Whenever fall rolls around, I’m so excited to eat toasty, hot food again, and go all in with soups or pretty much anything that comes out of an oven. Salads go by the wayside until winter approaches when I’m a little more willing to branch out a bit–not to mention that I am in serious need of some lighter fare due to all the holiday feasting. That said, I don’t want the light, crisp salads of summer and spring. I want the colors to be warm and the ingredients to be filling and comforting.
These six winter salad recipes that utilize ingredients regularly found in the cooler months–think pomegranate, yams and Brussels Sprouts–fit the bill, and then some. Serve these up as sides, or use the “make it a meal” tips to make them main dish-worthy.
Brussels sprouts and fennel are sliced up and tossed with nuts, pomegranate arils, and a light dressing in this healthy, colorful salad that has “holiday dish” written all over it.
Make it a meal: Toss with cubed, roasted chicken.
“Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat,” notes Allrecipes recipe contributor aayres1, the culinary genius behind this recipe. “The colors and flavors make a great holiday side dish.” We couldn’t agree more about this warm salad.
Make it a meal: Double the dressing and cheese, and toss with 1-1/2 pounds of roasted potatoes.
Recipe contributor Michelle Krzmarzick calls this “the best salad I’ve ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.”
Make it a meal: Toss with cubed pork.
“This is a delicious and easy salad which takes little time and is a great meatless main course,” says Allrecipes recipe contributor Donna. “It uses beets, goat cheese, candied walnuts and baby greens.”
Make it a meal: While Donna recommends you add chicken, we think this is a great main as-is–just eat more of it!
Recipe contributor Joy Boston first made this salad for her family’s Thanksgiving dinner several years ago” as a starter, and it was a big hit. This recipe was inspired after I had some pear and walnut salad at a restaurant.”
Make it a meal: Toss with shredded, roasted turkey.
“A bright contrast in flavors makes this salad a favorite among friends and family,” writes Allrecipes recipe contributor Matt D. “The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.”
Make it a meal: Toss with a can of Cannellini beans.
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