6 Winter Salads Featuring In-Season Produce

Can salad be comfort food? These hearty but healthy dishes makes a strong case.


Shrimp, Escarole and Fennel Salad With Olive-Herb Dressing

Photo by Greg DuPree

The curly, slightly bitter green leaves of escarole make the perfect crevices for the meaty, briny olives in the dressing. Endive and anise-like fennel add texture and brightness to this shrimp salad.

Get the recipe: Shrimp, Escarole and Fennel Salad With Olive-Herb Dressing


Steak and Beet Salad

Photo by Greg DuPree

Vibrant and tender beets are a sweet contrast to the meaty steak pieces in this stunning salad. The torn leaves of radicchio are slightly bitter, but mellow out with the creamy yogurt. Don’t skimp on the freshly cracked pepper, and the toasted pepitas, which make for a crunchy finish.

Get the recipe: Steak and Beet Salad


Seven-Layer Salad

Photo by Greg DuPree

We transformed a classic dip into a comforting, elevated salad the whole family will love. There's so much flavor packed into one dish, you won’t know where to dig into first. The tangy, cumin-spiced dressing is one you’ll want to keep drizzling on everything. Serve with warm tortillas for an added bonus.

Get the recipe: Seven-Layer Salad


Crispy Pork and Bok Choy Larb

Photo by Greg DuPree

This striking salad with a kick hits all the right notes with perfectly browned ground pork and the zesty lime juice mixture that seasons it. Ribbons of rainbow carrots not only add a nice crunch (so do the salted peanuts!) but also look absolutely beautiful.

Get the recipe: Crispy Pork and Bok Choy Larb


Grapefruit and Feta Fregola Salad

Photo by Greg DuPree

Fregola is a small, toasted pasta from Sardinia, but if you can't find it, you can use Israeli couscous—very similar and just as delicious. This salad, tossed with quick-broiled onions, fresh grapefruit, briny feta, and toasted hazelnuts, will be on your dinner rotation all winter long.

Get the recipe: Grapefruit and Feta Fregola Salad


Shaved Brussels Sprouts and Kale Salad With Creamy Tahini Dressing

Photo by Greg DuPree

Post-holidays and come winter we’ve had plenty of roasted vegetables, especially Brussels sprouts and wilted kale. To switch it up, we opted for shaved sprouts and torn, raw kale. Miso and tahini come together for a stellar, creamy dressing to coat every bit of this salad. Swap tofu in for the chicken if you’re looking for a vegetarian-friendly option.

Get the recipe: Shaved Brussels Sprouts and Kale Salad With Creamy Tahini Dressing