It might be dull outside, but that's no reason your cooking can't be vibrant.

Most citrus hits peak season from December to early spring, lending a much-appreciated boost of brightness to winter recipes. Their high vitamin C content helps stave away colds during the season you're most likely to catch the sniffles, and also helps the body absorb iron more efficiently. For an alternative to your daily orange juice, try this Blood Orange and Fennel Salad on for size.

2. Pomegranates

Image by Jodi Pudge | Food styling by Claire Stubbs | Prop styling by Laura Branson

There's an easy way to obtain the arils (or seeds) from a pomegranate: halve the fruit width-wise, then hold one half, cut-side down, over a large bowl, firmly tapping the top with a big, heavy spoon to knock out seeds. The effort is worth it to enjoy their sweet-yet-tart flavour, plus at least one study shows that pomegranates have antioxidant levels three times greater than those of green tea. Enjoy the burst of flavour they add to this Warm Roasted Cauliflower Salad. 

3. Whole grains

Image by Ronald Tsang | Food styling by Christopher St. Onge | Prop styling by Alanna Davey

Whole grains lend a distinct nutty flavour to recipes, and are healthier for you than their refined counterparts because they undergo only minimal processing to keep their nutrition intact. They are wonderfully versatile, and can be swapped in almost anywhere that calls for a refined grain instead, like in this Apricot Wild Rice Pilaf, where wild rice adds dimension and texture to a more traditional pilaf made with white rice.

4. Beets

Image by Maya Visnyei | Food styling by Claire Stubbs | Prop styling by Alanna Davey

The natural sweetness of beets earned them the nickname 'nature's candy,' but they are actually quite good for your health. They are very high in folacin, and are a source of Vitamin C and potassium, plus the high concentration of nitrates in them can possibly promote your brain health and lower your blood pressure. We love the sweetness they add to this wintry Beet, Clementine & Farro Salad.

5. Salmon

Image by Maya Visnyei | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props 

It's hard to get enough Vitamin D in the winter, but salmon happens to be a great natural source of it—and as an added bonus, it's also an excellent source of protein, omega-3 fatty acids, and vitamins and minerals (including potassium, selenium and vitamin B12). You'll love this recipe which serves it with a hearty winter slaw—it only takes 15 minutes to prepare, and the leftovers transform into curry and salmon cakes later in the week.

7. Sweet Potato

Image by Jodi Pudge | Food styling by David Grenier | Prop styling by Laura Branson

Sweet potatoes are the darlings of the root vegetable world, and for good reason: in addition to their great flavour, they're also a source of B6 vitamins and potassium, making them good for your heart health. This Kielbasa Sweet Potato Skillet is a secret weapon in our weeknight dinner arsenal (and it should be in yours, too), since it requires only one pan and it's on the table in 30 minutes.

8. Pulses

Image by Maya Visnyei | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props

The humble chickpea might be a pantry staple year-round, but it's a great way to add a healthy boost to winter meals. Chickpeas are high in fibre and protein, helping us feel fuller for longer (keeping us safe from all that post-holiday stress snacking). Looking for a vibrant, veggie-packed dinner that puts these pulses to good use? These Protein Power Bowls have you covered. 

8. Homemade Chicken Broth, Stock, & Soup

Image by Maya Visnyei | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props

It's hard to think up a dish that embodies coziness and health more than chicken soup. Turns out, our grandmothers were onto something: soup made from chicken bones may bolster the immune system, reduce inflammation, and also helps replace electrolytes, according to NPR. Whip up your own batch of comfort in a bowl with this Turmeric Chicken Soup. 

9. Rutabagas

Image by Jodi Pudge | Food styling by Ashley Denton | Prop styling by Madeleine Johari

The rutabaga originated as a cross between the cabbage and the turnip, which—if we're being honest—isn't going to win it any popularity contests. But this humble root is high in Vitamin C, and is a source of folacin, magnesium, and potassium. They work well in slaws, mashes, and stews, but are truly terrific when you roast them. You can't go wrong caramelizing them in the oven in this Roasted Winter Vegetables dish that (bonus!) is scattered with maple candied nuts.