As the temperatures drop and the days grow shorter, there’s nothing like a warm and inviting bowl of salad to brighten up your meal. Gone are the days of bland, uninspired salads; this winter, it’s time to get creative with your greens! Whether you’re looking for a comforting side dish or a satisfying main course, these 20 cozy winter salad recipes have got you covered.
From roasted butternut squash and kale to warm quinoa and pomegranate, there’s something on this list for everyone. With a focus on seasonal ingredients like citrus fruits, root vegetables, and hearty grains, these salads are sure to become your new go-to comfort foods. So grab a fork and get cozy – we’re about to dive into the most delicious winter salad recipes you’ve ever tried!
Roasted Butternut Squash and Kale Salad
Warm up with a delicious fall-inspired salad featuring roasted butternut squash, crispy kale, and tangy goat cheese. This recipe is perfect for a cozy dinner or as a side dish for your next gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 cups curly kale leaves
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp apple cider vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45-50 minutes, or until tender, flipping halfway through.
4. In a large bowl, massage the kale leaves with olive oil, salt, and pepper until crispy.
5. Top the kale with roasted squash, crumbled goat cheese, and chopped nuts.
6. Drizzle with apple cider vinegar and honey.
Cooking Time: 50 minutes
Warm Quinoa Salad with Pomegranate and Walnuts
A flavorful and nutritious salad that combines the warmth of cooked quinoa with the sweetness of pomegranate and crunch of walnuts. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/2 cup diced red onion
– 1/4 cup pomegranate seeds
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a large bowl, combine cooked quinoa, parsley, red onion, pomegranate seeds, and walnuts.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Beetroot and Goat Cheese Winter Salad
This vibrant winter salad combines the natural sweetness of roasted beetroot with the tanginess of crumbly goat cheese, all wrapped up in a fresh mix of greens and crunchy walnuts.
Ingredients:
– 2 large beetroot, peeled and cubed
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed winter greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beetroot cubes for 30-40 minutes, or until tender.
3. In a large bowl, combine the mixed greens and roasted beetroot.
4. Top with crumbled goat cheese and chopped walnuts.
5. Drizzle with olive oil and apple cider vinegar to taste.
Cooking Time: 40 minutes
Citrus Avocado Salad with Honey Dressing
Brighten up your mealtime with this refreshing salad, featuring the creamy richness of avocado, the tanginess of citrus, and a hint of sweetness from honey.
Ingredients:
– 2 ripe avocados, diced
– 1 navel orange, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large bowl, combine the diced avocado, orange segments, and grapefruit segments.
2. Sprinkle the chopped mint leaves over the top of the fruit.
3. In a small bowl, whisk together the lemon juice and honey until well combined.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt to taste.
Cooking Time: None! This salad is ready in just 10 minutes.
Kale and Brussels Sprout Salad with Cranberries
This refreshing salad combines the earthy flavors of kale and Brussels sprouts with the sweetness of cranberries, perfect for a healthy and flavorful side dish or light lunch.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 1/2 cup fresh or frozen cranberries
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, massage kale leaves with apple cider vinegar and a pinch of salt to soften.
5. Add roasted Brussels sprouts, cranberries, and feta cheese (if using) to the kale.
6. Toss gently to combine.
Cooking Time: 25-30 minutes
Roasted Sweet Potato and Chickpea Salad
This hearty salad combines the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas, all tossed together with a tangy vinaigrette.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14.5 oz)
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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. Drain and rinse chickpeas. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add roasted sweet potatoes and chickpeas to the bowl. Toss to combine.
5. Garnish with chopped parsley, if desired.
6. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes
Winter Greens Salad with Balsamic Vinaigrette
Winter Greens Salad with Balsamic Vinaigrette
As the weather cools down, warm up your taste buds with this refreshing Winter Greens Salad, featuring a tangy and rich balsamic vinaigrette.
Ingredients:
– 4 cups mixed winter greens (kale, arugula, spinach)
– 1/2 cup crumbled goat cheese
– 1/2 cup sliced red onion
– 1/4 cup chopped pecans
– 1/4 cup dried cranberries
– 2 tbsp balsamic vinaigrette
Instructions:
1. In a large bowl, combine the mixed winter greens.
2. Top with crumbled goat cheese, sliced red onion, chopped pecans, and dried cranberries.
3. Drizzle the balsamic vinaigrette over the salad and toss to coat.
4. Serve immediately.
Cooking Time: None
Notes:
– You can customize this recipe by adding your favorite winter fruits or nuts.
– For an extra burst of flavor, add a sprinkle of salt and pepper to taste.
Apple and Walnut Salad with Maple Dressing
Celebrate the flavors of fall with this crunchy and sweet salad, featuring crisp apples, toasted walnuts, and a hint of maple syrup.
Ingredients:
– 2 Granny Smith apples, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped toasted walnuts
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced apples, chopped parsley, and toasted walnuts.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and olive oil until well combined.
3. Pour the dressing over the apple mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Pear and Blue Cheese Winter Salad
This refreshing winter salad combines the sweetness of pears with the tanginess of blue cheese, all wrapped up in a crispy mixed green package. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 2 ripe pears, diced
– 1/2 cup crumbled blue cheese (Gorgonzola or Roquefort work well)
– 1/4 cup chopped walnuts
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. Top the greens with the diced pears and crumbled blue cheese.
3. Sprinkle the chopped walnuts over the top.
4. Drizzle the olive oil and apple cider vinegar over the salad, tossing to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Warm Farro Salad with Roasted Vegetables
This hearty salad combines nutty farro with a colorful medley of roasted vegetables, perfect for a cozy dinner or lunch. The warm farro and tender veggies create a satisfying and nutritious meal.
Ingredients:
– 1 cup farro
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: grated Parmesan cheese (about 1/4 cup)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions.
3. Toss sweet potato, bell pepper, red onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Warm cooked farro by stirring in 1 tablespoon of water or adding it to the roasted vegetables for 2-3 minutes.
5. Combine warm farro and roasted vegetables in a bowl. Top with Parmesan cheese, if using.
Cooking Time: 35-40 minutes
Spiced Carrot and Lentil Winter Salad
Warm up with this vibrant salad, packed with the comforting flavors of winter. The sweetness of carrots and lentils pairs perfectly with a blend of aromatic spices, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked green or brown lentils
– 2 medium carrots, peeled and grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar or white wine vinegar
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. In a large bowl, combine cooked lentils, grated carrots, chopped onion, and minced garlic.
2. In a small bowl, whisk together cumin, smoked paprika, cinnamon, salt, and pepper.
3. Pour the spice blend over the lentil mixture and toss to coat.
4. Drizzle olive oil and vinegar over the salad, tossing gently to combine.
5. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 10-15 minutes
Kale and Roasted Delicata Squash Salad
This hearty salad combines the natural sweetness of roasted delicata squash with the earthy flavor of kale, all tied together with a tangy vinaigrette. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 large delicata squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup apple cider vinegar
– 1 tsp Dijon mustard
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the delicata squash in half lengthwise and scoop out seeds.
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, massage kale leaves with your hands for about 5 minutes to soften.
5. Whisk together apple cider vinegar and Dijon mustard in a small bowl.
6. Add roasted squash and vinaigrette mixture to the bowl with kale. Toss to combine.
7. Top with crumbled goat cheese (if using) and serve.
Cooking Time: 45-50 minutes
Winter Citrus Salad with Fennel and Mint
Brighten up a cold winter’s day with this refreshing salad featuring the sweetness of citrus, crunch of fennel, and freshness of mint. This simple yet elegant side dish is perfect for any occasion.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 large blood orange, peeled and segmented
– 1 bulb of fennel, thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tbsp olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine the citrus segments.
2. Add the sliced fennel on top of the citrus.
3. Sprinkle the chopped mint over the fennel.
4. Drizzle the olive oil over the salad and season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Roasted Beet and Arugula Salad with Goat Cheese
This salad combines the sweet earthiness of roasted beets with the peppery freshness of arugula, topped with crumbly goat cheese for a delightful contrast of textures.
Ingredients:
– 2 large beets
– 1 bunch of arugula (about 4 cups)
– 1/4 cup goat cheese, crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Remove from the oven and let cool.
4. Peel the beets and slice into wedges.
5. In a large bowl, combine the arugula and roasted beets.
6. Top with crumbled goat cheese and drizzle with olive oil.
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting beets) + assembly time
Pomegranate and Spinach Winter Salad
As the weather cools down, warm up with this vibrant salad that combines the sweetness of pomegranates with the earthiness of spinach. This refreshing winter salad is perfect for a quick lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup pomegranate arils (fresh or dried)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and pomegranate arils.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Drizzle the dressing over the salad and toss gently.
4. Top with crumbled feta cheese and chopped pecans.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Warm Wild Rice Salad with Mushrooms
A hearty and savory side dish perfect for any occasion. This warm wild rice salad is packed with earthy flavors from sautéed mushrooms and a hint of thyme.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add sliced mushrooms and minced garlic; cook until mushrooms release their moisture and start to brown, about 5-7 minutes.
5. Stir in cooked wild rice, dried thyme, salt, and pepper.
6. Dot the top with butter and transfer skillet to preheated oven. Bake for 10-12 minutes or until warm and fragrant.
Cooking Time: 25-30 minutes
Winter Salad with Roasted Parsnips and Hazelnuts
This hearty winter salad combines the natural sweetness of roasted parsnips with the crunch of hazelnuts, all wrapped up in a bed of mixed greens. A perfect blend of flavors and textures to warm up your plate on a cold winter’s day.
Ingredients:
– 2 large parsnips, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup hazelnuts, toasted and chopped
– 1/2 cup crumbled goat cheese (optional)
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
Instructions:
1. Preheat oven to 425°F (220°C). Toss parsnips with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine mixed greens, roasted parsnips, hazelnuts, and goat cheese (if using).
3. Whisk together apple cider vinegar and honey in a small bowl. Pour dressing over the salad and toss to coat.
4. Serve immediately.
Cooking Time: 25-30 minutes
Kale and Roasted Butternut Squash Salad
A deliciously healthy salad that combines the nutty sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a quick lunch or dinner.
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 feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds and pulp, and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, massage the kale leaves with your hands to soften and remove bitterness.
5. In a large bowl, combine roasted squash, kale, and crumbled feta cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Winter Salad with Blood Orange and Avocado
As the weather cools down, this vibrant winter salad featuring blood oranges and creamy avocado is a perfect way to brighten up your table. This refreshing combination of flavors and textures will surely become a new favorite.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 ripe avocado, diced
– 2 navel blood oranges, peeled and segmented
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens.
2. Arrange the diced avocado on top of the greens.
3. Place the blood orange segments around the salad.
4. Sprinkle chopped fresh mint leaves over the oranges.
5. If using feta cheese, crumble it on top of the salad.
6. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep time only)
Roasted Cauliflower and Chickpea Winter Salad
This hearty salad combines the natural sweetness of roasted cauliflower with the savory flavor of chickpeas, all wrapped up in a tangy dressing. Perfect for a cold winter’s day.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine chickpeas, roasted cauliflower, apple cider vinegar, and honey. Toss to coat.
5. Stir in chopped parsley.
6. Serve warm or chilled.
Cooking Time: 25 minutes
Summary
Cozy up to a delicious winter with these 20 heartwarming salad recipes! From roasted butternut squash and kale to warm quinoa and pomegranate, there’s something for everyone. Enjoy sweet potato and chickpea, Brussels sprout and cranberry, or citrus avocado and honey dressing. For a twist, try beetroot and goat cheese, apple and walnut with maple dressing, or pear and blue cheese. Whether you’re in the mood for something warm and comforting or light and refreshing, these winter salads are sure to hit the spot.
