Sarra Ina Garten winter salad recipes prove that salad season doesn’t end when the temperature drops. These 14 picks lean into roasted vegetables, hearty grains, warm goat cheese, and bold vinaigrettes that feel right at home on a cold night.
1. Roasted Beet Salad
Oven-roasted beets layered over arugula with crumbled goat cheese and toasted walnuts. A balsamic, orange juice, and honey vinaigrette adds warmth and sweetness to the earthy flavors. Ready in about an hour, with most of that time hands-off in the oven.
2. Kale Salad
Lacinato kale massaged with a punchy lemon-Dijon dressing, minced garlic, and grated Parmesan. The leaves turn silky and tender once they soak up the dressing. Ready in about 10 minutes with no cooking at all.
3. Salad With Warm Goat Cheese
Golden breadcrumb-crusted goat cheese rounds pan-crisped and served over mixed greens with a red wine vinegar and honey vinaigrette. Rich, creamy cheese against cool, crisp greens makes every bite satisfying. Done in about 25 minutes.
4. Pomegranate Salad
Jewel-toned pomegranate seeds scattered over mixed greens with crumbled feta and toasted walnuts. A bright lemon-Dijon dressing with a touch of honey brings sweetness and tang together. No cooking needed and ready in about 13 minutes.
5. Cape Cod Salad
Crisp Granny Smith apple, dried cranberries, toasted walnuts, and crumbled blue cheese piled on mixed greens. An orange juice and cider vinegar dressing adds a bright, tangy layer to every forkful. Comes together in about 15 minutes.
6. Roasted Carrot Salad
Honey-glazed roasted carrots served warm over arugula with crumbled goat cheese and a sharp Dijon-white wine vinegar dressing. Sweet, tangy, and earthy all on one plate. Done in about 40 minutes.
7. Fennel Orange Salad
Paper-thin fennel slices paired with juicy orange segments, a drizzle of olive oil, and a squeeze of lemon. Fresh dill adds an herby note to the crisp, citrusy combination. Ready in 15 minutes with no cooking required.
8. Waldorf Salad
Chopped apples, sliced celery, halved grapes, and toasted walnuts tossed in a creamy mayo-lemon dressing and served on Bibb lettuce leaves. Crunchy, creamy, and lightly sweet in every bite. Ready in about 15 minutes.
9. Wild Rice Salad
Nutty wild rice mixed with dried cranberries, toasted pecans, celery, and fresh parsley in an orange juice vinaigrette. Chewy, sweet, and savory with a warm citrus finish. Done in about 25 minutes.
10. Lentil Salad
French green lentils simmered until tender, then tossed with diced celery, carrots, red onion, and a tangy Dijon vinaigrette. Hearty and earthy with a sharp mustard kick. Ready in about 35 minutes.
11. Celery Salad
Shaved celery stalks tossed with toasted walnuts, shaved Parmesan, fresh dill, and parsley in a simple lemon-olive oil dressing. Crisp, savory, and surprisingly satisfying for such a simple combination. Comes together in 15 minutes.
12. White Bean Salad
Cannellini beans dressed in olive oil, lemon juice, and Dijon mustard with fresh parsley and basil. Creamy, tangy, and filling enough to anchor a light winter meal. No cooking needed and ready in about 10 minutes.
13. Artichoke Salad
Marinated artichoke hearts quartered and tossed with arugula, shaved Parmesan, lemon juice, and white wine vinegar. Briny, savory, and bright all at once. Ready in 10 minutes with zero cooking.
14. Mustard Chicken Salad
Shredded chicken folded into a creamy dressing made with Dijon mustard, whole-grain mustard, mayo, and lemon juice alongside diced celery, red onion, and fresh parsley. Bold, tangy, and hearty enough for a full meal. Done in about 15 minutes.
