Episode Description
Think salads are a summer thing? Great salads don’t have to disappear in the colder months.
If you’re craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We’re sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.
By the end of this episode, you’ll:
- Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertaining
- Find stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sprouts
- Learn which two salads are hearty enough to stand alone as a full meal
Press play now and let this episode change the way you enjoy salads all winter long.
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Links:
Sonya’s citrus, pomegranate, mint and feta salad with pomegranate molasses dressing
Brussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)
Celery root remoulade by Alice Waters, shared by Full Belly Farm
Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & Kate
Sonya’s celery and kohlrabi salad with date and almond
Ultimate Winter Salad by Natalie Perry for The Pioneer Woman
Thai Pomelo Salad from Healthyish and Happy
Thai Peanut and Cabbage Salad from Cookie & Kate
Anna’s California salad from A Modern Way to Eat by Anna Jones, shared by 101 Cookbooks
Winter Panzanella from Floating Kitchen
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