Winter Tossed Salad tastes crisp, sweet-tart, and savory, with citrus, greens, toasted nuts, and a maple Dijon vinaigrette that wakes up winter produce. It suits busy weeknights and holiday tables alike, and you can finish it in 20 minutes. I make it when cabin fever nudges me toward the crisper drawer.
Why Winter Tossed Salad Is Worth It
Winter Tossed Salad brings bright flavor when most produce leans sleepy. Citrus, pomegranate, and sturdy greens stay crunchy and juicy, so every bite feels fresh. The maple Dijon dressing ties it all together and makes the salad taste balanced, not sugary.
You can shop your pantry and still get a colorful seasonal salad. Bagged chopped kale, pre-crumbled cheese, and a cup of pomegranate arils keep prep fast. Toasted nuts add warmth and texture, which cozy meals love.
Ingredients You Need
- Greens: 8 cups chopped Tuscan kale, baby kale, or a winter mix with arugula and radicchio. Time-saver: use bagged chopped kale and pick out thick stems.
- Citrus: 2 medium oranges or 4 clementines, peeled and segmented. Blood oranges add drama.
- Crunchy fruit: 1 firm pear or apple, thinly sliced. Honeycrisp or Bosc hold texture.
- Pomegranate arils: 1 cup. Shortcut: buy the pre-packed cups.
- Red onion or shallot: 1 small, very thinly sliced. Soak in cold water for 5 minutes if you prefer mild bite.
- Nuts: 3/4 cup pecans or walnuts. Toast raw nuts for best flavor, or use candied nuts if that is what you have.
- Cheese: 3 to 4 ounces goat cheese or feta, crumbled. Pre-crumbled works fine.
- Optional add-ins: 1 avocado, diced; 1 cup cooked farro or quinoa for a hearty twist.
Dressing (maple Dijon vinaigrette):
- 1/3 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard (Maille or Grey Poupon hold steady flavor)
- 1 to 1.5 tablespoons pure maple syrup
- 1 small garlic clove, grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Equipment:
- Large salad bowl and tongs
- Small jar with lid or whisk and bowl for dressing
- Skillet for toasting nuts
- Cutting board and sharp knife
Quick Tips & substitutions
- Massage kale with a spoonful of dressing for 30 seconds to soften tough leaves.
- Use bagged greens and pre-packed pomegranate to cut prep to 10 minutes.
- Swap maple with honey if you need it sweeter, then add a splash more vinegar to balance.
- Use pepitas or sunflower seeds for a nut-free salad.
- Choose goat cheese for creamy tang or feta for briny punch.
- Add leftover roasted chicken or salmon for protein without extra cooking.
- Segment citrus over a bowl and save the juice for the dressing.
- Keep fruit slices crisp by slicing pears or apples last.
How to Make Winter Tossed Salad
- Prep Time 15 minutes
- Cook Time 5 minutes
- Total Time 20 minutes
- Toast the nuts: Place pecans or walnuts in a dry skillet over medium heat and stir until fragrant and lightly browned, 3 to 5 minutes. Transfer to a plate to cool.
- Mix the dressing: In a small jar, combine olive oil, cider vinegar, lemon juice, Dijon, maple, garlic, salt, and several grinds of pepper. Seal and shake until it looks glossy and emulsified.
- Prep the greens: Strip tough kale stems, chop the leaves, and add them to a large bowl. Pour in 1 tablespoon dressing and a pinch of salt, then rub the leaves between your fingers until they soften and darken slightly.
- Slice and segment: Peel and segment the citrus. Thinly slice the pear or apple and the onion or shallot.
- Build the salad: Add citrus, sliced fruit, onion, pomegranate, half the nuts, and half the cheese to the bowl with the greens.
- Dress and toss: Drizzle about two thirds of the dressing over the salad and toss until everything glistens. Taste and add more dressing, salt, or pepper as needed.
- Finish: Sprinkle on the remaining nuts and cheese. Serve right away for peak crunch.
Simple Variations
- Grain bowl twist: Fold in 1 to 2 cups warm cooked farro or quinoa and serve as a main.
- Vegan version: Skip cheese and add diced avocado or roasted chickpeas.
- Citrus swap: Use grapefruit segments with a touch more maple to balance the tartness.
- Sweet-tart switch: Replace pomegranate with dried cranberries or cherries.
- Mustard move: Use whole-grain mustard if you like a bit of texture in the dressing.
- Herb kick: Add chopped parsley or mint for freshness.
Ways to Serve Winter Tossed Salad
- Pair with roast chicken, pork tenderloin, or grilled salmon.
- Serve alongside creamy soups like butternut squash, parsnip, or tomato basil.
- Plate it as a holiday side next to mashed potatoes to cut the richness.
- Top with sliced steak or crispy tofu for a complete dinner salad.
- Pack it with a hunk of crusty bread and sharp cheddar for lunch.
Storage
Store undressed components in separate containers for 2 to 3 days. Keep toasted nuts in an airtight jar at room temperature so they stay crisp. Refrigerate dressing in a sealed jar for up to 1 week and shake before using. If you have dressed leftovers, eat them within 24 hours and add fresh greens to revive the texture.
Winter Tossed Salad
Ingredients
Instructions
- In a large bowl, combine the winter greens, shredded carrots, and sliced radishes.
- Add chopped walnuts and feta cheese if using.
- Drizzle with balsamic vinaigrette dressing.
- Toss gently to mix all ingredients evenly.
- Serve immediately or chill for 10 minutes before serving.