As the temperatures drop, hearty salads become the perfect option for keeping your meals warm, nourishing, and satisfying. These three winter salad recipes feature seasonal ingredients that are packed with nutrients, rich in flavor, and comforting enough to enjoy in winter. Whether you’re craving roasted vegetables, leafy greens, or warm grains, these salads will keep you feeling cozy while nourishing your body.
1. Roasted Sweet Potato and Kale Salad
This vibrant salad combines the earthy flavors of roasted sweet potatoes with the hearty texture of kale, all tossed in a tangy dressing. It’s an excellent source of vitamins and fiber, making it a great choice for winter.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups kale, stems removed and leaves chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon balsamic vinegar
- a tablespoon of maple syrup
- 1 tablespoon Dijon mustard
Recipe Steps:
- Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast the sweet potatoes for 25–30 minutes, tossing halfway through, until they’re golden and tender.
- While the sweet potatoes are roasting, massage the kale with a small amount of olive oil to soften the leaves.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- Once the sweet potatoes are roasted and slightly cooled, combine them with the kale, cranberries, and feta in a large bowl.
- Drizzle the dressing over the salad and toss gently to combine before serving.
This salad is packed with the warming flavors of roasted sweet potatoes and the fiber and antioxidants from kale, making it perfect for a cold winter day.
2. Roasted Beet and Orange Salad
Roasted beets are a perfect winter vegetable—earthy, nutrient-packed, and full of rich color. Paired with the sweet brightness of oranges, this salad brings a refreshing contrast to the winter months.
Ingredients:
- 4 medium beets, peeled and sliced into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 large oranges, peeled and segmented
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon red wine vinegar
- a teaspoon of honey
- Fresh thyme leaves (optional)
Recipe Steps:
- Preheat your oven to 375°F (190°C). Toss the beet wedges in olive oil, salt, and pepper, and place them on a baking sheet.
- Roast the beets for 35–40 minutes, flipping once, until they are tender and slightly caramelized.
- While the beets are roasting, toast the walnuts in a dry pan over medium heat for 3-5 minutes, being careful not to burn them.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to create the dressing.
- Once the beets are roasted and slightly cooled, toss them with the orange segments, goat cheese, and walnuts in a large bowl.
- Drizzle with the dressing and sprinkle with fresh thyme leaves, if desired.
This roasted beet and orange salad combines the sweetness of roasted beets with the citrusy brightness of oranges, making it a wonderfully balanced winter dish.
3. Warm Farro Salad with Roasted Vegetables
Farro is a hearty, nutty grain that’s perfect for winter salads. Paired with roasted seasonal vegetables, this salad becomes a complete and filling meal that’s both comforting and nutritious.
Ingredients:
- 1 cup farro
- 2 tablespoons olive oil
- 1 cup Brussels sprouts, halved
- 1 small butternut squash, peeled and cubed
- 1/2 red onion, thinly sliced
- 1/4 cup dried figs, chopped
- 1/4 cup toasted almonds, slivered
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Recipe Steps:
- Cook the farro according to the package instructions (typically 1 cup farro to 2 1/2 cups water or broth). Once cooked, drain and set aside to cool slightly.
- Preheat your oven to 400°F (200°C). Toss the Brussels sprouts, butternut squash, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the vegetables for 20–25 minutes, tossing halfway through, until tender and caramelized.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked farro, roasted vegetables, chopped figs, and toasted almonds.
- Drizzle with the dressing and toss to combine.
Conclusion
These three winter salad recipes—Roasted Sweet Potato and Kale Salad, Roasted Beet and Orange Salad, and Warm Farro Salad with Roasted Vegetables—are perfect for colder months. They incorporate hearty, seasonal ingredients that provide warmth, comfort, and plenty of nutrition. These salads are ideal for meal prepping, providing a satisfying balance of textures and flavors, all while keeping you cozy and nourished through the winter season.
Enjoy the heartiness of roasted vegetables, the vibrancy of citrus, and the satisfaction of whole grains in these seasonal salads. Stay warm and healthy all winter long!