Winter salads are not about toughing out cold. Reframe them by swapping watery summer greens for roasted root vegetables, toasted nuts and fermented components, creating a high-fiber, high-satiety mix that warms the body. This transforms salad from a chilled side into a season-ready main.Think beyond lettuce. Roast, steam, ferment. Use parsnip, carrot, beet, chestnut, walnuts, kimchi or sauerkraut...More