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Winter Greens with Roasted Citrus Vinaigrette

Winter Greens with Roasted Citrus Vinaigrette

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This salad showcases cool-season ingredients such as kale, endive, lemons, and mandarins. Garnish it with pomegranate seeds or toasted pumpkin seeds if you like.


  • 1 lemon
  • 2 mandarin oranges, tangerines, or blood oranges
  • 2 Tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 Tablespoon honey
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1 bunch (3/4 pound) Lacinato (or dinosaur) kale, ribs removed, very thinly sliced
  • 1 small head radicchio, halved and sliced
  • 1 large Belgian endive, halved and sliced


Calories Per Serving171

Folate equivalent (total)161µg40%

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe

I'm all for innovation and wild and crazy ideas, but sometimes it's okay to find a winning formula and stick with it, especially when that time is dinnertime. There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.

26 Best Winter Salad Recipes

These tasty winter salad recipes are perfect for chillier temperatures!

Even though I tend to crave hearty soups and stews during the winter months, sometimes it&rsquos nice to serve something a little lighter for dinner.

Since winter also marks the holiday season, I also tend to overindulge in sweet treats a little more often than usual.

These easy salad recipes are just what I need to get back on track.

From a filling kale salad with Brussels sprouts to one with grilled chicken and butternut squash, these simple dishes are a great way to make the most of the season!

Roasted Beet and Farro Salad with Citrus Vinaigrette

After a trip, you’re left with memories and photos. Maybe a souveneir or two (I have a habit of bringing home spoons, go figure) but sometimes a dish, something you ate during your travels, follows you home and simply refuses to be ignored.

In cases like this it’s helpful to have a direct connection, a source where you can request the recipe, politely of course, but some legit begging and pleading (oh-my-god-if-I-don’t-eat-that-again-soon-I-might-die) might very well occur. Then you sit back and hope the chef is generous enough to share their secrets with you, and in turn your readers.

This is one such recipe, from the Grocery Cafe at Deer Valley Resort in Utah. I knew from the second I took a bite that this was a dish I would not soon forget (and let’s be honest—how often can you say that about a SALAD?)

It’s a beautiful thing, really, when ingredients come together in perfect harmony. There’s a reason that word, harmony, is used to describe both music and food: as when you find it, you almost want to stand up and applaud the chef who created such a magnificent symphony.

In my case, I didn’t want to cause a scene, so I just snapped a photo and made a mental note to email the Deer Valley Resort PR team about the dish when I got home.

I’ve had this recipe in my email box for since December, tempting me to no end, the only thing preventing me from making and sharing it sooner was my unfortunate lack of microgreens. They are hard suckers to find, but darn if I was going to make this salad without them (however that’s not to say the salad wouldn’t be perfectly delicious still without them, because it would, I promise!) Microgreens are basically infant greens or herbs, harvested somewhere between the sprout and baby lettuce stages. They have the flavors of their grown counterparts, just milder and less intense. Not to mention they are just plain cute, and can take even the most ordinary dish to fancy new heights. I see them at Whole Foods every few months, and when they do appear they are in short supply. This time I happened to find arugula, which was perfect for this salad, and cilantro (. ) which I’d never seen in micro-form before and promptly snatched up.

I’ve seen some chefs around town with their own little microgreen patches, and I assume they are not to difficult to grow yourself. I may just have to set up a little microgreen farm in our unused upstairs shower to ensure I have a steady supply at all times.

Seriously, I want to microgreen ALL THE THINGS.

Aside from the microgreens, it combines seemingly dissonant parts into one, beautifully harmonic whole. The bright arugula, the hearty farro, the sweet and earthy beets, the candy-like pistachios, and the salty cheese.

And it’s recipes like this that reconfirm that I am not a chef. I couldn’t have come up with as beautiful a combination as this if I had wanted to. No, this is the work of someone who knows how to combine textures and flavors masterfully. Like a beautiful logo, it’s one of those things that looks so simple, but you just know that the time and thought that went into developing that simplicity was anything but.

This recipe may seem like it has a lot of parts, but the reality is that they can all be made well ahead of time (since they need to be cool when served anyway). Make a double batch, and enjoy this delicious healthy salad all week long.

Oh, and beet haters (yes, I know you’re out there)… leave them off if you must. But don’t miss out on the rest of this recipe just because that one ingredient stirs such contempt in your soul and on your tongue. It’d be a crying shame.

Citrus Salad with Bitter Greens

There are only a handful of foods that make winter worthwhile. Pomegranates, pears, brussels sprouts, squash, and citrus. Just to name a few. Citrus wins in my book. My fridge is brimming with Cara Cara oranges, and I have to physically stop myself from eating about twenty clementines a day.

It’s been a good year for citrus, don’t you think? I’m thankful to say that I’ve had more than my share of perfect clementines, grapefruits, and oranges this winter. And by perfect, I think we can all agree that I mean: juicy, perfectly sweet but tart, and containing as little seeds as possible.

[My patience level with citrus directly correlates to how many seeds are involved in the eating process. Zero is optimal. One to two is acceptable. Three to five is tolerable. Five or more is unacceptable. I kid, I kid. Except not at all.]

I’m the weirdo at the grocery store picking up each fruit and neurotically testing the thickness of the peel. I take citrus really seriously. Plus, is there anything prettier than a blood orange? No. Nope. Definitely not. Kumquats aren’t shabby either.

Even though this salad is definitely a winter salad, it’s bright, peppy, and vibrant enough to make you feel like spring and summer is just around the corner. Eating is believing?

This recipe is from one of my favorite, old-but-well-loved (hence the throwback post) cookbooks, Fields of Greens, by Annie Somerville (based on recipes from San Francisco’s Greens Restaurant).

And let me tell you, this lady knows her salads. I know there are some people who might think, “Umm…it’s a salad, how mind-blowing can it really be?” Those people have never had excellent salads.

To this day, one of the best salads I’ve ever had in my life was from this restaurant. It was a wilted spinach salad tossed with hot olive oil–and I ate it almost ten years ago and still remember it to this day. From someone who has a horrible, embarrassingly bad memory, that is saying a lot.

This citrus salad is not for the faint of heart. It’s…well for lack of better words, bitter. You toss bitter greens (escarole, watercress, and raddichio are all bitter in varying degrees) with sour and bitter citrus slices. And then you take it to the next level by adding sliced kumquats. Kumquats are the very definition of bitter. Eat one plain and your face will do that scrunched up thing.

The dressing, a simple mixture of fresh orange juice, zest, champagne vinegar, and light olive oil, and blood oranges and clementines add just a bit of sweetness to help balance the flavors.

Again, if you’re not a fan of bitter foods, than this is probably not your kind of salad! Then again, don’t let that stop you from trying it. You never know!

The thing I love the most about this salad is that it is incredibly light, healthy and refreshing–the dressing is delicate and simple–and the grapefruit, clementines, and blood oranges shine. It is definitely feel good food at its very best. If you can’t find escarole (which can be a little tricky, depending on where you live), feel free to substitute with endive or frisee.

Back tomorrow with something…sugar-y. Gotta keep things balanced around here!

How to Make It

Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside.

Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.

Combine kale, endive, and spinach in a large bowl. Add vinaigrette toss to coat. Transfer mixture to a large platter. Top with orange slices, onion, basil, cheese, currants, flaky salt, and remaining 1/2 teaspoon pepper.

Our 34 Best Winter Salad Recipes For the Perfect Cold-Weather Crunch

Ryan Liebe

Spring and summer provide a bounty of fresh produce that tastes amazing when tossed together in a mixing bowl, but that doesn’t mean cooler weather should come up short on the salad front. Whether you’re looking for a main course like goose confit and figs atop leafy greens or a side to accompany your holiday meal, we’ve got you covered. With seasonal flavors like sweet potato and apple, and warm bases like quinoa, our best winter salad recipes will satisfy your lighter cravings during the cold weather months.

Grilled-Cabbage Caesar Salad

Get the recipe for Grilled-Cabbage Caesar Salad » Jenny Huang

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Three-Beet Salad with Orange-Yogurt Dressing

Three-Beet Salad with Orange-Yogurt Dressing

Soba Salad with Lemon-Miso Vinaigrette

This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »

Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing

Fennel and Citrus Salad with Charred Squid

Fennel and Citrus Salad with Charred Squid

Apple and Kale Salad with Black Sesame and Cashews

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.


The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty salad.

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Arugula and Cashew Pesto Salad

A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Get the recipe for Arugula and Cashew Pesto Salad »

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) »

Cooked and Raw Winter Salad

Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Parsley and Onion Salad

Fresh red onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002), by Jeremiah Tower. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. Get the recipe for Parsley and Onion Salad »

Goose Confit and Fig Salad

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouted Seed and Grain Salad with Spiced Prawns

Sprouted Seed and Grain Salad with Spiced Prawns

Raw Celery Root Salad with Apples and Parsley

Raw Celery Root Salad with Apples and Parsley

Cannellini Bean Salad with Radicchio and Celery

Cannellini Bean Salad with Radicchio and Cele

Watercress with Spicy Chile and Sesame Vinaigrette

Watercress with Spicy Chile and Sesame Vinaigrette

Rainy Day Chicken with Eggplant Salad

Rainy Day Chicken with Eggplant Salad

Seaweed Salad with Orange and Macadamia Nuts

Seaweed Salad with Orange and Macadamia Nuts

Lentil Salad with Pork

Lentil Salad with Pork

Radish and Cilantro Salad with Goat Cheese

Radish and Cilantro Salad with Goat Cheese

Japanese Tea Leaf Salad

Winter Salad with Buttermilk Dressing

Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Cucumber, Pear, and Sumac–Onion Salad

Cucumber, Pear, and Sumac–Onion Salad

Marinated Mozuku Seaweed with Cucumber

Marinated Mozuku Seaweed with Cucumber

Shaved Cauliflower and Radicchio Salad

Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »

A Simple Winter Salad Formula

Here’s a winter salad formula that can be as simple or complex as you like. Keeping zero waste in mind, it’s designed to help you clean out the fridge and use what you have.

It would also be fantastic for using up leftovers from a holiday meal, be they cold turkey, baked squash, roasted vegetables or the remains of a cheese plate.

Ingredient amounts are all by personal preference and dietary choice. Nut-free? Use toasted seeds instead. Vegetarian? Leave out the turkey.

Build your ideal go-to winter salad – and then stock those ingredients in the fridge and pantry for the cold months ahead.


The salad essentials begin with a bracingly bold homemade apple cider vinaigrette, which must contain raw garlic, and in itself is practically a tonic for fighting flu and cold season. Of course you can use your favourite salad dressing here too (balsamic would be delicious) but I shake up this Garlic-Herb Vinaigrette and find it stands up very well to our hearty ingredients.

Winter Greens

Next up are winter greens. Use whatever you’ve got, although I strongly suggest you branch out from kale and iceberg. Some of my favourite winter greens are radicchio, endive, curly napa cabbage and frisée. Not all of them are green in colour, but they all serve as a base for our hearty salad.

When building a salad, try using a mix or two or three salad greens. Around the holidays I naturally love a mix of red and green. If radicchio is too bitter for you, use thinly sliced red cabbage for a pop of colour.

Winter Vegetables

Picking winter salad vegetables requires some creativity as they aren’t typically marketed as “salad” ingredients as much as their summer counterparts, but once you lock down a few favourites, it’s hard to imagine any salad without the crunch of shredded Brussels sprouts or the tang of pickled shallots.

Roasted winter squash is a great place to start, along with roasted, cubed sweet potato. I use Delicata in this kale salad, but acorn and carnival can also be prepared with their skin on and served up atop a winter green salad.

Shredded brussels sprouts add both colour and crunch to our salad bowl. Other options include winter radishes, beets – roasted or raw – kohlrabi, or shredded carrots, always a family favourite.

Don’t leave out the alliums. While thinly sliced raw red onion or shallot brings a nice bit of heat to a salad, try making them into a quick pickle that adds a both tang and crunch.

Winter Fruits

This is the fun part. Slivers of apple, sliced of pear and pomegranate seeds all add a sweetness and a crunch to our big salad bowls. Also delicious, but not as crunchy, are slices of persimmon, citrus segments and wedges of fresh fig.

Dried fruit can hold much longer in the pantry and pairs very well with winter greens. Try dried cranberries, chopped apricots and plump golden raisins for a start.

Nuts, Seeds, Cheese & other Proteins

Here are the bits I usually add last of all. There’s nothing particularly seasonal about them, but they do bring the all-important protein to our salad.

Personally, I love a few slices of cold roast chicken, turkey, pork or salmon on a winter salad. I’ll go as far as ham, too, but tend to use up leftover red meats in sandwiches.

A few slivers of Parmesan cheese or crumbled feta add an umami flavour a round of goat cheese or a slab of blue, for an extra special salad.

Last of all, toss on heaps of toasted nuts or seeds – anything from slivered almonds to pepitas, including roasted chickpeas or crispy lentils. Adding these last will ensure they don’t lose any of their crunch.

Of course, your hearty big winter salad doesn’t have to be as full as mine in the photo above – that was a particularly thorough fridge clean out!

To return to the simple formula, aim for this combination: Vinaigrette + Winter Greens + Seasonal Vegetable + Winter Fruit + 2 Proteins (Nuts & cheese).

Brussels Sprout Salad with Citrus Vinaigrette – Get Your Winter Greens

  • Author: Cori Horton
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: Serves 4 1 x


A bright, fresh winter salad featuring hearty green brussesls sprouts spiked with fresh, cold weather flavour that tastes even better the next day!


  • 1 pound brussels sprouts, sliced thin
  • 1 small shallot, sliced thin
  • ½ cup raw hazelnuts (walnuts or almonds), lightly chopped
  • ½ cup dried cranberries
  • ½ cup green apple, diced
  • 1 teaspoon lemon juice
  • ¼ cup feta cheese, crumbled
  • 1 cup light vegetable based oil (Sunflower, Cotton Seed, Canola)
  • ½ small shallot, chopped fine
  • 3 tablespoons lemon juice
  • ¼ cup orange juice concentrate
  • 3 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • Salt & Pepper to taste


  1. Start with your vinaigrette. Add shallot, lemon juice, orange juice concentrate, mustard and sugar into a bowl or vessel deep enough to handle immersion blender or whisk. Add about 1/3 of your vegetable oil and begin blending. Drizzle in the remaining oil, while blending, until creamy and emulsified. Check for taste and consistency. Season with salt and pepper and thin, IF NEEDED, with a little water (should you find the vinaigrette too thick for your tastes). Reserve cold.
  2. Slice brussels sprouts & shallot. Roughly chop nuts. Add sprouts, shallot, cranberries and nuts to medium sized bowl, coat lightly with vinaigrette and reserve cold until ready to serve. (Minimum one hour, or overnight.)
  3. Dice apple and toss with lemon juice. Crumble feta. Prior to plating add half the apple and feta to brussels spouts base, toss and add extra vinaigrette if needed. Plate. To finish, scoop up the heavier ingredients that tend to sink to the bottom of the bowl and add to top of salad. Add remaining apple and feta, drizzle lightly with citrus vinaigrette and serve.

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Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.

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Moroccan-Spiced Carrot Salad with Lentils, page 121 of Love & Lemons Every Day
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Roasted Cauliflower Salad
Filled with sweet dried apricots, briny olives, toasted nuts, and poppy pickled onions, this winter salad checks all the flavor boxes. A creamy lemon tahini sauce ties it all together.


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