50+ Delicious Winter Side Salad Recipes to Liven Up Your Dinners

As the winter months roll in, hearty meals often take center stage at our dinner tables.

However, it’s easy to overlook the importance of vibrant, fresh side salads that can add a burst of color, flavor, and nutrition to your winter dishes.

A well-crafted winter side salad can complement your main course, balancing out the richness of roasted meats and heavy casseroles.

The crispness of seasonal vegetables, the sweetness of winter fruits, and the crunch of nuts and seeds come together to create salads that are not only delicious but also satisfying.

In this article, we’ve curated 50+ winter side salad recipes that showcase seasonal ingredients and robust flavors.

From hearty kale and quinoa salads to refreshing citrus-based options, these recipes are designed to inspire you to embrace the beauty and variety of winter produce.

Whether you’re looking for something light and refreshing or a dish with substantial textures, this collection has something for everyone.

So, grab your mixing bowl and let’s dive into the world of winter salads!

50+ Delicious Winter Side Salad Recipes to Liven Up Your Dinners

Winter doesn’t have to mean giving up on fresh, vibrant salads.

With a little creativity and an eye for seasonal ingredients, you can enjoy a multitude of flavors and textures that perfectly complement your winter meals.

The recipes we’ve shared here highlight a variety of ingredients, from earthy root vegetables to zesty citrus fruits, ensuring that there’s a winter salad for every palate.

These salads can be made ahead of time, allowing for easy preparation during busy holiday gatherings or weeknight dinners.

Embrace the season by incorporating these 50+ winter side salad recipes into your meal planning.

Your taste buds will thank you, and you’ll discover that winter salads can be just as exciting and flavorful as their summer counterparts!

Cranberry Walnut Winter Salad

This vibrant winter salad combines the tartness of fresh cranberries with the crunch of walnuts and the sweetness of pears, making it a festive addition to your holiday table. The mix of textures and flavors creates a refreshing dish that balances rich winter meals perfectly.

Ingredients:

• 6 cups mixed greens (such as spinach, arugula, and kale)
• 1 cup fresh cranberries (or dried cranberries)
• 1 ripe pear, sliced
• 1/2 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large salad bowl, combine the mixed greens, fresh cranberries, sliced pear, toasted walnuts, feta cheese, and red onion.
2. Drizzle the balsamic vinaigrette over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
3. Serve immediately, garnished with additional walnuts or cranberries if desired.

This salad is not only visually appealing with its rich colors but also packed with nutrients. The balance of sweet and tart flavors makes each bite exciting. It’s a fantastic way to incorporate seasonal produce while providing a light and refreshing contrast to heavier winter dishes. The crunch from the walnuts and the creaminess from the feta elevate the salad, making it a memorable side at any gathering.

Roasted Beet and Citrus Salad

This salad features roasted beets paired with fresh citrus segments and creamy goat cheese, offering a delightful contrast of flavors and textures. The earthy sweetness of the beets combined with the bright citrus makes for a refreshing winter dish that’s sure to impress your guests.

Ingredients:

• 2 medium-sized beets, roasted, peeled, and sliced
• 1 grapefruit, segmented
• 1 orange, segmented
• 1/2 cup goat cheese, crumbled
• 2 cups arugula
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes, until tender. Let them cool, then peel and slice.
2. In a large bowl, combine the roasted beet slices, grapefruit and orange segments, and arugula.
3. Drizzle with olive oil and season with salt and pepper to taste. Gently toss to combine.
4. Top the salad with crumbled goat cheese and toasted pumpkin seeds before serving.

This salad is a celebration of flavors that embodies winter’s spirit. The sweetness of the beets complements the citrus’s bright acidity, while the creamy goat cheese adds a luxurious touch. The pumpkin seeds introduce a delightful crunch, creating a salad that’s both satisfying and refreshing. This dish is not only healthy but also visually stunning, making it a centerpiece on your holiday table.

Warm Quinoa and Kale Salad

This hearty winter salad features warm quinoa, sautéed kale, and roasted vegetables, creating a nourishing dish that’s perfect for cold days. The combination of flavors and textures ensures that this salad is both satisfying and packed with nutrients, making it a great addition to any winter meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups kale, chopped
• 1 cup roasted sweet potatoes, cubed
• 1/2 red bell pepper, diced
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped kale and sauté for about 3-5 minutes until wilted. Add the roasted sweet potatoes and red bell pepper, cooking for an additional 2-3 minutes.
3. In a large bowl, combine the cooked quinoa, sautéed kale, sweet potatoes, bell pepper, dried cranberries, and slivered almonds. Toss gently to mix. Season with salt and pepper to taste.
4. Serve warm as a side dish or light main course.

This warm salad is the epitome of comfort food in winter. The quinoa provides a hearty base rich in protein, while the sautéed kale adds a touch of green freshness. The sweet potatoes lend a natural sweetness, and the cranberries introduce a chewy texture that perfectly balances the dish. This salad is not only filling but also nourishing, making it an excellent option for those chilly winter nights when you want something wholesome yet delicious.

Pomegranate and Brussels Sprouts Salad

This festive salad features thinly sliced Brussels sprouts tossed with tart pomegranate seeds, creamy avocado, and a zesty lemon vinaigrette. The bright colors and contrasting textures make this salad a showstopper, while the combination of flavors delivers a refreshing twist.

Ingredients:

• 4 cups Brussels sprouts, thinly sliced
• 1 cup pomegranate seeds
• 1 ripe avocado, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced Brussels sprouts, pomegranate seeds, diced avocado, feta cheese, and toasted almonds.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to coat.
3. Serve immediately, garnished with additional pomegranate seeds and almonds if desired.

This salad is a delightful way to showcase the flavors of winter. The Brussels sprouts provide a hearty base, while the pomegranate seeds add a burst of sweetness and color. The creamy avocado balances the dish, and the feta adds a tangy touch. The lemon vinaigrette brightens the entire salad, making it a refreshing complement to any winter meal. Not only is this salad visually stunning, but it’s also packed with nutrients, making it a healthy and delicious choice.

Apple and Cheddar Kale Salad

This robust winter salad combines tender kale with crisp apples, sharp cheddar cheese, and a hint of maple dressing. The mix of sweet, savory, and slightly nutty flavors creates a satisfying dish that’s perfect for colder weather.

Ingredients:

• 6 cups kale, stems removed and leaves chopped
• 1 large apple, cored and thinly sliced
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the chopped kale, apple slices, cheddar cheese, toasted walnuts, and dried cranberries.
2. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
3. Let the salad sit for about 10 minutes to allow the kale to soften before serving.

This salad is a wonderful blend of flavors that captures the essence of winter. The kale provides a nutritious and hearty base, while the crisp apple slices and crunchy walnuts add texture. The sharpness of the cheddar complements the sweetness of the maple dressing, making every bite a delicious experience. This salad not only stands out for its taste but also for its nutritional benefits, making it an excellent choice for your winter meals.

Winter Roasted Vegetable Salad

This warm roasted vegetable salad is a comforting dish featuring seasonal vegetables like carrots, parsnips, and beets. Tossed with fresh arugula and a tangy mustard vinaigrette, this salad is both hearty and healthy, making it a perfect side for winter gatherings.

Ingredients:

• 2 cups carrots, peeled and cut into bite-sized pieces
• 2 cups parsnips, peeled and cut into bite-sized pieces
• 2 cups beets, peeled and diced
• 2 cups arugula
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the carrots, parsnips, and beets in olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Roast the vegetables for about 25-30 minutes, or until they are tender and lightly caramelized. Remove from the oven and let cool slightly.
3. In a large bowl, combine the roasted vegetables with fresh arugula.
4. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
5. Serve warm as a comforting side dish.

This warm roasted vegetable salad is a hearty and nourishing option for winter. The roasting process enhances the natural sweetness of the vegetables, while the arugula adds a peppery freshness. The tangy mustard vinaigrette ties the dish together, balancing the flavors beautifully. Not only is this salad delicious, but it’s also an excellent way to incorporate seasonal produce into your winter meals, making it a wholesome choice for your dinner table.

Warm Farro and Roasted Vegetable Salad

This hearty salad features nutty farro combined with roasted winter vegetables, creating a filling and nutritious dish. With a zesty lemon dressing, this salad is perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 1 cup carrots, diced
• 1 cup butternut squash, diced
• 1 cup red onion, diced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, butternut squash, and red onion with olive oil, thyme, salt, and pepper. Roast for about 25-30 minutes, until the vegetables are tender and slightly caramelized.
2. In a medium pot, combine the rinsed farro and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the farro is tender and the liquid is absorbed. Drain any excess liquid if necessary.
3. In a large bowl, combine the cooked farro with the roasted vegetables and lemon juice. Toss gently to mix and adjust seasoning as needed.
4. Garnish with fresh parsley before serving warm.

This warm farro and roasted vegetable salad is a nourishing dish that celebrates the flavors of winter. The nutty farro provides a substantial base, while the roasted vegetables add sweetness and depth. The bright lemon juice enhances the dish, making it a perfect complement to richer winter meals. This salad is not only delicious but also loaded with fiber and nutrients, making it a wholesome addition to your winter dining.

Spinach, Feta, and Citrus Salad

Bright and refreshing, this salad combines tender spinach leaves with tangy feta cheese and vibrant citrus fruits. It’s a light yet satisfying side that cuts through the heaviness of winter dishes, making it a delightful addition to any meal.

Ingredients:

• 6 cups fresh spinach leaves
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the fresh spinach, orange segments, grapefruit segments, crumbled feta cheese, red onion, and toasted walnuts.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
3. Serve immediately, garnished with additional walnuts or feta if desired.

This spinach, feta, and citrus salad is a burst of color and flavor that is perfect for winter. The combination of citrus fruits provides a refreshing zing, while the feta adds a creamy, salty element that enhances the overall taste. The toasted walnuts offer a delightful crunch, making each bite enjoyable. This salad not only brightens up your plate but also provides a wealth of vitamins and antioxidants, making it a healthy and tasty option for your winter meals.

Chickpea and Roasted Red Pepper Salad

This protein-packed salad features roasted red peppers and chickpeas tossed with fresh herbs and a tangy dressing. It’s a simple yet flavorful dish that can be served warm or at room temperature, making it versatile for any winter gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup roasted red peppers, sliced
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, roasted red peppers, red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
3. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

This chickpea and roasted red pepper salad is a hearty, nutritious option for winter. The chickpeas provide a good source of protein, while the roasted red peppers add sweetness and vibrant color. The fresh parsley brightens the dish, and the tangy dressing ties everything together beautifully. This salad is not only easy to prepare but also packed with flavor and texture, making it an ideal side dish for any winter meal.

Roasted Beet and Goat Cheese Salad

This visually stunning salad combines earthy roasted beets with creamy goat cheese, crunchy walnuts, and a fresh arugula base. Drizzled with a balsamic reduction, this dish is not only beautiful but also bursting with flavors that complement winter meals perfectly.

Ingredients:

• 4 medium beets, scrubbed and trimmed
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until fork-tender. Let them cool, then peel and slice them.
2. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for about 10 minutes, or until it thickens slightly. Remove from heat and let it cool.
3. In a large bowl, combine the arugula, sliced beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle with olive oil, the balsamic reduction, and season with salt and pepper. Toss gently to combine before serving.

This roasted beet and goat cheese salad is a delightful way to highlight winter produce. The sweetness of the beets pairs beautifully with the tangy goat cheese, while the walnuts add a satisfying crunch. The balsamic reduction brings all the flavors together, making this salad a perfect accompaniment to roasted meats or hearty main dishes. Not only is this salad impressive in presentation, but it’s also rich in nutrients, making it a smart choice for winter dining.

Cabbage and Apple Slaw with Honey Mustard Dressing

This refreshing slaw features crunchy cabbage and crisp apples tossed in a sweet and tangy honey mustard dressing. It’s a perfect side dish that adds a delightful crunch and bright flavor to winter meals, especially with roasted or grilled dishes.

Ingredients:

• 4 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 large apple, cored and julienned
• 1/4 cup carrots, grated
• 1/4 cup green onions, sliced
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, apple, grated carrots, and green onions.
2. In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to combine. Allow the slaw to sit for about 15-20 minutes before serving to let the flavors meld.

This cabbage and apple slaw is a crunchy, vibrant addition to your winter table. The combination of crisp cabbage and sweet apples provides a refreshing contrast to heartier winter dishes. The honey mustard dressing adds a perfect balance of sweetness and tanginess, making this salad a wonderful complement to roasted meats, sandwiches, or as a standalone dish. It’s a fantastic way to incorporate more vegetables into your winter diet while keeping things flavorful and satisfying.

Curried Quinoa Salad with Cranberries and Nuts

This nourishing salad features fluffy quinoa mixed with sweet cranberries, crunchy nuts, and a hint of curry powder. It’s a warm, comforting dish that’s perfect for winter and adds a delightful twist to your salad repertoire.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup almonds, chopped
• 1/2 cup green onions, chopped
• 1 tablespoon curry powder
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and let it cool slightly.
2. In a large bowl, combine the cooked quinoa, dried cranberries, chopped almonds, and green onions.
3. In a small bowl, whisk together the curry powder, olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve warm or at room temperature.

This curried quinoa salad is a flavorful and nutritious dish that’s perfect for winter. The nutty quinoa serves as a hearty base, while the sweet cranberries add a pop of color and flavor. The crunchy almonds bring texture, and the curry powder infuses the salad with warmth and a hint of spice. This salad is not only satisfying but also packed with protein and fiber, making it a wholesome addition to your winter meals. Enjoy it as a side dish or as a light main course!

Roasted Brussels Sprouts and Pomegranate Salad

This vibrant salad features roasted Brussels sprouts tossed with tangy pomegranate seeds, creamy feta cheese, and crunchy pecans. The combination of textures and flavors creates a delightful dish that adds a festive touch to any winter meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup pecans, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast for about 20-25 minutes, or until they are golden and tender.
2. In a small bowl, whisk together the balsamic vinegar and honey until combined.
3. In a large bowl, combine the roasted Brussels sprouts, pomegranate seeds, crumbled feta, and toasted pecans. Drizzle with the balsamic dressing and toss gently to combine.
4. Serve warm or at room temperature.

This roasted Brussels sprouts and pomegranate salad is a beautiful and nutritious option for winter gatherings. The earthy flavors of the Brussels sprouts are perfectly complemented by the sweet-tart pomegranate seeds and the creaminess of the feta cheese. The toasted pecans add a delightful crunch, making every bite enjoyable. This salad not only looks stunning on the plate but also offers a wealth of nutrients, making it a healthful addition to any winter feast.

Kale and Quinoa Salad with Citrus Dressing

This hearty salad features nutrient-rich kale and protein-packed quinoa, tossed with a bright citrus dressing. The combination of flavors makes it a refreshing and energizing side dish that pairs beautifully with winter meals.

Ingredients:

• 4 cups kale, stems removed and leaves chopped
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped kale, cooked quinoa, cherry tomatoes, red onion, feta cheese, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, orange juice, lemon juice, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine. Allow the salad to sit for about 10 minutes to let the flavors meld.
4. Serve chilled or at room temperature.

This kale and quinoa salad with citrus dressing is a nutrient powerhouse that will keep you feeling satisfied during the winter months. The kale provides a hearty base that holds up well to the citrus dressing, while the quinoa adds protein and texture. The fresh tomatoes and feta cheese contribute brightness and flavor, making this salad a delightful complement to any main course. It’s not just a side dish; it’s a wholesome and invigorating addition to your winter dining.

Sweet Potato and Black Bean Salad

This colorful salad features roasted sweet potatoes and black beans, combined with a zesty lime dressing. It’s a filling and nutritious option that offers a perfect balance of flavors and textures, making it a great side for any winter meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for about 25-30 minutes, or until tender and caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve warm or at room temperature.

This sweet potato and black bean salad is a hearty and satisfying dish that showcases winter produce beautifully. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthiness of the black beans, while the lime dressing adds a refreshing kick. This salad is not only delicious but also packed with fiber, vitamins, and minerals, making it a smart addition to your winter table. It’s versatile enough to serve alongside any protein or as a filling vegetarian option on its own.

Note: More recipes​ are coming soon!