As the temperatures drop and the snowflakes start to fall, it’s easy to get stuck in a culinary rut. But just because it’s cold outside doesn’t mean your meals have to be boring! Winter is the perfect time to cozy up with some delicious and nutritious salads that are sure to warm your heart and soul. In this article, we’ll take you on a journey through 20 of the coziest winter salad recipes that are sure to become new favorites.
From roasted butternut squash to crunchy candied walnuts, these salads are packed with seasonal ingredients and flavors that will make you feel like you’re snuggled up by the fireplace. Whether you’re looking for a light and refreshing option or something hearty and filling, we’ve got you covered. So grab a blanket, get cozy, and let’s dive into the world of winter salads!
Roasted Butternut Squash Salad with Pomegranate
A sweet and savory salad that combines the natural sweetness of roasted butternut squash with the tartness of pomegranate, perfect for a seasonal twist on a classic green salad.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp apple cider vinegar or balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large bowl, combine mixed greens, roasted squash, pomegranate seeds, and feta cheese (if using).
4. Drizzle apple cider vinegar or balsamic glaze over the salad and toss to combine.
Cooking Time: 30-40 minutes
Kale and Quinoa Salad with Lemon Tahini Dressing
This vibrant salad combines the nutty flavor of quinoa, the earthy taste of kale, and a tangy kick from lemon tahini dressing. Perfect for a healthy lunch or dinner, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or toasted almonds for garnish
Instructions:
1. In a large bowl, combine cooked quinoa and chopped kale.
2. In a blender or food processor, combine lemon juice, tahini, garlic, and olive oil. Blend until smooth.
3. Pour dressing over the quinoa-kale mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with feta cheese or toasted almonds, if desired.
Cooking Time: 10 minutes
Warm Brussels Sprouts Salad with Bacon and Balsamic
A delicious twist on traditional salads, this recipe combines the natural sweetness of Brussels sprouts with the savory flavor of crispy bacon and a tangy balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
– 1/4 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
5. Reduce heat to low and let glaze thicken for 5 minutes.
6. Combine roasted Brussels sprouts with crumbled bacon, Parmesan cheese (if using), and balsamic glaze.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Beet and Goat Cheese Salad with Candied Walnuts
This vibrant salad combines the earthy sweetness of beets, the tanginess of goat cheese, and the crunch of candied walnuts for a deliciously well-rounded flavor profile.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/2 cup crumbled goat cheese (chèvre)
– 1/2 cup mixed greens
– 1/4 cup candied walnuts (see note)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
2. Let beets cool, then peel and dice into 1/2-inch cubes.
3. In a large bowl, whisk together olive oil and balsamic vinegar. Add mixed greens and toss to combine.
4. Top salad with diced beets, crumbled goat cheese, and candied walnuts. Season with salt and pepper to taste.
Note: To make candied walnuts, preheat oven to 350°F (180°C). Toss 1/2 cup chopped walnuts with 1 tbsp sugar and 1 tsp water. Spread on a baking sheet and bake for 5-7 minutes, or until caramelized and fragrant.
Cooking Time: 45-50 minutes
Winter Citrus Salad with Avocado and Feta
Winter Citrus Salad with Avocado and Feta
A vibrant and refreshing winter salad that combines the sweetness of citrus with the creaminess of avocado and the tanginess of feta.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1/2 avocado, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the orange segments, avocado, and feta cheese.
2. Drizzle with olive oil and squeeze with lemon juice.
3. Sprinkle with parsley and season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes
Farro Salad with Roasted Vegetables and Herbs
This hearty salad combines nutty farro with a medley of roasted vegetables and fresh herbs, perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 1 cup farro
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, carrot, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted vegetables, garlic, parsley, basil, lemon juice, and cooked farro. Toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Apple and Walnut Salad with Maple Dijon Dressing
Celebrate the flavors of fall with this delightful salad, combining crisp apples, toasted walnuts, and a hint of maple sweetness.
Ingredients:
– 4-6 cups mixed greens
– 2 Granny Smith apples, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– Maple Dijon Dressing (recipe below)
Maple Dijon Dressing:
– 2 tbsp pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp salt
– 1/4 cup olive oil
Instructions:
1. In a large bowl, combine mixed greens, diced apples, and chopped walnuts.
2. If using blue cheese, crumble it over the top.
3. Drizzle Maple Dijon Dressing over the salad and toss to coat.
4. Serve immediately.
Cooking Time: None! Simply assemble and serve.
Spinach Salad with Warm Bacon Dressing
Elevate your salad game with this creamy and savory spinach salad, topped with a rich warm bacon dressing.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, cooked and crumbled
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh chives or scallions (optional)
Instructions:
1. In a large skillet, cook the bacon over medium heat until crispy.
2. Remove the bacon from the skillet with a slotted spoon and set aside on paper towels.
3. In the same skillet, add the mayonnaise, apple cider vinegar, Dijon mustard, and paprika. Whisk until smooth and warm (about 5-7 minutes).
4. In a large bowl, combine the spinach leaves and crumbled bacon.
5. Pour the warm dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped chives or scallions, if desired.
Cooking Time: 15-20 minutes
Pear and Blue Cheese Salad with Honey Vinaigrette
This refreshing salad combines the sweetness of pears with the tanginess of blue cheese, all tied together with a drizzle of honey vinaigrette. Perfect for a light and satisfying meal or as a starter for your next dinner party.
Ingredients:
– 4 ripe pears (Bartlett or Anjou), sliced into wedges
– 1/2 cup crumbled blue cheese (Gorgonzola or Roquefort)
– 4 cups mixed greens
– 1/4 cup chopped walnuts
– 2 tbsp honey
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, pear slices, and crumbled blue cheese.
2. Drizzle with honey vinaigrette (mix together honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl).
3. Sprinkle chopped walnuts over the top of the salad.
4. Serve immediately.
Cooking Time: None! This salad is best served fresh and at room temperature.
Roasted Sweet Potato Salad with Cranberries
Celebrate the flavors of fall with this vibrant and refreshing salad, featuring roasted sweet potatoes, tangy cranberries, and a hint of orange zest.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 cup fresh or frozen cranberries
– 2 tablespoons orange juice
– 1 tablespoon honey
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Let sweet potatoes cool, then peel and dice into 1-inch cubes.
4. In a large bowl, whisk together olive oil, salt, and pepper. Add the roasted sweet potato cubes and toss to combine.
5. In a separate bowl, mix cranberries with orange juice and honey.
6. Fold the cranberry mixture into the sweet potatoes and sprinkle with parsley.
7. Serve warm or at room temperature.
Cooking Time: 50 minutes
Kale Caesar Salad with Homemade Croutons
Elevate your salad game with this vibrant and flavorful recipe, combining the best of both worlds – tender kale and crispy homemade croutons. The perfect union of textures and tastes!
Ingredients:
– 2 cups curly kale, stems removed and discarded
– 1/2 cup homemade croutons (see below for recipe)
– 1/2 cup homemade Caesar dressing (or store-bought)
– 1/2 cup shaved Parmesan cheese
– 1/4 cup chopped fresh parsley
Homemade Croutons:
– 1/2 loaf of rustic Italian bread, cubed
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes or until golden brown.
3. In a large bowl, massage kale leaves with your hands for 5-7 minutes to tenderize.
4. Add croutons, Caesar dressing, Parmesan cheese, and parsley to the bowl. Toss gently to combine.
5. Serve immediately and enjoy!
Cooking Time: 15-17 minutes
Winter Cobb Salad with Smoked Turkey
Winter Cobb Salad with Smoked Turkey Recipe
A hearty and refreshing winter salad that combines the flavors of smoked turkey, crispy bacon, and creamy avocado.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup diced smoked turkey breast
– 6 slices of crispy cooked bacon, crumbled
– 1 ripe avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, smoked turkey, bacon, avocado, and cherry tomatoes.
2. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with chopped parsley and serve immediately.
Cooking Time: 15 minutes
Warm Lentil Salad with Roasted Carrots
This hearty salad combines the comfort of warm lentils with the sweetness of roasted carrots, making it a perfect side dish for any occasion. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 4-6 carrots, peeled and chopped into 1-inch pieces
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and lightly caramelized.
4. In a large skillet, heat some of the pan juices from the lentils over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
5. Fluff cooked lentils with a fork. Add roasted carrots, sautéed onion and garlic mixture to the lentils. Toss gently to combine.
Cooking Time: 40-50 minutes
Arugula Salad with Roasted Beets and Citrus
A vibrant and refreshing salad perfect for spring, featuring roasted beets, peppery arugula, and a burst of citrus flavor.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
– Thinly sliced citrus segments (orange, grapefruit, or blood orange)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, orange juice, olive oil, and balsamic vinegar. Toss to combine.
5. Top arugula mixture with roasted beet wedges, crumbled goat cheese (if using), and citrus segments.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Endive Salad with Walnuts and Blue Cheese
This refreshing salad combines the crunch of endive with the tanginess of blue cheese, all tied together by the nutty flavor of walnuts. Perfect for a light lunch or as a starter for a dinner party.
Ingredients:
– 4-6 Belgian endive leaves
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cut the endive leaves in half lengthwise and place them on a serving plate.
2. Crumble the blue cheese over the endive, leaving a small border around each leaf.
3. Sprinkle the chopped walnuts evenly over the salad.
4. Drizzle the olive oil and white wine vinegar over the salad, using about 1/2 teaspoon of each.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: None
Winter Grain Salad with Roasted Squash and Kale
This hearty salad combines the nutty flavor of whole grains with the sweetness of roasted squash and the earthiness of kale, making it a perfect side dish for any winter gathering.
Ingredients:
– 1 cup whole grain farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro according to package instructions using water or broth.
3. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
4. In a large bowl, combine cooked farro, roasted squash, and chopped kale.
5. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Shredded Brussels Sprouts Salad with Pecans
Transform ordinary Brussels sprouts into a delicious and nutritious salad, perfect for a quick lunch or dinner side dish. This recipe combines the earthy flavor of roasted Brussels sprouts with crunchy pecans and tangy dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, combine shredded roasted Brussels sprouts, chopped pecans, apple cider vinegar, and honey.
4. Toss to combine, then serve immediately.
Cooking Time: 20-25 minutes
Roasted Cauliflower Salad with Chickpeas
A flavorful and nutritious salad that combines the subtle sweetness of roasted cauliflower with the creamy texture of chickpeas, all wrapped up in a zesty dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower head and remove the leaves and stem. Cut into florets.
3. Toss the cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine roasted cauliflower, chickpeas, parsley, garlic, lemon juice, salt, and pepper.
5. Taste and adjust seasoning as needed. If using feta cheese, crumble it over the salad.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Pomegranate and Spinach Salad with Feta
A refreshing and flavorful salad perfect for a light lunch or dinner, this recipe combines the sweetness of pomegranate with the earthiness of spinach and the tanginess of feta.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup pomegranate seeds (arils)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and pomegranate seeds.
2. Crumble feta cheese over the top of the salad.
3. Sprinkle chopped nuts evenly over the salad.
4. Drizzle olive oil and white wine vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Winter Greens Salad with Roasted Delicata Squash
Winter Greens Salad with Roasted Delicata Squash
This hearty salad combines the earthy sweetness of roasted delicata squash with the tanginess of winter greens, making it a perfect side dish for any holiday gathering.
Ingredients:
– 4-6 cups mixed winter greens (such as kale, arugula, and spinach)
– 1 large delicata squash
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Crumbly goat cheese or pecans for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the delicata squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until tender and caramelized.
4. In a large bowl, combine the winter greens and roasted squash.
5. In a small bowl, whisk together apple cider vinegar and honey. Pour over the salad and toss to coat.
6. Top with crumbly goat cheese or pecans, if desired.
Cooking Time: 30-40 minutes
Summary
This winter, warm up to a delicious and cozy salad that’s perfect for cold nights. Our collection of 20 recipes features a variety of flavors and textures to keep you satisfied all season long. From roasted butternut squash to apple and walnut, each salad is a celebration of the best that winter has to offer. With ingredients like pomegranate, quinoa, and Brussels sprouts, these salads are not only tasty but also packed with nutrients. So go ahead, get cozy, and enjoy the flavors of winter in every bite.
