Vegetables are often overlooked in the winter months, but the vital nutrients they provide can help boost the immune system during cold and flu season. Kale, for example, contains vitamins A, K, B6 and C, calcium, potassium, copper and manganese. The cruciferous vegetable family, including kale, cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, kohlrabi, rutabaga, turnips, and bok choy, offer health benefits such as potentially reducing the risk of various types of cancer. Enjoy the following salads as a side dish or as a vegetarian main course.

Kale and Brussels Sprouts Salad with Halloumi

1 small garlic clove

1/4 teaspoon Greek sea salt and freshly ground black pepper

1/4 cup Greek extra virgin olive oil, plus more for frying

3 tablespoons fresh lemon juice

4 ounces thinly sliced kale, ribs removed before slicing (about 4 cups)

6 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)

1 Bartlett pear, cored and thinly sliced

8 ounces halloumi, cut into 1-inch cubes

1/3 cup chopped toasted almonds

To make the dressing: Crush the garlic clove into a large bowl, add the 1/4 cup olive oil, the lemon juice, salt and pepper, and whisk to combine. Add the sliced kale and toss the kale in the dressing until the kale is coated evenly with the dressing. Add the sliced Brussels sprouts and the pear, and gently toss until coated. Set aside.

Pat the halloumi dry with a paper towel. Heat a tablespoon or two of olive oil in a nonstick skillet over medium-high heat. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until the other side is also golden. Use a slotted spoon to transfer the cubes to a paper towel-lined plate to drain the excess oil.

Toss the kale salad again and season to taste with salt and pepper, keeping in mind the saltiness of the halloumi. Transfer the salad to a serving platter and top with the warm halloumi and toasted almonds.

Roasted Vegetable Salad with Mustard Dressing

2 large carrots, cut into one-inch pieces

3 large parsnips, cut into one-inch pieces

1/2 large celery root (celeriac), peeled, cut into one-inch pieces

1 large red onion, cut into quarters

1/4 cup Greek extra virgin olive oil

Greek sea salt and freshly ground pepper, to taste

1 1/2 pounds frisée and/or arugula, washed and cut into bite-size pieces

4 tablespoons Mustard Dressing (recipe follows)

1/2 cup toasted almonds, coarsely chopped

Preheat oven to 450 degrees F. Toss carrots, parsnips, celery root, and onion with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast the vegetables, rotating pans halfway through the cooking process, until vegetables are golden and tender, about 30 minutes.

Place the roasted vegetables in a large bowl. Add frisée and/or arugula and the dressing. Toss to combine and season with sea salt and pepper, as needed. Sprinkle with chopped almonds and additional pepper, if preferred.

Mustard Dressing

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

2 tablespoons red wine vinegar

1 cup Greek extra virgin olive oil

Greek sea salt and freshly ground pepper, to taste

In a medium bowl, whisk together Dijon and whole grain mustards, vinegar, and olive oil. Season with salt and pepper to taste. Alternatively, place ingredients in a 1-pint jar with a tightly-fitting lid and shake vigorously to combine. Refrigerate until ready to use. Store the remaining dressing in the refrigerator and use within a week.