In winter when the days are short, the sky is grey I can’t stop craving something fresh and green to brighten the bleak landscape. I am talking winter salads; robust and hearty and brimming with seasonal flavors.
I favor those that include earthy greens – kale is a good bet, or spinach – with roasted root vegetables, nuts and sharp vinaigrettes. I love the sweetness of crisp greens, and the contrast of warm earthy vegetables.
My best winter salads can be made in advance, making them perfect for a quiet night in or entertaining for a party, they are full of nutrients, so here are 10 of my favorite winter salads.
The 10 Best winter salad recipes
1. Roasted Butternut Squash and Kale Salad
This salad is one of my favorite recipes when I’m trying to eat well: roasted butternut squash and kale dressed with a tangy and sweet vinaigrette, then finished off with dried cranberries and a mix of creamy feta cheese and crunchy walnuts. I think it works for almost any meal of the day.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 bunch kale, stems removed and leaves chopped
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup crumbled feta cheese
2 tablespoons balsamic vinaigrette
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, season well with salt and pepper, and tip on to a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Meanwhile, while the squash is roasting, prepare the kale. Wash, dry and coarsely chop the kale leaves. Place them in a large salad bowl.
3. When the squash is ready, allow it to cool slightly before adding it to the mixing bowl with the kale.
4. Add the dried cranberries, chopped pecans, and crumbled feta cheese to the bowl.
5. Drizzle the balsamic vinaigrette over the salad, toss, then toss again until well mixed and evenly dressed.
6. Serve immediately, and adjust seasoning with more salt or pepper if needed. Enjoy!
2. Warm Quinoa and Root Vegetable Salad
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium sweet potato, diced
- 2 medium carrots, sliced
- 1 medium parsnip, diced
- 1 tablespoon olive oil, plus more for roasting
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese (optional)
Instructions
1. Set the oven to 400°F (200°C) and chop the sweet potato, carrots and parsnip into same-size cubes. Drizzle with olive oil, salt and pepper, and roast on a lined baking sheet for 25 to 30 minutes until tender and caramelized.
2. Place quinoa and water or broth in a small to medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork when ready.
3. Add cooked quinoa, roasted vegetables, dried cranberries and chopped parsley to a large bowl.
4. Whisk together the tablespoon of olive oil, lemon juice, cumin and smoked paprika in a small bowl. Toss with the quinoa mixture.
5. Season to taste with more salt and pepper, if desired, and serve the salad warm, sprinkled with the crumbled feta, if using.
6. Enjoy!
3. Citrus and Fennel Winter Salad
I like how the bright colors and refreshing taste of a good salad does wonders, even on coldest days of the year. Slices of ripe oranges and sour grapefruits combined with fresh fennel makes a nice pick up.
A handful of pomegranate seeds and fresh mint leaves does the rest.
Ingredients
1 large fennel bulb, thinly sliced
1 navel orange, peeled and segmented
1 blood orange, peeled and segmented
1 grapefruit, peeled and segmented
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup fresh mint leaves, torn
1/4 cup pomegranate seeds (optional)
Instructions
1. Trim the fennel and cut it into very thin slices. To prepare the fennel, trim any tough outer layers from the fennel bulb, and slice the fennel into very thin slices with a sharp knife or mandolin.
2.Citrus fruits: Peel and pith, then cut between segments to release them, reserving the juice.
3. Whisk the reserved citrus juices, the lemon juice and olive oil in a large bowl to make the dressing. Season with salt and freshly ground black pepper to taste.
4. Toss the fennel and citrus rounds into the bowl with the seasoned dressing. Toss gently to make sure every piece is coated.
5. Garnish with fresh mint leaves and pomegranate seeds right before serving to add a boost of taste and colour.
4. Pear and Gorgonzola Arugula Salad
If I do make this salad, I like fresh arugula as a base, some pear slices and some crumbly Gorgonzola for the creamy part, some tasty toasted walnuts for that crunchy part, and a balsamic vinaigrette as dressing.
Ingredients
Pears (2 ripe, firm)
Arugula (4 cups)
Gorgonzola cheese (1/2 cup, crumbled)
Walnuts (1/3 cup, toasted)
Olive oil (3 tablespoons)
White balsamic vinegar (1 tablespoon)
Honey (1 teaspoon)
Salt (to taste)
Black pepper (to taste)
Instructions
1. Begin by preparing the pears: core and slice them thinly.
2. In a large mixing bowl, combine the arugula with the sliced pears.
3. Sprinkle the crumbled Gorgonzola cheese and toasted walnuts over the top.
4. Whisk together in a small bowl the olive oil, white balsamic vinegar, honey, salt and freshly ground black pepper until emulsified.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, making sure the proportions of pears, cheese and walnuts per serving are even.
5. Pomegranate and Brussels Sprouts Salad
This salad, I like to imagine it as so much more, a vivid symphony of flavors and textures: a crunch of fresh brussels sprouts and pomegranate seeds; and a zing of citrus zest, all interlaced sweetly with the nutty crunch of walnuts – what’s not to like?
Ingredients
1 pound Brussels sprouts, trimmed and thinly sliced
1 cup pomegranate seeds
1/2 cup walnuts, toasted and roughly chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt, to taste
Black pepper, to taste
1/4 cup crumbled feta cheese (optional)
Instructions
1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey until well combined. Season to taste with salt and black pepper.
2. Toss the Brussels sprouts mixture with the dressing to combine everything in the pan.
3. Let the salad sit for at least 10 minutes to allow the flavors to marry and the Brussels sprouts to soften a bit.
4. Crumble over some feta cheese and Walnuts, if using. Mix all over, check the seasoning, and serve.
6. Apple, Walnut, and Celery Winter Salad
This salad is made with a combination of sweet apples, crunchy walnuts, and crunchy celery – flavors that go together perfectly. I love the tartness of the cranberries on top.
The creamy blue cheese is a rich addition to this light and healthy salad. It’s the perfect wintertime dish for a dinner party.
Ingredients
2 large apples, cored and sliced
1 cup walnuts, toasted and roughly chopped
4 celery stalks, sliced
1/4 cup dried cranberries
1/4 cup blue cheese crumbles (optional)
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. In a large bowl, mix the apples, walnuts, thinly sliced celery and the dried cranberries.
2. Stir the lemon juice, honey and olive oil together in a little bowl for the dressing.
3. Pour the dressing over the salad ingredients in the large bowl.
4. Gently toss everything together until the salad is well coated with the dressing.
5. Season the salad with salt and pepper to taste.
6. If desired, sprinkle blue cheese crumbles over the top before serving. Enjoy!
7. Roasted Beet and Orange Salad
I love salads featuring fresh, unusual ingredients. One I never tire of is enlivened by roasted beets, juicy oranges and creamy feta cheese.
It’s a study in both color and flavor, and the addition of walnuts and oil combine textures to give this a nutty, crunchy finish.
Ingredients
4 medium-sized beets
2 large navel oranges
1/4 cup of crumbled feta cheese
1/4 cup of chopped walnuts
1/4 cup of fresh mint leaves
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast in the oven for about 45-60 minutes, or until a fork inserted through the foil penetrates a beet easily. Let cool slightly, then peel and cut into wedges.
2. While the beets are roasting, peel the oranges, taking off as much of the white pith as possible. Slice the oranges into rounds and remove seeds.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt and pepper for the dressing.
4. Arrange the beets and orange slices in a serving dish or platter. Sprinkle crumbled feta on top, then sprinkle the chopped walnuts.
5. Dress the salad and scatter the fresh mint over it just before serving.
6. Toss gently, if desired, and serve immediately, chilled and bright as a winter’s day.
8. Winter Caprese Salad with Blood Oranges
In the depth of winter, I like to add a spring to my table with a colorful salad. Here, blood oranges play boldly alongside creamy mozzarella and basil.
A mix of peppery arugula is added, with balsamic glaze to provide a touch of sweetness on each forkful.
Ingredients
Fresh mozzarella, sliced
2-3 blood oranges, peeled and sliced
A handful of fresh basil leaves
Olive oil
Balsamic glaze
Salt
Freshly ground black pepper
Instructions
1. Arrange slices of fresh mozzarella and blood oranges alternately on a serving platter.
2. Tuck fresh basil leaves between the slices of mozzarella and blood oranges.
3. Drizzle olive oil over the top, ensuring an even coverage.
4. Lightly season with salt and freshly ground black pepper to taste.
5. Finish by drizzling a small amount of balsamic glaze over the entire salad.
6. Serve immediately or refrigerate briefly to meld the flavors before serving.
9. Lentil and Spinach Winter Salad
Nothing gives me more winter joy than hearty, nutritious meals. My winter salad mixes earthy lentils with green spinach.
I add roasted sweet potatoes, feta cheese, and dried cranberries. Often I add a splash of tangy balsamic vinegar and a drizzle of olive oil for an extra dimension.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups fresh spinach leaves, packed
- 1 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. Cook the lentils in a pan of boiling water for about 20-25 minutes until soft. Drain and allow to cool. 2) Combine the cooked but drained lentils, spinach, chopped red onion, cherry tomatoes and cubed feta in a large bowl.
3. In a small bowl, whisk the olive oil with the lemon juice, Dijon, salt and pepper until the dressing is prepared.
4. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle the toasted walnuts over the top before serving for added crunch.
6. Serve the salad chilled or at room temperature, adjusting seasoning if necessary.
10. Warm Farro and Roasted Vegetable Salad
My favorite recipes are naturally nourishing and satisfying, and they often feature wholesome whole grains and colorful vegetables. I especially love this hearty farro accompaniment with its sweet butternut squash, and tender Brussels sprouts.
Yumm. I’d happily serve this at a dinner party.
Ingredients
1 cup farro
2 cups water or vegetable broth
1 cup butternut squash, peeled and cut into 1/2-inch cubes
1 cup Brussels sprouts, halved
1 red onion, cut into wedges
3 tablespoons olive oil, divided
Salt and pepper to taste
1/4 cup dried cranberries
1/4 cup feta cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. Rinse the farro. In a medium saucepan, combine the farro and water or vegetable broth. Bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes until the farro is tender. Drain any remaining liquid.
3. Meanwhile, toss the butternut squash, Brussels sprouts and red onion with 2 tbsp of olive oil, season with salt and pepper and spread out on a baking sheet. Roast in the oven for 25-30 minutes, stirring once, until tender and browned.
4. Combine the hot, cooked farro, roasted vegetables, dried cranberries and feta in a large bowl.
5. In a small bowl, whisk together the remaining tablespoon olive oil with the balsamic vinegar. Pour over the farro mixture and toss to combine.
6. Garnish with fresh parsley before serving warm.
