You know that moment when you’re halfway through winter and your body just starts begging for something fresh, bright, and alive? Yeah, that’s where this Winter Salad with cabbage and Brussels sprouts comes in.

Winter Salad

I fell for Ina Garten’s winter slaw years ago (because of course I did. She makes slaw an event!), but I’ve since tweaked it into something that fits me a little better: this salad is punchy, colorful, crisp, and just chaotic enough to feel alive while surrounded by snow.

I can’t stop making this.

What makes this winter salad so brilliant, is that it doesn’t pretend to be summer. It’s a celebration of what’s actually in season, cabbage, Brussels sprouts, and cranberries. The texture? Deliriously crunchy. The flavor? Sharp but balanced.

I figured I’d like this salad, but it turns out that I really, really LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my infamous grilled cheese sandwich for the next 3 days. It’s so dang tasty.

What I love most about this recipe is that it lasts. You can make a giant bowl of it on Sunday and still be crunching happily on Wednesday. It actually gets better in the fridge because the flavors continue to develop.

It’s the salad equivalent of a long-term relationship. Yeah, it was great at the start. But, when you get to the point that you’re finishing each other’s sentences? That’s the drea

I’ve lost count of the number of times I’ve gone out for lunch just because I was craving this salad. Inspired by my deep love for the simple house chop served at Harvest Pizza, it was way past time for me to figure out how to make their salad at home.

Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest’s House Chop Salad.

Sweet Italian Dressing

The base flavor for this salad is the sweet Italian dressing. It’s a smooth, sweet cousin to the zesty Italian dressing that is a staple in my kitchen. It’s bright, sweet, and tangy with lemon, Dijon, and garlic flavors in each bite and just a tiny hint of heat from the red pepper.

Salad Happiness

I’m thrilled to tell you that this salad is a spot-on match for the salad we enjoy so much at Harvest Pizza. And I’m able to make it every day at home now. It feels a bit like my salad-loving heart has found an early Christmas present.

What is a Chopped Salad?

The idea behind the popular chopped salads is that each bite will include a little bit of everything, with no need to cut anything further while eating. The key to a great chopped salad is to cut, slice, or chop every ingredient roughly the same size. The greens are usually cut to approxim

Pizza and salad might sound like total opposites, one’s cheesy, gooey, and indulgent, while the other is light, crisp, and refreshing. But put them together? You’ve got the best of both worlds in one bowl.

My love for big green salads has no limits, and I’ve been known to transform all kinds of comfort food into my kind of salad. I’m laughably known for my Fritos-Every-Day-Diet, as corn chips are my salad topping of choice most days.

Street tacos meet the Big Green Salad in this Carnitas Salad Bowl that I can’t get enough of lately. Crunchy lettuce is layered with juicy carnitas, tomatoes, avocado, onions, corn, beans, and cheese, then topped with a squeeze of lime. While I’m a huge fan of homemade salad dressings, this salad is so flavorful I just squeeze a lime over the top and finish with a sprinkling of salt and pepper.

This BLT Salad is fully loaded with crunchy romaine lettuce, sweet tomatoes and fresh corn, salty bacon, rich and creamy avocado slices, cubed cheddar cheese, crunchy croutons, and the perfect ranch dressing.

BBQ chicken salad with sweet potato fries has become one of my favorite lunches over the past couple of years. This is a cold garden salad tossed with warm and saucy barbecue chicken, then topped with crisp, hot sweet potato fries.

All the awesomeness of the popular grinder sandwich is tossed into this salad with crunchy greens, juicy tomatoes, and a medley of meats and cheeses. Then it’s drizzled with a delicious creamy dressing to make this Italian grinder salad.

Pizza Salad

Fresh garden salad is topped with warm and cheesy pizza “croutons” for a fun and totally satisfying twist on pizza night. It’s playful, delicious, and as much fun to eat as

Sweet peaches, tart and tangy blackberries, fresh mint, basil, and parsley are tossed together with a tangy-sweet vinaigrette over creamy burrata to create the summer salad that I can’t stop eating.

Peach Fruit Salad

This salad is beyond simple to make, yet it delivers amazing flavors. I started adding mint to my morning breakfast bowls a couple of months ago, and I’ve been obsessed with the combination ever since. And yes, I know, I haven’t shut up about it yet.

The fruit salad is pretty darn awesome on its own, tossed with plenty of fresh herbs and drizzled with the white balsamic vinaigrette that everyone loves so much. And while the burrata in this salad is technically optional, I found it to be the highlight for me.

Peach Burrata Salad

I typically buy the smaller 2-ounce balls of burrata and use one for each portion of this salad. If those can’t be found, a larger size burrata can be used and divided for multiple servings.

When you’re ready to serve the salad, place a portion of burrata on a plate and break it apart. Top generously with the peach blackberry salad and sprinkle with additional herbs, if desired.

I’m not even embarrassed to admit that I devoured a ridiculous portion of this salad the day I made it, and then proceeded to eat it again for the next two days. I didn’t even share it with my family the first time I made it.

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Tender, garlicky shrimp, creamy avocado, crisp vegetables, and a tangy-sweet dressing combine in this irresistible shrimp and avocado salad. Every bite makes me grin when I’m eating this salad.

Shrimp and Avocado Salad

It takes just a few minutes to cook the shrimp, and the rest of the time required here is spent just prepping the vegetables. You can make this one ahead of time, too, if you want to make it even easier at dinner time. Just add the avocado and toss with the dressing right before serving.

The salad base is made with crunchy lettuce, spring mix, cucumbers, tomatoes, bell peppers, carrots, and fresh parsley. If you haven’t yet tried a salad with an abundance of fresh parsley in it, you’re missing out.

Parsley brightens savory flavors similarly to the way lemon brightens the flavors in countless sweet and savory dishes. The vegetables in this salad are tossed in that honey dijon vinaigrette I shared earlier this week. It pulls all the flavors together perfectly.

Avocado Shrimp Salad

The shrimp are cooked in a bit of butter with garlic and then drizzled with a little lemon juice, leaving them super juicy and full of flavor. Pairing that shrimp with creamy avocado, crunchy crisp vegetables, and a simple vinaigrette adds up to a salad that’s anything but boring.

Whether you’re making this for yourself or serving it to friends, it’s a salad that looks great and tastes even better. It’s one of those meals that leaves you feeling satisfied and full without being too heavy.

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