50+ Refreshing Winter Green Salad Recipes for a Healthy Season

Winter doesn’t have to mean the end of fresh produce. While the colder months may bring a shift in available vegetables, there’s still a vibrant array of greens and seasonal ingredients to explore.

From hearty kale and nutritious spinach to the crispness of arugula, winter greens are packed with vitamins, minerals, and flavor.

Whether you’re looking for a light and refreshing side dish or a hearty main course, our collection of over 50 winter green salad recipes will inspire you to embrace the season with healthy and satisfying meals.

These recipes not only highlight the best of winter’s bounty but also offer a delightful mix of textures and flavors that can turn any meal into a feast.

Say goodbye to heavy winter comfort food and hello to these delicious salads that keep you nourished and energized!

50+ Refreshing Winter Green Salad Recipes for a Healthy Season

As the winter months unfold, let your meals reflect the season’s vibrant flavors and colors.

With over 50 winter green salad recipes at your fingertips, you’ll never run out of delicious and nutritious options.

From warm quinoa and spinach salads to zesty citrus and avocado combinations, there’s something for everyone.

These salads are perfect for family dinners, holiday gatherings, or meal prep for the week ahead.

By incorporating these winter greens into your diet, you’ll not only boost your health but also enjoy the delightful tastes that winter produce has to offer.

So grab your favorite greens, gather your ingredients, and start creating wholesome salads that will brighten your winter days!

Winter Citrus & Kale Salad

This refreshing salad features hearty kale, vibrant citrus, and a light dressing that brightens the flavors. It’s a nutritious powerhouse packed with vitamins and minerals, making it an excellent choice for a healthy winter meal.

Ingredients:

• 4 cups chopped kale, stems removed
• 1 grapefruit, segmented
• 1 orange, segmented
• 1 cup pomegranate seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for about 2-3 minutes until it softens.
2. Add the grapefruit and orange segments, pomegranate seeds, and red onion to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled feta cheese before serving.

The combination of kale and citrus creates a delightful contrast in textures and flavors. The acidity from the citrus fruits balances the slight bitterness of the kale, while the pomegranate seeds add a delightful crunch and burst of sweetness. This salad is not just visually appealing but also incredibly nourishing, making it a perfect choice for winter gatherings.

Roasted Beet and Arugula Salad

This salad brings together the earthy sweetness of roasted beets with the peppery bite of arugula. It’s an elegant dish that can be served as a side or a light main course, perfect for impressing guests or enjoying a cozy night in.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes or until tender. Allow to cool, then peel and dice.
2. In a large salad bowl, combine the arugula, roasted beets, and toasted walnuts.
3. In a separate bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top with crumbled goat cheese before serving.

This roasted beet and arugula salad is a celebration of winter’s bounty. The natural sweetness of the beets contrasts beautifully with the sharpness of the goat cheese and the bitterness of the arugula. It’s a hearty salad that can stand alone or complement a range of winter dishes. Each bite is a delightful reminder of the season’s rich flavors.

Apple & Brussels Sprout Salad with Maple Vinaigrette

This salad combines thinly sliced Brussels sprouts with crisp apples and crunchy pecans, all drizzled with a sweet and tangy maple vinaigrette. It’s a delightful mix of flavors and textures that makes for a satisfying winter salad.

Ingredients:

• 4 cups Brussels sprouts, shredded
• 1 large apple, thinly sliced (preferably a crisp variety like Honeycrisp or Fuji)
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded Brussels sprouts, sliced apple, toasted pecans, dried cranberries, and grated Parmesan cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until emulsified.
3. Drizzle the vinaigrette over the salad and toss to combine.

This apple and Brussels sprout salad is a perfect showcase of winter produce, combining the freshness of the sprouts with the sweetness of the apple and cranberries. The maple vinaigrette adds a delightful sweetness that elevates the dish, making it a great option for holiday meals or everyday dinners. Each bite offers a satisfying crunch, and the flavors meld beautifully, making this salad a delightful addition to your winter repertoire.

Warm Quinoa and Spinach Salad

This warm salad combines fluffy quinoa with sautéed spinach, roasted vegetables, and a zesty lemon dressing. It’s hearty enough to serve as a main dish while still being light and refreshing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the red bell pepper and zucchini, and sauté for about 5-7 minutes until they begin to soften. Add the cherry tomatoes and spinach, cooking until the spinach wilts.
3. In a small bowl, whisk together lemon juice, garlic powder, salt, and pepper.
4. In a large bowl, combine the cooked quinoa with the sautéed vegetables. Drizzle with the lemon dressing and toss to combine.
5. Top with crumbled feta cheese if desired and serve warm.

This warm quinoa and spinach salad is perfect for winter, providing warmth and comfort with every bite. The quinoa serves as a nutritious base, while the sautéed vegetables add flavor and texture. The bright lemon dressing enhances the overall freshness of the dish, making it an excellent choice for a satisfying lunch or dinner.

Pomegranate and Goat Cheese Salad

This vibrant salad showcases the sweet and tart flavors of pomegranate seeds combined with creamy goat cheese and mixed greens. It’s a beautiful and festive dish, perfect for holiday gatherings or a simple weeknight dinner.

Ingredients:

• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1 cup pomegranate seeds
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, pomegranate seeds, crumbled goat cheese, and toasted walnuts.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.

This pomegranate and goat cheese salad is a delightful explosion of flavors and colors, making it a visually appealing addition to any winter table. The sweetness of the pomegranate pairs perfectly with the tangy goat cheese, while the walnuts add a satisfying crunch. It’s a light yet satisfying dish that captures the essence of winter produce, making it an ideal choice for festive occasions.

Savory Winter Root Vegetable Salad

This hearty salad features roasted winter root vegetables, fresh greens, and a tangy mustard vinaigrette. It’s a warm and filling option that’s perfect for showcasing seasonal ingredients.

Ingredients:

• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 sweet potato, peeled and diced
• 1 red onion, sliced
• 4 cups mixed greens (such as kale, spinach, or arugula)
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper. Roast for about 25-30 minutes or until tender and caramelized.
2. In a large bowl, combine the mixed greens.
3. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper until emulsified.
4. Once the root vegetables are done roasting, let them cool slightly before adding them to the bowl with mixed greens.
5. Drizzle with the mustard vinaigrette and toss gently to combine.

This savory winter root vegetable salad is a wonderful way to enjoy the hearty produce of the season. The roasted vegetables provide a comforting warmth, while the tangy mustard vinaigrette adds a refreshing contrast. It’s a filling salad that serves as a perfect side dish or a main course for a cozy winter meal, offering a burst of flavor and nutrition in every bite.

Spiced Apple and Cabbage Salad

This vibrant salad combines crunchy cabbage with sweet spiced apples and a creamy dressing, offering a refreshing and satisfying dish perfect for winter gatherings. It’s a great way to incorporate fiber-rich ingredients and vibrant colors into your meals.

Ingredients:

• 4 cups green cabbage, shredded
• 2 large apples, cored and thinly sliced (preferably tart apples like Granny Smith)
• 1/2 cup carrots, grated
• 1/4 cup raisins or dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, sliced apples, grated carrots, raisins, and chopped walnuts.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, cinnamon, salt, and pepper until smooth.
3. Drizzle the dressing over the cabbage mixture and toss gently to combine.
4. Allow the salad to sit for about 10-15 minutes before serving to let the flavors meld.

This spiced apple and cabbage salad is a delightful mix of textures and flavors, making it a standout dish for any winter meal. The sweetness of the apples complements the crunchiness of the cabbage and walnuts, while the tangy dressing adds a creamy element that ties everything together. It’s an excellent side dish for roasted meats or a light main course on its own.

Roasted Brussels Sprout and Quinoa Salad

This hearty salad combines roasted Brussels sprouts with nutty quinoa, dried cranberries, and a simple balsamic vinaigrette. It’s a satisfying dish that highlights winter produce while offering a nutritious boost.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/4 cup almonds or pecans, toasted and chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the 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 golden brown and crispy on the edges.
2. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large bowl, combine the roasted Brussels sprouts, cooked quinoa, dried cranberries, and toasted nuts.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.

This roasted Brussels sprout and quinoa salad is a warming and nutritious dish that showcases the flavors of winter. The roasted Brussels sprouts add a savory depth, while the quinoa provides protein and texture. The dried cranberries add a touch of sweetness, creating a well-rounded salad that’s perfect for holiday feasts or as a healthy lunch option.

Creamy Avocado and Winter Greens Salad

This creamy salad features rich avocados paired with a variety of winter greens, such as kale and chard, all tossed in a zesty lime dressing. It’s a nourishing and satisfying dish, perfect for adding healthy fats and greens to your winter menu.

Ingredients:

• 4 cups mixed winter greens (kale, chard, or spinach)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed winter greens, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately for the freshest flavor and texture.

This creamy avocado and winter greens salad is a delightful celebration of winter produce. The avocado adds a smooth, creamy texture that complements the crisp greens and juicy tomatoes. The zesty lime dressing brightens the dish, making it a refreshing option that pairs well with a variety of winter entrees or can be enjoyed on its own for a light, nutritious meal.

Chickpea and Kale Salad with Tahini Dressing

This hearty salad features nutrient-rich kale and protein-packed chickpeas, topped with a creamy tahini dressing. It’s a satisfying dish that offers a perfect balance of flavors and textures, ideal for a winter lunch or dinner.

Ingredients:

• 4 cups kale, stems removed and chopped
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup sunflower seeds (optional)

Instructions:

1. In a large bowl, combine the chopped kale, chickpeas, cherry tomatoes, red onion, and cucumber.
2. In a separate bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
3. Drizzle the tahini dressing over the salad and toss gently to combine.
4. Top with sunflower seeds for added crunch if desired.

This chickpea and kale salad with tahini dressing is a nutrient powerhouse perfect for winter. The kale provides a hearty base that stands up well to the creamy tahini dressing, while the chickpeas add protein and fiber. The fresh vegetables bring brightness and texture, making this salad a fantastic choice for meal prep or as a side dish at family gatherings.

Roasted Beet and Goat Cheese Salad

This colorful salad pairs sweet roasted beets with creamy goat cheese and arugula, drizzled with a balsamic reduction for a touch of sweetness. It’s a visually stunning dish that’s perfect for holiday entertaining or a special winter meal.

Ingredients:

• 4 medium-sized beets, roasted and sliced
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes, or until tender. Allow them to cool before peeling and slicing.
2. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for about 5-10 minutes, or until reduced by half and slightly thickened.
3. In a large bowl, combine arugula, sliced beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle with olive oil and balsamic reduction, then toss gently to combine.

This roasted beet and goat cheese salad is not only delicious but also offers a delightful array of colors and flavors. The earthiness of the roasted beets is perfectly complemented by the tangy goat cheese and the peppery arugula. The balsamic reduction adds a sweet and tangy finish, making this salad a beautiful and tasty addition to any winter menu.

Citrus and Fennel Salad with Honey Vinaigrette

This refreshing salad combines bright citrus fruits and crunchy fennel, drizzled with a sweet honey vinaigrette. It’s a light and invigorating dish that adds a burst of flavor to your winter table.

Ingredients:

• 2 cups mixed greens (such as spinach or arugula)
• 1 large grapefruit, segmented
• 2 oranges, segmented
• 1 small bulb of fennel, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a large bowl, combine the mixed greens, grapefruit segments, orange segments, sliced fennel, and red onion.
2. In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Drizzle the honey vinaigrette over the salad and toss gently to combine.
4. Garnish with fresh mint leaves if desired.

This citrus and fennel salad with honey vinaigrette is a delightful way to enjoy winter produce. The bright citrus fruits provide a refreshing contrast to the crunchy fennel and greens, while the honey vinaigrette adds a touch of sweetness that ties all the flavors together. It’s a perfect accompaniment to heavier winter dishes or a light and refreshing lunch option on its own.

Warm Quinoa and Spinach Salad with Lemon Dressing

This warm salad features nutty quinoa paired with sautéed spinach and a bright lemon dressing. It’s a comforting and nutritious dish that can be served as a side or a main course during the colder months.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cups fresh spinach
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper.
4. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper.
5. In a large bowl, combine the cooked quinoa, sautéed spinach, and dressing. Toss gently to combine. If desired, top with crumbled feta cheese.

This warm quinoa and spinach salad is a delightful way to enjoy nutrient-dense ingredients during the winter months. The nutty flavor of the quinoa pairs beautifully with the sautéed spinach, creating a comforting dish that is both satisfying and healthy. The bright lemon dressing adds a zesty kick, making it a perfect side dish for roasted meats or as a stand-alone meal.

Pomegranate and Persimmon Salad with Maple Vinaigrette

This stunning winter salad combines sweet persimmons and tart pomegranate seeds, offering a beautiful burst of color and flavor. Tossed in a sweet maple vinaigrette, it’s a festive addition to your winter table.

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, or baby greens)
• 2 ripe persimmons, thinly sliced
• 1 cup pomegranate seeds
• 1/4 cup goat cheese or feta, crumbled (optional)
• 1/4 cup walnuts or pecans, toasted
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced persimmons, and pomegranate seeds.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
3. Drizzle the maple vinaigrette over the salad and toss gently to combine.
4. Top with crumbled cheese and toasted nuts for added flavor and texture.

This pomegranate and persimmon salad with maple vinaigrette is a festive and flavorful dish perfect for winter celebrations. The sweetness of the persimmons complements the tartness of the pomegranate seeds, while the maple vinaigrette adds a rich, sweet note that ties everything together. It’s an excellent side dish for holiday meals or a light lunch that will impress guests with its vibrant colors and delicious taste.

Savory Citrus and Avocado Salad

This refreshing salad features a combination of winter citrus and creamy avocado, all tossed with a zesty dressing. It’s a light and invigorating option that can brighten up any winter meal.

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, or romaine)
• 1 grapefruit, segmented
• 1 orange, segmented
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the mixed greens, grapefruit segments, orange segments, diced avocado, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro or parsley if desired.

This savory citrus and avocado salad is a delightful blend of flavors that perfectly captures the essence of winter produce. The vibrant citrus fruits bring a refreshing brightness, while the creamy avocado adds a rich texture. The zesty dressing elevates the flavors, making this salad an ideal complement to any winter meal or a light lunch that’s both satisfying and nutritious.

Note: More recipes are coming soon!