“Winter Salads” Do Not Have to Be Sad
In-season, one-ingredient-focused alternatives to those monotonous winter leaves.
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“Spring mix” doesn’t always appeal during winter. That pile of romaine might look a little sad, and as much as you love radicchio, wouldn’t a similarly reddish-purple chilled beet salad be even better? Why not take a break from leafy vegetables in favor of in-season, one-ingredient-focused salads that bring a lot of shine to the table?
If you’re not yet convinced: A close friend of mine once showed me a fast and easy method for chopping carrots into a shape I’ve since considered “shards,” and I return to it regularly for a relatively simple but beautiful salad with ginger-miso vinaigrette. My husband, Sam, has been known to enjoy seasoned and gently steamed broccoli I often make for myself, which inspired a dressed-up salad featuring fried onion clusters and a sweet chili sauce. And anyone hesitant about beets is bound to change their mind when they see and taste them amid layers of marinated feta, sliced red onion, and toasted and chopped-up pistachios.
In terms of “leaves,” I’ll still look toward beloved herbs like chives, cilantro, and mint for freshness. From creamy cheese to crunchy sesame seeds, mix-ins also provide a special touch. When the weather is cold but you’re still in search of something bright for a balanced meal, the following recipes will have you covered.
Carrot Shard Salad with Ginger-Miso Vinaigrette
You can always count on ginger-miso vinaigrette to carry boatloads of flavor. That it can be prepared up to one week in advance is a bonus. Before garnishing, this salad also holds up very well in the refrigerator for 2 or 3 days. No need to prioritize knife skills, either. A fun cousin to julienned carrots comes together quickly with less precision and just as much payoff—instead of tiny even rectangles, you’ll end up with a pile of soft shards. Topped with cilantro and toasted sesame seeds, this salad pairs well with everything from fried tofu and roasted sweet potatoes to seared fish and stir-fried beef.
Broccoli Salad with Sweet Chili Sauce and Fried Onion Clusters
In my opinion, still-crunchy steamed broccoli is one of the tastiest ways to “eat your greens.” When the bite-sized, barely-tender florets are doused in a balanced and bright sauce and topped with crispy clusters of fried onions, a delightful salad comes together quickly. (If you wish, you can speed things up even more by using store-bought fried onions or your favorite sweet chili sauce.)
Chilled Beet Salad with Feta, Red Onion, and Orange Vinaigrette
For dinners involving warm and earthy flavors, you’ll want this salad on the table. You might also consider it on its own for a lighter lunch. I’d probably eat it for breakfast. Roasting beets might take a while, but you can zone out for most of the process. I suggest making them in big batches and keeping leftovers refrigerated for more fun salads like this one.
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