3 Ina Garten Salad Recipes That Are Warm & Cozy Enough to Make This Winter

When you think of winter recipes, you think of rich and heavy comfort foods like casseroles, stews, soups, and roasts. But you still need to eat fresh veggies to maintain your fiber intake, despite how summery a salad can feel. Ina Garten has crafted three winter-appropriate salad recipes that pair so perfectly with your favorite winter meals and are just as comforting. Whether you’re serving them on the side or making them the main attraction, these salads will stay on repeat for the rest of the winter season.

Winter Slaw

Garten’s Winer Slaw recipe is fresh, simple, and so delicious. You first start by cutting kale, Brussels sprouts, and radicchio into thin shreds to mimic coleslaw. Place the shreds into a large bowl and in a smaller bowl, whisk together lemon juice, olive oil, salt, and pepper, and pour enough of the dressing over the slaw just to coat the leaves and reserve the rest for later. Using a vegetable peeler, shave large bits of Parmesan into the salad bowl and sprinkle a few dried cranberries on top. Toss everything together and add more of your vinaigrette if necessary before serving. It’s so simple, yet so tasty.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This salad has all the flavors you know and love during the cooler months — squash, maple syrup, cranberry, and apple. To make Garten’s Roasted Butternut Squash Salad, you first have to roast the butternut squash tossed with maple syrup, salt, pepper, and olive oil. Just before the squash is tender, sprinkle dried cranberries onto the sheet pan to warm them for the last few minutes of the roast. While the squash cooks, whisk up your dressing by combining apple cider, vinegar, and shallots in a small saucepan. Bring this to a simmer and cook until the vinegar reduces, then take the dressing off the heat and add in Dijon mustard, olive oil, salt, and pepper.

Finally, place arugula in a large bowl and mix in the squash, cranberries, walnuts, and grated Parmesan. Drizzle the vinaigrette over the top to moisten everything and give the salad a toss before serving.

Maple-Roasted Carrot Salad

To make this yummy Maple-Roasted Carrot Salad, you’ll first start by trimming, scrubbing, and slicing your carrots into large diagonal sections. Toss them with some olive oil, salt, and pepper before transferring them to a pan and roasting them for about 20 minutes. Drizzle a bit of maple syrup on them and roast them for another 10 minutes or so until the edges are caramelized.

While the carrots are roasting, combine dried cranberries and orange juice in a small saucepan and bring it to a simmer. In a small bowl, combine sherry wine vinegar, microplaned garlic, salt, and olive oil. Finally, place arugula in a large bowl, add the carrots, cranberries, goat cheese, almonds, and your vinaigrette. Serve at room temperature and enjoy — this will become your new favorite go-to salad for winter!

Try out these delicious fresh salads from Ina Garten, and you’ll be thrilled to have a new favorite side to go with your comfort foods.

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