Winter Salad with Tangy Homemade Vinaigrette

A refreshing and vibrant dish, this Winter Salad with Tangy Homemade Vinaigrette is the perfect balance of seasonal produce and zesty flavor. Packed with hearty greens, sweet citrus, crunchy nuts, and a bold vinaigrette, it makes an excellent side or light main course during the colder months.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

kale or mixed winter greens
red cabbage
pomegranate seeds
orange or grapefruit segments
sliced pear or apple
toasted walnuts or pecans
crumbled goat cheese or feta

For the vinaigrette:
olive oil
apple cider vinegar
Dijon mustard
honey or maple syrup
minced garlic
salt and pepper

directions

Wash and dry the greens thoroughly, then chop into bite-sized pieces.

Thinly slice the red cabbage and mix it with the greens in a large salad bowl.

Add pomegranate seeds, citrus segments, and sliced pear or apple.

Sprinkle in the toasted nuts and crumbled cheese.

In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.

Pour the vinaigrette over the salad just before serving and toss well to combine.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish.
Preparation time: 15 minutes
Total time: 15 minutes

Variations

Use arugula or spinach in place of kale for a milder green.

Add roasted sweet potatoes or beets for extra heartiness.

Swap walnuts for almonds or pumpkin seeds.

Use blue cheese or shaved Parmesan instead of goat cheese.

Include cooked quinoa or farro to turn it into a grain salad.

storage/reheating

Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
Store vinaigrette separately in a sealed jar for up to 1 week; shake well before using.
Avoid storing dressed salad, as it may wilt quickly.

FAQs

Can I make this salad ahead of time?
Yes, prep all ingredients and store separately. Assemble and dress just before serving.

What fruits can I substitute in winter?
Try persimmons, cranberries, or dried cherries.

Can I make the vinaigrette vegan?
Yes, use maple syrup instead of honey.

How do I toast the nuts?
Place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

Can I use bottled dressing instead?
Yes, but homemade adds a fresher, tangier flavor.

Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.

What can I serve it with?
It pairs well with roasted chicken, soups, or crusty bread.

Can I add protein to make it a full meal?
Absolutely—try grilled chicken, salmon, or chickpeas.

How do I prevent the pears or apples from browning?
Toss them with a little lemon juice before adding to the salad.

Can I make this nut-free?
Yes, simply omit the nuts or replace with sunflower seeds.

Conclusion

Winter Salad with Tangy Homemade Vinaigrette is a delicious way to brighten up cold days with fresh, seasonal ingredients and bold flavors. It’s easy to make, endlessly customizable, and sure to become a staple on your winter menu.

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