When the temperature drops and hearty comfort foods dominate the table, it’s easy to forget that salads can still play a refreshing and nourishing role in our winter menus.
Winter salads are not just about leafy greens; they’re filled with seasonal ingredients like roasted root vegetables, citrus fruits, grains, nuts, and hearty greens that offer rich textures and flavors perfect for colder days.
These salads are vibrant, packed with nutrients, and versatile enough to be a light meal or a complementary side to heavier winter dishes.
In this roundup, we’ve gathered 50+ winter salad recipes that will help you embrace the season’s best produce while keeping your meals fresh and flavorful.
From warm, roasted vegetable salads to citrusy, bright dishes, these recipes are perfect for festive holiday dinners or for adding variety to your weeknight meals.
Whether you’re craving something hearty or looking for a refreshing bite, there’s a winter salad here for every taste and occasion.
50+ Delicious Winter Salad Recipes to Try
As winter settles in, don’t shy away from incorporating salads into your seasonal menus.
With these 50+ winter salad recipes, you can enjoy fresh, flavorful, and nourishing meals that are perfect for balancing out heavier winter dishes.
From warm grain bowls to zesty citrus combinations, these salads showcase how winter produce can shine, adding brightness to even the coldest of days.
Whether you’re preparing a light lunch, a side for your holiday feast, or a hearty main, these recipes will inspire you to make the most of what the season has to offer.
So grab your favorite winter vegetables and start experimenting with these delicious salad ideas that are sure to keep you satisfied all season long!
Winter Citrus and Kale Salad
This vibrant and refreshing salad is perfect for brightening up cold winter days. The blend of tangy citrus, hearty kale, and crunchy almonds provides a nutrient-packed dish that’s as delicious as it is healthy. The fresh flavors and textures make this a great starter or light lunch option, and it pairs wonderfully with winter soups or roasted meats.
Ingredients:
- 4 cups kale, stems removed and chopped
- 1 large orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 1/4 cup slivered almonds, toasted
- 1/4 cup pomegranate seeds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt until it becomes tender and slightly wilted.
- Add the orange and grapefruit segments, pomegranate seeds, and toasted almonds to the kale.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill for 10-15 minutes to allow the flavors to meld.
This Winter Citrus and Kale Salad offers a refreshing break from heavier winter meals, while still providing a dose of much-needed vitamins and nutrients during the cold season. The juicy citrus fruits and crunch of almonds make it a festive dish that’s both beautiful and satisfying.
Roasted Beet and Feta Winter Salad
This hearty Roasted Beet and Feta Winter Salad combines earthy flavors with the creaminess of feta and the crunch of walnuts. The beets are roasted to bring out their natural sweetness, making them the star of this winter salad. Paired with a simple balsamic vinaigrette, this dish is rich in antioxidants and makes a flavorful addition to any winter meal.
Ingredients:
- 3 medium beets, peeled and diced
- 1 tablespoon olive oil
- 4 cups mixed greens (arugula, spinach, or your favorite winter greens)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, toasted
- 1/4 red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- In a large salad bowl, add the mixed greens, roasted beets, crumbled feta, toasted walnuts, and red onion slices.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for 15 minutes to enhance the flavors.
This Roasted Beet and Feta Winter Salad combines warm, earthy flavors with bright, tangy notes, creating a well-balanced dish. The roasted beets paired with feta and walnuts provide both richness and crunch, making this salad a perfect side or light meal during the winter months.
Warm Quinoa and Butternut Squash Winter Salad
This Warm Quinoa and Butternut Squash Winter Salad is a cozy yet nutritious dish that offers a perfect balance of protein, fiber, and healthy fats. Roasted butternut squash adds sweetness and warmth, while the quinoa brings a hearty, filling texture. The combination of ingredients makes it a perfect meal for cold days, and it can easily be served as a main or side dish.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- In the meantime, cook the quinoa. Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and pumpkin seeds.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve warm or at room temperature.
This Warm Quinoa and Butternut Squash Winter Salad is both nourishing and comforting, with its combination of hearty grains, sweet roasted squash, and crunchy seeds. It’s a versatile dish that works well as a lunch, dinner, or side, making it a great winter staple to enjoy throughout the season.
Brussels Sprouts and Apple Winter Salad
This Brussels Sprouts and Apple Winter Salad offers a refreshing contrast of flavors, with the slight bitterness of shaved Brussels sprouts balanced by the sweetness of apples and the crunch of pecans. The addition of a tangy mustard vinaigrette ties the dish together, making it a flavorful, nutrient-dense winter side that pairs well with heavier entrees like roasted meats or stews.
Ingredients:
- 4 cups Brussels sprouts, shaved or thinly sliced
- 1 large apple, thinly sliced
- 1/4 cup pecans, toasted
- 1/4 cup Parmesan cheese, shaved
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- In a large bowl, toss the shaved Brussels sprouts with the apple slices and toasted pecans.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss to coat.
- Top the salad with shaved Parmesan and serve immediately.
This Brussels Sprouts and Apple Winter Salad is crisp, refreshing, and full of vibrant textures. The combination of raw Brussels sprouts, sweet apples, and savory Parmesan creates a balanced dish that’s both light and satisfying, making it a perfect addition to any winter meal.
Warm Lentil and Sweet Potato Winter Salad
This Warm Lentil and Sweet Potato Winter Salad is a hearty and warming dish that combines protein-rich lentils with roasted sweet potatoes and a zesty lemon dressing. The earthy lentils and naturally sweet potatoes create a filling, satisfying salad that’s perfect for cold winter evenings. This dish is great on its own or as a side for grilled or roasted proteins.
Ingredients:
- 1 cup lentils, rinsed
- 2 cups vegetable broth or water
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
- 1/4 red onion, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender.
- In the meantime, cook the lentils by combining them with the broth or water in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
- In a large bowl, combine the cooked lentils, roasted sweet potatoes, parsley, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Serve warm.
This Warm Lentil and Sweet Potato Winter Salad is both comforting and nutritious, making it an ideal winter dish. The combination of textures and flavors—earthy lentils, sweet roasted potatoes, and zesty lemon—creates a delightful meal that feels both hearty and healthy.
Roasted Carrot and Farro Winter Salad
This Roasted Carrot and Farro Winter Salad is a wholesome, filling dish featuring the nutty flavor of farro and the caramelized sweetness of roasted carrots. The salad is complemented by a tangy tahini dressing, which adds a rich, creamy element without overpowering the natural flavors. Perfect for a winter lunch or dinner, this salad is both satisfying and packed with nutrients.
Ingredients:
- 1 cup farro
- 4 large carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
- While the carrots are roasting, cook the farro. In a medium saucepan, combine farro with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender. Drain any excess water.
- In a large bowl, combine the cooked farro, roasted carrots, and parsley.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper.
- Drizzle the tahini dressing over the salad and toss to combine. Serve warm or at room temperature.
This Roasted Carrot and Farro Winter Salad is a beautiful blend of textures and flavors. The nutty farro complements the sweetness of roasted carrots, while the creamy tahini dressing adds richness. It’s a comforting yet light dish that works well as a main course or a substantial side during the colder months.
Pomegranate and Fennel Winter Salad
This Pomegranate and Fennel Winter Salad offers a beautiful mix of sweet, tart, and earthy flavors. The crisp fennel and sweet pomegranate seeds complement the rich walnuts, creating a balanced dish full of texture and flavor. The citrus dressing adds brightness to the salad, making it an ideal refreshing side for heavier winter meals.
Ingredients:
- 1 large fennel bulb, thinly sliced
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, toasted
- 2 cups mixed greens (arugula, spinach, or your choice)
- 1 tablespoon olive oil
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the thinly sliced fennel, mixed greens, pomegranate seeds, and toasted walnuts.
- In a small bowl, whisk together olive oil, orange juice, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for a few minutes to let the flavors meld.
The Pomegranate and Fennel Winter Salad is a feast for the senses, with the crunch of fennel and walnuts, the juicy burst of pomegranate, and the refreshing citrus dressing. This salad is a perfect addition to any winter table, bringing a pop of color and lightness to balance rich, savory dishes.
Pear, Gorgonzola, and Walnut Winter Salad
This Pear, Gorgonzola, and Walnut Winter Salad combines the sweetness of ripe pears with the bold flavor of gorgonzola cheese, creating a harmonious and indulgent flavor profile. The crunch of walnuts adds texture, while a simple balsamic vinaigrette ties everything together. This salad makes a sophisticated starter or a light main dish, ideal for cozy winter meals.
Ingredients:
- 2 ripe pears, thinly sliced
- 4 cups mixed winter greens (arugula, radicchio, or spinach)
- 1/4 cup crumbled gorgonzola cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- In a large bowl, arrange the mixed greens, then top with pear slices, gorgonzola cheese, and toasted walnuts.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately.
This Pear, Gorgonzola, and Walnut Winter Salad is a luxurious dish that balances sweet, savory, and tangy flavors. The combination of juicy pears, creamy gorgonzola, and crunchy walnuts makes it a standout dish, perfect for special winter dinners or holiday gatherings.
Roasted Cauliflower and Chickpea Winter Salad
This Roasted Cauliflower and Chickpea Winter Salad is a hearty, warming dish that offers a delicious combination of roasted vegetables and legumes. The caramelized cauliflower pairs perfectly with the crispy chickpeas, and the addition of fresh herbs and lemon dressing brightens the dish. This salad is not only filling but also packed with fiber and protein, making it a great option for a light winter meal or side.
Ingredients:
- 1 small head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
- Once roasted, transfer the cauliflower and chickpeas to a large bowl and allow to cool slightly.
- Add the chopped parsley, and in a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Drizzle the lemon dressing over the salad and toss to combine. Serve warm or at room temperature.
This Roasted Cauliflower and Chickpea Winter Salad is both hearty and refreshing, with its mix of roasted vegetables and tangy lemon dressing. It’s perfect for those seeking a nutritious, plant-based dish that’s satisfying yet light, offering a perfect blend of textures and flavors for winter dining.
Roasted Beet and Goat Cheese Winter Salad
This Roasted Beet and Goat Cheese Winter Salad is a colorful and earthy dish that combines the natural sweetness of roasted beets with the tangy creaminess of goat cheese. The addition of toasted pecans adds a satisfying crunch, while a balsamic vinaigrette enhances the flavors. This salad is ideal as a light winter starter or a side dish to complement roasted meats or hearty mains.
Ingredients:
- 4 medium beets, roasted and peeled
- 4 cups mixed greens (arugula, spinach, or baby kale)
- 1/4 cup goat cheese, crumbled
- 1/4 cup pecans, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender. Let cool, then peel and slice.
- In a large bowl, combine the mixed greens, roasted beet slices, goat cheese, and toasted pecans.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
This Roasted Beet and Goat Cheese Winter Salad offers a perfect balance of sweetness, creaminess, and crunch. The roasted beets are soft and flavorful, and the creamy goat cheese adds a richness that pairs beautifully with the crunchy pecans and tangy vinaigrette, making it a sophisticated winter favorite.
Winter Citrus and Avocado Salad
This Winter Citrus and Avocado Salad is a refreshing and vibrant dish, featuring a mix of tangy citrus fruits and creamy avocado, making it a perfect antidote to the rich and hearty foods often enjoyed in winter. With the addition of thinly sliced red onion and a simple olive oil dressing, this salad is light yet bursting with flavor, making it an ideal side for grilled or roasted meats or seafood.
Ingredients:
- 2 oranges, peeled and sliced
- 1 grapefruit, peeled and sliced
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon chopped fresh mint (optional)
Instructions:
- Arrange the orange and grapefruit slices on a serving platter.
- Layer the avocado slices on top, followed by the thinly sliced red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and garnish with fresh mint, if desired. Serve immediately.
This Winter Citrus and Avocado Salad is a burst of brightness during the colder months. The tangy citrus fruits balance the rich, creamy avocado, while the lemon dressing adds a zesty finish. Light and refreshing, this salad is a great way to incorporate fresh flavors into your winter meals.
Kale and Quinoa Winter Salad
This Kale and Quinoa Winter Salad is a nutrient-packed dish that combines hearty kale with protein-rich quinoa. Tossed with roasted butternut squash, dried cranberries, and a lemon-tahini dressing, this salad is both satisfying and full of flavor. It makes a great option for a healthy winter lunch or a side dish to accompany more substantial main courses.
Ingredients:
- 1 cup quinoa, rinsed
- 4 cups kale, stems removed and chopped
- 2 cups butternut squash, peeled and diced
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds or pepitas (optional)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
- Cook the quinoa according to package instructions, then set aside to cool slightly.
- In a large bowl, massage the chopped kale with a pinch of salt until it softens.
- Add the cooked quinoa, roasted butternut squash, dried cranberries, and sunflower seeds to the kale.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
The Kale and Quinoa Winter Salad is a powerhouse of nutrients and flavor. The combination of soft roasted squash, chewy quinoa, and tender kale, all brought together by the creamy tahini dressing, creates a deliciously satisfying salad that’s perfect for keeping you energized during the winter season.
Brussels Sprouts and Apple Winter Salad
This Brussels Sprouts and Apple Winter Salad is a crunchy and refreshing dish that pairs the earthy flavor of raw Brussels sprouts with the crisp sweetness of apples. Tossed in a tangy Dijon mustard vinaigrette and sprinkled with toasted almonds and dried cranberries, this salad is perfect as a light and zesty side for a winter meal or holiday gathering.
Ingredients:
- 2 cups Brussels sprouts, thinly sliced
- 1 apple, thinly sliced (Granny Smith or Honeycrisp work well)
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, toss together the thinly sliced Brussels sprouts, apple, dried cranberries, and toasted almonds.
- In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve immediately or let sit for a few minutes to allow the flavors to meld.
This Brussels Sprouts and Apple Winter Salad is a crunchy, refreshing, and light option to balance out the heavier dishes of winter. The combination of tangy Dijon dressing with the sweet apples and cranberries makes this salad vibrant and satisfying, while the toasted almonds add a pleasant nutty flavor and crunch.
Warm Lentil and Sweet Potato Winter Salad
This Warm Lentil and Sweet Potato Winter Salad is hearty and comforting, perfect for colder days. The roasted sweet potatoes pair beautifully with the earthy lentils, while a bright lemon and garlic dressing adds freshness. This salad is both filling and nutritious, packed with fiber and plant-based protein, making it a wholesome main or side dish.
Ingredients:
- 1 cup dried lentils, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 2 cups baby spinach
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
- Meanwhile, cook the lentils in boiling water for 15-20 minutes, or until tender but still holding their shape. Drain and set aside.
- In a large bowl, combine the cooked lentils, roasted sweet potatoes, and baby spinach.
- In a small bowl, whisk together lemon juice, garlic, olive oil, salt, and pepper.
- Drizzle the dressing over the salad, toss gently, and top with crumbled feta cheese.
This Warm Lentil and Sweet Potato Winter Salad is both nourishing and delicious. The sweetness of roasted sweet potatoes and the warmth of the lentils make it comforting, while the fresh spinach and lemon dressing keep it light and balanced, creating a perfect winter dish.
Roasted Carrot and Farro Winter Salad
This Roasted Carrot and Farro Winter Salad is a robust and satisfying dish, perfect for winter. The earthy roasted carrots are balanced with chewy farro, fresh arugula, and a light lemon vinaigrette. With a sprinkle of feta cheese and pumpkin seeds for added texture and flavor, this salad makes a filling and nutrient-packed option for a winter lunch or side dish.
Ingredients:
- 4 large carrots, peeled and sliced into thin rounds
- 1 cup farro, cooked
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 2 tablespoons pumpkin seeds
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the carrot slices with olive oil, salt, and pepper, and roast for 20-25 minutes, until caramelized and tender.
- Cook the farro according to package instructions, drain, and set aside to cool slightly.
- In a large bowl, combine the roasted carrots, cooked farro, arugula, feta cheese, and pumpkin seeds.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine. Serve warm or at room temperature.
This Roasted Carrot and Farro Winter Salad is a delightful mix of textures and flavors, with the chewiness of farro, the sweetness of roasted carrots, and the peppery bite of arugula. The lemon vinaigrette brightens the dish, making it a perfect winter salad that is both hearty and refreshing.
Note: More recipes are coming soon!
