Fall/Winter salad ideas

[caiesmommy]

I LOVE having salad type things at every meal, but always run low of ideas come colder weather

Dh makes an amazing "coleslaw" w cabbage, carrot, oil, diced pickles, pickle juice, and spices...I know cumin is one. IT'S AMAZING
Tonight I'm using up some lettuce that is blah and butternut squash seeds, I'm planning on roasting from the squash we're having for dinner. I'm thinking of throwing in a diced roasted apple, onions...and whatever else I can think of

What fall winter salads do you do?

[ollyoxenfree]

Roasted beets, red onions, with goat cheese and balsamic vinaigrette. Yummm!

It's actually more of a side dish, but I like to serve it tossed with some crispy romaine lettuce and garlic croutons to give it a more salad-like twist.

If I serve it warm as a side-dish, I caramelize the onions, and leave out the lettuce.

[Jadzia]

Roasted delicata squash (edible peel, yay!) over salad greens with dried cranberries, walnuts, and a maple-cinnamon dressing. Delicious!

[WeasleyMum]

My mom uses orange or tangerine sections and nuts-- usually almonds, but walnuts or pecans work as well-- over romaine, with a vinagrette. It's yum.

[HollyBearsMom]

Grilled raddichio w/ a honey dressing! My favorite recipe!

http://www.foodnetwork.com/recipes/a...ipe/index.html

Ingredients
4 medium shallots, peeled
5 tablespoons white wine vinegar
1 orange, juiced
Kosher salt and freshly ground black pepper
4 medium heads radicchio, trimmed of any outer "wilted" leaves, stem trimmed, halved, washed and dried
4 tablespoons extra-virgin olive oil
1/4 cup honey
Preheat the grill to medium. Put the shallots on a flat surface and slice them into 1/2-inch thick rounds. Toss the rounds in a bowl with 1 tablespoon of the white wine vinegar, orange juice, and salt and pepper, to taste. Set aside.

In a large bowl, toss the radicchio halves in 4 tablespoons of the olive oil and season with salt and pepper, to taste. Arrange them, cut sides down, in a single layer on the grill. You want them to be in an area of the grill that is good and hot without being so hot that they flame and scorch.

Meanwhile, combine the honey and the remaining vinegar in a saucepan over medium heat and cook until the mixture begins to foam. Turn the heat to low and keep warm.

After the radicchio has grilled for 5 minutes, turn them over to the other side and cook until tender, 10 to 12 minutes. They may vary in cooking times depending on their size. What you are looking for is that the halves hold their shape somewhat, but are tender when pierced with the tip of a knife. Remove from the grill to a platter, drizzle with the honey mixture and top with the pickled shallots. You can allow this dish to "rest" for a while so it can absorb the flavors of the dressing, or enjoy it immediately