Get your winter greens with hearty, warm salads

Salads can be a hard sell in winter. Iceberg lettuce when there's ice on driveway just doesn't work.

But in her latest cookbook, "Barefoot Contessa Back to Basics," Ina Garten offers several salads perfect for cold weather. Her roasted tomato caprese salad, for example, makes use of plum tomatoes, common at most grocery stores year-round. The beauty of warm salads is that they better absorb vinaigrette dressings, Garten said.

Roasted Butternut Squash Salad

1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

1 tablespoon maple syrup

2 teaspoon kosher salt, divided

1 teaspoon ground black pepper, divided

3 teaspoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula

1/2 cup toasted walnut halves

3/4 cup grated Parmesan

Heat the oven to 400 degrees. In a large bowl, combine the squash, 2 tablespoons of olive oil, maple syrup, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss well, then spread the squash evenly over a baking sheet.

Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.

In a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat. Cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup. Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of olive oil, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Place the arugula in a large bowl. Add the roasted squash mixture, the walnuts and the Parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper.