Winter Salad Recipe

Why You’ll Love This Recipe

I love this winter salad because it balances sweet, savory, and tart flavors with beautiful textures in every bite. The ingredients are hearty and seasonal, which means everything tastes better and stays crisp. It’s easy to make ahead, pairs well with almost any main course, and adds a pop of color to any winter table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Mixed greens (like arugula, spinach, or baby kale)
• Pear or apple, thinly sliced
• Pomegranate seeds or dried cranberries
• Roasted butternut squash or sweet potatoes (optional for heartiness)
• Toasted walnuts, pecans, or almonds
• Crumbled goat cheese or feta
• Red onion, thinly sliced

For the vinaigrette:

• Olive oil
• Apple cider vinegar or balsamic vinegar
• Dijon mustard
• Honey or maple syrup
• Salt and pepper

Directions

1. I start by whisking together the vinaigrette ingredients in a small bowl or shaking them up in a jar until well combined.

2. In a large salad bowl, I toss the greens with the sliced pear or apple, pomegranate seeds, nuts, cheese, red onion, and roasted squash if I’m using it.

3. Just before serving, I drizzle the vinaigrette over the salad and toss gently to coat everything evenly.

4. I taste and adjust the seasoning if needed, then serve fresh.

Servings and timing

This recipe makes about 4 servings and takes around 20 minutes to prepare, plus extra time if I’m roasting veggies. It’s great for quick lunches, festive dinners, or anytime I want something fresh and nourishing.

Variations

I like swapping in mandarin orange slices, roasted beets, or even shaved Brussels sprouts for variety. For protein, I sometimes add grilled chicken or quinoa. If I want a dairy-free version, I skip the cheese and add avocado for creaminess. I also love switching up the dressing with lemon juice or orange juice for a citrusy twist.

Storage/Reheating

I store the salad components separately to keep everything fresh. The vinaigrette lasts up to a week in the fridge, and the salad ingredients can be prepped 1–2 days ahead. Once dressed, the salad is best eaten right away to keep the greens from wilting.

FAQs

What greens are best for a winter salad?

I usually go with heartier greens like arugula, spinach, or kale. They hold up well to the dressing and pair nicely with the other seasonal ingredients.

Can I make this salad ahead of time?

Yes, I prep all the ingredients and store them separately. I toss everything together with the dressing just before serving.

What fruit works best in winter salad?

Pears, apples, pomegranate seeds, oranges, and dried cranberries all work beautifully. I use whatever is in season or on hand.

Can I roast the squash or sweet potatoes ahead?

Absolutely. I roast them the day before and store them in the fridge. I let them come to room temperature before adding to the salad.

Is this salad good for holiday meals?

Definitely. It adds freshness and color to the table and balances heavier dishes with its brightness and crunch.

Conclusion

This Winter Salad is a fresh, festive way to enjoy seasonal produce during the colder months. I love how easy it is to customize, how beautiful it looks on the table, and how delicious it tastes with every bite. Whether I’m making it for a weekday lunch or a holiday feast, it always brings a little brightness to my winter menu.

Winter Salad Recipe

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: Optional (20–30 minutes if roasting veggies)
• Total Time: 20–45 minutes
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: No-Cook (or Roasting if using squash)
• Cuisine: American
• Diet: Vegetarian

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Description

This Winter Salad Recipe is a fresh, vibrant mix of seasonal ingredients like crisp greens, juicy citrus, crunchy nuts, and tangy vinaigrette. It’s the perfect cold-weather salad—hearty enough for lunch, festive enough for holidays, and endlessly customizable to suit any winter gathering or cozy dinner.

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Ingredients

For the Salad:

• 5–6 cups mixed greens (arugula, spinach, or baby kale)
• 1 pear or apple, thinly sliced
• ½ cup pomegranate seeds or dried cranberries
• 1 cup roasted butternut squash or sweet potatoes (optional)
• ½ cup toasted walnuts, pecans, or almonds
• ⅓ cup crumbled goat cheese or feta
• ¼ small red onion, thinly sliced

For the Vinaigrette:

• ¼ cup olive oil
• 2 tbsp apple cider vinegar or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey or maple syrup
• Salt and pepper, to taste

 

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Instructions

1. Make the vinaigrette: In a small bowl or jar, whisk or shake together the olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
2. Assemble the salad: In a large serving bowl, add the greens, sliced fruit, pomegranate seeds, nuts, cheese, red onion, and roasted squash if using.
3. Dress and toss: Just before serving, drizzle the vinaigrette over the salad and gently toss until evenly coated.
4. Serve: Taste and adjust seasoning if needed. Serve immediately for best texture.

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Notes

• Swap in mandarin oranges, roasted beets, or shaved Brussels sprouts for variety.
• Add grilled chicken or quinoa to make it a full meal.
• For a dairy-free version, omit cheese and add diced avocado.
• Use lemon or orange juice in the dressing for a citrus twist.
• Roast squash or sweet potatoes ahead of time to save prep time.