This Winter Salad is a vibrant, nourishing, and refreshing dish perfect for the colder months. Packed with seasonal fruits, hearty greens, crunchy nuts, and a tangy dressing, it brings brightness and texture to the table when I need it most. It works beautifully as a side dish or a light main course.
Why You’ll Love This Recipe
I love this recipe because it’s a delicious way to enjoy winter produce in a fresh and unexpected way. The combination of sweet, tart, and savory flavors keeps every bite interesting. The salad is also incredibly customizable and can be made ahead of time for meal prep or holiday gatherings. Plus, it’s healthy, filling, and full of color during a season when fresh vegetables can feel limited.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 oz baby kale or mixed greens
1 small apple, thinly sliced
1 small pear, thinly sliced
1/4 cup pomegranate seeds
1/4 cup crumbled feta cheese
1/4 cup toasted walnuts or pecans
1/4 cup sliced red onion
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper, to taste
Directions
I start by toasting the walnuts or pecans in a dry skillet over medium heat for about 3–4 minutes, stirring often until they’re fragrant. Then I set them aside to cool.
In a small bowl or jar, I whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper to make the dressing.
In a large salad bowl, I combine the baby kale or mixed greens, apple slices, pear slices, pomegranate seeds, red onion, and the cooled nuts.
I drizzle the dressing over the salad and toss gently to coat everything evenly.
I finish by sprinkling the crumbled feta cheese on top before serving.
Servings and timing
This Winter Salad serves 4 people as a side dish or 2 as a light main course. It takes about 15 minutes to prepare from start to finish, making it a quick and easy option for weeknights or last-minute gatherings.
Variations
I sometimes add roasted butternut squash or sweet potatoes for a heartier version.
If I’m in the mood for more protein, I top it with grilled chicken or chickpeas.
Blue cheese or goat cheese works just as well as feta.
I swap out the apple and pear with blood orange or grapefruit segments for a citrusy twist.
For crunch, sunflower seeds or pumpkin seeds are great alternatives to nuts.
Storage/Reheating
I store any leftover salad in an airtight container in the fridge for up to 2 days, but I keep the dressing separate if I know I’ll have leftovers—it keeps the greens from wilting. This salad doesn’t need reheating, but if I’ve added warm roasted veggies or proteins, I warm them separately and add them just before serving.
FAQs
What kind of greens work best in a winter salad?
I like using baby kale, arugula, or a mix of hearty greens. They hold up well to heavier toppings and bold dressings.
Can I make this salad ahead of time?
Yes, I prep the ingredients in advance and store them separately. I assemble and dress the salad just before serving to keep it fresh.
What’s a good substitute for pomegranate seeds?
If I don’t have pomegranate seeds, I use dried cranberries, chopped apples, or even fresh orange segments for a similar burst of sweetness.
Is this salad vegan?
It can be made vegan by omitting the feta cheese or replacing it with a plant-based alternative and using maple syrup instead of honey in the dressing.
How do I keep the apple and pear from browning?
I toss the slices in a bit of lemon juice right after cutting to keep them from browning too quickly.
Conclusion
This Winter Salad brings brightness, crunch, and flavor to my table when I crave something fresh in the colder months. It’s quick to put together, easy to customize, and a perfect balance of textures and tastes. Whether I’m serving it on its own or as part of a larger meal, it never fails to impress.
A vibrant and nourishing winter salad featuring seasonal fruits, hearty greens, nuts, and a tangy homemade dressing. Perfect as a side dish or a light main course.
Ingredients
5 oz baby kale or mixed greens
1 small apple, thinly sliced
1 small pear, thinly sliced
1/4 cup pomegranate seeds
1/4 cup crumbled feta cheese
1/4 cup toasted walnuts or pecans
1/4 cup sliced red onion
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Toast the walnuts or pecans in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant. Set aside to cool.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper to make the dressing.
In a large salad bowl, combine baby kale or mixed greens, apple slices, pear slices, pomegranate seeds, red onion, and cooled nuts.
Drizzle the dressing over the salad and toss gently to coat evenly.
Sprinkle crumbled feta cheese on top before serving.
Notes
To prevent browning, toss apple and pear slices in lemon juice.
Store dressing separately if preparing in advance to avoid soggy greens.
Swap feta with goat cheese or blue cheese for a different flavor.
Roasted squash or sweet potatoes make a heartier version.
Top with grilled chicken or chickpeas for added protein.
