50+ Delicious Winter Vegetable Salad Recipes for Every Occasion

Winter is the perfect time to embrace hearty, nutrient-rich vegetables that thrive in the colder months.

While soups and roasts are often the go-to for winter meals, salads can be just as comforting and satisfying.

Winter vegetable salads are a fantastic way to incorporate seasonal produce like kale, beets, Brussels sprouts, and carrots into your diet.

These vegetables not only offer a burst of freshness but are also packed with vitamins and minerals to help you stay healthy during the colder months.

Whether you’re looking for a light lunch, a festive side dish, or a vibrant addition to your dinner table, winter vegetable salads offer versatility and flavor.

In this article, we’ve curated 50+ winter vegetable salad recipes that showcase the best seasonal ingredients with creative and delicious twists.

From warm roasted vegetable salads to crunchy raw slaws and everything in between, these recipes highlight how to bring out the best flavors of winter produce.

So, let’s dive into the world of winter vegetable salads and discover your next favorite dish!

50+ Delicious Winter Vegetable Salad Recipes for Every Occasion

Winter salads are far from boring. With the wide variety of seasonal vegetables available, you can create endless combinations of flavors, textures, and colors that brighten up any meal.

From nutrient-packed greens like kale and spinach to root vegetables like beets and carrots, winter offers an abundance of ingredients that can be used to create delicious, wholesome salads.

By using roasting, mixing with grains, or adding sweet and tangy elements like pomegranates and citrus, these winter vegetable salads are not only nourishing but also flavorful and satisfying.

With these 50+ recipes, you have an entire season’s worth of salad inspiration to keep your meals fresh, vibrant, and healthy.

Whether you’re planning a festive feast, looking for a quick and easy lunch, or simply want to try new ways to enjoy winter produce, these salads offer something for everyone.

Get creative with your ingredients, explore new flavors, and enjoy the delicious bounty of the winter season!

Roasted Root Vegetable Salad with Citrus Vinaigrette

This roasted root vegetable salad combines earthy flavors with a zesty citrus dressing, perfect for brightening up those cold winter days. The combination of sweet roasted carrots, parsnips, and beets creates a colorful and nutrient-packed dish that’s as pleasing to the eye as it is to the palate.

Ingredients:

• 2 large carrots, peeled and sliced into thin rounds
• 2 parsnips, peeled and sliced into thin rounds
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, and kale)
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 1 orange, juiced
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the carrots, parsnips, and beets with olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.
4. While the vegetables roast, prepare the dressing by whisking together the orange juice, Dijon mustard, honey, and extra-virgin olive oil in a small bowl. Season with salt and pepper to taste.
5. In a large serving bowl, combine the mixed greens, roasted vegetables, walnuts, and feta cheese. Drizzle with the citrus vinaigrette and toss gently to combine.
6. Serve immediately, garnished with extra walnuts and feta, if desired.

This roasted root vegetable salad is a wonderful way to embrace the flavors of winter. The sweetness of the roasted vegetables pairs beautifully with the bright and tangy citrus dressing, making each bite a delightful experience. It’s a perfect side dish for holiday feasts or a light main course, and the addition of nuts and cheese adds richness and texture. Enjoy this salad warm or at room temperature for the best flavor.

Winter Kale Salad with Pomegranate and Goat Cheese

This vibrant winter kale salad combines hearty kale with the sweetness of pomegranate seeds and the tanginess of goat cheese, creating a colorful and nutritious dish. Rich in vitamins and antioxidants, this salad is not only visually appealing but also incredibly satisfying.

Ingredients:

• 6 cups kale, stems removed and chopped
• 1 cup pomegranate seeds
• 1/2 cup goat cheese, crumbled
• 1/4 cup sunflower seeds, toasted
• 1/4 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chopped kale with a pinch of salt. Massage the kale with your hands for 2-3 minutes until it starts to soften and darken in color.
2. Add the pomegranate seeds, goat cheese, sunflower seeds, dried cranberries, and red onion to the kale.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all the ingredients. Adjust seasoning if necessary.
5. Let the salad sit for about 10 minutes before serving, allowing the flavors to meld.

This winter kale salad is a celebration of textures and flavors. The crunchy sunflower seeds and juicy pomegranate seeds contrast beautifully with the creamy goat cheese, while the massage technique ensures the kale is tender and flavorful. This salad not only nourishes the body but also brightens up any winter table with its festive colors. Perfect as a starter or a light main dish, it’s a great way to add more greens to your diet during the colder months.

Brussels Sprouts and Apple Salad with Maple Mustard Dressing

This Brussels sprouts and apple salad is a delightful blend of savory and sweet, featuring thinly sliced Brussels sprouts, crisp apples, and a creamy maple mustard dressing. It’s a refreshing and hearty salad that highlights the seasonal produce available in winter.

Ingredients:

• 4 cups Brussels sprouts, trimmed and thinly sliced
• 1 large apple (such as Honeycrisp or Granny Smith), cored and diced
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup Parmesan cheese, shaved
• Salt and pepper to taste

For the Maple Mustard Dressing:

• 1/4 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced Brussels sprouts, diced apple, dried cherries or cranberries, and toasted pecans.
2. In a separate bowl, whisk together the Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Top with shaved Parmesan cheese before serving.

This Brussels sprouts and apple salad is a fantastic way to enjoy seasonal ingredients in a fresh and exciting way. The combination of sweet apples and tart dried fruits complements the earthy Brussels sprouts, while the creamy maple mustard dressing ties it all together. This salad makes for a perfect side dish at holiday gatherings or a flavorful lunch option. Its vibrant colors and textures not only enhance your meal but also ensure that you’re getting a healthy dose of nutrients during the winter months.

Warm Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash

This warm quinoa salad is a hearty and nutritious dish featuring roasted Brussels sprouts and butternut squash, tossed together with fluffy quinoa. With its wholesome ingredients and satisfying texture, this salad makes for a perfect main course or a side dish during chilly winter days.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3. Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper, then spread them out on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, and butternut squash. Add the dried cranberries, pecans, feta cheese, and balsamic vinegar. Toss gently to combine.
5. Serve warm, garnished with extra pecans or feta cheese if desired.

This warm quinoa salad is not only filling but also packed with vitamins and minerals from the Brussels sprouts and butternut squash. The nuttiness of the quinoa pairs beautifully with the sweet and savory roasted vegetables, while the dried cranberries add a touch of sweetness. This salad is perfect for meal prep, as it can be made ahead of time and reheated, making it a versatile option for winter lunches or dinners.

Beet and Citrus Salad with Arugula and Goat Cheese

This vibrant beet and citrus salad combines earthy roasted beets with refreshing citrus segments and peppery arugula, topped with creamy goat cheese. It’s a refreshing salad that balances sweetness and acidity, making it an excellent choice for winter gatherings.

Ingredients:

• 4 medium beets, roasted, peeled, and sliced
• 2 oranges, segmented (or use a mix of citrus fruits like grapefruit and blood oranges)
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes to an hour, or until fork-tender. Allow them to cool, then peel and slice.
2. In a large bowl, combine the arugula, roasted beet slices, and citrus segments.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled goat cheese and toasted walnuts before serving.

This beet and citrus salad is a delightful combination of flavors and textures, with the earthiness of the beets complemented by the bright acidity of the citrus. The creamy goat cheese adds richness, while the toasted walnuts provide a satisfying crunch. This salad is not only beautiful but also a powerhouse of nutrients, making it a perfect addition to any winter meal or a light lunch option.

Winter Vegetable Slaw with Apple Cider Vinaigrette

This winter vegetable slaw features a medley of crunchy vegetables like cabbage, carrots, and radishes, combined with a zesty apple cider vinaigrette. This salad is a fantastic way to enjoy fresh winter produce while providing a refreshing crunch to your meal.

Ingredients:

• 2 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 large carrot, grated
• 1 cup radishes, thinly sliced
• 1 apple (such as Fuji or Gala), cored and thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup sunflower seeds
• Salt and pepper to taste

For the Apple Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, grated carrot, sliced radishes, apple slices, parsley, and sunflower seeds. Toss to mix well.
2. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until well combined.
3. Pour the vinaigrette over the slaw and toss gently to coat all the ingredients evenly.
4. Allow the slaw to sit for about 10 minutes to let the flavors meld before serving.

This winter vegetable slaw is a crunchy and refreshing dish that showcases the season’s best produce. The apple cider vinaigrette adds a bright and tangy flavor that complements the sweetness of the apple and the earthiness of the cabbage and radishes. This slaw is not only delicious but also versatile; it can be served as a side dish, a topping for sandwiches, or a light lunch option. It’s a great way to add vibrant colors and textures to your winter meals while enjoying the benefits of fresh vegetables.

Roasted Vegetable Salad with Tahini Dressing

This roasted vegetable salad features a medley of winter vegetables tossed in a creamy tahini dressing. The warm, caramelized veggies, including sweet potatoes and Brussels sprouts, provide a hearty base, while the tahini dressing adds a rich, nutty flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, and kale)
• 1/4 cup sunflower seeds, toasted
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2-3 tablespoons water (to thin)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the vegetables for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. While the vegetables roast, prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, and enough water to reach your desired consistency. Season with salt and pepper to taste.
5. In a large serving bowl, combine the mixed greens with the roasted vegetables. Drizzle with tahini dressing and toss gently to combine.
6. Top with toasted sunflower seeds before serving.

This roasted vegetable salad is a hearty and satisfying dish, perfect for winter. The warm roasted veggies bring comfort and flavor, while the tahini dressing adds creaminess without being heavy. This salad can be enjoyed warm or at room temperature, making it a versatile option for any occasion, from family dinners to holiday gatherings.

Fennel and Citrus Salad with Poppy Seed Dressing

This refreshing fennel and citrus salad combines the crunch of fennel with vibrant citrus segments for a zesty and flavorful dish. Topped with a light poppy seed dressing, this salad is an excellent way to brighten up winter meals.

Ingredients:

• 1 large bulb of fennel, thinly sliced
• 2 grapefruits, segmented
• 2 oranges, segmented
• 1/4 red onion, thinly sliced
• 4 cups arugula
• 1/4 cup pecans, toasted and chopped
• Salt and pepper to taste

For the Poppy Seed Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced fennel, grapefruit segments, orange segments, red onion, and arugula.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper until well combined.
3. Drizzle the poppy seed dressing over the salad and toss gently to combine.
4. Top with toasted pecans just before serving.

This fennel and citrus salad is a burst of brightness on a winter table. The crispness of the fennel pairs perfectly with the juicy citrus fruits, while the poppy seed dressing adds a lovely sweetness and tang. This salad is a great way to incorporate fresh produce into your winter diet and makes a beautiful side dish for any holiday meal or festive gathering.

Carrot and Apple Slaw with Ginger Dressing

This crunchy carrot and apple slaw is a delightful blend of sweet and tangy flavors, enhanced by a zesty ginger dressing. The bright colors and textures make this salad a vibrant addition to any winter meal.

Ingredients:

• 4 large carrots, grated
• 2 apples (such as Granny Smith and Fuji), cored and grated
• 1/2 cup raisins or dried cranberries
• 1/4 cup walnuts or pecans, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Ginger Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the grated carrots, grated apples, raisins or dried cranberries, chopped nuts, and parsley. Toss to mix well.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), grated ginger, salt, and pepper to create the dressing.
3. Pour the dressing over the slaw and toss gently to coat all ingredients evenly.
4. Let the slaw sit for about 10-15 minutes to allow the flavors to meld before serving.

This carrot and apple slaw is a refreshing and nutritious salad, perfect for winter gatherings. The combination of sweet apples and crunchy carrots provides a satisfying texture, while the ginger dressing adds a delightful kick. This slaw is not only delicious but also packed with vitamins, making it an excellent choice for a light side dish or a healthy lunch option. Enjoy this vibrant salad as a colorful addition to your winter meals!

Kale and Roasted Delicata Squash Salad with Pomegranate Seeds

This kale and roasted delicata squash salad is a hearty winter dish that combines earthy flavors with a burst of sweetness from pomegranate seeds. The combination of crispy kale, tender squash, and juicy pomegranate creates a delightful contrast in textures and flavors.

Ingredients:

• 1 delicata squash, sliced into rings, seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup crumbled feta cheese

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized, turning halfway through.
2. While the squash is roasting, massage the chopped kale with a drizzle of olive oil and a pinch of salt until the leaves soften.
3. In a large bowl, combine the massaged kale, roasted delicata squash, pomegranate seeds, and walnuts.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine. Top with crumbled feta before serving.

This salad balances the rich, savory flavors of roasted delicata squash with the fresh, slightly bitter taste of kale and the sweet, juicy pomegranate seeds. The dressing enhances the natural flavors while adding a subtle tang. It’s a great option for a light lunch or as a side dish for a cozy winter dinner.

Shredded Brussels Sprouts Salad with Cranberries and Pecans

This shredded Brussels sprouts salad is a crisp, crunchy, and vibrant dish that combines the nutty flavor of raw Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted pecans. A lemony vinaigrette ties it all together, making it a perfect winter salad.

Ingredients:

• 4 cups Brussels sprouts, trimmed and thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the shredded Brussels sprouts with the dried cranberries, toasted pecans, and Parmesan cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the Brussels sprouts mixture and toss gently to combine.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

This shredded Brussels sprouts salad offers a refreshing take on winter vegetables. The raw Brussels sprouts provide a crunchy texture, while the cranberries and pecans add sweetness and nuttiness. The lemon vinaigrette brightens the salad, making it a refreshing yet hearty side dish or light meal for winter.

Roasted Carrot and Farro Salad with Arugula

This roasted carrot and farro salad is a wholesome and hearty winter dish that combines the earthiness of roasted carrots with the nutty flavor of farro and the peppery bite of arugula. The simple vinaigrette ties everything together, creating a balanced and flavorful salad.

Ingredients:

• 6 large carrots, peeled and cut into slices
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup farro, cooked according to package instructions
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 2 tablespoons pumpkin seeds, toasted

For the Vinaigrette:

• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the carrot slices with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
2. In a large bowl, combine the cooked farro, roasted carrots, arugula, goat cheese, and toasted pumpkin seeds.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.

This roasted carrot and farro salad is a satisfying and nutritious winter dish. The roasted carrots bring a natural sweetness, while the farro adds a hearty, chewy texture. The arugula provides a fresh, peppery contrast, and the goat cheese and pumpkin seeds add richness and crunch. This salad is perfect for a warm lunch or as a side dish to complement a main course.

Roasted Beet and Orange Salad with Goat Cheese

This roasted beet and orange salad is a colorful and nutritious winter dish that pairs the earthy sweetness of roasted beets with the bright, tangy flavor of oranges. Topped with creamy goat cheese and a light citrus vinaigrette, this salad is a perfect balance of sweet and savory.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large oranges, peeled and segmented
• 4 cups mixed greens (spinach, arugula, or watercress)
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted

For the Citrus Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, prepare the citrus vinaigrette by whisking together olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
3. In a large salad bowl, combine the roasted beets, orange segments, mixed greens, and toasted walnuts.
4. Drizzle the salad with the citrus vinaigrette and toss gently to combine.
5. Top with crumbled goat cheese before serving.

This roasted beet and orange salad offers a beautiful contrast of textures and flavors, making it an ideal winter dish. The sweetness of the beets pairs wonderfully with the tart oranges and creamy goat cheese, while the crunchy walnuts add a satisfying bite. Perfect for a light lunch or as a vibrant side dish for a festive meal.

Winter Cabbage and Apple Slaw with Maple Dijon Dressing

This winter cabbage and apple slaw is a crunchy, refreshing dish that combines shredded cabbage with crisp apples and a tangy-sweet maple Dijon dressing. The slaw is quick to prepare and makes a healthy, light side to complement hearty winter meals.

Ingredients:

• 4 cups green or purple cabbage, thinly sliced
• 2 medium apples (Granny Smith or Honeycrisp), julienned
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste

For the Maple Dijon Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, julienned apples, red onion, parsley, dried cranberries, and toasted almonds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Let the slaw sit for 10-15 minutes to allow the flavors to meld before serving.

This cabbage and apple slaw is a great way to incorporate fresh, crunchy vegetables into your winter diet. The tartness of the apples contrasts beautifully with the slightly sweet maple Dijon dressing, while the cranberries and almonds add texture and flavor. This slaw is perfect for serving alongside roasted meats or as a refreshing side dish for any winter meal.

Warm Lentil and Carrot Salad with Herb Vinaigrette

This warm lentil and carrot salad is a hearty, protein-packed winter dish that features roasted carrots, cooked lentils, and a zesty herb vinaigrette. The combination of earthy lentils and sweet, roasted carrots makes this salad both comforting and nutritious.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 large carrots, peeled and sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups baby spinach or arugula
• 1/4 cup crumbled feta cheese

For the Herb Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot rounds with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. Meanwhile, cook the lentils in a pot of salted water according to package instructions, about 20 minutes, until tender but still firm. Drain and set aside.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, parsley, dill, salt, and pepper to make the herb vinaigrette.
4. In a large bowl, combine the roasted carrots, cooked lentils, and baby spinach or arugula.
5. Drizzle the herb vinaigrette over the salad and toss gently to combine. Top with crumbled feta cheese before serving.

This warm lentil and carrot salad is a cozy yet light winter dish, perfect for when you want something nourishing but not too heavy. The lentils provide a hearty base, while the roasted carrots add sweetness, and the herb vinaigrette brings a fresh, zesty flavor to the dish. Ideal for lunch or as a side to a more substantial main course, this salad is both filling and flavorful.

Note: More recipes​ are coming soon!