winter salad

This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes.&nbsp;

Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette

garlic (0.08)

olive oil (0.22)

Tbsp apple cider vinegar (0.03)

Dijon mustard (0.04)

salt (0.01)

tsp sugar (0.01)

pepper

oz shredded Brussels sprouts (2.79)

olive oil

D'anjou pear (0.69)

cranberries

salt and pepper

To make the vinaigrette, mince the garlic and add it to a small bowl with the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper. Whisk the ingredients together until the dressing becomes light and almost creamy in appearance. Set the dressing aside to allow the flavors to blend.

Place the dried cranberries in a small bowl and add very hot water. Let the cranberries soak for about five minutes, or until they soften slightly. Drain the cranberries and set them aside. Slice the pear into thin strips.

Heat a large skillet over medium heat. Add 1/2 Tbsp olive oil and tilt the pan until it is covered. Add the shredded Brussels sprouts and sauté them until they begin to soften, but are still bright green (about 5 minutes). Remove them from the heat and season with salt and pepper. They will continue to soften from the residual heat in the skillet.

Add the pear slices and cranberries to the wilted Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing as needed. Finish with a final pinch of freshly cracked pepper.

Nutritious and delicious winter salad with roasted broccoli, pomegranate, smoked tofu and a mouth-watering tahini dressing.

Winter Salad with Broccoli and Pomegranate

spinach

butterhead lettuce

broccoli

g pomegranate

almonds

smoked tofu

tahini

water

lemon juice

mint leaves

Salt

Preheat the oven to 180Cº (fan assisted oven). Finely slice the broccoli florets and place them on a baking tray. Drizzle 1 teaspoon of olive oil and bake for about 20 minutes or until it's starts to brown.

When the broccoli is half way cooked, add into the same baking tray the almonds. Bake for 10 more minutes and leave the ingredients to cool.

Chop the fresh spinach and lettuce, cut into small cubes the smoked tofu and add everything into a big salad bowl. Finally, add the pomegranate.

To prepare the salad dressing, simply combine the tahini, freshly squeezed lemon juice, water, finely chopped mint leaves and a pinch of salt.

When the broccoli and almonds have cooled, add them into the salad bowl. Add the salad dressing, mix well all the ingredients and serve.

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Persimmon Salad With Citrus Dressing 

fennel bulb, thinly sliced

Fuyu persimmons, thinly sliced

¼ cup very thinly sliced red onion

oz butter lettuce

pomegranate seeds

pistachios (optional)

⅛ C crumbled goat cheese

orange- zest and its juice- about ½ C

lime – zest and its juice- about ¼ C

honey

¼ tsp kosher salt

¼ tsp pepper

shallot very finely chopped

Persimmon Salad with Citrus Dressing 

Mix all the dressing ingredients together in a small bowl or jar. Set aside.

Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).

To platter the salad&#8211;  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.

To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Delicious! This was my go-to lunch salad in the midst of all the holiday eating. Thank you for this!

Made this tonight...so delicious! Thank you for sharing!

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

Olive oil spray

tsp white wine vinegar

Dijon mustard

salmon

Kosher salt

arugula

beets

radishes (thinly sliced)

oz fresh goat cheese (crumbled)

pistachios

capers

Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.

Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.

Season the salmon on both sides with salt.

When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.

Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.

Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.

Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.

Divide onto two plates and top with the salmon and capers.

This Brussels sprout salad is full of flavor and texture and is the perfect fall and winter side dish. Made with shredded Brussels sprouts, chopped kale, cranberries, pomegranate arils, toasted pecans, walnuts and pumpkin seeds tossed in a sweet and tangy Dijon vinaigrette.

Brussels Sprouts Salad

avocado oil olive oil

apple cider vinegar

tsp onion salt

fine sea salt + black pepper (, to taste)

Brussels sprouts

kale (, washed & dried)

red cabbage

grape tomatoes (,

pecans

pumpkin seeds / pepitas

pomegranate arils

yeast (,

Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.

Make the dressing:

Add all the salad ingredients to a large bowl. Pour in dressing and toss until well-coated and combined. Store in fridge for at least 15 minutes before serving. This helps build flavor and soften the Brussels sprouts. Top with more nuts, seeds &amp; nutritional yeast, if desired.

For the salad:

This Roasted Vegetable Winter Salad is a salad for people that think salads aren’t filling or they think they are boring. It’s the salad for people that think they don’t like salads!

Roasted Vegetable Winter Salad

Red Onion

Butternut Squash

Baby potatoes

Carrots

Parsnips

tbsp Olive Oil

Sea salt and black pepper

Handfuls of Watercress/Rocket (arugula) salad mix

tbsp Balsamic vinegar

tbsp each of fresh basil, coriander and parsley,

g Light Feta ((or dairy-free equivalent))

Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.

Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

Remove the vegetables from the oven.

Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

https://embed.mediavine.com/videos/ev6uymre9tei1qqhalfd

Roasting vegetables is the best way to cook them in our opinion, and the easiest way to get people to eat more veggies. This Roasted Vegetable Winter Salad is a salad for people that think salads aren’t filling or they think they are boring. It’s the salad for people that think they don’t like salads! Warm and hearty – perfect for a cold winter day.

Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.

Beet Salad

garlic (chopped

extra virgin Greek olive oil

Greek red wine

Cut the greens off the beet roots and rinse very well in cold water, then leave to drain. Bring to a boil in a pot of salted water and simmer until tender, about 15 minutes. Remove and drain.

Scrub the beet roots very well and trim off the root and stem ends. Place in a pot of cold salted water and boil gently for about a half hour to 45 minutes, until tender. Alternatively, place the beets in a roasting pan, cover and roast at 400F/200C for about 1 hour, until tender. Let the beets cool slightly, to handle, then peel. Cut the beetroots into rounds about 1/8-inch thick.

Whisk together the 3 tablespoons of olive oil, 2 teaspoons vinegar or balsamic, garlic and salt. Toss the beetroot slices in the dressing and place in the center of a serving platter. Strew the greens around the beets and dress with additional olive oil, vinegar and salt. Serve warm or at room temperature.

If you've got a bit of leftover chicken, veg and stuffing around at Christmas, this salad is perfect.

Chicken & squash salad

butternut squash (1.2kg)

coriander seeds

red chilli

oregano

chickpeas

cumin

lemon

extra virgin olive oil

ciabatta

garlic

lettuce

rocket

chicken

½ a bunch of fresh flat-leaf parsley (15 grams)

leftover stuffing

This Fall harvest salad features the best Fall flavours: squash, apple, kale, brussel sprouts, beets, pomegranate and cranberries. All that topped off with a sweet and tangy tahini maple dressing? Perfection.

Fall Harvest Salad with Maple Tahini Dressing

brussel sprouts

squash

beets,

tightly packed, finely chopped kale

apple, diced

walnuts

tbsp (75 g) tahini

maple syrup

tbsp apple cider vinegar

salt,

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).

Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters. 

There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts. 

For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they&#8217;re tender, run under cool water and slice for the salad.

Add all the chopped veggies (if you&#8217;re roasting everything) to the baking tray, add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender. 

Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.

Blend all the dressing ingredients together until smooth and creamy.

Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.

I made this for Thanksgiving and everyone loved it! Very tasty and absolutely gorgeous - I'll definitely be making it again!

This recipe has become a staple for me! I make it every single week and take it to work for lunch 3-4 times. Absolutely delicious! Thanks so much for sharing!

Beautiful colors and delicious!! Easy to make as well!

Easy to prep for a weekday meal and hearty enough to give you lasting energy. Will definitely make this again!

Made a version of this tonight. I sautéed the kale, added roasted zucchini, sweet potatoes, broccoli, used chopped apples and dried apricots instead of pomegranates, 

I used what I had in the fridge ☺️

It was amazing. 

I will be making this all through the fall. 

HUGE hit for this family of four! The maple tahini sauce? YUM!!!!

This might be the most delicious salad I've ever made! The dressing is phenomenal—Thank you!

This salad is so flavorful, nutritious and beautiful to look at. The dressing really brings it all together for a perfect meal. I didn't use oil in roasting and it was not missed. Thanks Deryn, for another great recipe. Even thought it's called Fall Harvest Salad, our family loves it in any season!

Very good side dish, served warm or right out of the fridge 

This is worth the effort!! A bit time consuming to get all of the ingredients prepared, but WOW, is it delicious!!! I made it exactly as written , wouldn't change a thing.

I’ve made this several times and it’s sooooo good!!! It’s my husbands favorite meal these days. I make the whole thing in advance and store in separate containers. Easy to reheat the roasted vegetables and assemble. The dressing is fantastic!

Made this for part of Christmas 2020 dinner. Great combo of ingredients. Was delicious!

This salad is wonderful--I love the Tahini Maple Dressing. I love all of the seasonal veggies.

The recipe as a whole is good, but.......the maple tahini dressing is life changing.....it is sooo good. :)

Discover bursts of fresh fennel, salty chorizo and crunchy garlic croutons in this gourmet winter salad.

Crispy crunchy chorizo & white bean salad

garlic cloves, crushed

milliliters (1/4 cup) extra virgin olive oil

French bread stick (baguette),

baby fennel bulbs,

chorizo, finely chopped

can Cannellini Beans, rinsed, drained

tbsp fresh lemon thyme leaves

tbsp orange rind

orange juice

witlof, leaves

The sweet balsamic dressing compliments the bitterness of the leaves and salty cheese perfectly

Warm winter salad of radicchio with wild rocket and feta

radicchio outer leaves

bread

pine nuts

raisins

200 ml balsamic vinegar

75 g wild rocket

feta cheese

This hearty salad works beautifully as either a Christmas starter or a side dish. 

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Top 24 winter salad recipes from across the web

The most viewed winter salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Roasted Vegetable Winter Salad

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The most viewed winter salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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