A steaming bowl of soup just begs for a crunchy salad of fresh greens at its side and a thick slice of crusty bread to mop up the bowl. Honestly, we’d be fine with some version of this meal and nothing else for the rest of winter! If you’re looking for a few good sides to pair with your soup, we have some ideas.
The star of the meal is still the soup, in our opinion, so we like salads that combine just a few ingredients with the greens and then use a light vinaigrette. A nice whole grain bread or buttery biscuit rounds everything out quite nicely.
Tasty Salads:
1. Fennel and Radicchio Winter Salad with Pecans
2. Pickled Beet and Arugula Salad
3. Spring Salad with Radishes and Pumpkin Seeds
4. Kale and Ricotta Salata Salad
5. Meyer Lemon Spring Salad with Baby Greens, Almonds, and Goat Cheese
Hearty Breads:
6. Multi-Grain Peasant Bread
7. Herbed Olive Oil Fantail Rolls
8. 15-Minute Cream Biscuits
9. Potato Dough Rolls
10. Pan Co’Santi - Walnut Bread
What are your favorite salads and sides to eat with soup?
Related: Salad for Dinner: 7 Additions to Make it Filling
(Images: Faith Durand and Emma Christensen)
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The kale salad looks delicious! I might have to make that this week to go with my chicken noodle soup.
This is such a timely post as I am teaching some soup classes and wanted to serve salad and bread alongside each. Thank you!
I stumbled upon a recipe for Oatmeal Bread on a bag of King Arthur Flour... I decided to make it and it became my favorite bread to have with soup - it's great toasting bread, too (and even better w/the optional raisins or currants).
Hmmmm....I don't know about raw kale salads. I got excited about the idea before Xmas when I saw a nice recipe for one, but it wound up being inedible, tough, nearly flavorless. I love cooked kale, but this slaw was not for me. Maybe I'll try it with lacinato the next time I get some. I wouldn't discourage anyone from trying kale slaw, but be prepared with an alterna-veg if you find it is not your thing!
Charlotte, if you use lacinato you're almost sure to love it. Make sure to cut the kale so that each strip is no more than a quarter inch wide (preferably less so).
I eat this salad at least once a week, partly because it's so easy, and partly because one of my favorite neighborhood restaurants serves it as a side. And the great thing about it is if you have leftovers, the kale is strong enough to withstand a day or two in the fridge.
OK, portlandy I'll give it a whirl the next time I get my hands on some lacinato. I love slaws in general so I would love to find a new dish to love!