Seasonal Winter Greens & Roots Salad

This winter salad brings together crisp, cool-weather vegetables and hearty ingredients to make a vibrant, refreshing dish perfect for colder months. Sweet, crunchy root vegetables like carrots and radishes pair with crisp greens and crunchy seeds to create balanced flavor and texture in every bite.

The light, tangy dressing ties all the components together, enhancing the natural sweetness of the produce while keeping the salad fresh and satisfying. This recipe works beautifully as a side dish with dinner or as a main-course salad for a light lunch.

Equipment

• Large salad bowl
• Cutting board
• Sharp knife
• Measuring spoons & cups
• Small whisk or fork
• Small mixing bowl

Ingredients

Salad

• 4 cups mixed salad greens
• 1 large carrot, peeled and thinly sliced or shredded
• 1 medium apple, cored and thinly sliced
• ½ cup radishes, thinly sliced
• ¼ cup red cabbage, finely shredded
• 2 tablespoons toasted pumpkin seeds or sunflower seeds
• ¼ cup crumbled feta or goat cheese (optional)

Dressing

• 3 tablespoons olive oil
• 1½ tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste

instructions

• In a large salad bowl, combine the mixed greens, sliced carrot, apple, radishes, and shredded red cabbage.
• Sprinkle the toasted seeds on top. If using cheese, add it now.
• In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined.
• Drizzle the dressing over the salad just before serving.
• Gently toss the salad so the dressing coats all the ingredients evenly.
• Serve immediately while the greens are fresh and crisp.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4
• Cuisine: American / Seasonal
• Course: Salad/Side

How to store

• Refrigerator (assembled): Store in an airtight container for up to 1 day—best eaten fresh.
• Refrigerator (components): Store chopped vegetables and dressing in separate containers for up to 3 days.
• Before serving: Toss again to redistribute dressing and freshness.

what not to do

• Do not dress the salad too early—the greens will wilt.
• Avoid slicing the apple too far in advance; it can brown unless tossed in a little lemon juice.
• Don’t overload with cheese if you want the produce flavors to shine.

Tips & Variations

• Add protein: Top with grilled chicken, roasted chickpeas, or walnuts to make it a meal.
• Extra crunch: Add thinly sliced jicama or cucumbers.
• Sweet twist: Toss in dried cranberries or pomegranate seeds for a fruity note.
• Nut-free: Use seeds instead of nuts.
• Creamy dressing: Swap out the vinaigrette for a light yogurt-based dressing.

Approximate Nutrition (per serving)

• Calories: ~180 kcal
• Protein: ~4–6 g
• Fat: ~12–15 g
• Carbohydrates: ~15–20 g
• Fiber: ~4–6 g
• Sugar: ~7–10 g

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Anderson Jorge

Winter Harvest Salad

Winter Harvest Salad

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Salad

• 4 cups mixed salad greens
• 1 large carrot peeled and thinly sliced or shredded
• 1 medium apple cored and thinly sliced
• ½ cup radishes thinly sliced
• ¼ cup red cabbage finely shredded
• 2 tablespoons toasted pumpkin seeds or sunflower seeds
• ¼ cup crumbled feta or goat cheese optional

Dressing

• 3 tablespoons olive oil
• 1½ tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and black pepper to taste

Method

 

1. In a large salad bowl, combine the mixed greens, sliced carrot, apple, radishes, and shredded red cabbage.
2. Sprinkle the toasted seeds on top. If using cheese, add it now.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad just before serving.
5. Gently toss the salad so the dressing coats all the ingredients evenly.
6. Serve immediately while the greens are fresh and crisp.

Notes

• Protein: ~4–6 g
• Fat: ~12–15 g
• Carbohydrates: ~15–20 g
• Fiber: ~4–6 g
• Sugar: ~7–10 g

Conclusion

This winter salad is a vibrant way to enjoy seasonal produce in a fresh, nutrient-rich meal. Crisp vegetables, juicy fruit, and a bright, tangy dressing create a satisfying balance of flavor and texture. It’s perfect for adding more color, fiber, and essential nutrients into your winter menu.

FAQs

• Can I make this ahead of time?
  Yes — store dressing separately and toss just before serving.
• Can I add cheese?
  Yes — feta or goat cheese add creaminess and depth.
• Is this gluten-free?
  Yes — naturally gluten-free as written.
• Can I make it vegan?
  Yes — omit cheese and use maple syrup instead of honey.
• What protein pairs well?
  Grilled chicken, salmon, or tofu are all good options.