10+ Winter Salad Recipes to Brighten Up Your Cold-Weather Meals

Winter salads are a sneaky way to keep things fresh and healthy, even when it’s freezing out. They use ingredients that are in season, so you won’t have to hunt for anything weird or fancy.

You can throw together some pretty tasty salads that are easy, filling, and actually feel right for the colder months.

These recipes add a little variety to your winter meals and keep things light. You don’t have to settle for heavy, boring food when you can have something colorful and crunchy.

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Ingredients

• Seasonal greens (like kale or spring mix)
• Winter vegetables (such as butternut squash)
• Fruits (like pomegranate or apple)
• Nuts (such as pecans)
• Cheese (goat cheese or feta)
• Dressing ingredients (olive oil, vinegar, mustard, salt, pepper)

Cooking Instructions

1. Roast vegetables (e.g., butternut squash) at 400°F (200°C) for 20-30 minutes until tender.
2. Wash and dry your greens.
3. Combine greens, roasted vegetables, fruits, nuts, and cheese in a large bowl.
4. Whisk dressing ingredients together and toss with salad.
5. Serve right away or chill for a bit if you want.

1) Kale and Butternut Squash Salad with Pomegranate and Pecans

This one’s got tender kale, roasted butternut squash, and crunchy pecans. The squash is sweet, the pecans are nutty, and then you get these juicy pops of pomegranate.

It’s the kind of salad that actually feels satisfying. Toss everything with a simple dressing and you’re set.

If you want the kale softer, go ahead and massage it with a bit of oil. Roasting the squash brings out its sweetness. Add the pecans and pomegranate at the end so they stay crisp.

Ingredients

• Kale
• Butternut squash
• Pomegranate seeds
• Pecans
• Olive oil
• Lemon juice or orange vinaigrette
• Salt and pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube butternut squash. Toss with olive oil, salt, and pepper.
3. Roast squash for 25-30 minutes until tender.
4. Massage kale with a splash of olive oil and lemon juice until it softens up.
5. Combine kale, roasted squash, pecans, and pomegranate seeds.
6. Drizzle with vinaigrette and toss gently.

2) Winter Citrus Salad with Oranges and Fennel

This salad is bright and super refreshing. Shaved fennel has a nice crunch, and the orange segments are juicy and sweet.

It’s a wake-up call for your taste buds, honestly. Try a champagne vinaigrette if you want a little zing.

You could toss in some olives or fresh herbs if you’re feeling wild. Winter fruits like oranges are easy to find and really make this pop.

Ingredients

• 1 fennel bulb, shaved thin
• 2 oranges, peeled and cut into segments
• 1-2 tablespoons olive oil
• 1 tablespoon champagne vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Shave the fennel as thin as you can.
2. Peel and segment the oranges.
3. Whisk olive oil, vinegar, salt, and pepper in a bowl.
4. Toss fennel and oranges with the dressing.
5. Serve right away or chill for a few minutes.

Winter Citrus Salad with Shaved Fennel and Champagne Vinaigrette

3) Roasted Beet and Radicchio Salad

Roasted beets and radicchio make a pretty bold combo. Beets get all sweet in the oven, and radicchio brings a little bitterness and crunch.

A vinaigrette with orange juice and garlic adds brightness and a bit of punch. You can throw in some nuts or cheese if you want more texture.

Ingredients

• 3 medium beets
• 1 small head of radicchio
• 2 tablespoons fresh orange juice
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: nuts or crumbled cheese

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and wrap beets in foil, roast about 45 minutes until soft.
3. Let beets cool, then peel and slice.
4. Chop radicchio into pieces.
5. Whisk orange juice, garlic, olive oil, salt, and pepper for vinaigrette.
6. Toss beets and radicchio with the vinaigrette.
7. Add nuts or cheese if you like. Serve chilled or at room temp.

Find more ideas here: Winter Salad with Easy Roasted Beet Vinaigrette Recipe.

4) Spinach and Persimmon Salad with Goat Cheese

Spinach and persimmon make a surprisingly good pair. Sweet fruit, creamy goat cheese, and a little crunch in every bite.

Walnuts or pumpkin seeds add some texture. Try a honey dijon or balsamic vinaigrette for a little extra flavor.

Ingredients

• 2 ripe Fuyu persimmons, sliced
• 4 cups fresh baby spinach
• 2 ounces goat cheese, crumbled
• ¼ cup walnuts or pumpkin seeds
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Toss spinach, persimmons, goat cheese, and nuts in a big bowl.
2. Whisk honey, Dijon, balsamic, and olive oil for the dressing.
3. Drizzle over the salad.
4. Toss gently and season with salt and pepper.

More on this salad here: Spinach Salad with Persimmons.

5) Apple, Pomegranate, and Pecan Salad

This one’s all about sweet apples, juicy pomegranate, and crunchy pecans. The textures are awesome together.

You can add spinach or kale to make it a bit more filling. A lemon or maple vinaigrette keeps things tangy and fresh.

Candied pecans are a nice touch if you want that extra crunch.

Ingredients

• 2 cups mixed salad greens (spinach or kale)
• 1 large honeycrisp apple, thinly sliced
• 1 cup pomegranate seeds
• 1/4 cup candied pecans
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Combine greens, apple, pomegranate, and pecans in a bowl.
2. Whisk lemon juice, maple syrup, olive oil, salt, and pepper for the dressing.
3. Pour over salad and toss gently.
4. Serve right away or chill for a bit.

6) Arugula Salad with Mustard Vinaigrette and Roasted Squash

Peppery arugula and sweet roasted squash are a killer combo. The mustard vinaigrette brings it all together with a tangy kick.

Roast the squash until it’s caramelized, then toss with arugula and warm dressing. Nuts or cheese add a nice touch if you’re into that.

The vinaigrette is simple—mustard, vinegar, lemon, and garlic. Warm it up a bit for more flavor.

Ingredients

• 4 cups arugula
• 4 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• ¼ cup toasted walnuts or pecans (optional)
• ¼ cup grated Parmesan cheese (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss squash with oil, salt, and pepper. Roast 25-30 minutes until soft.
3. Whisk mustard, vinegar, lemon, garlic, oil, salt, and pepper for vinaigrette. Warm if you want.
4. Put arugula in a bowl. Add squash, nuts, and cheese if using.
5. Drizzle with vinaigrette and toss. Serve right away.

7) Winter Greens Salad with Pears, Walnuts, and Feta

This salad is simple and fresh, with leafy greens and crisp pear slices. Pears give it sweetness, and walnuts add a nice crunch.

Feta brings just enough saltiness to balance things out. Toast the walnuts for extra flavor if you’re feeling fancy.

A maple vinaigrette gives it a little tang and sweetness. It comes together quickly, so you can make it any night you want.

You can use spinach, arugula, or spring mix—whatever you’ve got.

Ingredients

• Mixed winter greens (spinach, arugula, or spring mix)
• 2 ripe pears, sliced
• 1/2 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Toast the walnuts in a dry pan over medium heat for about 3-5 minutes.

2. Stir them around until they turn golden and smell nutty.

3. Whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper.

4. That’s your dressing—simple and quick.

5. In a large bowl, toss together the greens, pear slices, walnuts, and feta.

6. Drizzle the dressing over the salad and toss gently to coat everything.

7. Serve right away.

8. Honestly, it tastes best fresh.

For more ideas, here’s a pear salad with walnuts and feta.

8) Baby Greens with Balsamic-Roasted Turnips

This salad brings together tender baby greens and balsamic-roasted turnips. Roasting the turnips really draws out their sweetness and gives them a caramelized edge.

You can toss the turnips with the greens or just serve them on the side. Walnuts add crunch, and blue cheese gives a creamy, sharp bite.

Sprinkle on some fresh herbs like parsley or chives for brightness. This one works as a light meal or a side—totally up to you.

Ingredients

• 4 cups baby greens
• 4 turnips, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ cup walnuts
• ¼ cup crumbled blue cheese
• Fresh herbs (parsley or chives), chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the turnips with olive oil, salt, and pepper until coated.

3. Spread them on a baking sheet and roast for 15 minutes.

4. Drizzle on the balsamic vinegar, give them a quick toss, and roast for another 15-20 minutes. Stir once or twice so nothing burns.

5. In a bowl, combine baby greens, walnuts, cheese, and herbs.

6. Add the roasted turnips on top, or mix them in—whatever feels right.

9) Kale Sweet Potato Salad

This salad just feels right in winter. Roasted sweet potatoes meet fresh kale, so you get both warmth and crunch.

Toss in chickpeas or nuts if you want more protein or bite. Lemon garlic vinaigrette or a balsamic-tahini dressing both work—pick your favorite.

Roast the sweet potatoes at 425°F (220°C) until they’re tender and a little caramelized. While they’re still warm, toss them with the kale and dressing.

It’s colorful, healthy, and honestly, it comes together pretty fast.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 cup chickpeas, drained and rinsed
• 1/4 cup feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).

2. Toss sweet potatoes and chickpeas with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet.

3. Roast for 25-30 minutes, or until sweet potatoes are soft and just starting to brown.

4. In a big bowl, mix kale with lemon juice, garlic, the rest of the olive oil, salt, and pepper.

5. Add the warm sweet potatoes and chickpeas to the kale.

6. Toss everything together, then sprinkle feta over the top if you like.

For more inspiration, check out this sweet potato kale salad recipe.

10) Cabbage Salad with Roasted Onions

This cabbage salad is all about warmth and flavor. Roast sweet onions until they’re soft and caramelized—it brings out a ton of sweetness.

Mix them with crunchy cabbage for a fresh, crisp bite. Tangy goat cheese or a bright vinaigrette really wakes up the whole dish.

You’ll get a nice balance of soft and crisp, which just works on cold days. Roasting onions with cabbage adds a lot of depth without much fuss.

If you want, toss in some nuts or seeds for extra crunch. It’s simple but feels a little special.

Ingredients

• 1 small head red or savoy cabbage, chopped
• 8-10 cipollini onions or small sweet onions, peeled
• 2 tbsp olive oil
• 1/4 cup crumbled goat cheese (optional)
• Salt and pepper to taste
• 1 tbsp balsamic vinegar or citrus juice

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the onions with 1 tablespoon of olive oil and a pinch of salt.

3. Spread the onions onto a baking sheet. Roast them for about 20-25 minutes, or until they’re tender and golden.

4. Chop the cabbage and put it in a large bowl.

5. Add the roasted onions to the bowl with the cabbage.

6. Drizzle the rest of the olive oil over everything, along with a splash of vinegar or a squeeze of citrus juice—whichever you like more.

7. Give it all a good toss. Season with salt and pepper to taste.

8. If you’re feeling fancy, crumble some goat cheese on top before serving.

This easy winter salad gives cabbage a bit of a glow-up, honestly. For more ideas about roasting onions with cabbage, check out this Red Cabbage Salad with Roasted Cipollini Onions recipe.