50+ Hot and Delicious Winter Warm Salad Recipes for Your Menu

As the chill of winter settles in, our cravings often shift toward hearty, comforting dishes.

While salads are typically associated with fresh greens and lighter fare, winter warm salads offer a delightful twist that brings warmth and nutrition to your table.

These salads combine seasonal ingredients, such as roasted vegetables, grains, and proteins, with warm dressings and flavorful toppings.

They provide the perfect balance of comfort and health, allowing you to enjoy the benefits of salads without sacrificing warmth or satisfaction.

In this article, we’ve curated over 50 delicious winter warm salad recipes that will not only keep you cozy but also nourish your body.

From roasted root vegetables to hearty legumes, there’s something for everyone.

Whether you’re looking for a quick weeknight meal or an impressive dish for a gathering, these warm salads will elevate your winter dining experience.

So, grab your favorite ingredients and let’s dive into the world of warming, comforting salads that celebrate the best of winter produce!

50+ Hot and Delicious Winter Warm Salad Recipes for Your Menu

Winter warm salads are a fantastic way to enjoy the season’s bounty while maintaining a healthy and satisfying diet.

By incorporating roasted vegetables, hearty grains, and protein-rich ingredients, these salads provide a comforting meal option that warms you from the inside out.

With over 50 recipes to choose from, you can easily find a variety of flavors and textures that will suit any palate or occasion.

So, as you navigate the colder months, don’t shy away from salads!

Embrace the warmth of these delicious recipes, experiment with seasonal ingredients, and enjoy the satisfying comfort that winter warm salads bring to your table.

Winter Roasted Vegetable Salad

This warm salad combines seasonal roasted vegetables with a hearty grain for a nourishing and flavorful dish. The caramelization from roasting enhances the natural sweetness of the vegetables, making it a comforting meal that’s perfect for winter.

Ingredients:

• 2 cups of butternut squash, diced
• 2 cups of Brussels sprouts, halved
• 1 red onion, sliced
• 1 cup of cooked quinoa
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, combine the butternut squash, Brussels sprouts, and red onion. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
4. In a large bowl, combine the roasted vegetables with the cooked quinoa and feta cheese. Drizzle with balsamic vinegar and toss gently to mix.
5. Garnish with fresh parsley before serving.

This warm roasted vegetable salad is not only a feast for the eyes but also a delightful blend of flavors and textures. The sweet and savory notes from the roasted veggies harmonize perfectly with the creamy feta and nutty quinoa, making it a filling option for lunch or dinner. Whether served as a main dish or a side, it’s sure to brighten up your winter table.

Warm Spinach and Mushroom Salad

This warm spinach and mushroom salad is a delightful combination of earthy flavors and vibrant greens, enhanced by a tangy vinaigrette. Perfect as a side dish or a light main course, it’s sure to satisfy your winter cravings while providing a healthy boost.

Ingredients:

• 8 cups fresh spinach, washed and dried
• 2 cups mushrooms, sliced (cremini or button)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup toasted walnuts (optional)
• Parmesan cheese shavings for garnish

Instructions:

1. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
2. Add the red bell pepper and red onion to the skillet and cook for an additional 3-4 minutes until the vegetables are tender.
3. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine the sautéed vegetables with the fresh spinach. Drizzle with the vinaigrette and toss to coat.
5. Serve warm, garnished with toasted walnuts and Parmesan cheese shavings.

This warm spinach and mushroom salad is a wonderful way to enjoy the season’s produce while indulging in comforting flavors. The vibrant spinach wilts slightly with the warmth of the sautéed mushrooms and peppers, creating a lovely texture that’s both satisfying and refreshing. The tangy vinaigrette adds a delightful zing, making this salad a perfect accompaniment to any winter meal.

Warm Quinoa Salad with Roasted Beets and Goat Cheese

This warm quinoa salad features roasted beets and creamy goat cheese, offering a beautiful color palette and an array of flavors. It’s a nutritious option packed with protein, fiber, and vitamins, perfect for a cold winter day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 medium-sized beets, roasted and diced
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• Arugula or mixed greens for serving

Instructions:

1. Cook the quinoa according to package instructions, using vegetable broth for added flavor.
2. While the quinoa cooks, preheat the oven to 400°F (200°C) and roast the beets until tender, about 45-60 minutes, depending on size. Allow to cool, peel, and dice.
3. In a large bowl, combine the cooked quinoa, roasted beets, goat cheese, walnuts, olive oil, apple cider vinegar, thyme, salt, and pepper. Toss gently to combine.
4. Serve the warm quinoa salad over a bed of arugula or mixed greens.

This warm quinoa salad is a celebration of flavors and colors, making it not only nutritious but also visually appealing. The earthy sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the crunchy walnuts provide a satisfying texture contrast. It’s a perfect dish to warm you up and energize you through the winter months, whether as a main course or a hearty side dish.

Warm Lentil Salad with Roasted Carrots and Thyme

This hearty lentil salad features roasted carrots and fresh thyme, creating a comforting and filling dish that’s perfect for winter. Packed with protein and fiber, it’s a great option for a nutritious meal that will keep you satisfied.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth or water
• 4 large carrots, sliced into rounds
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1 tablespoon red wine vinegar
• 1/4 cup parsley, chopped for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the sliced carrots with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. While the carrots are roasting, cook the lentils in vegetable broth or water according to package instructions, about 20-25 minutes until tender. Drain any excess liquid.
4. In a large bowl, combine the cooked lentils, roasted carrots, red onion, red wine vinegar, and remaining olive oil. Toss to mix well.
5. Garnish with fresh parsley before serving.

This warm lentil salad with roasted carrots and thyme is a wholesome dish that warms both body and soul. The earthy lentils and sweet roasted carrots create a delightful harmony of flavors, while the fresh herbs add brightness. It’s an ideal choice for a comforting winter meal, offering nourishment and satisfaction in every bite.

Warm Sweet Potato and Kale Salad

This warm salad features roasted sweet potatoes and kale, providing a nutritious and flavorful combination that’s perfect for winter. The natural sweetness of the sweet potatoes pairs wonderfully with the hearty kale, making it a delightful and healthy dish.

Ingredients:

• 2 medium sweet potatoes, diced
• 4 cups kale, chopped (stems removed)
• 3 tablespoons olive oil, divided
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup feta cheese, crumbled
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and golden.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped kale and sauté for about 3-5 minutes, just until wilted. Season with salt and pepper.
4. In a large bowl, combine the roasted sweet potatoes, sautéed kale, dried cranberries, walnuts, and feta cheese. Drizzle with lemon juice and toss gently to mix.
5. Serve warm, garnished with extra walnuts if desired.

This warm sweet potato and kale salad is a fantastic way to enjoy winter produce while providing essential nutrients. The sweet potatoes add a comforting richness, while the kale contributes a hearty green component. Topped with cranberries and walnuts, it’s not just delicious but also visually appealing, making it a great addition to your winter meals.

Warm Chicken Caesar Salad

This warm twist on the classic Caesar salad features tender chicken, crisp romaine, and a homemade dressing. It’s a satisfying meal that’s perfect for those chilly winter evenings when you want something hearty yet light.

Ingredients:

• 2 chicken breasts, cooked and sliced
• 6 cups romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup Parmesan cheese, shaved
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken and warm through, about 5 minutes.
2. In a small bowl, whisk together the remaining olive oil, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
3. In a large bowl, combine the warm chicken, chopped romaine, croutons, and half of the Parmesan cheese. Drizzle with the dressing and toss to coat.
4. Serve immediately, garnished with the remaining Parmesan cheese.

This warm chicken Caesar salad brings the classic flavors you love into a cozy, satisfying dish for winter. The warmth of the chicken lightly wilts the romaine, enhancing the textures while the creamy dressing binds everything together. It’s a perfect meal for those nights when you want something familiar yet comforting, all while packing in the nutrition.

Warm Farro Salad with Roasted Winter Vegetables

This hearty warm farro salad features roasted winter vegetables, creating a nourishing dish that highlights the flavors of the season. The chewy texture of farro pairs wonderfully with the sweetness of roasted veggies, making it a filling and satisfying meal.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth or water
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup goat cheese, crumbled
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, cook the farro according to package instructions in vegetable broth or water. Drain any excess liquid once cooked.
3. On a baking sheet, toss the butternut squash, Brussels sprouts, and red onion with olive oil, rosemary, salt, and pepper. Roast for about 25-30 minutes or until the vegetables are tender and caramelized.
4. In a large bowl, combine the cooked farro, roasted vegetables, dried cranberries, and goat cheese. Drizzle with balsamic vinegar and toss gently to mix.
5. Serve warm, garnished with extra cranberries if desired.

This warm farro salad with roasted winter vegetables is a delightful way to enjoy seasonal produce while nourishing your body. The nutty flavor of farro combined with the sweetness of the roasted squash and Brussels sprouts creates a comforting dish that’s perfect for chilly evenings. With the added tang of goat cheese and the sweetness of cranberries, it’s a balanced meal that’s both satisfying and flavorful.

Warm Chickpea and Spinach Salad

This warm chickpea and spinach salad is packed with protein and nutrients, making it a healthy and satisfying winter dish. The combination of spices and sautéed spinach creates a warm, comforting meal that’s quick to prepare.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 4 cups fresh spinach, washed and dried
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the sliced red onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic, chickpeas, cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally until the chickpeas are heated through and starting to crisp.
3. Add the fresh spinach to the skillet and toss until just wilted, about 2 minutes.
4. Remove from heat and drizzle with lemon juice. If desired, sprinkle with feta cheese before serving.

This warm chickpea and spinach salad is a quick and nutritious meal that’s perfect for busy winter nights. The combination of protein-packed chickpeas and fresh spinach creates a satisfying dish that is both filling and light. The warm spices and lemon juice add a burst of flavor, making this salad a delightful way to enjoy your greens during the colder months.

Warm Broccoli and Quinoa Salad with Lemon-Tahini Dressing

This warm broccoli and quinoa salad features a creamy lemon-tahini dressing, bringing together healthy ingredients in a comforting bowl. Packed with fiber and vitamins, this salad is perfect for a hearty lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 3 cups broccoli florets
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup almonds, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, cook the quinoa according to package instructions in vegetable broth or water. Drain any excess liquid once cooked.
2. While the quinoa cooks, steam the broccoli florets until tender, about 5-7 minutes.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, and tahini dressing. Toss gently to coat.
5. Serve warm, garnished with chopped almonds and fresh parsley.

This warm broccoli and quinoa salad with lemon-tahini dressing is a wonderful way to enjoy a nutritious meal that is both delicious and satisfying. The nutty tahini dressing enhances the flavors of the tender broccoli and quinoa, creating a harmonious blend of textures. This salad not only warms you up but also provides essential nutrients, making it a perfect addition to your winter dining repertoire.

Warm Quinoa Salad with Roasted Beets and Goat Cheese

This vibrant warm quinoa salad combines roasted beets and creamy goat cheese, creating a beautiful and satisfying dish. Rich in nutrients and flavors, it’s perfect for a winter meal that will brighten your table.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup walnuts, chopped
• 1/4 cup goat cheese, crumbled
• 2 tablespoons balsamic vinegar
• 2 cups arugula or baby spinach

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 30-35 minutes, until tender.
3. While the beets are roasting, cook the quinoa in vegetable broth or water according to package instructions. Fluff with a fork once cooked.
4. In a skillet, toast the walnuts over medium heat for 5-7 minutes until fragrant and lightly browned.
5. In a large bowl, combine the cooked quinoa, roasted beets, toasted walnuts, crumbled goat cheese, and arugula. Drizzle with balsamic vinegar and the remaining olive oil, and toss gently to mix.
6. Serve warm, garnished with extra goat cheese if desired.

This warm quinoa salad with roasted beets and goat cheese is a delightful dish that combines earthy and tangy flavors with nutritious ingredients. The vibrant colors of the beets not only make the dish visually appealing but also provide a wealth of vitamins. This salad is not only a feast for the eyes but also a comforting meal that will nourish your body on cold winter nights.

Warm Mushroom and Spinach Salad with Garlic Dressing

This warm salad showcases sautéed mushrooms and fresh spinach, all brought together with a zesty garlic dressing. It’s a simple yet flavorful dish that can serve as a hearty side or a light main course.

Ingredients:

• 8 oz mushrooms (cremini or button), sliced
• 4 cups fresh spinach, washed and dried
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce (optional)
• 1/4 cup pine nuts, toasted (optional)

Instructions:

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned and tender.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and pepper.
3. Add the fresh spinach to the skillet and toss until wilted, about 2-3 minutes.
4. Drizzle with balsamic vinegar and soy sauce (if using), stirring to combine.
5. In a serving bowl, toss the warm mushroom and spinach mixture with the remaining olive oil. Garnish with toasted pine nuts if desired.

This warm mushroom and spinach salad with garlic dressing is a flavorful and healthy dish that can be prepared quickly, making it perfect for busy weeknights. The earthy mushrooms and vibrant spinach create a satisfying combination, while the garlic dressing adds a punch of flavor. This salad is not only delicious but also provides essential nutrients to keep you energized during the winter season.

Warm Roasted Vegetable and Barley Salad

This hearty warm salad combines roasted seasonal vegetables with nutty barley, creating a filling dish that’s perfect for winter. It’s a wonderful way to incorporate a variety of veggies into your diet while enjoying the warm, comforting flavors of the season.

Ingredients:

• 1 cup pearl barley, rinsed
• 3 cups vegetable broth or water
• 2 cups mixed seasonal vegetables (such as carrots, zucchini, and bell peppers), chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cook the barley in vegetable broth or water according to package instructions, usually about 30-40 minutes, until tender. Drain any excess liquid.
3. On a baking sheet, toss the mixed vegetables with olive oil, oregano, salt, and pepper. Roast for 20-25 minutes or until tender and slightly caramelized.
4. In a large bowl, combine the cooked barley, roasted vegetables, crumbled feta cheese, fresh parsley, and lemon juice. Toss gently to mix.
5. Serve warm, garnished with extra parsley and feta if desired.

This warm roasted vegetable and barley salad is a nourishing dish that highlights the best of winter produce. The chewy barley and sweet roasted vegetables create a satisfying meal that is both healthy and filling. With the added tanginess of feta and freshness of parsley, this salad is perfect for cozy winter dinners and can be enjoyed as a main course or side dish.

Warm Sweet Potato and Black Bean Salad

This warm sweet potato and black bean salad is a hearty and nutritious dish that combines the sweetness of roasted sweet potatoes with the earthiness of black beans. It’s a filling option that is both satisfying and packed with flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the diced sweet potatoes, red bell pepper, and red onion with olive oil, cumin, smoked paprika, salt, and pepper. Roast for about 25-30 minutes, until the sweet potatoes are tender and slightly caramelized.
3. In a large bowl, combine the roasted vegetables with black beans and diced avocado. Drizzle with lime juice and toss gently to mix.
4. Garnish with fresh cilantro before serving.

This warm sweet potato and black bean salad is a delightful combination of flavors and textures that will keep you warm during the colder months. The sweet potatoes provide a natural sweetness that complements the hearty black beans, while the lime juice adds a refreshing zing. This salad can be served as a main dish or a side, and it’s great for meal prep, too!

Warm Cauliflower Salad with Tahini Dressing

This warm cauliflower salad features roasted cauliflower florets, making for a comforting yet healthy dish. Drizzled with a creamy tahini dressing, it’s a delicious way to enjoy this versatile vegetable during winter.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (or more as needed)
• 1/4 cup pomegranate seeds (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast for about 25-30 minutes until golden and tender.
3. While the cauliflower is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water in a bowl. Adjust the water to achieve your desired consistency.
4. In a large bowl, combine the roasted cauliflower with tahini dressing, mixing until well coated.
5. Serve warm, garnished with pomegranate seeds and fresh parsley.

This warm cauliflower salad with tahini dressing is a fantastic way to enjoy a winter vegetable in a new light. The roasting brings out the natural sweetness of the cauliflower, while the tahini dressing adds a rich creaminess that elevates the dish. This salad is not only delicious but also visually appealing, thanks to the vibrant pomegranate seeds.

Warm Lentil and Kale Salad with Mustard Vinaigrette

This warm lentil and kale salad is a hearty and nutritious option that showcases the robust flavors of lentils and the earthiness of kale. The mustard vinaigrette adds a zesty kick, making it a delightful winter dish.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth or water
• 4 cups kale, stems removed and chopped
• 1/2 red onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/4 cup walnuts, toasted (optional)

Instructions:

1. In a medium saucepan, cook the lentils in vegetable broth or water according to package instructions until tender, about 20-25 minutes. Drain any excess liquid.
2. In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until softened, about 3-4 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper.
4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper to make the vinaigrette.
5. In a large bowl, combine the cooked lentils, sautéed kale and onion, and the mustard vinaigrette. Toss gently to mix.
6. Serve warm, garnished with toasted walnuts if desired.

This warm lentil and kale salad with mustard vinaigrette is a nourishing dish that’s perfect for winter. The combination of lentils and kale provides a hearty dose of protein and fiber, while the mustard vinaigrette adds a tangy flavor that brightens the dish. This salad is not only filling but also incredibly healthy, making it a wonderful choice for a cozy dinner.

Note: More recipes are coming soon!