Chickpea salad

Photo: Alison Gootee

What makes a salad a salad? In my book, it needn't be cool, crisp or green, so long as its dressing has the bite of vinegar or lemon. And it doesn't have to be built on lettuce—it might use a green like kale; a vegetable like cauliflower; or, my favorite, whole grains and legumes like lentils and chickpeas. And a key point to remember in winter: A salad doesn't need to be cold. The secret to warm salads lies in assembling them while they're still steaming. Magic happens when garlic, herbs, and dressing meet a just-cooked grain or legume. The flavors practically explode! I like to make a salad with farro—a hearty grain—brightened with a parsley sauce and goat cheese, or heat up chickpeas that I finish with lemon and tahini. I'll also toss lentils with roasted red peppers and a sherry vinaigrette for a tangy, comforting dish. When those big, bold flavors hit those hot lentils, the aroma is intoxicating—and almost as good as the first bite.
Chickpea Salad

Photo: Alison Gootee

Chickpeas and Radicchio with Tahini Dressing
Try these hearty, zesty chickpeas for an easy mid-week meal.

Get the recipe: Chickpeas and Radicchio with Tahini Dressing
Farro with Goat Cheese

Photo: Alison Gootee

Farro with Goat Cheese, Walnuts and Parsley Sauce
Goat cheese and parsley sauce brighten up this hearty grain for a satisfying salad.

Get the recipe: Farro with Goat Cheese, Walnuts and Parsley Sauce
Lentils salad

Photo: Alison Gootee

Lentil and Roasted Red Pepper Salad with Yogurt Sauce
Toss lentils with roasted red peppers and a tangy yogurt sauce for a toasty and comforting dish.

Get the recipe: Lentil and Roasted Red Pepper Salad with Yogurt Sauce