20 Hearty Winter Salad Recipes Delicious

Winter doesn’t mean salads are off the menu! Dive into our roundup of 20 Hearty Winter Salad Recipes that are anything but boring. Packed with seasonal flavors, these dishes are perfect for cozy nights in or impressing guests. From vibrant greens to roasted veggies, there’s something for every palate. Ready to shake up your winter meals? Let’s get tossing!

Roasted Butternut Squash and Kale Salad

This Roasted Butternut Squash and Kale Salad is a vibrant, nutrient-packed dish that brings a sweet and savory harmony to your table, perfect for those who love a hearty yet healthy meal.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 4 cups kale, stems removed and leaves torn
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup pecans, roughly chopped
• 2 tbsp balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1 tbsp maple syrup, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and caramelized.
2. In a large bowl, massage the kale with the remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until the leaves soften slightly, about 2 minutes.
3. Add the roasted butternut squash, dried cranberries, and pecans to the kale. Drizzle with balsamic vinaigrette and toss gently to combine.

The contrast of the sweet roasted squash with the earthy kale and crunchy pecans creates a salad that’s as satisfying as it is colorful. It’s a standout dish that brings texture and flavor to any meal.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Warm Brussels Sprout Salad with Bacon

This Warm Brussels Sprout Salad with Bacon is a cozy twist on a classic, combining crispy, savory bacon with tender Brussels sprouts for a dish that’s as satisfying as it is simple to make.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer.
2. Roast the Brussels sprouts for 20 minutes, stirring halfway through, until they’re tender and lightly charred.
3. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, 1 tbsp apple cider vinegar, and 1 tsp honey to create the dressing.
5. Once the Brussels sprouts are done, transfer them to a large bowl. Add the crispy bacon and drizzle with the dressing, tossing to combine. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this salad lies in the contrast between the crispy bacon and the tender, slightly sweet Brussels sprouts, all brought together with a tangy honey dressing. It’s a side dish that steals the show.

Tip: For an extra crunch, try adding toasted walnuts or pecans right before serving.

Pomegranate and Spinach Winter Salad

Brighten up your winter table with this vibrant Pomegranate and Spinach Winter Salad, a delightful mix of sweet, tangy, and crunchy that’s as nutritious as it is beautiful.

Ingredients

• 6 cups fresh baby spinach, tightly packed
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a large salad bowl, combine the baby spinach, pomegranate seeds, crumbled feta cheese, and toasted walnuts.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the crisp texture of the spinach and the burst of flavor from the pomegranate seeds.

The contrast between the creamy feta and the crunchy walnuts adds a satisfying texture to every bite, making this salad a standout dish for any winter gathering.

Tip: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, to enhance their nutty flavor before adding them to the salad.

Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a vibrant, nutrient-packed dish that brings together the earthy flavors of quinoa with the sweet caramelization of roasted veggies. Perfect for a hearty lunch or a light dinner, it’s as satisfying as it is colorful.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium pot, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. While the quinoa cooks, toss the zucchini, red bell pepper, and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread on the prepared baking sheet.
4. Roast the vegetables for 20 minutes, stirring halfway through, until they’re tender and slightly charred.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, fresh basil, and balsamic vinegar. Toss gently to mix.

The magic of this salad lies in the contrast between the fluffy quinoa and the crispy edges of the roasted vegetables, all brought together with a bright balsamic finish.

Tip: For an extra layer of flavor, toast the quinoa in a dry skillet for a few minutes before boiling it.

Beet and Goat Cheese Salad with Walnuts

This Beet and Goat Cheese Salad with Walnuts is a vibrant, flavorful dish that’s as pleasing to the eye as it is to the palate, perfect for adding a splash of color to your dinner table.

Ingredients

• 4 medium beets, trimmed
• 1/2 cup walnuts, roughly chopped
• 4 cups mixed greens
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Wrap each beet individually in aluminum foil and roast for 45 minutes to 1 hour, until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Add the mixed greens and toss to coat evenly.
4. Divide the dressed greens among plates, top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.

The combination of earthy beets, creamy goat cheese, and crunchy walnuts creates a delightful contrast in textures and flavors that’s sure to impress.

Tip: For an extra flavor boost, drizzle a little honey over the salad before serving.

Apple Cider Vinaigrette Kale Salad

Brighten up your salad game with this Apple Cider Vinaigrette Kale Salad, a perfect blend of tangy and sweet with a crunchy texture that’s irresistibly fresh.

Ingredients

• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta cheese

Instructions

1. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
2. Add the chopped kale to the bowl and massage the dressing into the leaves with your hands for about 2 minutes, until the kale softens and darkens in color.
3. Sprinkle the dried cranberries, chopped walnuts, and crumbled feta cheese over the kale and toss gently to combine.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the massaging step, which transforms the kale into a tender, flavorful base that perfectly carries the sweet and tangy vinaigrette.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-4 minutes before adding them to the salad.

Winter Citrus Salad with Avocado

Brighten up your winter table with this vibrant Winter Citrus Salad with Avocado, a refreshing mix of sweet, tangy, and creamy flavors that’s as beautiful as it is delicious.

Ingredients

• 2 large oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and sliced into rounds
• 1 avocado, sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. On a large platter, arrange the orange and grapefruit slices in an overlapping pattern.
2. Scatter the avocado slices and red onion over the citrus.
3. In a small bowl, whisk together the extra virgin olive oil, honey, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad and gently toss to coat.
5. Sprinkle the fresh mint leaves on top for a burst of color and flavor.

The combination of creamy avocado with the citrus and mint creates a salad that’s unexpectedly rich yet refreshingly light—perfect for those days when you crave something bright amidst the winter gloom.

Tip: For the best presentation, slice the citrus and avocado just before serving to keep everything looking fresh and vibrant.

Farro Salad with Roasted Sweet Potatoes

This Farro Salad with Roasted Sweet Potatoes is a hearty, flavorful dish that brings a delightful mix of textures and tastes to your table, perfect for those who love a nutritious yet satisfying meal.

Ingredients

• 1 cup farro, rinsed
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 cups baby spinach

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the farro according to package instructions. Drain any excess water and let it cool slightly.
3. In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, and remaining 1/4 teaspoon salt.
4. In a large bowl, combine the cooked farro, roasted sweet potatoes, dried cranberries, pecans, and baby spinach. Drizzle with the dressing and toss gently to combine.

The contrast of the chewy farro with the crispy sweet potatoes and the crunch of pecans makes every bite interesting. The sweet and tangy dressing ties all the flavors together beautifully.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Spiced Pear and Blue Cheese Salad

This Spiced Pear and Blue Cheese Salad is a delightful mix of sweet, spicy, and tangy flavors that come together in a dish that’s as beautiful as it is delicious.

Ingredients

• 2 ripe pears, thinly sliced
• 4 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. In a large bowl, toss the mixed greens with 1 tbsp olive oil and a pinch of salt and pepper until lightly coated.
2. Arrange the thinly sliced pears on top of the greens.
3. Sprinkle the crumbled blue cheese and chopped walnuts over the pears.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
5. Drizzle the dressing over the salad just before serving.

The contrast between the spicy dressing and the creamy blue cheese makes this salad a standout dish that’s perfect for impressing guests or treating yourself to something special.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Roasted Cauliflower and Lentil Salad

This Roasted Cauliflower and Lentil Salad is a hearty, flavorful dish that brings together the earthy tones of lentils with the caramelized sweetness of roasted cauliflower.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup dried green lentils, rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
2. While the cauliflower roasts, cook the lentils according to package instructions until tender but not mushy. Drain any excess water and let cool slightly.
3. In a large bowl, combine the roasted cauliflower, cooked lentils, remaining 1 tablespoon olive oil, 2 tablespoons lemon juice, and 1/4 cup chopped fresh parsley. Gently toss to mix.
4. Sprinkle with 1/4 cup crumbled feta cheese before serving.

The contrast between the crispy cauliflower and soft lentils, paired with the tangy feta, makes this salad a standout dish that’s as nutritious as it is delicious.

Tip: For an extra crunch, sprinkle with toasted almonds or walnuts before serving.

Maple Roasted Carrot and Beet Salad

This Maple Roasted Carrot and Beet Salad is a vibrant, sweet, and earthy dish that brings a burst of color and flavor to any table.

Ingredients

• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 medium beets, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and beets with 2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until tender and caramelized.
4. Let the roasted vegetables cool slightly, then arrange them over 4 cups of mixed greens. Top with 1/4 cup crumbled goat cheese and 1/4 cup toasted walnuts.

The contrast of the sweet maple-roasted vegetables with the tangy goat cheese and crunchy walnuts creates a salad that’s as satisfying as it is beautiful.

Tip: For an extra flavor boost, drizzle with a little balsamic glaze before serving.

Warm Spinach Salad with Mushrooms and Eggs

This Warm Spinach Salad with Mushrooms and Eggs is a cozy, nutrient-packed dish that brings together earthy flavors and a satisfying texture, perfect for a quick lunch or a light dinner.

Ingredients

• 6 cups fresh spinach, tightly packed
• 8 oz mushrooms, sliced
• 2 large eggs
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
2. Add spinach to the skillet and cook for 2 minutes, just until wilted. Remove from heat and transfer to a serving plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil over medium heat. Crack eggs into the skillet and cook for 3 minutes for sunny-side-up, or until the whites are set but the yolks are still runny.
4. Place eggs on top of the spinach and mushrooms. Drizzle with balsamic vinegar and sprinkle with salt, black pepper, and garlic powder.

The runny egg yolk mingling with the warm spinach and mushrooms creates a luxurious sauce that elevates this simple dish into something special.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese on top before serving.

Cranberry Almond Quinoa Salad

This Cranberry Almond Quinoa Salad is a vibrant, nutrient-packed dish that brings a delightful crunch and a burst of sweetness to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
3. In a large bowl, combine cooked quinoa, dried cranberries, toasted almonds, and fresh parsley.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the quinoa mixture and toss to combine.
5. Serve at room temperature or chilled. The contrast of the chewy cranberries and crunchy almonds against the fluffy quinoa makes every bite interesting.

Tip: For an extra flavor boost, let the salad sit for an hour before serving to allow the flavors to meld.

Winter Greens Salad with Citrus Dressing

Brighten up your winter meals with this refreshing Winter Greens Salad, tossed in a zesty citrus dressing that’s sure to lift your spirits.

Ingredients

• 6 cups mixed winter greens (such as kale, spinach, and arugula)
• 1/2 cup thinly sliced red onion
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 orange, peeled and segmented
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed winter greens, red onion, dried cranberries, chopped walnuts, and orange segments.
2. In a small bowl, whisk together the olive oil, fresh orange juice, fresh lemon juice, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately, ensuring each plate gets a generous amount of the citrus-kissed greens and toppings.

The magic of this salad lies in the balance of sweet and tangy flavors, with the crunch of walnuts adding a delightful texture contrast.

Tip: For an extra burst of citrus, add a sprinkle of orange zest over the salad before serving.

Roasted Delicata Squash Salad

This Roasted Delicata Squash Salad is a delightful mix of sweet, earthy flavors and crisp textures, perfect for a light lunch or a standout side dish.

Ingredients

• 1 medium delicata squash, sliced into 1/2-inch rings
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F. Toss the delicata squash rings with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, flipping halfway through, until the edges are caramelized and the squash is tender.
3. In a large bowl, combine the mixed greens, dried cranberries, and crumbled feta cheese. Drizzle with the remaining 1 tablespoon olive oil and 2 tablespoons balsamic vinaigrette, tossing gently to coat.
4. Add the roasted delicata squash to the salad, arranging the rings on top for a beautiful presentation.

The contrast between the warm, caramelized squash and the crisp, fresh greens creates a salad that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds over the salad before serving.

Chickpea and Spinach Salad with Tahini Dressing

This Chickpea and Spinach Salad with Tahini Dressing is a vibrant, nutrient-packed dish that comes together in minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 2 cups fresh spinach, tightly packed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 tbsp water
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley

Instructions

1. In a large bowl, combine the spinach and chickpeas.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, cumin, black pepper, and water until smooth.
3. Pour the dressing over the spinach and chickpeas, tossing gently to coat everything evenly.
4. Add the red onion and parsley, tossing again to combine.
5. Serve immediately, or let it sit for 10 minutes to allow the flavors to meld.

The creamy tahini dressing with a hint of cumin elevates this simple salad into something truly special, offering a delightful contrast of textures and flavors.

Tip: For an extra crunch, sprinkle some toasted sesame seeds or chopped almonds on top before serving.

Persimmon and Pomegranate Salad

This Persimmon and Pomegranate Salad is a vibrant, sweet, and slightly tangy dish that brings a burst of color and flavor to any table.

Ingredients

• 2 ripe persimmons, peeled and sliced into thin wedges
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the sliced persimmons, pomegranate seeds, crumbled feta cheese, and toasted walnuts.
2. In a small bowl, whisk together the honey, olive oil, lemon juice, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
4. Serve immediately to enjoy the crisp textures and the harmony of sweet and tangy flavors.

The contrast between the creamy feta and the crunchy walnuts adds a delightful texture to this salad, making it a standout dish for any occasion.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.

Warm Farro Salad with Roasted Vegetables

This Warm Farro Salad with Roasted Vegetables is a hearty, nutritious dish that brings together the nutty taste of farro with the sweet caramelization of roasted veggies. It’s perfect for a cozy dinner or a meal prep lunch that actually excites you.

Ingredients

• 1 cup farro, rinsed
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a medium saucepan, combine farro and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until farro is tender and water is absorbed.
2. While the farro cooks, toss zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway, until vegetables are tender and slightly charred.
3. In a large bowl, mix the cooked farro with the roasted vegetables. Drizzle with balsamic vinegar and toss to combine. Top with crumbled feta cheese and chopped parsley before serving.

The contrast between the chewy farro, soft roasted vegetables, and tangy feta makes every bite interesting. It’s a dish that’s as satisfying to eat as it is to look at.

Tip: For an extra flavor boost, toast the farro in a dry skillet over medium heat for a few minutes before boiling. It enhances the nutty flavor beautifully.

Apple and Walnut Salad with Blue Cheese

This Apple and Walnut Salad with Blue Cheese is a delightful mix of crisp, sweet, and tangy flavors that come together in a refreshing dish perfect for any season.

Ingredients

• 6 cups mixed greens
• 1 large apple, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, sliced apple, toasted walnuts, and crumbled blue cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the crisp texture of the greens and the crunch of the walnuts against the creamy blue cheese.

The contrast between the sweet apple and the sharp blue cheese makes this salad a standout, offering a balance of flavors that’s both sophisticated and simple.

Tip: For an extra layer of flavor, try using a honeycrisp apple and toasting the walnuts with a pinch of cinnamon.

Roasted Beet and Arugula Salad with Citrus Vinaigrette

This Roasted Beet and Arugula Salad with Citrus Vinaigrette is a vibrant, flavorful dish that brings a sweet and peppery balance to your table, perfect for those who love a salad with a bit of crunch and zest.

Ingredients

• 3 medium beets, peeled and diced into 1-inch cubes
• 5 cups arugula
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 400°F. Toss the beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, whisk together the remaining olive oil, orange juice, lemon juice, honey, remaining salt, and pepper in a small bowl to make the vinaigrette.
3. In a large bowl, combine the arugula with half of the vinaigrette, tossing gently to coat.
4. Add the roasted beets to the salad, drizzle with the remaining vinaigrette, and top with goat cheese and toasted walnuts.

The combination of earthy beets, peppery arugula, and tangy citrus vinaigrette creates a salad that’s as beautiful as it is delicious, with each bite offering a mix of textures and flavors.

Tip: For an extra burst of citrus flavor, add a bit of orange zest to the vinaigrette.

Conclusion

We hope these 20 hearty winter salad recipes bring warmth and flavor to your table! Perfect for home cooks looking to brighten up chilly days, each dish is a celebration of seasonal produce. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for your next culinary adventure. Happy cooking!