Winter salads don’t have to be boring—these 25 recipes are bursting with vibrant flavors and textures that’ll brighten even the coldest days. Think crisp greens, roasted root vegetables, and tangy dressings that balance richness with freshness. In just 45 minutes, you can create a dish that’s as nourishing as it is delicious, perfect for cozy nights or festive gatherings.
Each recipe combines hearty ingredients like toasted nuts, creamy cheeses, and seasonal fruits for a satisfying bite. The 15-minute prep makes it easy to whip up something special, while the 30-minute cook time ensures every element is perfectly balanced. Warm, crunchy, and refreshing, these salads are a celebration of winter’s best flavors.
Ingredients for a Flavorful Winter Salad
- 2 cups cubed butternut squash
- ½ medium red onion, cut into thin wedges
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- ½ bunch curly kale (4 to 6 leaves), stemmed and torn into bite-sized pieces
- Apple Cider Vinegar Dressing (store-bought or homemade)
- ½ small radicchio, thinly sliced
- 6 Brussels sprouts, thinly sliced
- ¾ cup candied pecans (or toasted pecans for a less sweet option)
- ⅓ cup pomegranate arils (or dried cranberries as a substitute)
- ⅓ cup shaved Parmesan or pecorino cheese
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the vegetables: Place the butternut squash on one side of the baking sheet and the red onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly.
- Roast: Bake for 20 to 35 minutes, or until the squash is tender and golden brown around the edges. Remove the onions earlier if they start to brown too quickly. Once done, pull apart the onion layers.
- Massage the kale: Place the kale in a large bowl and drizzle with a small amount of the dressing. Use your hands to massage the leaves until they soften, wilt, and reduce in volume by about half.
- Assemble the salad: Add the radicchio, Brussels sprouts, roasted squash, and onions to the bowl with the kale. Pour in the remaining dressing and toss well to combine.
- Add toppings: Sprinkle the candied pecans, pomegranate arils, and shaved cheese over the salad. Gently toss to distribute the toppings evenly.
- Season and serve: Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy!
Creative Toppings and Dressings to Elevate Your Salad
While this recipe already includes delicious toppings like candied pecans and pomegranate arils, you can easily customize it to suit your taste. Try adding crumbled goat cheese for a tangy twist or roasted pumpkin seeds for extra crunch. For the dressing, swap the apple cider vinegar with a balsamic glaze or a honey mustard vinaigrette for a different flavor profile.
Perfect Pairings: What to Serve with Your Winter Salad
This hearty salad pairs beautifully with a variety of dishes. Serve it alongside roasted chicken or grilled salmon for a complete meal. If you’re hosting a dinner party, complement it with a warm butternut squash soup or a crusty artisan bread. For a lighter option, enjoy it with a side of quinoa or wild rice.
Time-Saving Tips for Busy Cooks
To cut down on prep time, consider using pre-cubed butternut squash available at most grocery stores. You can also roast the squash and onions a day ahead and store them in the fridge. When ready to serve, simply toss them with the fresh ingredients. Another shortcut is to use pre-washed kale and pre-sliced Brussels sprouts to save even more time.
How to Store and Refresh Leftovers
This salad keeps well in the fridge for up to 2 days when stored in an airtight container. To prevent the kale from wilting too much, store the dressing separately and add it just before serving. If the salad feels a bit dry, drizzle a little extra olive oil or a splash of lemon juice to refresh it. Avoid reheating, as the roasted veggies are best enjoyed at room temperature.
Recipe Variations to Keep It Exciting
Feel free to mix and match ingredients based on what’s in season or your personal preferences. Swap the butternut squash for roasted sweet potatoes or acorn squash. If you’re not a fan of radicchio, try using arugula or spinach instead. For a vegan version, skip the cheese and add avocado slices or toasted chickpeas for creaminess and protein.
25 Winter Salad Recipes
Ingredients
- 2 cups cubed butternut squash
- ½ medium red onion, cut into thin wedges
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ bunch curly kale (4 to 6 leaves), stemmed, leaves torn
- Apple Cider Vinegar Dressing
- ½ small radicchio, thinly sliced
- 6 Brussels sprouts, thinly sliced
- ¾ cup candied pecans, or toasted pecans
- ⅓ cup pomegranate arils, or dried cranberries
- ⅓ cup shaved Parmesan or pecorino cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
- Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.