Don’t look now, but we’re making a second batch of this herby yogurt dressing to have with crudités, beef kebabs and chicken wings.

Dairy-free eaters rejoice. Raw cashews are the key to this uber creamy dressing. (Did we mention you can reduce the water in the dressing to turn it into a spread similar to vegan ricotta?)

We don’t care what veggies are in a salad: If there’s pillowy soft mozzarella cheese on top, your guests will devour it in 30 seconds flat.

You may think this 15-minute wonder is played out, but the dressing is uniquely tangy, thanks to a secret ingredient. (OK, we’ll spill: It’s sour cream.)

This autumn gourd arguably eclipses the almighty pumpkin in terms of edible popularity, so substitute sweet potatoes, acorn squash or kabocha squash if you’re sick of butternut by winter.

Buttery avocado is just the foil for peppery arugula, sharp fennel and bittersweet citrus fruit. (Think navel oranges, blood oranges and grapefruit.)

Grated cauliflower and roasted cauliflower florets unite for a unique textural experience that won’t disappoint.

Not a leaf of romaine lettuce in sight—just how we like it. We’ll take extra Parmesan curls on ours, please.

Crispy, gooey cheese medallions are our favorite remedy for a cold winter night. Might we suggest using candied nuts instead of toasted and pickled onions instead of raw for a more intense flavor profile?

This unexpected winter salad is begging to be served alongside an expertly seared steak. (Although it’d be equally delicious tucked into a grilled cheese sandwich.)

Psst: You can save a *ton* of time by using precooked lentils instead of dried and canned beets instead of raw.

Brussels sprout leaves are pure magic because they refuse to wilt, even when dressed in shallot vinaigrette. You could shred them instead if you prefer a light, slaw-like consistency.

Fluffy quinoa, pretty pomegranate arils, crunchy pecans and salty goat cheese—yup, the gang’s all here.

BRB, going for a dip in the drool-worthy peanut butter dressing.

Put this crowd-pleaser on your holiday table and even the roast turkey will get jealous. We’d prepare a second batch of roasted chickpeas especially for snacking if we were you.

Serving salad on a fancy wooden slab is not only trendy, but also logical. This way, none of the toppings (like crumbled blue cheese) get lost at the bottom, unlike with a large bowl.

If you don’t make an extra batch of falafel patties to use in pitas, gyro bowls and sandwiches all week long, you’re doing it wrong.

Proof that simplicity can be downright delicious. You’ll go gaga for the Caesar-inspired dressing, trust.

Consider this a deconstructed winter salad (hi, cauliflower, carrots and kabocha squash) with full dippability.