We know, we know. The last thing you want to do in winter is nibble on lettuce leaves, dressing on the side. Rest assured that here at Food52, we'll never subject you to such culinary blasphemy, regardless of the season.
But as much as you want to spend a few months curled under a blanket eating something a) warm b) cheesy c) carbohydrate-laden or d) all of the above, it's a shame to miss out on this season's perfect vegetables (not to mention, all of your necessary nutrients). What makes these salads so ingenious is that they're raw, or nearly so, without being frigid. Serve them up as a light lunch or a side dish at dinner -- you'll be pleased to find that each bite is intensely flavorful.
• Try pairing with soup for a quick and easy weeknight meal.
• Check out our best root vegetable sides for more ideas on how to use in-season vegetables.
• Got a kitchen question? Hit up the Food52 Hotline.
Northern Spy's Kale Salad by Genius Recipes
This salad is ideal for making ahead for company (or tomorrow's lunch) and has been a mainstay on the menu at Northern Spy Food Co. in Manhattan's East Village since they opened in 2009. The kabocha is traded out with the seasons for things like fresh apricots, kohlrabi, or patty pan squash -- slices of apple or persimmon are also good when you don't feel like waiting for the squash to roast. - Kristen
Serves 2
1/2 cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
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Shaved Brussels Sprout Salad with Red Onion Lemon and Pecorino
This is simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner. - Merrill
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Bagna Cauda Salad
The waiter delivered a plate covered with a tangle of crisp vegetable shavings, all slicked with a thin, pungent bagna cauda dressing. At home, I improvised with a group of vegetables that are available in most grocery stores - by no means should you feel like you have to use all the vegetables in the following recipe; just try for 4 of them so there's enough variety, and adjust the amounts accordingly. The salad holds up well, which is important for a packed lunch. But I may just serve this at my next dinner party. - Amanda
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Butternut Squash Salad
The squash are sliced into ribbons so that it looks like pappardelle, and then the ribbons seemed are roasted and yet not quite cooked through -- some still have a great little crunch. - Amanda
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Spanish Roasted Potato Salad
A smart play on Spanish patatas bravas -- fried potatoes with a garlic mayonnaise. Instead of frying the potatoes MySocialChef has you roast them, and rather than making your own homemade mayonnaise, you sharpen storebought mayonnaise with lemon juice, Dijon mustard and a whole lot of garlic. You'll breathe fire for days but the suffering you inflict on others is worth it! - Amanda & Merrill
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Beets and Herbs Salad
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters. - Amanda
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Kale Salad with Apples and Hazelnuts
Kale is like one of those friends who you don't think about much, but when you do see him, you're always delighted and a little surprised by how much you like him. A hidden advantage of this salad is that it gets better with a little time to sit and relax. If you make it ahead, proceed through step 1 and let it sit for up to 30 minutes, then finish it up -- and feel both organized and virtuous. - Amanda
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Moroccan Carrot Salad with Harissa
This salad is all about tang and fragrance. It's one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite. We love the plump little rounds of carrot, which grab onto just the right amount of dressing. And yes, it is even better the next day. - Amanda & Merrill
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