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.
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
Instructions
- 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.
- Assemble the salad: In a large serving bowl, add the greens, sliced fruit, pomegranate seeds, nuts, cheese, red onion, and roasted squash if using.
- Dress and toss: Just before serving, drizzle the vinaigrette over the salad and gently toss until evenly coated.
- Serve: Taste and adjust seasoning if needed. Serve immediately for best texture.
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.
