Winter salads are the best salads

And don’t we all need more vegetables in our lives right now?

Happy New Year Everyone!

Whew! We got through another holiday season! Back to regular life and regular food and fewer cookies (for the moment). This is the time we usually pay penance for all the good food and drink we’ve been indulging in, though if you’ve practiced moderation, there isn’t much need for that. Whether you are trying to get back to your fighting weight or just want to feel a little lighter and healthier, incorporating more vegetables into your diet is a great way to start. It’s easy and fast and so refreshing.

But Susan, it’s not really peak produce season, you might say. And to that I say: think about winter produce in a different way. There are so many vegetables (and fruits) in the grocery store that are perfect for sturdier winter salads; ones that last a few days even, and work well as a side dish to brighten up your plate or with a protein plopped on top for lunch.

I was going to create a new recipe for you today, but when I mined the archives, I realized there was no need. I have explored this subject so thoroughly in the past, I’ve left no stone unturned. Since there are so many new subscribers here (thank you!), consider this little trip down memory lane an introduction to the deep and wide archive of recipes here at Susanality. There are more than 250 recipes to choose from, but to have full access to all of them, you’ll want to become a paid subscriber. For today, all of these recipes are unlocked and available to everyone, so you can see what lives behind the paywall. If you want to save them for the future, make sure to download or print them today, because they are available for free for just two weeks.

Here’s looking forward to a delicious and nourishing 2026. I’m so glad you’re all here!

Some favorite winter salads

Celery and Radish Salad with Fig Vinaigrette

When celery is fresh and green and crisp, it can’t be beat for its bracing freshness, not to mention its sheer crunchiness. Combined with colorful watermelon radish, it’s the perfect canvas for a slightly sweet and fruity fig vinaigrette. The best part? This salad gets better as it sits, so any leftovers will be delicious eaten straight from the container. You can use dried figs in place of the fresh ones, just soak them in hot water first and use a stick blender to make the dressing.

Radicchio + Beet + Fennel Salad

This salad makes use of three hearty vegetables that keep well in the fridge. I love eating fennel this time of year because it’s really in season (in California, where it’s probably grown), so the bulbs often still have their green stalks and frilly fronds attached and are juicy, sweet, and crunchy when you cut into them. Just what I want in a winter salad!

Kale, Endive, and Apple Salad with Cheddar Crisps, Toasted Buckwheat, and Miso-Maple Dressing

This salad quickly emerged as a fan favorite in our house. The symphony of crunch and flavor is truly more-ish—so much so that Steve and I found ourselves eating it as finger food by filling the endive leaves with all the other ingredients. Highly recommend!

Crunchy Juicy Kale Salad

My goal with any salad is to have an explosion of flavors and textures that makes you want to eat more and more of it, and this one definitely fits the bill. The raw beets add sweetness, juiciness, and crunch, and the chickpeas, pumpkin seeds, and goat cheese make it very filling on its own (though you could always top it with more protein).

Citrus Salad with Champagne Vinaigrette and Tarragon

This salad is inspired by one Steve and I ate at Vic’s, one of our favorite neighborhood spots in NYC. The pistachios are chopped very finely, which allows the nutty flavors to permeate the salad and almost coat the fruit as you eat it. Fresh tarragon adds just the right flavor contrast to make everything sing.

Citrus Salad with Green Olives, Burrata, and Honey-Roasted Pistachios

I like to use two different kinds of citrus if I can for this salad, so there’s a balance of both colors and flavors, but use whatever you can find—even regular old navel oranges will be great! The burrata adds a decadent creaminess that blends with the tangy flavors of the citrus and the olives. The fresh crunch of the fennel and endive, and finally the crunchy nuttiness of the honey-roasted pistachios all combine to throw a real party in your mouth, which is the sign of a good salad!

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