Ward off cold weather with these vibrant winter salad recipes! Flavorful and fresh, they use seasonal produce like citrus, root veggies, and hardy greens.
Let’s hear it for winter salad recipes! In a season that’s packed with cozy soups and comfort food, they’re a reminder that fresh, seasonal produce is still out there. Asparagus and sweet corn might be months away, but winter greens, root veggies, squash, and citrus are here in full force. A winter salad is the perfect way to show them off.
Below, you’ll find 25 of my favorite winter salad recipes. They include something to satisfy any and every salad craving—sweet and savory salads studded with citrus and pears, refreshing green salads, quick slaws, grain salads, lentil salads, and more. Whether you’re looking for a light side dish or a hearty lunch, you’re bound to find a salad you love.
Winter Kale Salads
I love prepping these kale salads for lunch in the winter. A punchy dressing and fun toppings give each one a satisfying mix of textures and flavors. Bonus: Unlike tender lettuce, kale won’t wilt if you dress it ahead. Assemble these sturdy salads in advance for healthy grab-and-go meals!
Ultimate Winter Salad
This jewel-toned salad features some of the season’s best bounty: lush kale, bitter radicchio, Brussels sprouts, squash, and sweet, juicy pomegranate seeds. It’s a winter essential. Find the recipe at the bottom of this post!
The best part of this rainbow kale salad isn’t the toasty seeds, creamy avocado, or crispy roasted chickpeas. Nope—it’s the carrot ginger dressing! You’ll love it on this salad…and on just about everything else, too.
If you’re a Caesar salad fan, you have to try this version with kale! For my money, it’s even better than the classic. Douse it in my vegan Caesar dressing or Greek yogurt Caesar salad dressing to take it over the top.
More Green Winter Salad Recipes
Kale isn’t the only great base for a winter green salad! Try these recipes with fresh spinach, arugula, and/or lettuce too:
Tip: Cook the roasted beets ahead of time to make this salad quick and easy to assemble.
Pass this simple, elegant salad as a side dish with dinner, or pair it with butternut squash soup for a light and healthy lunch.
Goat cheese + pomegranate arils + roasted butternut squash? Yes, please! But wait—there’s even more to love about this winter salad. It’s got crunchy toasted pistachios, sweet Medjool dates, and a lightly creamy, aromatic dressing. Trust me, you don’t want to miss it!
Who says side salads have to be boring? This one is fresh and bright, featuring shaved Parm, a zippy lemon vinaigrette, and tamari almonds for crunch.
Winter Citrus Salads
Sweet, juicy tomatoes might be out of season, but citrus fruit is in! Oranges, grapefruit, mandarins, and more brighten all kinds of winter salad recipes.
This gorgeous salad is worthy of any special occasion meal, but it’s so bright and flavorful that you’ll want to serve it all winter long.
Who else keeps clementines on hand in the winter? They’re not just good for snacking—try them in this recipe! You’ll whisk their juice into the dressing and add more sliced clementines to the salad for a double citrus punch.
An orange and lemon dressing adds a zesty kick to this aromatic rice salad.
I love adding fresh orange segments to this shaved fennel salad. Sweet and juicy, they offer the perfect contrast to the crisp veggies and salty cheese.
Not a beet person? This recipe might just win you over. A spiced lemon dressing loads the roasted roots with flavor. You’ll go back for bite after bite!
These winter salad recipes all use minimal ingredients and come together in minutes. Make one whenever you need an easy, last-minute side dish!
Love roasted Brussels sprouts? Try them raw next! Finely shredded and tossed with lemon, dried cranberries, and pecorino cheese, they make a refreshing, delicious winter salad.
Crisp, colorful carrots are one of my favorite winter vegetables. In this easy salad, I pair them with Medjool dates and a honey lemon dressing to highlight their natural sweetness.
If you like peanut sauce, you’ll love this salad. Its creamy, tangy peanut dressing will make you want to eat it straight from the serving bowl!
Tossed in a 5-ingredient mustard dressing, this sweet and tangy slaw is easy to make in just 15 minutes! Try pairing it with a grilled cheese sandwich for a crave-worthy winter meal.
Creamy coleslaw may be a summer picnic staple, but there’s no reason you shouldn’t make it in the winter, too! It’s filled with all-season veggies like cabbage and carrots. A bold homemade coleslaw dressing packs this version with flavor.
I’m not usually a raw broccoli person, but I love it in this crunchy slaw. I chop it really finely, so it softens and soaks up the lightly creamy dressing. To take it over the top, I toss it with sharp red onion, dried cranberries, and smoky roasted nuts.
Grain and Lentil Winter Salad Recipes
Like the kale salads above, these winter salad recipes are some of my go-to lunches. Because they’re made with whole grains or lentils in addition to fresh produce, they have enough staying power to keep me full till dinnertime.
Tip: Replace the farro with brown rice to make this recipe gluten-free.
I love this recipe as written, but it’s a great one to riff on, too. Add roasted butternut squash instead of sweet potatoes, use finely chopped kale instead of Brussels sprouts, or toss it all with my apple cider vinegar dressing for extra depth of flavor.
This hearty lunch or dinner salad is perfect for meal prep! The lentils soak up the dressing in the fridge, becoming more flavorful with time. I top this salad with roasted paneer cheese for extra richness, but baked tofu is an excellent dairy-free substitute.
Roasted shallots and sage fill this winter salad with savory, aromatic flavor.
More Favorite Salad Recipes
If you love these winter salad recipes, check out these 51 best salad recipes to make throughout the year!
- 2 cups cubed butternut squash
- ½ medium red onion, cut into thin wedges
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ bunch curly kale (4 to 6 leaves), stemmed, leaves torn
- Apple Cider Vinegar Dressing
- ½ small radicchio, thinly sliced
- 6 Brussels sprouts, thinly sliced
- ¾ cup candied pecans, or toasted pecans
- ⅓ cup pomegranate arils, or dried cranberries
- ⅓ cup shaved Parmesan or pecorino cheese
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the squash on one side of the baking sheet and the onion wedges on the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 35 minutes, or until tender and golden brown around the edges. Remove the onions before the squash if needed. Pull apart the onion layers.
- Place the kale in a large bowl and drizzle with some of the dressing. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the radicchio, Brussels sprouts, roasted squash, onions, and remaining dressing. Toss well, then top with the pecans, pomegranates, and cheese. Gently toss. Season to taste and serve.