I love a well-thought-out salad . What I don ’ t like is randomly piling ingredients in a bowl and topping it all with ranch dressing and calling it a salad .

This isn ’ t to say I don ’ t love me some ranch , but it does mean I like putting ingredients together that go well together , which makes me love salad instead of tolerating it .

The ultimate winter salad is from the Pioneer Woman . I have never made a recipe from her website that wasn ’ t awesome and popular . This salad has kale , brussels sprouts , butternut squash and pomegranate seeds . The colors make a stunner of a salad that everyone will beg to eat .

Chicken cobb salad is a salad I absolutely crave . The flavors go together beautifully from the crunchy bacon and avocado ( avocado and bacon are a match made in a very

happy place ) to the flavorful chicken and the creamy blue cheese . Whenever I put this salad together , I am so glad I did it . I don ’ t add the dressing until serving so it lasts for a couple of days in the refrigerator , and I can enjoy this salad for days on end , which sounds like heaven to me .

Greek salad is a quintessential favorite at our house . My husband , AKA Superman , loves it because he loves veggies in any form and because this salad is always yummy . These types of salads are fueling him as our church builds our new building in Coshocton . The feta cheese is essential to this one as it adds a creamy element that is so good .

If barbecue ranch chicken salad is on a menu , I order it — end of story . There is something about the blend of corn , grilled chicken , onion rings and barbecue ranch dressing that combines into a delicious whole that is better than the sum of its parts .

I would be remiss if I didn ’ t include a Thai crunch salad . This is a salad I go to again and again because it satisfies on so many levels . The flavors pop , the ingredients are yummy and it makes a great lunch on the go too . I have served this salad to company where all the components are served buffet style , and people can take as little or as much as they want of each one . When I do this , I usually add white rice and / or rice noodles to the mix along with shrimp and chicken and even imitation crabmeat chopped up and mixed with a little mayonnaise , vinegar , sugar and sriracha .

Consider trying some of these salads in the upcoming weeks . Let me know which one you like the best at jdearyan @ gmail . com .

ULTIMATE WINTER SALAD 6 ounces shredded kale or romaine 1 / 2 small lemon , juiced 1 tablespoon extra-virgin olive oil 6 ounces shredded vegetables , such as brussels sprouts , cabbage , carrots 2 medium apples or pears , cored and diced 1 1 / 2 cups candied pecans ( or just toast some pecans and sprinkle with a little sugar ) 4 ounces crumbled goat cheese 1 1 / 2 cups roasted butternut squash ( cut into small squares , toss with olive oil and salt and pepper , and roast in 425 F oven until sides are brown and soft ) 1 / 2 cup pomegranate arils

Dressing 1 / 2 cup red wine vinegar 4 teaspoons whole grain or Dijon mustard 4 teaspoons pure maple syrup 1 teaspoon kosher salt 1 / 2 teaspoon ground black pepper 1 / 2 cup extra virgin olive oil or use a store-bought vinaigrette or sweet and sour salad dressing you like

Place the shredded kale or lettuce in a very large salad bowl . Add the lemon juice and oil . Use your hands to massage the lemon juice and oil into the greens , about a minute or so ( no need to do this step if using lettuce ). The greens should wilt slightly and take on a deep green color .

Add the other shredded vegetables to the bowl and the chopped apple . Make the dressing by combining all the dressing ingredients in a Mason jar . Shake vigorously for 30 seconds and then pour it over the salad . Toss well to

combine . Add the pecans , goat cheese , butternut squash and pomegranate arils on top . Serve .

( Adapted from www . thepioneerwoman . com / foodcooking / recipes / a104726 / ultimate-winter-salad /.)

MIGHTY COBB SALAD 14-ounce chicken breast ( 2 pieces ) grilled or sautéed with olive oil , salt and pepper or use rotisserie chicken 7 ounces bacon strips , cooked until crisp and cut into large chunks 4 hard-boiled eggs , quartered 2 cups romaine lettuce ( 1 large head , 2 small ), chopped ( or other crispy lettuce ) 2 large tomatoes , cut into 8 wedges then halved ( or 8 ounces cherry tomatoes halved ) 2 avocados , cut into large pieces 7 ounces Gorgonzola or blue cheese 2 tablespoons chives , finely

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