These 7 Winter Salads Will Make You Want Seconds On Veggies

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Let’s face it: We should all be eating seasonally, but we love a good frozen pizza every now and then. Making a salad every night, getting the right ingredients, and keeping that bag of spinach in your fridge from wilting is just too hard. But we should all be eating our greens, especially our winter greens, so we’re sharing our favorite winter salad recipes with you today!

Ultimate Winter Salad

Thank you The Pioneer Woman for the recipe!

Ingredients

• 6 oz. shredded kale

• ½ small lemon (juiced)

• 1 Tbsp extra virgin olive oil 

• 6 oz. shredded vegetables (Brussels sprouts, cabbage, and carrots)

• 2 medium apples (cored and diced)

• 1 + ½ cups candied pecans

• 4 oz. crumbled goat cheese

• 1 + ½ cup roasted butternut squash

• ½ cup pomegranate arils 

Dressing: 

• ½ cup red wine vinegar 

• 4 tsp whole grain dijon mustard

• 4 tsp pure maple syrup 

• ¼ tsp sea salt 

• ¼ tsp ground black pepper

• ½ cup extra virgin olive oil

Directions

1. Put the shredded kale in a large salad bowl. Add the lemon juice and extra-virgin olive oil and use your hands to massage the mixture into the greens for about a minute or so. The greens should wilt slightly and take on a deep green color. 

2. Add the other shredded vegetables and greens to the bowl, as well as the chopped apples and pecans. 

3. Make the dressing by combining all the dressing ingredients in a lidded glass jar or a canning jar. Shake the jar vigorously for 30 seconds, then pour it over the salad. Mix well. 

4. Add the crumbled goat cheese, butternut squash, and pomegranate arils on top, and serve!

Citrus Salad with Fennel and Avocado

Thank you Love & Lemons for the recipe!

Ingredients

• 1 fennel bulb (sliced into wedges and roasted)

• 1 fennel bulb (thinly sliced)

• 5 radicchio leaves (torn)

• 2 satsumas or 1 small orange (segmented)

• 1 small pink grapefruit (segmented)

• 1 avocado (sliced)

• 2 Tbsp pine nuts

• ¼ cup shaved pecorino 

• ¼ cup fresh mint leaves

• Sea salt and freshly ground black pepper

Lemon Dressing: 

• ¼ cup extra-virgin olive oil 

• 2 Tbsp lemon juice

• 1 garlic clove (grated)

• ½ tsp Dijon mustard

• ¼ tsp sea salt

Directions

1. Prepare the roasted fennel according to the directions. 

2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. 

3. In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set it aside for 15 minutes so the fennel softens a bit. 

4. Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle it with salt. Layer the remaining fennel and the remaining citrus on the salad. Top with avocado, pine nuts, pecorino, and mint. Drizzle with more dressing and sprinkle salt and pepper on top.

Perfect Winter Salad

Thank you Taste of Home for the recipe!

Ingredients

• ¼ cup reduced-fat mayonnaise

• ¼ cup maple syrup

• 3 Tbsp white wine vinegar 

• 2 Tbsp minced shallot 

• 2 tsp sugar 

• ½ cup canola oil 

• 2 packages spring mix salad greens

• 2 medium tart apples (thinly sliced)

• 1 cup dried cherries

• 1 cup pecan halves

• ¼ cup thinly sliced red onion

Directions

1. In a small bowl, mix the first 5 ingredients. Gradually whisk in the oil until it’s blended. Refrigerate, covered, until serving. 

2. To serve, place the remaining ingredients in a large bowl. Toss with dressing.

Roasted Beet and Kale Salad with Maple Candied Walnuts

Thank you The Endless Meal for the recipe!

Ingredients

• 1 + ½ lb beets (peeled and quartered)

• 1 tsp extra virgin olive oil 

• 1 cup walnut halves

• 3 Tbsp pure maple syrup 

• ¼ tsp sea salt

• ⅛ tsp freshly cracked pepper

• 4 packed cups of curly kale (washed and torn into bite-sized pieces)

• ¼ cup goat or Boursin cheese (optional)

Dressing:

• 3 Tbsp apple cider vinegar

• 2 Tbsp honey 

• 1 tsp balsamic vinegar

• ½ tsp Dijon mustard

• 1 cloves garlic (grated)

• A pinch of sea salt

• ¼ cup extra virgin olive oil

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Place the beets on the baking sheet and drizzle oil over them. Use your hands to toss the beets in the oil and cover the baking sheet with aluminum foil. Bake for 30-40 minutes, or until they are fork-tender. 

3. While the beets are roasting, prepare the rest of the salad. Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they’re fragrant and start to brown in places. Pour the maple syrup over the walnuts and sprinkle them with sea salt and freshly ground black pepper. Let them cook, stirring constantly until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible. 

4. Make the dressing: combine all the ingredients except the oil in a medium-sized bowl. Slowly add the oil in a thin, steady stream while whisking the dressing vigorously. It will take about 1 minute to whisk completely. Season with salt, if necessary. 

5. Add the kale, candied walnuts, and the optional cheese and avocado to a large bowl. Once the beets come out, let them cool slightly, then add them to the bowl too. Pour the dressing over top and toss well to coat everything.

Almond Crusted Chicken and Orange Wasabi Salad

Thank you Heather Christo for the recipe!

Ingredients

Almond Crusted Chicken:

• 1 lb. thinly sliced, skinless, boneless chicken breasts

• ½ cup almond meal 

• ½ tsp kosher salt

• ½ tsp onion powder

• ½ tsp chili powder

• 4 tsp olive oil 

Orange Wasabi Dressing: 

• ½ cup orange juice

• ¼ cup vegetable oil 

• 2 Tbsp rice vinegar 

• 1 garlic clove 

• 1-inch chunk peeled fresh ginger

• 2-3 tsp wasabi paste (to taste)

• Kosher salt

Salad: 

• 6 cups savoy cabbage (thinly shredded)

• 2 cups purple cabbage (thinly shredded)

• 1 cup blanched asparagus pieces

• 1 cup cooked edamame

• 1 orange (sectioned)

• ⅓ cup loosely packed cilantro leaves

• ⅔ cup thinly sliced seedless cucumbers

• 1 yellow bell pepper (diced)

• 2 green onions (thinly sliced)

Directions

1. In a shallow dish, combine the almond meal, salt, onion, and chili powder. Dredge the chicken breasts through the mixture, coating both sides in an even layer. 

2. In a heavy skillet or non-stick pan over medium heat, add 2 teaspoons of the oil and add half the chicken. Cook until it’s golden brown and partially cooked through then flip it and cook through for about 8 minutes total. 

3. While the chicken is cooking, make the dressing. Combine everything in the jar of a blender and puree on high until the mixture is smooth. Season to taste with kosher salt. 

4. In a large bowl, combine all the salad ingredients. Add the chicken and drizzle the dressing over the top. Toss well to combine and serve immediately.

Roasted Spiralized Carrot, Feta, and Toasted Walnut Salad

Thank you Alyssa & Carla for the recipe!

Ingredients

• 5-6 large carrots (spiralized)

• 1 zucchini (spiralized)

• 2 Tbsp olive oil 

• 1 Tbsp balsamic vinegar

• 1 tsp salt 

• ½ tsp pepper

• 2 Tbsp feta cheese (crumbled)

• 10-12 walnuts

Directions

1. Preheat the oven to 400°F. 

2. Add the spiralized carrots, zucchini, olive oil, and balsamic vinegar into a bowl. Toss to coat and sprinkle salt and pepper to top and toss again. 

3. Spread out carrots on a baking sheet lined with parchment paper and roast them for 7-8 minutes. 

4. While the carrots are roasting, toast the walnuts in the frying pan. 

5. Remove the carrots from the oven. They should still have a slight crunch to them. 

6. Transfer the carrots to a serving bowl and top with crumbled feta and walnuts.

Ancient Grain Arugula Salad

Thank you Simply Scratch for the recipe!

Ingredients

Cider Vinaigrette: 

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1-2 pinches kosher salt 

• 1 Tbsp apple cider vinegar 

• 1 Tbsp white balsamic vinegar 

• ¼ cup apple cider

• 2 Tbsp olive oil 

• 1 (heaping) tsp Dijon mustard 

• 1 tsp honey

Salad:

• Juice from 1 small lemon (about 2 Tbsp)

• 1 Tbsp olive oil 

• 1 Tbsp grated garlic

• 1 Tbsp sage (minced)

• ½ tsp rosemary (minced)

• ½ tsp thyme leaves (minced)

• ½ tsp paprika 

• 1 lb. boneless skinless chicken thighs

• Kosher salt 

• Black pepper

• Olive oil spray 

• 5 oz. baby arugula 

• 2 cups coleslaw mix (green cabbage and carrots)

• 1 apple (sliced into matchsticks)

• 1 cup red seedless grapes (halved)

• 8 oz. cooked grains (quinoa, brown rice, and lentils)

• ¼ cup toasted pepitas

• Goat cheese (optional)

Directions

1. Add the garlic powder, onion powder, and a generous pinch of kosher salt to a jar. Pour the apple cider vinegar and white balsamic in and whisk to combine. Finally, add the apple cider, Dijon, honey, and olive oil. Whisk or shake to combine and set the mixture aside. 

2. In a mixing bowl, add the minced fresh rosemary, thyme, sage, grated garlic, paprika, lemon juice, and olive oil. Add the chicken thighs to the bowl and toss well to coat. Let them marinate while you preheat your grill pan over medium heat. 

3. Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken for 4-6 minutes per side, or until it’s fully cooked. 

4. Transfer the chicken to a cutting board and repeat the steps with the remaining chicken. Let it rest for about 5 minutes before slicing it thinly. 

5. Divide the arugula, slaw, grains, and apples in deep bowls or plates. Top with the sliced, grilled chicken and toasted pepitas. Drizzle with 1-2 tablespoons of the dressing and serve!

Do you love salads in the winter? What’s your favorite kind of salad? Comment below!

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