Why You’ll Love This Recipe
This Winter Salad recipe is designed to bring freshness, color, and balance to colder months when heavier meals are common. It combines crisp seasonal greens with sweet citrus, crunchy nuts, and a simple yet flavorful dressing that ties everything together. The result is a salad that feels nourishing, vibrant, and satisfying without being bland or overly light.
I love making this salad during winter because it relies on ingredients that are at their best in cooler weather. The contrast between juicy fruit and hearty greens makes every bite interesting. I first served this as a side dish for a winter dinner, but it quickly became a meal on its own with the addition of protein. It is versatile, visually appealing, and easy to adapt, making it a reliable recipe for everyday meals or festive gatherings.
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Winter Salad Recipe with Bright Citrus and Hearty Seasonal Greens
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and hearty winter salad made with seasonal greens, roasted vegetables, crunchy nuts, dried fruit, and a bright homemade vinaigrette.
Ingredients
- 4 cups mixed winter greens (kale, arugula, spinach)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/3 cup dried cranberries
- 1/3 cup toasted walnuts or pecans
- 1/4 cup crumbled feta or goat cheese
- 1 small apple, thinly sliced
- 2 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
- 3 tbsp olive oil (for dressing)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly caramelized. Let cool slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey to make the dressing.
- In a large salad bowl, add mixed greens and sliced apple.
- Top with roasted vegetables, dried cranberries, nuts, and cheese.
- Drizzle with dressing and toss gently to combine.
- Serve immediately.
Notes
- Massage kale with a little olive oil if using tougher greens.
- Roasted vegetables can be made ahead and chilled.
- Add cooked quinoa or farro for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mixed winter greens
A combination of kale, spinach, arugula, or radicchio provides structure, bitterness, and depth, making the salad hearty enough for colder weather.
Oranges or mandarins
Citrus adds brightness and natural sweetness, balancing the earthy flavors of winter greens.
Pomegranate seeds
These bring a burst of freshness, color, and gentle tartness that lifts the entire salad.
Red onion
Thinly sliced red onion adds sharpness and crunch, enhancing contrast in texture and flavor.
Toasted nuts
Walnuts, pecans, or almonds provide warmth, crunch, and richness that suit winter ingredients perfectly.
Crumbled cheese
Feta or goat cheese adds creaminess and a subtle tang that complements both citrus and greens.
Olive oil
Olive oil forms the base of the dressing, offering richness and smoothness.
Balsamic vinegar or lemon juice
Acidity brightens the salad and balances the oil and sweetness from the fruit.
Honey or maple syrup
A small amount adds gentle sweetness and rounds out the dressing.
Salt and black pepper
Simple seasoning enhances all the flavors without overpowering them.
Directions
Begin by washing and thoroughly drying the winter greens. Tear or chop them into bite-sized pieces and place them in a large salad bowl. Peel the oranges and slice them into rounds or segments, removing any excess pith. Add the citrus to the bowl along with the pomegranate seeds.
Thinly slice the red onion and scatter it over the salad. Add the toasted nuts and crumbled cheese evenly across the top.
In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, honey or maple syrup, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
Just before serving, drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the freshest texture and flavor.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people as a side dish or 2 to 3 as a main salad.
Preparation time is about 15 minutes, with no cooking required.
Storage/reheating
Store undressed salad components separately in airtight containers in the refrigerator for up to two days. Once dressed, the salad is best consumed immediately and does not require reheating.
Variations and Customizations
Winter Salad is extremely adaptable and can be tailored to suit different tastes and occasions. For a more filling meal, add roasted chicken, grilled halloumi, or baked tofu. Cooked grains such as quinoa or farro also work well and add warmth and substance.
You can swap oranges for grapefruit or blood oranges for a more pronounced citrus flavor. Dried cranberries or figs can replace pomegranate seeds when they are not available, offering sweetness and chewiness.
For extra depth, roast the nuts with a pinch of cinnamon or paprika. A creamy dressing made with yogurt or tahini can also be used for a richer variation. Each option maintains the seasonal character while offering a fresh twist.
Nutrition and Dietary Info
This salad is naturally rich in vitamins, fiber, and antioxidants. It can be made vegan by omitting cheese or using a plant-based alternative. It is suitable for gluten-free diets.
Expert Tips & Customizations
Dry greens thoroughly
Excess moisture will dilute the dressing and affect texture.
Balance flavors
Taste the dressing before adding to ensure the right mix of sweet and acidic notes.
Timing matters
Dress the salad just before serving to keep ingredients crisp.
FAQs
Can I make this salad ahead of time?
Yes, prepare ingredients in advance but dress just before serving.
What greens work best in winter?
Kale, arugula, spinach, and radicchio are ideal.
Can I use bottled dressing?
Yes, but homemade dressing offers fresher flavor.
Is this salad filling enough for a meal?
Yes, with added protein or grains.
Can I make it dairy-free?
Yes, simply omit or replace the cheese.
What nuts are best?
Walnuts, pecans, and almonds all work well.
Can I use lemon instead of vinegar?
Yes, lemon juice adds bright acidity.
How do I reduce bitterness?
Add more citrus or a touch of sweetness to balance.
Can kids enjoy this salad?
Yes, adjust onion quantity and bitterness as needed.
Is this suitable for holidays?
Yes, it is colorful, fresh, and ideal for festive tables.
Conclusion
This Winter Salad recipe is a refreshing, balanced dish that celebrates seasonal ingredients while offering flexibility and ease. With its mix of hearty greens, bright fruit, and satisfying textures, it brings freshness to winter meals and works equally well as a side or a light main course. It is a dependable recipe that adds color and vitality to any cold-weather table.
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