Fight the cold with these warm winter salads

Time: About 45 minutes

1. Heat the oven to 400° F. Put the sweet potatoes on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep them on the pan until ready to use.

2. While the potatoes cook, put the bacon in a nonreactive skillet and turn the heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off the fat, leaving any darkened bits behind in the pan. Put back on medium heat, and add the remaining oil to the pan. When it’s hot, add the bell pepper, onion, and ginger to the pan. Cook, stirring once or twice, until no longer raw, then stir in the cumin and the reserved bacon. Stir in the orange juice and turn off the heat.

(The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)

3. Put the spinach in a bowl large enough to comfortably toss the salad quickly. Add the sweet potatoes and the warm dressing and toss to combine. Taste and adjust seasoning, and serve.

Time: About 45 minutes

1. Heat the oven to 400° F. Put the cauliflower in a roasting pan, drizzle with the oil, sprinkle with salt and pepper, and toss to distribute. Roast until it is just starting to soften and brown, about 15 minutes.

2. Add the roasted pepper and stir; continue roasting, stirring once or twice, until the cauliflower is tender and nicely browned, about ten minutes more. (At this point, you may cool the cauliflower, cover it tightly, and refrigerate for up to 2 days. Return to room temperature before proceeding.)

3. When you’re ready to serve, put the cauliflower in a large bowl, drizzle with the vinegar, sprinkle with the pine nuts, and toss. Taste and sprinkle with more salt if needed and lots of pepper, then serve hot or warm.

Time: About 45 minutes

1. Put the lentils in a medium pot and cover with water by 1 inch. Add the bay leaf and garlic and bring to a boil. Cover and lower the heat so the lentils bubble gently. Cook until just tender but not burst, 20 to 30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.

2. Squeeze the juice from one of the lemons into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds. Add the segments to the bowl along with the olive oil, capers, and chives. Sprinkle with a little salt and pepper and stir.

3. Drain whatever water remains from the lentils and stir them into the dressing while still hot. Let rest, stirring occasionally to distribute the dressing. Taste and adjust the seasoning and serve warm.