Winter Salad

This salad is made for cold days when you still want something fresh, but not chilly or boring. It mixes crisp vegetables with warmer elements so it feels comforting and filling. A winter salad like this works well for busy evenings, simple family meals, or those nights when you want something lighter without feeling unsatisfied. It’s easy to put together and doesn’t rely on hard-to-find ingredients. I usually pull this together when the weather is cold and I want color on the plate without extra effort. It’s cozy, practical, and fits naturally into everyday cooking during the colder months.

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Why You Will Love This Recipe

This salad is comforting without being heavy, which makes it great for winter meals. The flavors are balanced, the texture is satisfying, and the steps are simple enough for any night of the week. It uses affordable ingredients and works well as a main or a side, depending on what you need. Leftovers hold up nicely, so nothing goes to waste. It’s weeknight-friendly, crowd-pleasing, and easy to adjust based on what’s in your kitchen. If you like meals that feel calm and reliable, this winter salad recipe is one you’ll want to save and come back to when the weather cools down.

a clean white background showing a bowl of winter

Ingredients

Tip: Choose firm, fresh root vegetables with smooth skins for the best flavor and texture.

  • Mixed winter greens – 5 cups
  • Roasted sweet potato cubes – 1½ cups
  • Apple – 1 medium, sliced
  • Walnuts – ½ cup, roughly chopped
  • Cooked lentils – 1 cup
  • Olive oil – 3 tablespoons
  • Apple cider vinegar – 1½ tablespoons
  • Honey – 1 teaspoon
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon
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Instructions

Step 1: Preparation
Wash and dry the greens well so they stay crisp. Peel and cube the sweet potatoes, then roast until soft inside with lightly browned edges. Slice the apple thin so it blends easily with the rest of the salad.

Step 2: Main Cooking Process
Warm the cooked lentils gently in a small pan until they release a mild, earthy aroma. They should feel warm but not dry. This step helps the salad feel comforting instead of cold.

Step 3: Combining Ingredients
Add the greens to a large bowl, followed by warm sweet potatoes, lentils, apple slices, and walnuts. The mix should look colorful and balanced, with warm and cool ingredients evenly spread.

Step 4: Finishing & Final Simmer
Whisk olive oil, vinegar, honey, salt, and pepper. Drizzle over the salad and toss gently. Let it rest for two minutes so the greens soften slightly and the flavors settle before serving.

Why This Recipe Works for Busy Days

This salad can be prepped in pieces and assembled when needed. Roast vegetables ahead, keep greens washed, and store everything separately. It’s easy to grab later, making it ideal for Pinterest users who plan meals in advance and want stress-free cooking.

Tips & Tricks

  • Warm ingredients matter: Adding warm lentils or roasted vegetables keeps the salad from tasting flat or cold. Skipping this step can make the dish feel more like a summer salad, which doesn’t suit winter meals as well.
  • Don’t overdress early: Adding dressing too soon can wilt the greens. Toss just before serving so the salad stays fresh and lightly coated instead of soggy and heavy.
  • Cut evenly: Try to keep all ingredients close in size. Large chunks make the salad harder to eat and less balanced, while even pieces help every bite taste complete.
  • Taste before serving: Cold weather dulls flavors slightly. A quick taste at the end lets you adjust salt or acidity so the salad feels warm and full, not bland.

Variations

Meaty Version
Add sliced roasted chicken or turkey for a heartier meal. Keep the pieces small and mix them in while still warm so they blend smoothly with the rest of the salad without overpowering the vegetables.

Vegetarian Option
Swap lentils for roasted chickpeas or white beans. They add texture and keep the salad filling. Lightly warming them first helps the salad feel comforting and better suited for winter.

Ingredient Swap
No sweet potatoes? Use roasted carrots or squash instead. Both options bring natural sweetness and a soft texture that works well with winter greens and simple dressing.

Flavor or Herb Boost
Add fresh thyme, parsley, or a small pinch of dried rosemary. Herbs add warmth and depth without making the salad taste heavy or complicated.

Serving Suggestions

  • Family Dinner Plate
    Serve alongside baked chicken or fish for a cozy, balanced meal. The salad adds freshness while still feeling appropriate for cold evenings at the table.
  • Simple Lunch Bowl
    Enjoy it on its own with extra lentils. Served in a wide bowl, it feels filling and comforting without needing extra sides or bread.
  • Holiday-Style Side
    Place it on a large platter for gatherings. The colors stand out, and it feels special without requiring extra decoration or effort.
  • Casual Weeknight Meal
    Pair with soup or a warm sandwich. The contrast makes dinner feel complete while keeping prep simple and relaxed.

Storage Instructions

  • Fridge Storage
    Store leftovers in an airtight container for up to two days. Keep dressing separate if possible to prevent the greens from softening too much during storage.
  • Reheating
    If needed, gently reheat only the roasted vegetables or lentils. Do not heat the full salad, as warm greens can lose their texture quickly.
  • Freezing
    Freezing is not recommended. Fresh greens and apples lose their texture once thawed, making the salad watery and limp.
  • Make-Ahead Tips
    Roast vegetables and cook lentils up to two days ahead. Store everything separately and assemble just before serving for best texture and flavor.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Rest Time: 2 minutes
  • Total Time: 47 minutes

Nutrition Information (Approximate)

Each serving has about 320–360 calories, depending on portions. Protein ranges from 10–13 grams per serving, mainly from lentils and walnuts. This salad also provides fiber and potassium from vegetables. Values are estimates and may vary by ingredients used.

FAQs

Yes, prep parts ahead and assemble later.

Adding dressing too early.

Yes, use almonds or pecans.

It may need more dressing.

Up to two days refrigerated.

Conclusion

This salad is meant to make winter meals feel easier and more comforting. You can change the vegetables, swap proteins, or adjust the dressing based on what you have. That flexibility is what makes a winter salad worth saving and repeating. It fits into quiet lunches, busy evenings, and family dinners without fuss. Keep it simple, reuse the idea, and enjoy having a fresh option that still feels warm and satisfying when the weather is cold.

Winter Salad
Print

Winter Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

340

kcal

A cozy mix of winter greens, roasted vegetables, and warm lentils tossed in a simple dressing. Easy to prepare and perfect for cold days when you want something fresh and filling.

Ingredients

  • 5 cups mixed winter greens

  • 1½ cups roasted sweet potato cubes

  • 1 medium apple, sliced

  • ½ cup chopped walnuts

  • 1 cup cooked lentils

  • 3 tablespoons olive oil

  • 1½ tablespoons apple cider vinegar

  • 1 teaspoon honey

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Directions

  • Wash and dry the greens well.
  • Roast sweet potatoes until tender and lightly browned.
  • Warm lentils gently in a pan.
  • Add greens, vegetables, lentils, apple, and walnuts to a bowl.
  • Whisk oil, vinegar, honey, salt, and pepper.
  • Drizzle dressing over salad.
  • Toss gently to combine.
  • Let rest two minutes, then serve.

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