If you think salads are only for warm weather, prepare to have your mind blown. Believe it or not, they’re much more satisfying than their roughly chopped, cold lettuce counterparts when the temperature is dropping outside. Roasted squash and root veg, thinly sliced fruit, wild rice and quinoa—drooling yet? As for dressing, leave the murky bottled ranch in the back of your fridge and reach for fresh citrus, honey, and seasonal spices instead.
Can you tell this is one of those salads that doesn’t even make it from the serving dish to dinner plates? Let’s review: tender Brussels sprouts with tart and crunchy quince tossed in a sweet and spicy dressing. Just grab a fork and start spearing. PS: If you can’t find quince, use apples and pears.
We’re rethinking our weekend breakfast plans thanks to this wedge salad. Bacon, egg, and cheese will soothe the Sunday morning hangover, but where are the greens? Plunk a large slice of lettuce on the grill, throw a few onions and bacon next to it for good luck, and fry an egg. Place the egg over the lettuce and fixin’s, and add a big handful of feta. Ohhhhhyeah.
Toast fennel seeds in a pan to draw out their licorice-like scent, then toss into a mixture of shallot and olive oil. Add sliced carrots and bake until sweet and tender. Toss with sweet sliced apple, a bright citrus dressing, and sesame seeds. No carrots? This salad would be just as satisfying with sweet potatoes or parsnips.
Roast onion and fennel with rich sweet potatoes, then toss with lentils and a simple balsamic vinaigrette. The best part? Dot the salad with seared halloumi cheese—yes, we’re talking about literal grilled cheese. Serve straight up or over a bed of greens.
Did you know that the green tops of beets are totally edible (not to mention, delicious)? Roast the beets and sauté the greens, then bring them all together with an orange-kissed dressing. Serve with many slices of sourdough toast smothered with goat cheese. Try to share with your friends—but we won’t blame you if that proves impossible.
This dinner salad is so stunning you may have to close your eyes to eat it. Tender roasted cauliflower and crispy baked chickpeas are warm and mild; one more bite and you’ll taste sweet sun-dried tomato and briny Kalamata olives. Serve the hearty toppings over mixed greens (we love peppery arugula!). Bonus points if you use purple and green cauliflower.
When your friend said “bring a salad” to her potluck, she thought you’d just throw some veggies into lettuce. You had other plans: sliced-pumpkin-with-cranberries-and-wild-rice kind of plans. Essentially fall on a platter, this salad could be a meal on its own, but also stands up nicely to the pick-a-little, talk-a-little method of eating that happens at most parties.
A warm grain salad is as cozy as any one-pot pasta dinner, but packs a sh*t-ton of protein. This bright quinoa and chicken salad is coated in a lime and orange dressing, with chunks of buttery avocado in every bite. Just take the mixing bowl and a fork to the couch: You’re going to be there for a while.
Salad you can soak up with bread? OK, twist our arm. This soupy eggplant and tomato-based zaalouk probably wasn’t what you were thinking when you read “salad,” but change can be good. Grab a slice of pita (or five) and dip away.