Winter Salad Recipes

This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

This simple, unusual recipe will yield the best tuna sandwiches you've ever had! Try on potato bread for a comforting, yummy treat!

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes.

This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.

A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.

This delightful layered salad is filling and fresh at the same time. It is so versatile that it works for any time of the year--July 4th or Christmas. It's one of the better ways I get my kids to 'eat their peas'!

Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.

Slightly sweet, this salad would be a classy accompaniment to any party.

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

I made this for a baby shower and was bombarded with requests for the recipe! It is delicious on its own, or with small bread slices or crackers. Don't skimp by not using the homemade mayonnaise, it really adds a special flavor! Makes a 2-quart serving dish full, so if there will be other foods, this will serve at least six, maybe even up to ten!

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

This is a great starter for Thanksgiving dinner that is both delicious and festive.

This is a lovely blend of citrus fruit and pineapple. Just right for after all the over-indulgence of holiday desserts. Light, healthy and delicious!

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.

Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.

This is a colorful and delicious autumn salad.

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.