This winter salad with Tangy Homemade Vinaigrette combines crisp greens, sweet seasonal fruits, crunchy nuts for a fresh and flavorful dish. It’s light yet satisfying, making it the perfect addition to any winter meal.
Why You’ll Love This Recipe
Quick and easy: This salad takes just 10 minutes to prepare.
Seasonally inspired: Features winter favorites like pomegranate seeds and apples.
Versatile: Works as a starter, side, or even a light main course.
Customizable: Easily swap ingredients to suit your preferences.
Delicious balance: The tangy vinaigrette pairs perfectly with the sweet and savory elements.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
6 cups mixed greens (spinach, arugula, or kale)
1 large apple, thinly sliced
1/2 cup pomegranate seeds
1/3 cup candied pecans or walnuts
1/4 cup crumbled goat cheese or feta
1/4 cup thinly sliced red onion
For the Vinaigrette:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Prepare the Salad Base:
In a large salad bowl, I mix the greens, apple slices, pomegranate seeds, candied pecans, goat cheese, and red onion. Tossing gently helps ensure everything is evenly distributed.
Make the Vinaigrette:
Using a small jar or bowl, I whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully combined and emulsified. I like to taste and adjust the seasoning if needed.
Dress the Salad:
Right before serving, I drizzle the vinaigrette over the salad and toss it gently to coat all the ingredients evenly.
Serve:
I serve this salad immediately as a starter or side dish, often alongside roasted meats or a hearty winter soup.
Servings and Timing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: Approximately 210 kcal per serving
Variations
Protein boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.
Nuts: Swap candied pecans for plain toasted nuts if you prefer less sweetness.
Cheese: Try blue cheese or aged cheddar instead of goat cheese.
Dressing: Experiment with balsamic vinaigrette or a citrus-based dressing.
Fruits: Pears or dried cranberries make a delicious alternative to apples.
Storage/Reheating
I recommend storing the salad and vinaigrette separately to maintain freshness.
Salad: Store the undressed salad in an airtight container in the fridge for up to 2 days.
Vinaigrette: Keep the vinaigrette in a jar in the fridge for up to 1 week. Shake well before using.
Reheating: This dish is best served fresh and doesn’t require reheating.
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FAQs
Can I make the salad ahead of time?
Yes, I suggest preparing the salad ingredients and vinaigrette separately. Toss them together just before serving.
What can I use instead of candied nuts?
Plain toasted nuts or seeds like sunflower or pumpkin seeds work well for a less sweet option.
How do I prevent apples from browning?
Toss the apple slices in a little lemon juice before adding them to the salad.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just double-check that your Dijon mustard is gluten-free.
Can I substitute the apple cider vinegar?
Absolutely! White wine vinegar or balsamic vinegar are great alternatives.
Conclusion
This winter salad with tangy homemade vinaigrette is a simple, elegant dish that’s perfect for brightening up a chilly day. With its crisp, colorful ingredients and flavorful dressing, it’s sure to become a seasonal favorite. Enjoy it as a light starter or pair it with a warm main dish for a complete meal.
📖 Recipe:
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Winter Salad with Tangy Homemade Vinaigrette
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Winter Salad with Tangy Homemade Vinaigrette is a delightful mix of crisp greens, sweet apples, juicy pomegranate seeds, and crunchy candied nuts, all brought together with a zesty homemade vinaigrette. Perfect as a starter, side dish, or light main course, this versatile salad is ideal for seasonal winter meals.
Ingredients
For the Salad:
6 cups mixed greens (spinach, arugula, or kale)
1 large apple, thinly sliced
1/2 cup pomegranate seeds
1/3 cup candied pecans or walnuts
1/4 cup crumbled goat cheese or feta
1/4 cup thinly sliced red onion
For the Vinaigrette:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Prepare the Salad Base
In a large salad bowl, combine mixed greens, apple slices, pomegranate seeds, candied pecans, goat cheese, and red onion. Toss gently. - Make the Vinaigrette
In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified. Adjust seasoning to taste. - Dress the Salad
Just before serving, drizzle the vinaigrette over the salad and toss gently to coat evenly. - Serve
Serve immediately as a starter or side dish, or pair with your favorite main course.
Notes
For added protein, include grilled chicken, shrimp, or tofu.
To prevent apples from browning, toss them in lemon juice before adding to the salad.
Store the salad and vinaigrette separately for freshness.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
