As the temperatures drop and the snowflakes start to fall, our thoughts turn to warm and comforting meals that can help us weather the cold. But what about those days when you need a little something fresh and healthy to balance out your cozy routine? That’s where these 18 Cozy Winter Salad Recipes come in – a collection of hearty, flavorful, and deliciously satisfying bowls that will keep you going all winter long.
From classic combinations like roasted butternut squash and kale to more unexpected pairings like apple and walnut, there’s something on this list for everyone. Whether you’re a fan of rich and creamy dressings or light and zesty ones, we’ve got you covered with these 18 Cozy Winter Salad Recipes that are sure to become your new go-to’s.
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad Recipe
This vibrant salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a healthy and satisfying meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 cups curly kale leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss with olive oil, salt, and pepper on a baking sheet.
4. Roast in the preheated oven for 30-40 minutes or until tender.
5. Meanwhile, stem and tear kale leaves into bite-sized pieces.
6. Massage kale with your hands to soften and remove bitterness.
7. In a large bowl, combine roasted squash, kale, crumbled feta cheese (if using), and apple cider vinegar.
8. Toss gently to combine and serve warm or at room temperature.
Cooking Time: 30-40 minutes
Warm Quinoa Salad with Pomegranate and Walnuts
This recipe combines the nutty flavor of quinoa with the sweetness of pomegranate and crunch of walnuts, perfect for a quick and healthy meal or snack.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/2 cup diced red onion
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped walnuts
– 2 tablespoons pomegranate juice
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine-mesh strainer, drain well, and combine with water in a medium saucepan.
2. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
3. Fluff cooked quinoa with a fork and stir in parsley, red onion, and feta cheese (if using).
4. In a small bowl, whisk together pomegranate juice and a pinch of salt and pepper to taste.
5. Pour the pomegranate mixture over the quinoa mixture and toss to combine.
6. Top with chopped walnuts and serve warm.
Cooking Time: 20 minutes
Beet and Goat Cheese Salad with Candied Pecans
This sweet and savory salad is a perfect combination of flavors, textures, and colors. Roasted beets, tangy goat cheese, and crunchy candied pecans come together to create a delightful side dish or light lunch.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper
– 8 oz goat cheese, crumbled
– 1/2 cup candied pecans (see note)
– 4 cups mixed greens
– 2 tbsp white wine vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F.
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together vinegar and honey.
5. In a large bowl, combine mixed greens, crumbled goat cheese, roasted beets, and candied pecans.
6. Drizzle with the vinegar-honey mixture and toss to combine.
Cooking Time: 50 minutes
Note: To make candied pecans, preheat oven to 300°F. Toss 1/2 cup pecan halves with 1 tbsp brown sugar and 1/4 tsp salt. Spread on a baking sheet and bake for 10-12 minutes, or until caramelized.
Winter Citrus Salad with Avocado and Feta
Brighten up your winter meals with this refreshing salad, bursting with the flavors of citrus, creamy avocado, and tangy feta.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 ripe avocado, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the orange and blood orange segments.
2. In a separate bowl, whisk together the olive oil and lemon juice.
3. Add the diced avocado to the citrus mixture and toss gently to combine.
4. Crumble the feta cheese over the top of the salad and sprinkle with parsley.
5. Drizzle the dressing over the salad and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Shredded Brussels Sprouts Salad with Bacon and Apples
A refreshing winter salad that combines the sweetness of apples, the smokiness of bacon, and the earthy flavor of shredded Brussels sprouts.
Ingredients:
– 1 pound Brussels sprouts, trimmed and shredded
– 6 slices of cooked bacon, crumbled
– 1 large apple, diced (Granny Smith or Fuji work well)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss shredded Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, crumbled bacon, diced apple, and remaining 1 tablespoon olive oil.
4. Drizzle apple cider vinegar over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 25 minutes
Farro Salad with Roasted Vegetables and Balsamic Dressing
This hearty salad is perfect for a quick and easy lunch or dinner, packed with nutritious farro, roasted vegetables, and a tangy balsamic dressing.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large zucchini, sliced
– 1 large red bell pepper, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro according to package instructions using water or broth.
3. Toss sweet potato, zucchini, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar and olive oil.
5. In a large bowl, combine cooked farro, roasted vegetables, and balsamic dressing. Toss to combine.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 30-35 minutes
Spinach and Pear Salad with Blue Cheese and Walnuts
A sweet and savory combination of textures and flavors, this Spinach and Pear Salad is perfect for a light and refreshing lunch or dinner.
Ingredients:
– 4 cups baby spinach leaves
– 2 ripe pears, diced (such as Bartlett or Anjou)
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and diced pears.
2. In a small bowl, whisk together olive oil and balsamic vinegar.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Sprinkle crumbled blue cheese and chopped walnuts over the top of the salad.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Roasted Sweet Potato and Black Bean Salad
Roasted Sweet Potato and Black Bean Salad Recipe
Sweet potatoes and black beans come together in a flavorful and nutritious salad that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast sweet potatoes in the preheated oven for 20-25 minutes or until tender.
4. In a large bowl, combine roasted sweet potatoes, black beans, garlic, lime juice, and cumin.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Kale and Cranberry Salad with Maple Dijon Dressing
A refreshing autumn-inspired salad featuring the earthy sweetness of kale, tart cranberries, and a tangy maple dijon dressing.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup fresh or frozen cranberries
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp maple syrup
– 2 tbsp dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to tenderize them.
2. Add the cranberries, goat cheese (if using), and nuts to the bowl. Toss to combine.
3. In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, and olive oil until smooth.
4. Pour the dressing over the kale mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes (massage time not included)
Warm Lentil Salad with Caramelized Onions and Mustard Vinaigrette
This hearty salad combines the comfort of warm lentils with the sweetness of caramelized onions and a tangy mustard vinaigrette. Perfect for a cozy dinner or a nutritious lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Meanwhile, in a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
4. In a small bowl, whisk together mustard, vinegar, salt, and pepper.
5. To assemble the salad, place warm lentils on a plate, top with caramelized onions, and drizzle with vinaigrette. Garnish with parsley or thyme leaves, if desired.
Cooking Time: 40-45 minutes
Apple and Walnut Salad with Honey Cider Dressing
This refreshing salad combines the sweetness of apples, the crunch of walnuts, and the tanginess of honey cider dressing, making it a perfect side dish for your next dinner party.
Ingredients:
– 2 large apples, diced
– 1/2 cup chopped walnuts
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced apples and chopped walnuts.
2. In a small bowl, whisk together the honey, apple cider vinegar, and olive oil until well combined.
3. Pour the dressing over the apple-walnut mixture and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Beet and Arugula Salad with Citrus Vinaigrette
Roasted Beet and Arugula Salad with Citrus Vinaigrette Recipe
Summary: This vibrant salad combines the earthy sweetness of roasted beets, peppery arugula, and a tangy citrus vinaigrette for a refreshing and healthy meal.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 1/2 cup Citrus Vinaigrette (recipe below)
Instructions:
1. Preheat the oven to 425°F.
2. Wrap beets in foil and roast for about 45 minutes, or until tender.
3. Peel beets and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, goat cheese, and nuts (if using).
5. Drizzle Citrus Vinaigrette over the salad and toss to coat.
Citrus Vinaigrette Recipe:
– 1/2 cup freshly squeezed orange juice
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper, to taste
Cooking Time: About 50 minutes (including roasting time)
Winter Cobb Salad with Smoked Turkey and Cranberries
A refreshing winter twist on the classic cobb salad, featuring smoked turkey, cranberries, and a hint of warm spices.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup diced smoked turkey breast
– 1/2 cup dried cranberries
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine mixed greens, diced smoked turkey, cranberries, blue cheese, and pecans.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Chickpea and Roasted Carrot Salad with Tahini Dressing
Elevate your salad game with this creamy, crunchy, and nutritious combination of roasted carrots, chickpeas, and a zesty tahini dressing.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 large carrots, peeled and chopped into 1/4-inch pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/2 cup tahini
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup water
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a medium bowl, mash chickpeas using a fork or a potato masher.
3. In a blender or food processor, combine tahini, lemon juice, and water. Blend until smooth.
4. In a large bowl, combine roasted carrots, mashed chickpeas, and tahini dressing. Toss to coat.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Endive and Radicchio Salad with Pears and Gorgonzola
This refreshing salad combines the earthy flavors of endive and radicchio with the sweetness of pears and the creaminess of gorgonzola, making it a perfect side dish for any fall gathering.
Ingredients:
– 4 Belgian endives
– 1 head of radicchio
– 2 ripe pears (such as Bartlett or Anjou)
– 6 oz gorgonzola cheese, crumbled
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the endives in half lengthwise and place on a baking sheet.
3. Roast the endives in the preheated oven for 20-25 minutes, or until slightly caramelized.
4. Meanwhile, slice the pears into thin wedges.
5. In a large bowl, combine the roasted endives, radicchio, pear slices, and crumbled gorgonzola.
6. Drizzle with olive oil and sprinkle with chopped parsley.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Warm Spinach Salad with Mushrooms and Poached Eggs
Warm Spinach Salad with Mushrooms and Poached Eggs Recipe
Elevate your salad game with this hearty, comforting dish that combines the earthy flavors of mushrooms, spinach, and poached eggs.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup sliced cremini mushrooms
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 4 large eggs
– 1 tablespoon white wine vinegar (optional)
– Feta cheese crumbles (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until tender, about 3-4 minutes.
2. Add the garlic to the skillet and cook for an additional minute, until fragrant.
3. Meanwhile, bring a pot of water to a boil and gently add the eggs. Cook for 3-5 minutes, or until the whites are set and yolks are still slightly runny.
4. In a large bowl, combine the cooked mushrooms, spinach leaves, and poached eggs.
5. Drizzle with white wine vinegar (if using) and sprinkle with feta cheese crumbles (if desired).
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Roasted Delicata Squash Salad with Pomegranate Seeds
Roasted Delicata Squash Salad with Pomegranate Seeds Recipe
This autumnal salad celebrates the sweet and nutty flavors of roasted delicata squash, paired with the tartness of pomegranate seeds. A perfect side dish for your next dinner party or family gathering.
Ingredients:
– 2 delicata squashes (about 1 pound each)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. Toss the pomegranate seeds with mixed greens and crumbled feta cheese (if using).
6. Slice the roasted squash into wedges and arrange on a platter or individual plates.
7. Top with the pomegranate seed mixture and serve.
Cooking Time: 45-50 minutes
Kale and Roasted Cauliflower Salad with Lemon Tahini Dressing
A refreshing and nutritious salad that combines the earthy flavors of kale and roasted cauliflower with a tangy and creamy lemon tahini dressing.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 teaspoon cumin
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add kale and cook, stirring occasionally, until wilted and slightly browned, about 5-7 minutes. Season with salt and pepper to taste.
3. In a blender or food processor, combine lemon juice, tahini, garlic, and cumin. Blend until smooth and creamy.
4. Combine roasted cauliflower, cooked kale, and lemon-tahini dressing in a large bowl. Toss to combine and serve.
Cooking Time: 35-40 minutes
Summary
Cozy up to these 18 delicious winter salad recipes that are perfect for hearty meals. From roasted butternut squash and kale to warm quinoa with pomegranate and walnuts, there’s something for everyone. Discover salads featuring seasonal ingredients like beets, Brussels sprouts, sweet potatoes, and cranberries, all topped off with tangy dressings. Whether you’re in the mood for something classic or adventurous, these recipes are sure to become new favorites. So go ahead, get cozy, and start cooking!
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