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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.

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

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.

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