Zesty Winter Salad Recipe: Add Homemade Vinaigrette Spark!

Crisp winter greens burst with color and flavor in this homemade winter salad vinaigrette that promises a fresh and invigorating dining experience.

Seasonal produce takes center stage, blending leafy textures with unexpected crunch and warmth.

Robust ingredients mingle together, creating a harmony of taste that delights the palate.

Packed with nutrients and bold flavors, this salad offers more than just a side dish.

Each bite delivers a refreshing combination of earthy and bright notes.

The simple yet elegant vinaigrette enhances every ingredient, making this salad a standout on any table.

Dive into this delectable winter salad and savor the season’s best ingredients.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Calories: 400 kcal

Servings: 4

Salad Tools to Make Your Vinaigrette Shine

• Large salad bowl: Spacious container for mixing and serving ingredients.
• Small bowl or jar: Perfect for whisking vinaigrette ingredients together.
• Whisk: Essential tool for blending vinaigrette smoothly.
• Cutting board: Needed for slicing apples and prepping vegetables.
• Sharp knife: Crucial for precise ingredient preparation.
• Measuring spoons: Helps accurately measure vinaigrette ingredients.

How to Build a Crisp Winter Salad

• Chop Fresh Ingredients

Slice Brussels sprouts thinly, dice crisp apples, and break pecans into smaller pieces for a vibrant salad base.

• Roast Butternut Squash

Toss cubed butternut squash with olive oil, spread on a baking sheet, and roast until golden and caramelized for deep, sweet flavor.

• Create Tangy Vinaigrette

Whisk apple cider vinegar, olive oil, maple syrup, Dijon mustard, and a pinch of garlic powder in a small jar until smooth and well-blended.

• Build Colorful Layers

Arrange mixed greens as the foundation, then artfully scatter roasted squash, pomegranate seeds, apple slices, crumbled cheese, and toasted pecans.

• Dress and Toss

Drizzle homemade vinaigrette over the salad, gently tossing to ensure every ingredient gets a delicious coating of tangy dressing.

Vinaigrette Flavors That Pair Beautifully

• Chop vegetables and roast squash in advance to streamline salad preparation during busy weekdays. Store prepped ingredients separately in airtight containers for quick assembly.
• Swap crumbled cheese with nutritional yeast or toasted sunflower seeds to create a vegan-friendly version that maintains rich, nutty flavor profiles.
• Serve roasted butternut squash slightly warm to create delightful temperature contrast with crisp salad greens, enhancing overall taste experience.
• Add grilled chicken, salmon, or tofu for extra protein, transforming this winter salad into a complete and satisfying main course meal.
• Replace pomegranate seeds with mandarin oranges during months when pomegranates are unavailable, maintaining bright, citrusy flavor and vibrant color.

Ways to Serve Salad With Seasonal Flair

• Winter Feast Pairing: Serve alongside roasted chicken or grilled salmon for a hearty, nutritious meal that balances the salad's crisp textures and tangy flavors.
• Elegant Appetizer Style: Arrange salad on individual small plates with extra vinaigrette drizzled elegantly, perfect for dinner parties or sophisticated gatherings.
• Lunch Box Power-Up: Pack salad components separately to maintain crispness, combining just before eating for a fresh, vibrant midday meal that keeps energy levels high.
• Grain Bowl Transformation: Convert the salad into a filling grain bowl by adding quinoa or farro underneath, creating a more substantial and protein-packed lunch option.

Keep Salad Greens Fresh and Crisp

• Store salad components separately in airtight containers to maintain crispness, keeping dressing in a sealed jar for up to 5 days in the refrigerator.
• Keep delicate greens, roasted squash, and chopped nuts in different containers to prevent sogginess and preserve individual textures.
• Chop vegetables and toast nuts 2-3 days before serving, allowing quick assembly when ready to enjoy the winter salad.
• Homemade dressing stays fresh for one week when refrigerated, shaking well before each use to re-emulsify ingredients.

Winter Salad Ingredients That Brighten the Table

• Mixed Greens: Crisp base that adds vibrant texture and nutrient-packed foundation for the salad.
• Brussels Sprouts: Delivers nutty flavor and hearty crunch, perfect for winter salads.
• Butternut Squash: Roasted sweet vegetable that brings warm, caramelized notes to the dish.

• Pomegranate Seeds: Jewel-like bursts of tart sweetness that add beautiful color and juicy pop.
• Apple Slices: Crisp and refreshing fruit that introduces subtle sweetness and light acidity.
• Dried Cranberries: Chewy, concentrated fruit that provides concentrated tartness and festive touch.

• Crumbled Cheese: Creamy, tangy element that adds luxurious depth and richness to the salad.
• Pecans: Toasted nuts that contribute buttery crunch and earthy warmth.

• Olive Oil: Smooth, silky foundation that binds dressing and adds rich mouthfeel.
• Apple Cider Vinegar: Bright, sharp liquid that balances and lifts overall flavor profile.
• Dijon Mustard: Zesty condiment that emulsifies dressing and adds complex tang.
• Maple Syrup: Natural sweetener that rounds out sharp edges and provides subtle woodsy flavor.
• Lemon Juice: Citrusy brightness that enhances and lightens the entire dressing.

• Garlic Powder: Convenient spice that introduces mild, aromatic undertone.
• Salt: Essential.

Vibrant Winter Salad with Homemade Vinaigrette Recipe

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4.7 from 24 reviews

• Total Time: 15 minutes
• Yield: 5 1x

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Description

Crisp winter salad with homemade vinaigrette brings seasonal produce together in a delightful symphony of flavors. Fresh greens, roasted vegetables, and tangy dressing create a light yet satisfying meal you’ll savor with each refreshing bite.

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Ingredients

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• 4 cups mixed greens (spinach, arugula, kale, or a blend)
• ½ cup crumbled feta or goat cheese
• ½ cup candied pecans or walnuts
• 1 cup pomegranate seeds
• ½ cup dried cranberries
• 1 large apple (Honeycrisp or Granny Smith), thinly sliced
• 1 cup thinly sliced Brussels sprouts (optional)
• ¼ cup thinly sliced red onion
• ¼ cup extra-virgin olive oil
• 2 tbsps apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey
• 1 tbsp fresh lemon juice
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Salad Composition: Layer mixed greens as a vibrant base, then artfully scatter roasted butternut squash, thinly sliced Brussels sprouts, crisp apple segments, jewel-like pomegranate seeds, crumbled cheese, toasted pecans, and tangy dried cranberries across the verdant canvas.
2. Vinaigrette Creation: Blend olive oil, apple cider vinegar, Dijon mustard, maple syrup, fresh lemon juice, garlic powder, salt, and black pepper in a sealed container, vigorously shaking until the dressing emulsifies into a smooth, glossy consistency.
3. Final Assembly: Generously cascade the prepared vinaigrette over the composed salad, using delicate tossing motions to ensure each ingredient receives a light, even coating without bruising the delicate greens.

Notes

• Tenderize raw Brussels sprouts by gently massaging them with a bit of olive oil and salt to soften their texture and reduce bitterness.
• Cut butternut squash into uniform, bite-sized cubes and roast at 425°F for crispy edges and caramelized flavor, ensuring even cooking.
• Taste and adjust vinaigrette by adding more maple syrup for sweetness or lemon juice for tang, creating a harmonious dressing.
• Prepare components separately and store in airtight containers; combine just before serving to maintain salad’s crispness and prevent soggy greens.

• Prep Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 8 g
• Sodium: 200 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 5 mg