14 Winter Salad Recipes

A salad may be everyone’s go-to during summer, but winter salads bring the perfect blend of earthy root vegetables, hearty greens, seasonal fruits, and rich textures that, with each bite, both warm and refresh. From roasted squash and warm grains to tangy pomegranate seeds and nutty accents, these salads capture the season’s essence while providing energy and warmth.

This collection of 14 winter salad recipes is designed for fulfilling and healthy meal planning.

Discover these recipes and how roasted root vegetables, hearty grains, seasonal fruits, and luscious dressings inject all the warmth and richness without overpowering the palate. With flavor profiles that span zesty and sweet, earthy and nutty, each of these salads promises to balance a cold winter meal while nourishing and inspiring you even as temperatures drop.
Ready to face winter in a completely new way? Let’s dig into these 14 winter salads proving healthy can be deliciously cozy.

Ready to face winter in a completely new way? Let’s dig into these 14 winter salads, proving that healthy can be deliciously cozy.

Benefits of Winter Salad

Seasonal Immunity Boost: Provides vitamins C, A, and K from winter vegetables.
High Fiber Content: Supports digestion and helps you feel fuller for longer.
Mood-Boosting Nutrients: Omega-3s and magnesium in nuts and seeds enhance mental health.
Energy Support: Nutrient-dense ingredients sustain energy during colder days.
Rich in Antioxidants: Kale, beets, and other winter produce reduce inflammation.
Weight Management Aid: Low-calorie, high-fiber salads help control appetite.
Hydration Support: Greens and fruits in winter salads counter indoor dryness.

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Top 18 Refreshing Summer Salads for BBQ

1. Crispy Rice Cucumber Salad

This crispy rice cucumber salad involves baked rice, crunchy texture, and fresh veggies mixed with a tangy dressing. This super green salad consists of an amazing crunchy element – crispy rice, peppery kale, hydrating cucumber, and protein-packed edamame helping to bring this healthy oil-free, gluten-free salad together. Enjoy it for lunch, light dinner, or even as a meal prep for the week.

Ingredients

For Crispy Rice:

1 cup cooked and cooled jasmine rice (makes about 2 cups cooked)
1 tbsp coconut aminos
1 tsp sriracha
½ tsp garlic powder
¼ tsp sea salt

For Salad:

1 bunch of Tuscan kale, chopped
½ lemon, juiced
1 English cucumber, thinly sliced
8-10 mini sweet peppers, thinly sliced
2 cups shelled edamame
1 bunch green onions, chopped
1 cup cilantro leaves, chopped

For Dressing:

2 tbsp coconut aminos
1 tsp maple syrup
1 tbsp sriracha
2 tbsp mirin
2 tbsp tahini
1 tbsp rice vinegar
½ tsp garlic powder
½ tsp ground ginger

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Spread the cooked rice onto the sheet, and drizzle it with coconut aminos, sriracha, garlic powder, and sea salt. Mix well and spread the rice into an even layer without pressing down.
Bake for 30-35 minutes or until the rice is crispy and golden. Let it cool, then break it into pieces.
Place the chopped kale in a bowl and pour lemon juice over it (add a splash of olive oil if you like). Massage the kale for 15-30 seconds with your hands until it softens.
Add the cucumber, sweet peppers, edamame, green onions, cilantro, and the cooled crispy rice to the bowl.
In a jar, combine all dressing ingredients and mix well. Taste and adjust as needed. Pour the dressing over the salad just before serving.

2. Dense Bean Salad

This dense bean salad makes the perfect hearty and healthy salad full of flavors. The beans and fresh vegetables in it along with tangy dressing fill one up as a great wholesome, nutritious meal.

Ingredients

For the Salad:

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, cut in half
1 small red onion, finely chopped
1 bell pepper (any color), chopped
½ cup fresh parsley, chopped
1 avocado, diced (optional)

For the Dressing:

¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper, to taste
½ tsp cumin (optional)

Instructions

In a large bowl, combine the black beans, kidney beans, chickpeas, cherry tomatoes, red onion, bell pepper, and parsley. Gently mix everything together.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, pepper, and cumin (if you like) until smooth and well mixed.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Carefully add the diced avocado (if using) and gently mix it in.
Serve right away, or refrigerate for an hour to let the flavors come together. You can enjoy this salad cold or at room temperature.

Nutrition Information:

3. Crispy Bacon Brussels Sprout Salad

You will enjoy every bite of this Brussels sprout salad topped with toasted pecans, blue cheese, and dressed with a warm honey bacon dressing. There is nothing better than such a delightful combination of flavors and crunchy texture in a salad ready in minutes. Serve this as a light lunch or side dish.

Ingredients

For the Salad:
- 1 pound shredded Brussels sprouts (trim the ends before shredding)
- 4 ounces blue cheese crumbles
For the Toasted Herb Pecans:
- 1 cup pecan halves
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
For the Hot Bacon Dressing:
- 6 slices bacon, chopped
- ½ small onion, thinly sliced
- ¼ cup apple cider vinegar or red wine vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ cup water

Instructions

Preheat your oven to 350°F (175°C). In a bowl, toss the pecans with olive oil and the spices. Spread them out on a baking sheet.
Bake for 15 minutes, stirring halfway through to ensure they toast evenly.
While the pecans are toasting, prepare the Brussels sprouts and make the dressing.
In a skillet, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Once done, transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the skillet.
Add the sliced onion to the skillet and sauté for 1-2 minutes until it softens.
Stir in the salt, honey, and apple cider vinegar. Whisk until well mixed. Then, pour in the water and bring the mixture to a simmer. Let it cook for 2-3 minutes to blend the flavors.
Remove the skillet from heat and toss the dressing with the shredded Brussels sprouts.
Top the salad with the toasted pecans, blue cheese crumbles, and crispy bacon before serving. Enjoy your delicious salad!

4. Everyone’s Favorite Apple Walnut Salad

Need a side dish with main character energy? Make this Apple Walnut Salad for a side that is visually stunning, full of delicious fall flavors and textures!

Ingredients

5 oz spring mixed greens (like spinach, arugula, or romaine)
2 cups (1 medium) Granny Smith or Honeycrisp apple, thinly sliced
1 cup toasted walnuts
6 oz extra sharp cheddar cheese or feta cheese, cut into small chunks
¼ cup sweetened dried cranberries
¼ to ⅓ cup Maple Balsamic Vinaigrette (recipe below)

For the Maple Balsamic Vinaigrette:

½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons pure maple syrup (not pancake syrup)
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion
1 teaspoon finely minced garlic
½ teaspoon coarse kosher salt
¼ teaspoon ground pepper

Instructions

In a pint-sized mason jar, combine all the vinaigrette ingredients and shake until well mixed. Set it aside while you prepare the salad.
In a large bowl, add the spring mixed greens.
Thinly slice the apple and layer it on top of the greens.
Add the toasted walnuts, cheese, and dried cranberries.
Just before serving, drizzle the salad with ¼ to ⅓ cup of the Maple Balsamic Vinaigrette (adjust to your taste). You can serve extra dressing on the side.
Gently toss the salad to coat it with the dressing and serve immediately. Enjoy your delicious salad!

5. Pear, Walnut & Gorgonzola Salad

Perfectly perfect pear, walnut, and gorgonzola salad for fall. Load it up with fresh pears, walnuts, dried cranberries, sunflower seeds, red onions, and gorgonzola cheese: great for holidays and gatherings in the fall!

Ingredients

10 ounces mixed greens
1 large pear or 2 small pears, chopped
¾ cup Gorgonzola cheese
½ cup dried cranberries
½ cup chopped walnuts
½ cup diced red onion
2 tablespoons sunflower seeds

For the Dressing:

¼ cup + 2 tablespoons olive oil
¼ cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
½ teaspoon ginger
½ teaspoon poppy seeds

Instructions

In a large salad bowl, layer the mixed greens, chopped pears, Gorgonzola cheese, dried cranberries, walnuts, diced red onion, and sunflower seeds.
In a container with a lid, combine all the dressing ingredients and shake well until mixed.
Pour the dressing over the salad and toss everything together. Enjoy your fresh and tasty salad!

6. Apple Snickers Salad

The delightful recipe of this classic Snickers Apple Salad is made by blending the crunchy sweetness of delicious apples together with chewy, good-tasting Snickers bars.

Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz) carton of Cool Whip, thawed
5 medium Granny Smith apples, chopped
5 full-sized Snickers candy bars, chopped
2 tablespoons caramel sauce (optional)

Instructions

In a large mixing bowl, whisk together the pudding mix and cold milk until smooth. Then, fold in the thawed Cool Whip until everything is creamy.
Once you have chopped the apples and Snickers bars, gently fold them into the pudding mixture.
Cover the bowl and refrigerate for at least 30 minutes before serving.
When you’re ready to serve, transfer the mixture to a serving dish and drizzle with caramel sauce if you like. Enjoy your delicious dessert!

7. German Potato Salad

This German potato salad, warm, tangy and full of comfort and heartiness, is quite opposite to its creamy cousins-the tender potatoes tossed in apple cider vinegar, mustard, fresh herbs.

Ingredients

2 pounds red potatoes
¼ cup chicken or vegetable broth
3 tablespoons white vinegar or cider vinegar
½ tablespoon white sugar (see note)
1 teaspoon Dijon mustard or German mustard
12 ounces bacon
1 medium red onion, chopped
3 cloves garlic, minced
2-3 tablespoons chopped Italian parsley
Salt and pepper to taste
Chives for garnish (optional)

Instructions

Wash the potatoes and leave the peels on. If they are large, cut them in half. Boil the potatoes until they can be easily pierced with a knife. Drain them and let them cool just enough to handle.
In a small bowl, mix together the broth, vinegar, sugar, and mustard. Set this mixture aside.
While the potatoes are boiling, cut the bacon into pieces (you can use kitchen scissors to make this easier). Fry the bacon in a large skillet over medium-high heat until it’s crispy, about 10 minutes.
Once it’s done, turn off the heat and transfer the bacon to a plate lined with paper towels. Leave the bacon fat in the skillet.
Add the chopped onion to the skillet with the bacon fat and sauté for about 5 minutes over medium heat.
Cut the cooled potatoes into chunks or slices. You can keep the peels on or peel them off if you prefer—they should come off easily after boiling.
Stir the minced garlic into the skillet and cook for about 30 seconds.
Pour the broth mixture into the skillet, scraping any browned bits from the bottom. Bring it to a boil and cook for 1-2 minutes until the liquid reduces by about half (but don’t let it evaporate completely).
Take the skillet off the heat and add the potato pieces, cooked bacon, and chopped parsley. Toss everything together to coat the potatoes.
Add salt and pepper to taste. You can transfer the potato salad to a serving bowl or keep it in the skillet to serve warm. Top with chives if you like, and enjoy your warm potato salad!

8. Roasted Vegetable Winter Salad

Roasted vegetable winter salad is a burst of flavors with all the delicious rich goodness from seasonal vegetables.

Ingredients

For the Roasted Vegetables:

1 red onion
1 small butternut squash
10 baby potatoes
2 carrots
2 parsnips
1 tablespoon olive oil
A pinch of sea salt and ground black pepper

For the Salad:

4 handfuls of watercress or arugula
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
A pinch of sea salt and ground black pepper
30g (about ¼ cup) light feta cheese (or a dairy-free equivalent)

Instructions

Preheat your oven to 200°C (or 180°C for a fan oven) or 400°F (Gas mark 6)
Chop the red onion, butternut squash, baby potatoes, carrots, and parsnips into fairly chunky pieces.
Place them in a bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Mix well to coat the vegetables.
Spread the vegetables on a baking tray and roast them in the oven for 35-40 minutes, until they are tender.
In a small bowl, mix together 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, a pinch of sea salt and black pepper, 2 tablespoons of fresh basil, 2 tablespoons of fresh cilantro, and 2 tablespoons of fresh parsley.
Once the vegetables are done roasting, remove them from the oven.
Divide the 4 handfuls of watercress or arugula between 2 bowls. Top each bowl with the roasted vegetables.
Drizzle the dressing on top and crumble the light feta cheese over the salad. Enjoy your delicious roasted vegetable salad!

Nutrition Information:

9. Cranberry Kale Quinoa Salad with Candied Pecans

This festiv quinoa salad is a combination of kale and earthy robust flavor with fluffy quinoa. Crispy almonds and creamy feta cheese give the best height to this dish.

Ingredients

For the Salad:
- ½ cup dry quinoa
- ¾ cup water
- ½ bunch of kale (about 2-3 cups chopped)
- ⅓ to ½ cup dried cranberries
For the Light Lemon Dressing:
- Juice from 1.5 lemons
- 3-4 tablespoons avocado oil or light olive oil
- 1 teaspoon white wine vinegar (to taste)
- 1 clove garlic, peeled and minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Candied Pecans:
- 1 cup chopped pecans (the smaller, the better)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
Optional Extras:
- Crumbled feta cheese (regular or vegan)
- Chopped broccoli florets
- Crispy roasted chickpeas
- Roasted sunflower seeds
- Sliced almonds

Instructions

Rinse and drain the quinoa using a mesh strainer.
In a medium saucepan, toast the quinoa over medium heat for a few minutes, stirring often. This step adds a nice nuttiness to the quinoa.
Add the water to the saucepan and turn the heat to high to bring it to a boil.
Once it’s boiling, reduce the heat to low, cover the pot (leaving the lid slightly ajar), and let it simmer for 12-13 minutes until the quinoa is fluffy and the water is absorbed.
Remove the kale leaves from the stems, wash and dry them, then chop them into bite-sized pieces.
Drizzle a little olive oil on the kale and gently massage the leaves to make them tender.
In a bowl, mix the avocado or olive oil, lemon juice, white wine vinegar, salt, and pepper.
Mince the garlic and add it to the dressing. You can also shake all the dressing ingredients in a jar to combine them. If you want it a bit sweeter, add honey or maple syrup to taste.
When the quinoa is done, fluff it with a fork. If you want a chilled salad, let it cool in the fridge for a bit.
In a large bowl, mix together the kale, quinoa, and dried cranberries. Add any optional extras you like, such as crumbled feta or chopped broccoli.
Just before serving, lightly toss the salad with a drizzle of dressing, reserving the rest to add later if desired.
In a skillet over medium heat, melt the butter.
Add the chopped pecans, brown sugar, and a pinch of salt.
Sauté for about 5-6 minutes, then pour the pecans onto parchment paper, separating them with a spatula. Allow them to cool until the coating hardens.
Try not to eat all the candied pecans before adding them to the salad! You can make them ahead of time if you have the willpower. Enjoy your delicious salad!

10. Fall Harvest Salad with Butternut Squash and Apple

It’s the only salad recipe you’ll ever need to throw together all fall and winter. Heavily roasted with butternut squash and filled with fresh crisp apples, the pomegranate seeds pop and add pops of bright flavor.

Ingredients

½ large butternut squash, cut into ½-inch cubes (about 4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (5 oz.) package baby kale
1 medium apple, cut into ½-inch pieces
½ cup pomegranate seeds (seeds from ½ medium pomegranate)
¼ cup feta cheese, crumbled
½ cup pepitas (pumpkin seeds without shells), toasted

Apple Cider Vinaigrette:

2 tablespoons apple cider vinegar
¼ cup olive oil
½ tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat your oven to 400°F (200°C). In a big bowl, mix the butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper together. Spread the mixture on a baking pan and roast for 30 minutes until the squash is soft.
In a large serving bowl, combine the baby kale, roasted butternut squash, apple pieces, pomegranate seeds, crumbled feta cheese, and toasted pepitas.
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing. Pour some dressing over the salad and toss everything to mix well. Enjoy!

11. Roasted Veggie Grain Bowl with Balsamic Dressing

This is a healthy and filling roasted veggie grain bowl, done with balsamic dressing. This combines an array of colorful roasted vegetables and hearty grains into a nourishing bowl that combines quinoa or farro as its base.

Ingredients

3 large golden or red beets, cut into cubes
3 medium sweet potatoes, cut into cubes
Olive oil and salt for roasting
1 cup wild rice, uncooked
½ cup dried cherries
8–10 cups shredded kale
¾ cup crumbled goat cheese
¾ cup pistachios

Balsamic Dressing

¼ cup balsamic vinegar
1 cup olive oil
2 tablespoons mayonnaise (optional for creaminess)
1 teaspoon salt
2 teaspoons Dijon mustard

Instructions

Preheat the oven to 425°F (220°C).
Toss the cubed beets and sweet potatoes with a bit of olive oil and salt. Spread them out on baking sheets lined with parchment paper.
Roast in the oven for about 30 minutes.
While the vegetables are roasting, cook the wild rice according to the package instructions.
In a blender or food processor, mix the balsamic vinegar, olive oil, mayonnaise (if using), salt, and Dijon mustard until smooth.
In a large bowl, mix together the roasted beets, sweet potatoes, cooked wild rice, and dried cherries. Add a little of the dressing to the mixture and toss gently. (You can prepare this ahead of time and store it in the fridge for a few days.)
To serve, place a scoop of the wild rice mixture on a bed of shredded kale. Top with crumbled goat cheese, pistachios, and drizzle with extra dressing. Enjoy!

12. Pear Salad with Balsamic Vinaigrette

Autumn pear salad is a celebration of the fall flavors. Sweet and juicy pears are combined with crisp greens and a mix of complementary ingredients.

Ingredients

Balsamic Vinaigrette Dressing:

⅓ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, grated or minced
¼ teaspoon fine sea salt
⅛ teaspoon black pepper, freshly ground

Pear Salad:

½ small red onion, thinly sliced
5 oz arugula
3 pears (any variety)
4 to 5 oz goat cheese
1 cup dried cranberries
½ cup pecans, toasted and cooled

Instructions

If you want to make the onions taste milder, soak them in a small bowl of ice water for 10 minutes. Then, drain the onions and dry them with a paper towel.
In a mason jar, mix all the dressing ingredients together and shake until combined.
In a large shallow serving bowl, place the arugula greens. Top them with the sliced pears and onions.
Add the crumbled goat cheese, dried cranberries, and toasted pecans on top.
Before serving, shake the dressing again if it has separated and drizzle it over the salad. You can serve it as is, or toss it lightly; it looks nicer if you don’t toss it, but the dressing will still cover the greens.

Nutrition Information:
Calories: 339kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g |

13. Carrot and Raisin Salad

The classic salad often has a creamy dressing of yogurt or mayonnaise, providing a nice contrast to the crunchiness of the carrots. Sometimes, it includes a hint of citrus or nuts for added flavor and crunch.

Ingredients

1 pound carrots, 5-6 cups grated
¾ cup raisins, regular or golden
¼ cup mayonnaise, full fat
¼ cup sour cream
1 teaspoon granulated sugar
¼ teaspoon salt, to taste

Instructions

In a medium bowl, whisk ¼ cup mayo, ¼ cup sour cream and 1 teaspoon granulated sugar. Place it in the fridge until ready to mix with the salad.
Wash and peel carrots. Use box grater larger side to grate the carrots. Transfer grated carrots into a large bowl.
Add ¾ cup of raisins to the carrots. Season everything lightly with salt and mix it.
Pour about ¾ of the prepared dressing and mix the salad. Add the remaining dressing if you want the salad to be more creamy.
This salad is good to serve right away, but it becomes even better when chilled in the fridge for at least 30 minutes. Make sure to stir it again before serving. You can garnish it with fresh parsley, nuts or seeds.

14. Apple Arugula Salad

Apple arugula salad is a crisp, fresh dish that balances in harmony the peppery bite of arugula with the sweetness of fresh-cut apples. This photogenic salad often includes thinly cut apples tossed with toasted nuts, like walnuts or pecans, and crumbled cheese, such as feta or goat cheese, to add creaminess and depth.

Ingredients

For the Maple Vinaigrette

2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 1/2 tablespoons pure maple syrup
1 teaspoon dijon mustard
sea salt and pepper, to taste

For the Salad

6 cups baby arugula
1 large apple, chopped into bite sized pieces (honeycrisp, fuji, or gala are best)
1/4 cup sliced almonds
1/4 cup crumbled goat cheese

Instructions

Prepare the maple vinaigrette. In a small jar, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and dijon mustard. Season with salt and pepper to taste. Cover and shake gently until combined. Set aside.
Assemble the salad. In a large mixing bowl, add arugula, chopped apples, sliced almonds, goat cheese, and maple vinaigrette. Toss to combine.
Serve and enjoy!

Nutrition Information:

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