Winter Green Salad Recipes
WINTER GREEN SALAD WITH APPLE CIDER HONEY VINAIGRETTE
A blend of sweet and savoury ingredients with a variety of textures, this winter green salad recipe features delicious fresh spinach, sweet pears, and kiwis. Ready in ten minutes!
Provided by Marie
Categories Salads
Time 10m
Number Of Ingredients 11
Steps:
- In a small bowl (or mason jar), whisk (or seal with lid and shake) together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.
Nutrition Facts : Calories 382 calories, Carbohydrate 23.7 grams carbohydrates, Fat 31.9 grams fat, Protein 5.9 grams protein, ServingSize 1
WINTER GREEN SALAD
People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.
Provided by jgmurphy
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
- Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g
WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE
Steps:
- Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.
WINTER SALAD RECIPES: PEAR SALAD WITH BALSAMIC & WALNUTS
This quick & easy pear salad is one of our favorite winter salad recipes!
Provided by Phoebe Moore
Categories Salad
Number Of Ingredients 11
Steps:
- Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
- Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
PERFECT WINTER SALAD
This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. -DeNae Shewmake, Burnsville, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving., To serve, place remaining ingredients in a large bowl; toss with dressing.
Nutrition Facts : Calories 235 calories, Fat 18g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
SALAD OF WINTER GREENS
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.
- Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside.
- When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately.
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- Fennel Avocado Salad. With a slightly spicy, anise-like flavor, fennel forms a fragrant base for this simple winter salad. If you have a kitchen mandolin, use it to slice the ingredients nice and thin to create a uniform mixture.
- Wheat Berry Salad With Pears and Goat Cheese. This hearty whole-grain salad makes the most of cold storage pears and long-lasting butternut squash for a refreshing dish to enjoy in the dead of winter.
- Moroccan Beet Salad With Yogurt Dressing. With their rich earthiness and slightly sweet notes, beets make a satisfying salad base, especially when paired with fresh spinach.
- Spinach, Feta, and Blood Orange Salad. If you've never enjoyed the flavor and deep red color of a blood orange, let this salad serve as your reason to start.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Beets, bacon, spinach, and walnuts give this simple salad enough flavor and heft to serve as a main dish.
- Dumpling Squash and Spinach Salad. Serve this spinach, feta, and roasted chickpea salad with lemon tahini dressing inside a halved dumpling squash for a fun and unique presentation.
- Fennel and Apple Salad With Honey Yogurt Dressing. With a sweet and zesty flavor from licorice-scented fennel and crisp apples, this salad tastes great as a side dish or a light main over a bed of winter greens.
- Curried Sweet Potato and Freekeh Salad. Sweet potatoes pair perfectly with curry because the seasoning warms up their natural sweetness with a little tongue-tingling spice.
- Vegan Barley, Wild Rice, and Cranberry Pilaf. A pilaf is a dish that starts as a grain base, with nuts, berries, and veggies added in for texture and taste.
- Quinoa With Arugula and Butternut Squash. Creamy butternut squash, peppery arugula, and quinoa all get bathed in a sweet and zesty lime, garlic, and honey vinaigrette for a winter salad that works great as a side or on its own as an interesting main dish.
FRESH WINTER GREENS AND CITRUS SALAD RECIPE | COOKING LIGHT
From cookinglight.com
Servings 12Calories 106 per servingTotal Time 15 mins
- 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.
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From bonappetit.com
Estimated Reading Time 2 minsPublished 2014-12-02
- Collard Green Salad with Cashews and Lime. Collards and kale grow well into the winter, but do have some chew to them when eaten raw. Use your hands to work the dressing into the leaves until they soften and start to wilt.
- Warm Cauliflower and Herbed Barley Salad. Who says salads have to be cold? Not us. Don't forget the grated lemon peel in this one—it brightens up a wintry dish.
- Beet Salad with Miso and Black Sesame. This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient. View Recipe.
- Pickled Vegetable Salad with Nori Vinaigrette. Pickling is a smart way to make produce last longer, and also imparts a nice crunch. It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.
- Kale with Pomegranate Dressing and Ricotta Salata. Pomegranate does double duty in this salad: The seeds are a garnish, and the dressing is sweetened with tangy pomegranate molasses.
- Squash and Farro Salad with Tahini Vinaigrette. With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.
- Black Barley, Fennel, and Radish Salad. If you can't find black barley, pearled barley will work just fine. View Recipe.
- Warm Shrimp and Escarole Salad. Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp. View Recipe.
- Collard Green and Radish Slaw with Crispy Shallots. This is proof that slaw doesn't have to mean summer. Crispy shallots are an addictive garnish on this raw dish.
- Carrot Salad with Yogurt and Coriander. Carrots are a cold weather staple (anyone with a root cellar knows). Shave them thinly to take a break from roasted, baked, boiled, and steamed roots.
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5/5 (83)Calories 260 per servingCategory Salad
- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
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3.1/5 (24)Category SaladCuisine AmericanTotal Time 20 mins
- Layer the rest of the ingredients, ending with avocado, pecans (optional), and serving salad dressing on the side.
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- Spicy Shrimp and Avocado Salad with Miso Dressing. If you’re not getting enough protein, you’re probably feeling a bit slow by the time the afternoon rolls around.
- Roasted Kabocha Salad with Goat Cheese. This wonderfully colorful salad is dressed with spinach, ruby-colored pomegranate seeds and kabocha squash. Roasting the kabocha squash helps caramelize its flavor and makes it sweeter.
- Winter Greens and Citrus Salad Recipe. Looking for sunshine on a grey winter day? This dish is sure to perk things up! A little can go a long way when you add bold-flavored foods to your dish.
- Harvest Salad with Apple Cider Vinaigrette. No need to fit your apple cravings into pies and muffins. This recipe features apples and apple cider vinaigrette, in addition to squash, dried cherries and energy-boosting pepitas.
- Sweet Potato and Soft Egg Quinoa Salad. If you’ve always feared that salads wouldn’t be filling enough, this creative salad answers the dilemma of how to add protein without including meat.
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- Warm Brussels Sprouts and Bacon Salad. Brussels sprouts are the classic greens of winter. In this recipe, they’re shredded instead of chopped to keep a bit of their crunch.
- Winter Chopped Salad. The good news about this salad is that your oven does half of the work. Butternut squash, green beans and pears are roasted together until they’re nice and tender.
- Mean Green Detox Salad. A perfect nutritional reboot recipe for winter, this recipe is packed with antioxidant-rich foods, including grapefruit, broccoli, chickpeas, avocado, kale and purple cabbage.
- Beet, Carrot & Quinoa Spinach Salad. It’s impossible to ignore the beauty of this colorful bowl, but it also happens to tastes amazing, too. Quinoa, raw beetroots, carrots and baby spinach form the base of the mix and edamame and almond slivers make delicious toppers.
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- Dinner Salad with Radicchio and Roasted Sweet Potatoes. Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.
- Winter Salad Hummus Bowls. Kale and brussels sprouts get massaged in a sweet-and-tangy dressing, then served over hummus and topped with savory granola.
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- Broccoli Caesar. Sometimes, when you can't find great salad greens, the best move is to think beyond the leaf. This broccoli version just might replace your standard Caesar salad recipe.
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- Hearty Greens With Kumquats. Speaking of citrus, don't pass up kumquats if you see them. Slice them—rind and all—into this salad, and just feel the vitamin C rushing into your system.
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- Rotisserie Chicken Salad with Charred Scallion Dressing. Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.
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