Just because the temperature is dropping doesn’t mean you have to bid adieu to fresh veggies. This vegetable salad makes the most of all the fresh vegetables this season has to offer. This recipe serves 8 and can be made ahead of time – just uncover and serve!

Winter Veg

Recipe via Bon Appetit


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • ½ garlic clove, finely grated
  • 4 cups ½–¾-inch pieces country-style bread
  • Kosher salt, freshly ground pepper
Dressing And Assembly
  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated
  • 2 teaspoons finely chopped fresh tarragon, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 head of Treviso or Chioggia radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 2 medium golden or red beets, very thinly sliced
  • 8 small white turnips, trimmed, very thinly sliced
  • 8 cups torn lettuce leaves (such as red oak or Little Gem)
  • ½ cup pomegranate seeds


  • Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.
  • Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.
  • Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.
Dressing And Assembly
  • Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.
  • Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
  • Toss in croutons and pomegranate seeds and serve topped with more tarragon.
  • Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.