Winter Squash Salad
Citrusy sumac and sweet and tangy pomegranate molasses round out the lemon vinaigrette. If you can’t find little gem lettuce, substitute chopped romaine hearts. Purple ninja radishes are slightly spicy and add a bright pop of purple, but red radishes work well, too.
Get the Recipe: Winter Squash Salad
Grapefruit and Feta Fregola Salad
If you can find it, use Ruby Red grapefruit in this stunning winter salad to add a vibrant pop of color. If you can’t find fregola in stores, substitute Israeli couscous or orzo. We suggest buying a block of feta and crumbling it yourself, allowing you to crumble it into larger pieces.
Get the Recipe: Grapefruit and Feta Fregola Salad
Southwestern Pasta Salad
The lime-avocado dressing on this pasta salad provides a creamy texture and rich flavor, but the tartness from the tomatoes keep it feeling light. When corn isn’t in season, use frozen and thawed corn as a substitute. Save any leftover dressing to brighten up the salad for lunch the next day.
Get the Recipe: Southwestern Pasta Salad
Chickpea, Arugula, and Pickled Carrot Salad
This fresh, filling salad gets tang from the pickled carrots and an aromatic, peppery flavor from the carrot tops. Look for medium to large carrots with tops that are bright to slightly dark, but not brown.
Get the Recipe: Chickpea, Arugula, and Pickled Carrot Salad
White Bean and Farro Salad
This is a great re-set meal after a lot of heavy eating. You won’t feel deprived, but will still get a good dose of vegetables and whole grains. There are many brands of quick-cooking farro available. Feel free to use one to cut down on cook time.
Get the Recipe: White Bean and Farro Salad
Kale With Roasted Cranberries and Sweet Potatoes
This gorgeous salad is one of our favorite ways to use cranberries. The best part? You can prep most of it ahead of time. The potatoes and cranberries can be roasted up to one day in advance, and the dressing can be made a full week ahead.
Get the Recipe: Kale With Roasted Cranberries and Sweet Potatoes
Roasted Eggplant and Olive Pasta Salad
Roasting the olives alongside the eggplant brings out their briny, salty flavor. If you’d like, use farro or quinoa in place of pasta for a lighter meal. Don’t skimp on the fresh oregano, which you’ll use in the dressing and as a garnish.
Get the Recipe: Roasted Eggplant and Olive Pasta Salad