As the temperatures drop, it’s only natural to crave warm and comforting meals. But salads can still be a great option for a quick and nutritious meal during the cold winter months. That’s why we’ve gathered 20 cozy winter salad recipes that are sure to warm your heart and belly. From roasted squash to sweet potatoes, and from citrusy dressings to crunchy nuts, these salads offer a variety of flavors and textures to keep you satisfied all winter long.
From hearty farro salads with roasted vegetables to refreshing spinach and pear combinations, we’ve got you covered with our selection of cozy winter salad recipes. So go ahead, grab a fork, and get ready to cozy up with some delicious and warming salads that will keep you going all winter long!
Roasted Butternut Squash and Kale Salad
A flavorful and nutritious salad that combines the sweetness of roasted butternut squash with the earthy taste of kale, perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes, or until tender.
4. In a large bowl, massage the kale leaves with apple cider vinegar and honey until wilted.
5. Slice the roasted butternut squash into wedges and add to the bowl.
6. Top with crumbled feta cheese (if using) and serve immediately.
Cooking Time: 50 minutes
Warm Quinoa Salad with Pomegranate and Walnuts
As the seasons change, warm up your mealtime routine with this delightful quinoa salad, bursting with flavors of pomegranate and crunchy walnuts. This hearty dish is perfect for a cozy dinner or a healthy lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup pomegranate seeds
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute, stirring frequently.
4. Fluff cooked quinoa with a fork and add it to the skillet. Stir to combine with onion mixture.
5. Fold in pomegranate seeds and walnuts. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Beet and Goat Cheese Salad with Citrus Dressing
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of crumbly goat cheese, all tied together with a zesty citrus dressing.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup mixed greens
– 1/4 cup chopped walnuts
– 2 tbsp freshly squeezed orange juice
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into 1/2-inch pieces.
3. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped walnuts.
4. In a small bowl, whisk together orange juice and honey until well combined.
5. Drizzle citrus dressing over the salad and season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting time)
Servings: 4-6
Kale and Brussels Sprout Salad with Maple Dijon Dressing
This autumnal salad combines the earthy sweetness of roasted kale and Brussels sprouts with a tangy maple dijon dressing, making it a perfect side dish for your next gathering.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup pure maple syrup
– 2 tablespoons dijon mustard
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together maple syrup, dijon mustard, and apple cider vinegar to make the dressing.
5. Combine roasted vegetables and dressing in a large bowl; toss to coat.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Roasted Sweet Potato and Black Bean Salad
Transforming sweet potatoes from a humble side dish to a vibrant salad, this recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 avocado, diced (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
2. In a large bowl, combine roasted sweet potatoes, black beans, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
3. If using avocado, gently fold it into the salad.
4. Serve warm or at room temperature.
Cooking Time: 50 minutes (roasting time) + prep time
Winter Citrus Salad with Avocado and Feta
This refreshing salad combines the sweetness of winter citrus fruits with the creaminess of avocado and the tanginess of feta cheese. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 ripe avocado, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the orange segments and blood orange segments.
2. In a separate bowl, whisk together the olive oil, salt, and pepper.
3. Add the diced avocado to the bowl with the citrus fruits and toss gently to combine.
4. Crumble the feta cheese over the top of the salad and sprinkle with mint leaves.
5. Drizzle the dressing over the salad and serve immediately.
Cooking Time: 10 minutes
Farro Salad with Roasted Vegetables and Balsamic Glaze
This hearty salad combines nutty farro with a colorful medley of roasted vegetables, finished with a tangy balsamic glaze. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup balsamic glaze (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked farro, roasted vegetables, and garlic.
5. Drizzle balsamic glaze over the salad and toss to coat.
6. Garnish with chopped parsley if desired.
7. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Spinach and Pear Salad with Candied Pecans
A refreshing winter salad that combines the sweetness of pears with the earthiness of spinach, topped with crispy candied pecans.
Ingredients:
– 4 cups fresh baby spinach leaves
– 2 ripe pears (such as Bartlett or Anjou), diced
– 1/4 cup granulated sugar
– 1/4 cup water
– 1/2 cup chopped candied pecans
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Remove from heat and stir in chopped pecans. Let cool completely.
4. In a large bowl, combine spinach leaves and diced pears.
5. Drizzle olive oil over the salad and season with salt and pepper to taste.
6. Top with candied pecans and serve immediately.
Cooking Time: 10 minutes
Warm Lentil Salad with Roasted Root Vegetables
This hearty salad combines the comforting warmth of lentils with the sweet and earthy flavors of roasted root vegetables, perfect for a cozy autumn or winter meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium-sized carrots, peeled and chopped
– 2 medium-sized parsnips, peeled and chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
3. While the lentils cook, toss the chopped onion, garlic, carrots, and parsnips with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until the vegetables are tender and caramelized.
4. Once the lentils and vegetables are cooked, combine them in a large bowl. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Apple and Walnut Salad with Blue Cheese Dressing
This refreshing salad combines the sweetness of apples and the earthiness of walnuts, topped with a tangy blue cheese dressing. Perfect for a crisp fall evening or a quick weeknight dinner.
Ingredients:
– 4-6 cups mixed greens (arugula, spinach, etc.)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/2 cup crumbled blue cheese
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apples, and chopped walnuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
3. Crumble blue cheese into the dressing and stir until combined.
4. Pour the dressing over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 10 minutes
Shredded Brussels Sprout Salad with Bacon and Cranberries
A sweet and savory twist on traditional salads, this recipe combines the earthy flavor of shredded Brussels sprouts with the smokiness of bacon and the tartness of cranberries.
Ingredients:
– 1 pound fresh Brussels sprouts
– 6 slices of cooked bacon, diced
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the Brussels sprouts with a drizzle of olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine the shredded Brussels sprouts, diced bacon, cranberries, and pecans (if using).
5. Whisk together the apple cider vinegar and honey in a small bowl.
6. Pour the dressing over the salad and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Roasted Cauliflower and Chickpea Salad with Tahini Dressing
This salad is a flavorful and nutritious combination of roasted cauliflower, chickpeas, and creamy tahini dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of cauliflower
– 1 can chickpeas (drained and rinsed)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, garlic, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine tahini, lemon juice, and water. Blend until smooth.
4. In a large bowl, combine roasted cauliflower, chickpeas, and tahini dressing. Toss to combine.
5. Serve immediately, garnished with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Persimmon and Arugula Salad with Pomegranate Seeds
A refreshing autumnal salad that combines the sweetness of persimmons, the peppery flavor of arugula, and the tanginess of pomegranate seeds.
Ingredients:
– 2 ripe persimmons, diced
– 4 cups arugula leaves
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula leaves and diced persimmons.
2. Sprinkle pomegranate seeds over the top.
3. Crumble feta cheese (if using) and add it to the salad.
4. Drizzle olive oil and balsamic vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Warm Mushroom and Spinach Salad with Poached Egg
This hearty salad combines earthy mushrooms, wilted spinach, and a rich poached egg, perfect for a comforting meal. The warm ingredients meld together in a delicious harmony that’s sure to satisfy.
Ingredients:
– 1 cup fresh spinach leaves
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 4 large eggs
– 1 tablespoon white wine vinegar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add mushrooms, onion, and garlic; cook until mushrooms release their liquid and start browning.
3. Add spinach leaves to the skillet and stir until wilted. Season with salt and pepper.
4. Poach eggs by cracking them into a pot of simmering water. Cook for 3-4 minutes or until whites are set.
5. Assemble the salad by placing the warm mushroom mixture on a plate, topping with a poached egg, and drizzling with white wine vinegar.
Cooking Time: 20 minutes
Endive and Radicchio Salad with Blood Orange Vinaigrette
This vibrant salad combines the crunch of endive and radicchio with the tangy sweetness of blood orange vinaigrette, making it a perfect side dish or light lunch.
Ingredients:
– 4 Belgian endives, separated into leaves
– 1 head of radicchio, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon blood orange juice (or to taste)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine endive leaves and radicchio slices.
2. In a small bowl, whisk together olive oil, white wine vinegar, and blood orange juice.
3. Pour the vinaigrette over the salad, tossing to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10 minutes
Roasted Delicata Squash Salad with Pepitas
Roasted Delicata Squash Salad with Pepitas
Warm up your fall gatherings with this vibrant salad featuring roasted delicata squash, crunchy pepitas, and a tangy citrus vinaigrette.
Ingredients:
– 2 medium delicata squash, seeded and cubed
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup chopped fresh cilantro
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup pepitas (pumpkin seeds)
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a small bowl, whisk together citrus vinaigrette ingredients.
3. In a large bowl, combine roasted squash, chopped cilantro, crumbled feta (if using), and pepitas.
4. Drizzle the citrus vinaigrette over the salad and toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 40 minutes
Kale and Roasted Beet Salad with Horseradish Dressing
This hearty salad combines the earthy sweetness of roasted beets with the tanginess of horseradish, all wrapped up in a bed of crispy kale. Perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 2 large beets
– 1 bunch of kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup apple cider vinegar
– 2 tablespoons Dijon mustard
– 2 tablespoons prepared horseradish
– 1/4 teaspoon honey
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45-50 minutes, or until tender.
2. In a large bowl, massage kale leaves with olive oil, salt, and pepper until crispy.
3. In a small bowl, whisk together vinegar, mustard, horseradish, and honey to make the dressing.
4. Once beets are cool enough to handle, peel and slice into wedges.
5. Combine roasted beets, kale, and dressing in a large bowl. Toss gently to combine.
Cooking Time: 45-50 minutes (roasting beets) + 10-15 minutes (assembling salad)
Winter Cobb Salad with Smoked Turkey and Cranberries
This hearty salad combines the warmth of smoked turkey with the bright flavors of cranberries, all wrapped up in a crispy cobb crust. Perfect for a cozy winter evening.
Ingredients:
– 1 (6-ounce) package of puff pastry, thawed
– 1/2 cup diced smoked turkey breast
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix together smoked turkey, cranberries, blue cheese, and pecans.
4. Place the mixture in the center of the pastry, leaving a 1-inch border around it.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the top with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Warm Barley Salad with Roasted Carrots and Parsnips
This hearty salad combines nutty barley with roasted carrots and parsnips, topped with a tangy vinaigrette. Perfect for a comforting side dish or light meal.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 4 medium carrots, peeled and chopped into 1-inch pieces
– 2 medium parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook barley according to package instructions using 2 cups of water.
3. Toss carrots and parsnips with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked barley, roasted carrots and parsnips, and apple cider vinegar. Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Shaved Fennel and Citrus Salad with Pistachios
This refreshing salad is a perfect blend of crunchy textures and vibrant flavors, ideal for warm weather gatherings or as a light lunch. The combination of shaved fennel, juicy citrus, and toasted pistachios creates a delightful harmony that’s sure to please.
Ingredients:
– 1 large fennel bulb
– 2 navel oranges, peeled and segmented
– 1/4 cup chopped fresh mint leaves
– 1/4 cup shelled pistachios, toasted
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Shave the fennel bulb into thin strips using a mandoline or sharp knife.
2. In a large bowl, combine the shaved fennel, citrus segments, and mint leaves.
3. Toast the pistachios in a dry skillet over medium heat until fragrant.
4. Drizzle the olive oil and white wine vinegar over the salad, then toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 15 minutes
Summary
Cozy up to a warm and delicious winter salad! As the temperatures drop, indulge in these 20 comforting recipes that combine seasonal ingredients like roasted squash, sweet potatoes, and Brussels sprouts with tangy dressings and crunchy toppings. From classic combinations to innovative twists, there’s something for everyone in this collection of cozy winter salads.
