Who says salads are for summer? This Winter Salad is just as cozy as your favorite soup, and it shines especially bright in the winter!
Winter is a time to indulge in warm, cozy, comfort foods. It’s a time to enjoy holiday treats and heavy dishes guilt-free. But as much as I love getting to put on a few extra pounds to stay warm and nourished through the winter, I still love me some healthy eating. And nothing makes me feel healthier than a crispy, crunchy, leafy salad.
So, why can’t we have both? In lieu of another soup recipe, today I’d rather give you one of my favorite winter salad recipes. This salad was actually inspired by a favorite cold weather activity: day trips with my best friend to the quiet town of Fallbrook, California. Fallbrook makes for an ultimate autumn or winter getaway, because it’s small and quaint, offers a picturesque downtown full of local shops and restaurants, and is surrounded with vineyards and canyons. Though it’s just as sunny as any other part of southern California this time of year, it has a seasonal ambience sort of like Stars Hollow. (Shout out to all my fellow Gilmore Girls fans.)
One of the staples of downtown Fallbrook is Village Roots, a hip restaurant that offers a signature salad with pomegranate seeds, feta cheese, and a sweet house-made vinaigrette. Every time my bestie and I visit Fallbrook, we make a point to stop for lunch at Village Roots. Unfortunately, Fallbrook is quite the road trip, so we’ve learned to make our own version of their house salad ourselves, with our own modifications.
This winter salad is made with nutritious greens, seasonal fruits like pomegranate and apples, and decadent ingredients like toasted pecans and goat cheese. It perfectly balances the refreshing taste of any good salad with the richness of wintery treats to give you all the winter vibes.
Is Winter Salad Healthy?
Like any salad done right, this winter salad is a healthy choice for a light lunch, an afternoon snack, or a first course at dinner. The goat cheese and pecans give it some protein, and the veggies offer a decent dose of fiber. It’s made with kale, spinach, and arugula (to keep your body nourished through the cold months) and antioxidant-rich fruits (to keep your immunity up all season). This recipe is vegetarian, and you can even make it vegan by ditching the goat cheese or substituting your favorite vegan cheese alternative.
Warm Up Your Winter Salad
If you want my secret hack to making this winter salad the best it can be, turn it into a warm bowl. Serve your salad over a bed of warm grains, like quinoa, wild rice, or Couscous. Then, add Roasted Sweet Potatoes, flaky Maple-Roasted Brussels Sprouts, and any other cozy ingredients you might like. Now, your winter salad will keep you warm even on the coldest days!
How to make ahead and store
Assemble your salad when you’re ready to eat it. This winter salad won’t hold well after it’s dressed, so keep everything separated until it’s time to serve. Then enjoy as soon as possible for maximum freshness and the best texture.
Serving Suggestions
This winter salad is delicious on its own, but it also pairs well with so many other FFF favorites! Pair it with soups like Broccoli Cauliflower Soup, Spinach Tortellini Soup, or Sweet Potato Curry Soup, to name a few. You can also pair this winter salad with sandwiches, like this Blackberry Vegan Chickpea Salad Sandwich with Basil.
This salad goes great with dinner, too. Impress your dinner guests by serving this winter salad with unique comfort dishes like Stuffed Eggplant, Honeynut Squash, or Smoked Pork Chops.
Ingredients
- 5 ounces mixed greens kale, spinach, arugula
- 1 medium apple cored and diced
- 1/2 cup pomegranate arils
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/2 cup crumbled goat cheese
- 1/3 cup toasted pecans
Instructions
- In a large salad bowl, combine mixed greens, diced apple, and pomegranate arils.
- In a small jar, combine olive oil, Dijon mustard, white balsamic vinegar, maple syrup, salt, and pepper. Shake well to emulsify.
- Pour dressing over the salad base and toss to coat evenly. Top with crumbled goat cheese and toasted pecans before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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