While planning a menu for holiday parties, include a flavorful salad of greens, fruit, nuts, and cheese as an appetizer or side dish. Friends and family will not be able to resist these fresh creations.
By Kate Devine
Kale is heartier than other greens, and the perfect base for a winter salad. Earthy, sweet beets and creamy goat cheese make this salad irresistible. Get the recipe here.
This salad is simple yet inspired. Just greens, cheese, and prosciutto keep it easy for you and enjoyable for your guests. Get the recipe here.
This salad has a variety of textures and tastes. Creamy avocado, crispy greens, crunchy nuts, and sweet dried cranberries are a feast on their own. Get the recipe here.
The cold weather calls for a salad with a bit more substance. If served as a side, this dish could double as your salad and your starch! Get the recipe here.
This salad looks and tastes like a harvest. Apples, pecans, feta, and spinach fit so perfectly together, do not be surprised if your guests go back for seconds. Get the recipe here.
Kale trumps romaine for flavor, and spiced roasted chickpeas are a step up from croutons. Homemade cashew based caesar dressing is easy to whip up and will certainly impress guests. Get the recipe here.
Use the leaves of brussels sprouts as your main greens for a change, and add some spice with jalapeño. Tart pomegranate seeds offer a pretty ruby color and variety in taste. Get the recipe here.
Roasted squash is still a favorite of the season, even after leaves have fallen. Bulgar adds some oomph to this salad. Get the recipe here.
Late fall to January is the season for pomegranates, so their seeds are perfect to accent winter salads. Pomegranate ginger vinaigrette is aromatic, sweet and zesty. Get the recipe here.
Warm, nut encrusted brie is a decadent treat to top off this salad of fruit and greens. Citrus vinaigrette dresses up apples, pomegranates, and nutty cheese. Get the recipe here.
Kate Devine began cultivating her culinary insight at the age of 13 during her first trip to Italy. While studying at Rutgers University, she spent a semester traveling through Spain sampling the regional fare. As an editorial intern for Honest Cooking, Kate couples her love of good food with her love of writing.