The Genius of a Winter Salad

Let's talk about the brilliant potential of a winter salad: brûléed, caramelized grapefruit, flecked with pine nuts and mint. A simple Meyer lemon–evoo dressing. Blood oranges and avocado on watercress.

Sure, you can roast your vegetables, but winter is also a time when you need freshness and vibrancy—especially on the chilliest days.

You don't need special equipment for a winter salad—just your cutting board, a sharp chef’s knife and a mixing bowl. Don’t underestimate proper seasoning, though: A grind of salt and fresh pepper from your HexMills will elevate every bite. (We’ve got tips if you’re in need of a knife skills refresher.)

Ready to rethink your approach to salad? Let’s dive in.

1. BASE LAYER

Every great salad begins with the greens, and in winter, it’s all about sturdier varieties that can stand up to bold flavors and heavier toppings. Kale is a classic choice. Whether it’s tender lacinato or curly, it softens beautifully when massaged with dressing. Escarole, radicchio, shaved fennel and frisée bring bitterness to the table, while thinly shredded cabbage adds crunch and versatility.

In other words, hearty greens aren’t just the foundation; they’re part of the flavor profile. Tailor your dressing to enhance their natural characteristics: a creamy Caesar for kale, a bright vinaigrette for endive or a honey-mustard for cabbage. And don’t be afraid to mix and match; combining greens adds dimension and keeps things interesting.

2. VEG OUT

Cooked vegetables bring warmth and heft to winter salads, making them more than just a collection of greens. For HexClad Food Director Laura Rege, winter salads are an ideal opportunity to highlight hearty steamed or roasted vegetables. "It's a chance to use hardier produce like beets or butternut squash," she says.

Leftovers work beautifully here, adds Laura. Briefly toss roasted veggies with the greens for a meal that feels intentional and fresh. Thankfully, sturdy greens such as kale, escarole, endive or radicchio can hold their own against the weight of cooked vegetables, so don’t hold back. Of course, fresh seasonal veg is welcome, too, whether that means shaved raw Brussels sprouts, carrot ribbons or ultra-thin celery slices.

3. POP OF PROTEIN

Winter salads don’t just support proteins, they embrace them. Where delicate summer greens like butter lettuce might collapse under the weight of a hard-boiled egg or leftover roast chicken, winter salads are built to carry the load. Kale, escarole and radicchio can handle seared steak, roasted salmon or crispy tofu without breaking a sweat. These bold additions turn a simple salad into a bona fide meal. And don’t forget legumes: Lentils, chickpeas and white beans are natural fits, delivering plant-powered heft with zero compromise on flavor.

4. TOP PRIORITY

Toppings are where a good salad becomes truly great. A satisfying salad isn’t just about flavor—it’s about texture, too, which means crunch is non-negotiable. Think beyond croutons (though we’re partial to homemade sourdough ones) and try toasted nuts, roasted seeds, crispy onions or crushed pita chips. For a twist, crispy fried chickpeas or spiced pepitas deliver a pleasant snap.

Sweetness is key, too. Consider in-season citrus like grapefruit, blood oranges and Meyer lemons. Pop in pomegranate seeds bursting brightness. Bold flavors like tangy chopped kimchi, briny cornichons, pickled red onions and capers offer the perfect punch.

And, of course, don't forget cheese: Crumbled blue, dollops of burrata, salty feta cubes or delicate Parmesan shavings lend delicious richness. To make your salad even more meal-worthy, a scoop or two of hearty grains—quinoa, barley or brown rice, for instance—can add substance and staying power. The beauty of toppings? They’re endlessly customizable, so you can reinvent your salad every time. 

5. DRESS TO IMPRESS

A great winter salad starts with a thoughtful dressing—one that complements hearty greens and seasonal toppings while tying everything together. Bold options like Caesar, Dijon vinaigrette, honey mustard or a warming orange-shallot vinaigrette work nicely. Unsure which to use? Let your ingredients lead the way. Middle Eastern–spiced roasted veggies pair wonderfully with tahini, while maple-glazed squash calls for a lemony yogurt dressing.

When it’s time to dress the salad, you’ve got three approaches:

• Toss just the greens. This lets your toppings shine while creating a well-balanced base.

• Toss everything together. Ideal for smaller components like grains or chopped nuts, ensuring every bite is coated in flavor.

• Drizzle on top. Best for composed salads, where you want the dressing to accent rather than dominate. Use a spoon to artfully drizzle the dressing.

Last but not least, don't forget to season your greens after dressing them. A grind or two of salt and pepper will upgrade every bite.

And remember: Spring is just around the corner.