Winter Salad

Winter Salad is a vibrant, refreshing dish I love making when I want something light but still seasonal and satisfying. It features hearty greens, sweet roasted or fresh winter fruits, crunchy nuts, and a tangy dressing that brings everything together. Whether I serve it as a side or a main, it always feels fresh and nourishing—perfect for balancing out heavier cold-weather meals.

Why You’ll Love This Recipe

I love this recipe because it’s both wholesome and bursting with texture and flavor. The mix of crisp greens, juicy citrus or roasted squash, crunchy nuts, and creamy cheese creates the perfect balance in every bite. It’s quick to prepare, endlessly customizable, and works beautifully as a side dish for holiday meals or a healthy lunch during the colder months.

Ingredients

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

For the salad base:

• Kale, arugula, spinach, or mixed winter greens

• Roasted butternut squash or sweet potatoes (optional)

• Fresh orange, grapefruit, or pomegranate seeds

• Apple or pear slices

• Crumbled goat cheese or feta

• Toasted walnuts, pecans, or almonds

• Dried cranberries or cherries (optional)

For the dressing:

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Dijon mustard

• Honey or maple syrup

• Salt and black pepper

• Optional: minced shallot or garlic for depth

Directions

1. I roast the squash or sweet potatoes at 400°F (200°C) with a little olive oil, salt, and pepper until tender and golden—about 25–30 minutes.

2. I prepare the dressing by whisking together olive oil, vinegar, mustard, honey, salt, and pepper until smooth and emulsified.

3. I wash and dry the greens, then massage kale (if using) with a bit of olive oil to soften it.

4. I combine the greens in a large bowl with the roasted or fresh fruits, nuts, cheese, and dried fruit.

5. I drizzle the dressing over the top and toss gently to coat everything evenly.

6. I serve it immediately, garnished with extra fruit or nuts for color and crunch.

Servings and timing

This recipe serves 4 as a side dish or 2 as a light main. It takes about 10 minutes to prep and 25 minutes if I roast any veggies, so I usually have it ready in 30–35 minutes.

Variations

• I sometimes swap goat cheese for blue cheese or shaved parmesan for a different flavor profile.

• For a protein boost, I add grilled chicken, chickpeas, or roasted salmon.

• I’ve used roasted beets or carrots instead of squash for variety.

• When I want more crunch, I add thinly sliced radishes or shredded cabbage.

• For a grain-based version, I mix in cooked quinoa, farro, or wild rice.

storage/reheating

I store the undressed salad in an airtight container in the fridge for up to 2 days. The dressing can be stored separately for 3–4 days. Once dressed, the salad is best eaten fresh, though kale-based versions can hold up well overnight. I don’t reheat it—it’s meant to be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the components ahead and store them separately. I combine everything and dress just before serving for the best texture.

What greens work best in winter salads?

I like using hearty greens like kale, arugula, or spinach because they hold up well with bold flavors and heavy toppings.

Can I make this salad vegan?

Yes, I skip the cheese or use a plant-based alternative, and use maple syrup instead of honey in the dressing.

What fruits are best in winter?

I love using oranges, grapefruits, apples, pears, and pomegranate seeds. They’re fresh, bright, and available all season long.

How do I toast nuts?

I toast them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and lightly browned.

Conclusion

Winter Salad is a fresh and flavorful way I like to brighten up cold days. With its mix of textures, sweet and savory flavors, and colorful ingredients, it feels both comforting and refreshing. Whether I serve it alongside a hearty main or enjoy it on its own, it’s a beautiful and nourishing addition to my winter table.

Winter Salad

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Winter Salad is a vibrant, refreshing dish featuring hearty greens, seasonal fruits, crunchy nuts, and a tangy dressing. It’s perfect as a light main or side dish in colder months when you still want something fresh and satisfying.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 25 minutes (if roasting veggies)
• Total Time: 30–35 minutes
• Yield: 4 servings as a side / 2 as a light main
• Category: Salad
• Method: Roast + Toss
• Cuisine: American / Seasonal
• Diet: Vegetarian

Ingredients

• 4 cups mixed winter greens (kale, arugula, spinach, or a blend)
• 2 cups roasted butternut squash or sweet potato cubes (optional)
• 1 orange or ½ grapefruit, segmented
• 1 pear or apple, thinly sliced
• ½ cup crumbled goat cheese or feta
• ½ cup toasted walnuts, pecans, or almonds
• ⅓ cup dried cranberries or cherries (optional)
• For the dressing: ¼ cup olive oil
• 2 tbsp apple cider vinegar or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey or maple syrup
• Salt and black pepper, to taste
• Optional: 1 teaspoon minced shallot or garlic

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Instructions

1. If using roasted squash or sweet potato: Preheat oven to 400°F (200°C). Toss the cubes with a little olive oil, salt and pepper, and roast 25–30 minutes until tender and golden.
2. Meanwhile, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, pepper (and minced shallot or garlic if using) to make the dressing.
3. Wash and dry the greens. If using kale, massage the leaves briefly with a bit of olive oil to soften them.
4. In a large bowl, combine the greens with the roasted or fresh fruits, toasted nuts, cheese, and dried fruit.
5. Drizzle the dressing over the salad and toss gently to coat everything evenly.
6. Serve immediately, garnished with extra fruit or nuts for color and crunch.

Notes

• Swap goat cheese for blue cheese or shaved Parmesan for a different flavor profile.
• Add grilled chicken, chickpeas, or roasted salmon to make it a fuller meal.
• Use roasted beets or carrots instead of squash for variety.
• Thinly slice radishes or add shredded cabbage for extra crunch.
• Turn this into a grain‑based salad by adding cooked quinoa, farro, or wild rice.

Nutrition

• Serving Size: 1 serving (¼ recipe)
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg