Detoxing after the holidays? You don't need to submit to an excruciating juice cleanse to feel virtuous: just fill your plate with hearty greens, citrus fruits, roasted root vegetables, and other satisfying seasonal ingredients. Below, a roundup of our favorite resolution-friendly winter salads.
Fattoush with Escarole, Parsley, and Sumac (pictured above)
We love this traditional Middle Eastern bread salad made with toasted or day-old pita. A sprinkle of sumac adds some tartness to this vibrant version from JBF Award winner Ana Sortun.
Chard Salad with Garlic Breadcrumbs
Sick of the ubiquitous kale Caesar? Try this reimagined riff from Food52's Merrill Stubbs, made with silky ribbons of Swiss chard, toasted almonds, salty bresaola, and of course, garlic.
Mixed Beet Salad with Buttermilk–Dill Dressing
Earthy beets get a tangy upgrade with creamy buttermilk, bright lemon, and fragrant dill in this elegant recipe from Bill Telepan.
Shaved Brussels Sprout Salad
JBF Award winner and Top Chef judge Hugh Acheson combines finely shredded Brussels sprouts with roasted peanuts, shaved Pecorino Romano cheese, and a delicate mustard, walnut oil, and sherry vinaigrette for a Southern spin on winter greens.
Candied Walnut–Apple Salad with Lemon Vinaigrette
This light but filling salad has a variety of textures and flavors to keep you satisfied from afternoon to evening.
Warm Shrimp and Radicchio Salad with Pancetta and Mustard Vinaigrette
This main-dish salad from JBF Award winner Mike Lata is best during the cooler months, when Lowcountry waters teem with sweet, milky-white shrimp.
Roman Chicory Salad
Made with a variety of chicory that’s known as puntarelle, this classic Roman salad is delicious next to a bowl of rich pasta or a meat-based secondo.
Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette
A tart blood-orange vinaigrette adds flavor and antioxidants to a lovely beet salad. Mahón is a semi-firm Spanish cow's-milk cheese; Gouda can be substituted if necessary.
Balsamic-Glazed Turnips and Baby Greens
Sweet, juicy turnips make for excellent winter eating. Kathy Gunst recommends them roasted, glazed with balsamic vinegar, and tossed with hearty greens.
Wilted Arugula with Anchovy and Garlic Dressing
The warm garlic- and anchovy-packed dressing is inspired by a traditional Piemontese bagna cauda, and it pairs beautifully with bitter winter greens.
Hungry for more? View our entire recipe collection.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
