Name: Winter Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 6 cups mixed greens (arugula, spinach, or baby kale); 1/2 cup pomegranate seeds; 2 medium pears or apples, thinly sliced; 1/2 cup crumbled goat cheese or feta; 1/2 cup toasted walnuts or pecans; 1/4 cup dried cranberries; 1/4 small red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar or apple cider vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; Salt and pepper, to taste

This winter salad is my favorite way to bring color and freshness to the colder months. I love how it blends crisp greens, sweet seasonal fruits, hearty nuts, and a tangy dressing that balances everything perfectly. It’s vibrant, satisfying, and feels special enough for both weeknight dinners and holiday tables.

Winter Salad Recipe

Why You’ll Love This Recipe

I like that this salad is both refreshing and hearty, making it perfect for winter when I want something light but still substantial. The mix of flavors—sweet, tart, savory—and the combination of crunchy and soft textures make every bite interesting. Plus, it’s easy to customize with whatever winter produce I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed greens (such as arugula, spinach, or baby kale)
Pomegranate seeds
Sliced pears or apples
Crumbled goat cheese or feta
Toasted walnuts or pecans
Dried cranberries
Red onion, thinly sliced

For the Dressing:

Olive oil
Balsamic vinegar or apple cider vinegar
Honey or maple syrup
Dijon mustard
Salt and pepper

Directions

I start by washing and drying the greens thoroughly so they stay crisp.
In a large salad bowl, I arrange the greens as the base.
I layer on pomegranate seeds, pear or apple slices, goat cheese, toasted nuts, dried cranberries, and thin slices of red onion.
For the dressing, I whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until smooth.
I drizzle the dressing over the salad just before serving, tossing gently to coat everything evenly.

Servings and timing

This recipe serves 4 as a main salad or 6 as a side. It takes me about 15 minutes from start to finish, making it perfect for quick prep.

Variations

I sometimes add roasted butternut squash or sweet potatoes for extra heartiness. For a protein boost, I top it with grilled chicken or salmon. If I want a different flavor profile, I swap goat cheese for blue cheese or use candied pecans instead of toasted nuts.

Storage/Reheating

I store the undressed salad in an airtight container in the fridge for up to 2 days. The dressing keeps well in a jar for up to a week. I always dress the salad right before serving to keep the greens from wilting.

FAQs

Can I make this salad ahead of time?

Yes, I prepare all the ingredients in advance and store them separately, then assemble and dress just before serving.

What fruits work best in a winter salad?

I love pears and apples, but persimmons and citrus segments also work beautifully.

Can I use store-bought dressing?

Yes, but I prefer homemade for fresher taste and control over the ingredients.

How do I toast the nuts?

I place them in a dry skillet over medium heat, stirring until fragrant, about 3–5 minutes.

Can I make this vegan?

Yes, I swap the cheese for a plant-based alternative and use maple syrup instead of honey in the dressing.

Conclusion

I enjoy making this winter salad because it’s full of vibrant colors, fresh flavors, and seasonal ingredients that brighten up any cold day. It’s a dish I can serve alongside a cozy main course or enjoy on its own for a light yet satisfying meal.