If you're looking to add more greens (and purples and oranges) to your weeknights, these light yet filling winter salads are a great place to start.

By Kelsie Schrader
December 05, 2020

Monday: Winter Greek Salad

Winter Greek Salad Crispy Shrimp BLT Salad
Credit: Photography by Jennifer Causey

Trade out the regular Greek salad veggies for roasted squash, cauliflower, and beets to give the classic dish a comforting twist. Feta and a slather of hummus add filling flavor. 

Recipe: Try our Winter Greek Salad

Tuesday: Shaved Fennel Salad with Red Onion & Feta Dressing

Shaved Fennel Salad with Red Onion & Feta Dressing
Credit: Photography by Christopher Testani

Fennel is perfect for cold nights. Shave a couple bulbs of it, mix with red onions and pistachios, and toss it all in a crazy-good feta-honey dressing for a satisfying supper. 

Wednesday: Rachael Ray's Sliced Steak Salad with Poblano Salsa

Sliced Steak Salad with Poblano Salsa
Credit: Photography by Kate Mathis

Is this dish a salad or deconstructed steak tacos? When it tastes this good, who cares? (P.S., it's Keto-friendly!)

Thursday: Winter Salad with Roasted Butternut Squash

Winter Salad with Roasted Butternut Squash
Credit: Photography by Christopher Testani

Roasted squash makes everything better, especially this kale salad dotted with cranberries and topped with a balsamic-Dijon dressing. 

Friday: Crispy Rice & Pork Salad

Crispy Rice and Pork Salad
Credit: Photography by Jennifer Causey

You'll never want salad without crispy rice after trying this savory pork one. 

Recipe: Try our Crispy Rice & Pork Salad


For the greek salad

  • 1 small butternut squash
  • 1 small head cauliflower
  • 3 beets (about 12 oz. total)
  • 1 onion
  • 6 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. chopped fresh dill sprigs
  • 1 large romaine heart
  • 1 cup store-bought garlic hummus
  • 6 oz. feta, crumbled
  • 1/2 cup pitted halved kalamata olives

For the shaved fennel salad

  • 12 oz. feta
  • 1/2 cup EVOO
  • 1/3 cup fresh tarragon leaves
  • 1 tsp. honey
  • 1 clove garlic
  • 2 bulbs fennel
  • 1 small red onion
  • 1/2 cup toasted pistachios

For the sliced steak salad

  • 5 large poblano chiles
  • 5 tomatillos
  • 1 white onion
  • 4 large cloves garlic
  • Olive oil cooking spray
  • A small handful of fresh cilantro leaves
  • 1 lime, juiced (about 2 tbsp.)
  • 2 tsp. agave syrup or 2 tsp. mild honey 
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Salt and pepper
  • 1 watermelon radish or a few large red radishes
  • 2 limes
  • Salt and pepper
  • 1 head napa cabbage or savoy cabbage
  • 1 1/2 to 2 lb. flat iron steak, flank steak, or thin boneless sirloin steaks
  • About 1 tbsp. neutral-flavored oil (such as safflower or olive)
  • 6 oz. crumbled queso fresco or Cotija cheese
  • Pickled jalapeño slices, hot or mild

For the salad with roasted butternut squash

  • 2 1/2 cups cubed butternut squash
  • 6 tbsp. olive oil
  • 2 tsp. herbes de Provence
  • 1 tsp. Dijon mustard
  • 1 1/2 tbsp. balsamic vinegar
  • 1 package (5 oz.) baby kale salad mix
  • 1/4 cup each dried cranberries, pepitas, and walnuts

For the rice & pork salad

  • 5 tbsp. fresh lime juice
  • 5 tsp. honey
  • 2 tsp. fish sauce
  • 1 shallot, thinly sliced
  • 1/4 cup canola oil
  • 3 cups cooked white rice
  • 3/4 lb. ground pork
  • 2 tbsp. finely chopped peeled fresh ginger
  • 4 heads baby bok choy (about 12 oz.)
  • 3 carrots
  • 1/4 cup (packed) fresh cilantro leaves and thin stems, plus more leaves for garnish