It’s the time of year when we want healthy comfort foods. We want to curl up inside with a warm soup or restart our diets with a fresh salad. But just because the weather’s turned a little cold, doesn’t mean you can’t still find delicious vegetables to make fresh winter soups and salads from scratch.

We’ve collected some of our favorite healthy winter recipes from over the years for you to try. Here are three tasty salads and three soups, including a homemade chicken stock that could serve as the base for other soups. Fill up on these healthy and fresh meals.

Kale Salad with Pomegranate, Tangerine and Avocado

Yes, I know, who needs another kale salad? But wait, this one combines earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine all highlighted by tangy Meyer lemon and salty Parmesan.

Kale Salad with Pomegranate,Tangerine and Avocado (Wendy Goodfriend)

Shaved Winter Vegetable Salad

With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any winter table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some chicken or topped with cheese or a poached egg.

Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. (Wendy Goodfriend)

Sauteed Winter Greens

There are a zillion different ways to sauté winter greens. Throw in your favorite add-ins and you’ll have a completely different and tasty dish.

Sauteed Winter Greens (Wendy Goodfriend)

Creamy Roasted Butternut Squash Soup with Apples and Ginger

To make this a little more special than your everyday butternut squash soup, add a few tart apples, plenty of fresh ginger root, and a dash of cream. For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.

Roasted Butternut Squash Soup with Apple (Wendy Goodfriend)

Homemade Chicken Noodle Soup

Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.

Homemade Chicken Noodle Soup (Wendy Goodfriend)

Make Your Own Homemade Chicken Stock

The key to any good soup is a great homemade chicken stock. And it really is simple to make.

Homemade Chicken Stock starting to cook. (Wendy Goodfriend)
Bay Area Bites’ Guide to Healthy Winter Soups and Salads 9 January,2018Wendy Goodfriend


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.


Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at

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