As the temperatures drop and the days grow shorter, our plates can often feel just as chilly. But fear not, dear foodies! Winter doesn’t have to mean a sacrifice in flavor or freshness. In fact, many of the season’s best ingredients – think hearty squashes, crisp greens, and tangy citrus – are perfectly suited to warm, comforting salads that will keep you cozy on even the chilliest of days.
In this article, we’ll be diving into 18 deliciously hearty winter salad recipes that showcase the best of the season. From roasted butternut squash and kale to warm quinoa with pomegranate and walnuts, these salads are sure to become your new go-to’s for a quick, easy, and satisfying meal.
Stay tuned for our top picks and get ready to cozy up to some seriously delicious winter salad-making!
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad Recipe
This vibrant salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a healthy and delicious meal or side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup crumbled goat cheese (optional)
– 2 tbsp apple cider vinegar
– 1/4 cup chopped pecans or walnuts
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil, salt, and pepper; roast for 45-50 minutes or until tender.
4. Remove from oven and let cool slightly.
5. In a large bowl, massage kale leaves with hands to soften; add roasted squash, crumbled goat cheese (if using), apple cider vinegar, and chopped nuts; toss to combine.
Cooking Time: 45-50 minutes
Warm Quinoa Salad with Pomegranate and Walnuts
This hearty salad combines the nutty flavor of quinoa with the sweetness of pomegranate, crunch of walnuts, and a hint of warm spices. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh parsley
– 1/4 cup pomegranate seeds
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss quinoa with olive oil, honey, and cumin until well coated.
3. Spread the quinoa mixture on a baking sheet and bake for 5-7 minutes or until warm and slightly toasted.
4. In a large bowl, combine mixed greens, parsley, pomegranate seeds, and walnuts.
5. Add the warm quinoa mixture to the salad bowl and toss gently.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Beet and Goat Cheese Salad with Balsamic Glaze
Elevate your salad game with this sweet and earthy combination of roasted beets, creamy goat cheese, and tangy balsamic glaze.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a small bowl, whisk together balsamic vinegar and honey until smooth.
4. In a large bowl, combine roasted beets, crumbled goat cheese, and chopped parsley.
5. Drizzle balsamic glaze over the salad and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (beet roasting time)
Winter Citrus Salad with Avocado and Feta
As the winter months approach, citrus fruits like oranges, grapefruits, and blood oranges come into their own, providing a burst of sunshine on even the darkest of days. This salad combines the tangy sweetness of these fruits with creamy avocado, crumbly feta, and a sprinkle of fresh herbs for a refreshing and invigorating winter treat.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 ripe avocado, diced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine the orange, grapefruit, and blood orange segments.
2. Add the diced avocado and crumbled feta cheese to the bowl.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with fresh parsley or chives if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Kale and Brussels Sprout Salad with Lemon Tahini Dressing
This vibrant salad combines the earthy sweetness of roasted kale and Brussels sprouts with the tangy creaminess of lemon tahini dressing. Perfect for a healthy and flavorful lunch or dinner.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine lemon juice, tahini, garlic, salt, and pepper. Blend until smooth.
4. In a large bowl, combine roasted kale and Brussels sprouts. Drizzle with lemon tahini dressing and toss to coat.
Cooking Time: 25 minutes
Roasted Sweet Potato and Farro Salad
This hearty salad combines roasted sweet potatoes with nutty farro, crisp kale, and tangy feta for a delicious and nutritious meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and discarded
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast sweet potatoes for 20-25 minutes or until tender.
3. Cook farro according to package instructions with water or broth.
4. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook for 5 minutes or until softened.
5. Add kale to the skillet; cook for 2-3 minutes or until wilted.
6. Combine cooked sweet potatoes, farro, and kale mixture in a bowl. Top with feta cheese (if using). Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Apple and Walnut Salad with Maple Dijon Dressing
Celebrate the flavors of fall with this refreshing salad, featuring crisp apples, toasted walnuts, and a tangy maple dijon dressing.
Ingredients:
– 4-6 cups mixed greens
– 2 Granny Smith apples, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp pure maple syrup
– 1 tbsp dijon mustard
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apples, and chopped walnuts.
2. In a small bowl, whisk together maple syrup, dijon mustard, and apple cider vinegar until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle blue cheese (if using) on top of the salad and serve immediately.
Cooking Time: 10 minutes
Shredded Brussels Sprouts Salad with Bacon and Pecans
This refreshing salad combines the natural sweetness of shredded Brussels sprouts with the smoky flavor of crispy bacon and crunchy pecans, making it a perfect side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts
– 6 slices of bacon, cooked and crumbled
– 1/2 cup pecan halves
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shred the Brussels sprouts and toss with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the shredded Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
4. In a large bowl, combine the roasted Brussels sprouts, crumbled bacon, and pecan halves.
5. Drizzle with apple cider vinegar and remaining 1 tablespoon of olive oil.
6. Toss to combine and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Pear and Blue Cheese Salad with Candied Walnuts
Pear and Blue Cheese Salad with Candied Walnuts
Elevate your salad game with this sweet and savory combination of juicy pears, crumbly blue cheese, and crunchy candied walnuts.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), sliced
– 1/4 cup blue cheese crumbles (Gorgonzola or Roquefort)
– 1/4 cup candied walnuts, chopped
– 1 tablespoon honey
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together honey and apple cider vinegar.
2. Add sliced pears to the bowl and toss to coat with the honey-vinegar mixture.
3. Top pears with blue cheese crumbles and candied walnuts.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Warm Lentil Salad with Roasted Vegetables
Warm Lentil Salad with Roasted Vegetables: A hearty and nutritious salad that combines the comforting warmth of roasted vegetables with the protein-packed goodness of lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring the lentils and water to a boil. Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. While the lentils cook, toss the chopped onion, garlic, carrots, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized.
4. Drain the cooked lentils and add them to the roasted vegetables. Toss to combine. Season with salt and pepper to taste. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Persimmon and Arugula Salad with Parmesan
This refreshing salad is a perfect blend of sweet and savory flavors, showcasing the star of the show – the vibrant persimmon. A simple yet elegant combination that’s sure to impress.
Ingredients:
– 2 ripe persimmons, peeled and sliced into wedges
– 4 cups arugula leaves
– 1/2 cup shaved Parmesan cheese
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula leaves and shave Parmesan cheese on top.
2. Arrange persimmon slices on the salad in a pattern of your choice.
3. Drizzle olive oil and apple cider vinegar over the salad, lightly tossing to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Roasted Cauliflower and Chickpea Salad
Roasted Cauliflower and Chickpea Salad: A flavorful and nutritious salad that combines the earthy sweetness of roasted cauliflower with the creaminess of chickpeas, all wrapped up in a tangy dressing.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine roasted cauliflower, chickpeas, cumin, lemon juice, and parsley.
3. Mix well to combine.
4. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Spinach and Pomegranate Salad with Honey Mustard Dressing
Elevate your salad game with this sweet and tangy combination of fresh spinach, juicy pomegranate seeds, and a zesty honey mustard dressing.
Ingredients:
– 4 cups baby spinach leaves
– 1 cup pomegranate seeds
– 2 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine spinach leaves.
2. Drizzle with olive oil and toss to coat.
3. Sprinkle pomegranate seeds over the spinach.
4. In a small bowl, whisk together honey, Dijon mustard, salt, pepper, and red pepper flakes (if using).
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately.
Cooking Time: 10 minutes
Winter Cobb Salad with Smoked Turkey and Cranberries
This hearty salad combines the flavors of smoked turkey, tangy cranberries, and crunchy greens for a delicious and satisfying winter meal.
Ingredients:
– 1 package of cobb salad mix
– 4 oz smoked turkey breast, diced
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled blue cheese (optional)
– 1/4 cup chopped pecans (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cobb salad mix, diced smoked turkey, and cranberries.
2. If using, sprinkle crumbled blue cheese and chopped pecans over the top of the salad.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10-15 minutes
Shaved Fennel and Orange Salad with Olives
Shaved Fennel and Orange Salad with Olives: A refreshing and flavorful salad perfect for springtime gatherings or as a light lunch.
Roasted Delicata Squash Salad with Pepitas
Roasted Delicata Squash Salad with Pepitas
Delicata squash adds a sweet and nutty flavor to this autumnal salad, paired with crunchy pepitas and tangy dressing. This recipe is perfect for a cozy fall evening or as a side dish for your next gathering.
Ingredients:
– 2 medium delicata squashes (about 1 lb)
– 1/4 cup pepitas
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp brown sugar
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out seeds. Place them on a baking sheet, cut side up.
3. Drizzle with olive oil, sprinkle salt, brown sugar, and pepitas.
4. Roast for 30-40 minutes or until tender and caramelized.
5. In a bowl, whisk together apple cider vinegar, Dijon mustard, and crumbled feta cheese.
6. Toss roasted squash with the dressing, chopped parsley, and remaining pepitas.
Cooking Time: 30-40 minutes
Endive and Radicchio Salad with Gorgonzola
This refreshing salad combines the crunch of endive and radicchio with the creaminess of gorgonzola cheese, making it a perfect side dish or light lunch.
Ingredients:
– 1 head of Belgian endive, separated into leaves
– 4 cups of radicchio, chopped
– 8 oz Gorgonzola cheese, crumbled
– 2 tbsp extra-virgin olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the endive leaves and radicchio.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the endive and radicchio mixture; toss to coat.
4. Sprinkle the crumbled Gorgonzola cheese over the salad and toss again.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10-15 minutes
Warm Farro Salad with Roasted Root Vegetables
Warm Farro Salad with Roasted Root Vegetables: A hearty and flavorful dish perfect for a chilly evening or a special occasion. This recipe combines the nutty goodness of farro with the natural sweetness of roasted root vegetables, all wrapped up in a warm and comforting package.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large parsnip, peeled and sliced
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley, thyme, or rosemary)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using water or broth.
3. Toss sweet potato, carrot, and parsnip with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
4. In a large bowl, combine cooked farro, roasted root vegetables, and chopped fresh herbs (if using).
5. Serve warm, garnished with additional chopped herbs if desired.
Cooking Time: 1 hour
Summary
Get cozy this winter with these deliciously hearty salad recipes! From roasted butternut squash and kale to warm quinoa with pomegranate and walnuts, there’s something for everyone. Try beet and goat cheese with balsamic glaze or winter citrus with avocado and feta. For a little crunch, add some candied pecans or crispy bacon. Warm up with lentil salad or roasted sweet potato and farro. And don’t forget the pomegranate and arugula with parmesan for a touch of festive flair. These recipes are sure to become new winter favorites!
