Winter salad recipes

surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature. Serves 4.

Recipe from Food & Wine sesame seeds and toast until fragrant, about 45 seconds. Transfer the sesame seeds to another plate and return the skillet to the heat. Add the maple syrup and cook until reduced and thick, about 1 minute. Return the cashews to the skillet and stir to coat in the syrup. Spread the cashews onto a sheet of foil, sprinkle with the sesame seeds and let cool completely.

In a small bowl, whisk the vinegar with the apple cider, sugar and oil until the sugar dissolves. Pour 1⁄2 cup of the vinaigrette into a large bowl, add the kale, and season with salt and pepper. Massage the kale with the vinaigrette and let stand until slightly wilted, at least 15 minutes. Toss the kale with the vinaigrette again and transfer to a serving platter. Toss the apple wedges in the dressing left in the bowl and arrange over the kale. Break the cashews up into small pieces and sprinkle over the salad just before serving.

Serves 6 to 8.

Recipe from Saveur divided, plus more as needed for serving Salt and freshly cracked pepper

3/4 cup dried farro

2 tablespoons red wine vinegar 3 radishes, thinly sliced on a mandoline 1 small handful fresh dill, roughly chopped

2 tablespoons salted pistachios, roasted and roughly chopped

2 to 3 ounces goat cheese, broken into bite-size pieces

1/2 lemon, juiced

Pinch smoked paprika, for serving Flaky sea salt, for serving

Heat oven to 425 degrees Fahrenheit. Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.

Cook the farro according to the package directions. Drain.

In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt and pepper. Add the sweet potato, onion, radish, dill, pistachios and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt and pepper. If the dish seems a little dry, drizzle it with extra oil.

Serves 4.

Recipe from Epicurious