I love salads with things that have been roasted, particularly in autumn or spring when it's not, imo, warm enough for crunchy lettuce. Roast whatever you have up with garlic, olive oil and white wine or balsamic vinegar, with some herbs, and serve warm, with parmesan and walnuts if you want.

I like looking for recipes on Mindfood. They have oddly delicious recipes, like this one for apple-beetroot salad.