Preparation
We’re all for preparing one-pot dinners during autumn and winter. They’re easy to prepare, family-friendly, and super comforting—in short, they’re just what you need once the leaves fall and the temperatures drop. However, sometimes what’s in that one pot (or skillet, or sheet pan) is not filling enough for a full meal. That’s where these quick and easy side salad recipes come in. Using seasonal ingredients like kale, citrus, and persimmons, they’re just the thing to serve alongside a warm and comforting meal. Ahead, we’re sharing seven of our favorite 15-minute and under salad recipes.
Tangerines, which are at their peak in winter, are paired with hothouse tomatoes, fresh mozzarella, and chives in this colorful salad. Serve it as an appetizer or alongside a hearty one-pot dinner, such as Three-Cheese Skillet Lasagna.
Get the Winter Caprese Salad Recipe
The contrast of sweet pineapple with spicy Thai chile peppers and salty peanuts is a flavorful combination that we’ll never get tired of. Serve with our one-pot Chicken-and-Mushroom Congee.
Get the Spicy Pineapple-Peanut Salad Recipe
This salad—a mix of crunchy butter lettuce, salty bacon, and bitter radishes—is plenty hearty for a side dish. Although you might prefer something lighter in summer, the tangy, creamy dressing made from ripe avocado, dill, lemon juice, and buttermilk is just right during chillier months.
Get the Butter-Lettuce Salad with Avocado-Buttermilk Dressing Recipe
Wild, curly frisée is not only fun to look at, but also has a fantastic texture. Together with pistachios and purple-red radicchio it makes a colorful, crunchy combination. Add in a Dijon dressing and you’ve got a genius winter salad.
Get the Frisée Salad with Pistachios and Dijon Vinaigrette Recipe
Thinly-sliced fennel and sliced avocado shine alongside segmented mandarin oranges in this simple winter side salad for two. Serve it with one of our seasonal one-pot dinners.
Get the Fennel, Avocado, and Satsuma Salad Recipe
Sweet persimmons are in season during autumn, and their orange hue is a surefire bright spot at the dinner table. Here, they’re tossed with escarole, then dressed with Champagne vinegar and extra-virgin olive oil.
Get the Persimmon and Escarole Salad Recipe
Hearty kale is our favorite green to use during fall and winter, thanks to its deep hue, thick leaves, and big-time flavor. Here, we’ve dressed it with a savory combination of soy sauce, lime juice, and toasted sesame oil. It goes well with a one-pot recipe such as Cannellini-Bean and Greens Stew.
Get the Kale-Sesame Salad Recipe
