The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Serve with grilled chicken for an added boost of protein.
Oranges lend a citrusy brightness, while arugula adds a peppery kick.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Versatile and satisfying, this healthy beet salad complements any meal.
Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.
The kale starts to break down as you massage it, soaking up the lemony dressing.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
you’re able to swap it out for chili powder for a slightly different flavor profile.
Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.
The simple vinaigrette brings everything together, with goat cheese adding a creamy finish.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Feel free to swap out any of the root vegetables for another of your choice.
Butternut squash, turnips or carrots would all work well.
The earthy sweetness of roasted beets pairs beautifully with the bright, tangy burst of grapefruit.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Red, golden or Chioggia beets all work well here.
Feel free to use precut butternut squash to make this recipe easier.
Make-Ahead Cabbage Salad
This make-ahead cabbage salad is the perfect dish that only gets better with time.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
For a variation, try replacing the iceberg wedges with halved romaine hearts.
If you might’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute.
Want to make this salad a main meal?
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Top with some rotisserie chicken, chickpeas or tofu.
If you have one handy, a small mandoline makes it easy to slice the Brussels and apple.
To make it a dinner salad, top with shrimp or chicken.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts.
It goes with everything, from chicken and steak to tofu and grain bowls.
you could use red or green cabbageeven Savoy or napa works!
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Jacob Fox
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Greg DuPree
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Jennifer Causey
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Ali Redmond
