Best 20 Winter Salad Recipes

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ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK



Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories     Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

  • Juice two limes into a bowl big enough for you to whisk your dressing.
  • Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
  • Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
  • Whisk together.
  • Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD



Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories     Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

Steps:

  • Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
  • Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  • One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
  • Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
  • This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING



Winter Fruit Salad With Lemon Poppy Seed Dressing image

I had this at a friends house & had to have the recipe. Everyone I have made it for begs for the recipe. Everyone just loves this!

Provided by Ivysrecipes

Categories     Fruit

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onions
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seed
1 head romaine lettuce, rinsed, dried and torn into bite
4 ounces shredded swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple, peeled, cored and cubed
1 pear, cubed

Steps:

  • In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
  • Process until well blended.
  • With machine still running add oil in a slow steady stream until mixture is thick and smooth.
  • Add poppy seeds and process just a few seconds more to mix.
  • In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
  • Toss to mix then pour dressing over salad just before serving and toss to coat.

WINTER FRUIT SALAD WITH LEMON-POPPY SEED DRESSING



Winter Fruit Salad with Lemon-Poppy Seed Dressing image

Every bite of this pretty salad delivers, with dressing of Dijon mustard, poppy seeds, and lemon enlivening fruit, nuts, lettuce, and cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 13

1/2 cup sugar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/3 cup lemon juice
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1 tablespoon poppy seed
1 large head romaine lettuce, torn into bite-size pieces (about 10 cups)
1 cup shredded Swiss cheese (4 oz)
1 cup cashews
1/4 cup sweetened dried cranberries
1 medium apple, cubed (1 cup)
1 medium pear, cubed (1 cup)

Steps:

  • In blender or food processor, place sugar, onion, salt, lemon juice and mustard; cover and process until blended.
  • With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seed; process a few seconds to mix.
  • In large serving bowl, mix all salad ingredients. Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 10 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 200 mg, Sugar 15 g

ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS



Roasted Beet and Winter Squash Salad With Walnuts image

The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

2 pounds kabocha or butternut squash
1 bunch beets, with greens
2 tablespoons red wine or sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 tablespoons extra virgin olive oil
2 tablespoons walnut oil
3 tablespoons chopped walnuts (about 1 1/2 ounces)
2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives

Steps:

  • Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
  • Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
  • Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
  • Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
  • Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams

WINTER SALAD WITH LEMON-YOGURT DRESSING



Winter Salad with Lemon-Yogurt Dressing image

Provided by Myra Goodman

Categories     Salad     Citrus     Dairy     Fruit     Leafy Green     Vegetable     Appetizer     Side     Vegetarian     Yogurt     High Fiber     Dinner     Lunch     Salad Dressing     Lemon     Low Cholesterol     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course or 8 side-dish servings

Number Of Ingredients 18

Dressing:
1 cup plain whole-milk yogurt
1/3 cup chopped fresh Italian parsley
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
Fine sea salt
Salad:
8 cups coarsely chopped romaine lettuce (about 8 large leaves)
1 1/2 cups 1/2-inch cubes peeled jicama
2 small carrots, thinly sliced into rounds
1 avocado, halved, pitted, peeled, sliced
1 cup sliced celery
1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
3/4 cup canned garbanzo beans (chickpeas), drained
3/4 cup halved pitted Kalamata olives
1/2 cup thinly sliced radishes
1/2 cup roasted sunflower seeds

Steps:

  • Dressing:
  • Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
  • Salad:
  • Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

PERFECT WINTER SALAD



Perfect Winter Salad image

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. -DeNae Shewmake, Burnsville, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup reduced-fat mayonnaise
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 teaspoons sugar
1/2 cup canola oil
2 packages (5 ounces each) spring mix salad greens
2 medium tart apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion

Steps:

  • In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving., To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts : Calories 235 calories, Fat 18g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

WINTER FRUIT AND PASTA SALAD



Winter Fruit and Pasta Salad image

You don't have to give up enjoying fresh fruit during the winter season. Just select a colorful variety of fresh winter fruit, mix it all together with just a bit of crunchy celery, add a bright poppy seed dressing, and start smiling.

Provided by lutzflcat

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h10m

Yield 5

Number Of Ingredients 12

1 cup mini farfalle pasta
2 mandarin oranges, peeled and segmented
2 kiwi fruits - peeled, sliced, and quartered
1 medium apple, diced
1 medium Bartlett pear, cored and diced
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
2 tablespoons pomegranate arils
2 tablespoons minced celery
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon poppy seeds

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
  • Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
  • Add pasta to the fruit salad, mixing until well combined.
  • Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 33.3 g, Fat 3.5 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 5.6 mg, Sugar 21.1 g

WINTER FRUIT PASTA SALAD



Winter Fruit Pasta Salad image

Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 8

Number Of Ingredients 10

1 cup uncooked small pasta shells (4 ounces)
1 medium apple, chopped (1 1/4 cups)
1 medium pear, chopped (1 1/4 cups)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.
  • Cover and refrigerate at least 30 minutes until chilled.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE



Winter Green Salad with Honey-Apple Cider Vinaigrette image

This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or arugula
1/2 fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
Spiced Walnuts for Winter Green Salad with Honey-Apple Cider Vinaigrette
White House Honey-Apple Cider Vinaigrette
Coarse salt and freshly ground pepper

Steps:

  • Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD



Balsamic Roasted Winter Squash and Wild Rice Salad image

Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

Steps:

  • Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
  • Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams

WINTER CITRUS SALAD WITH BELGIAN ENDIVE



Winter Citrus Salad With Belgian Endive image

Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.

Provided by David Tanis

Categories     dinner, easy, for one, for two, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 blood orange
1 cara cara or navel orange
1 grapefruit
1 small shallot, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper
2 Belgian endives, trimmed
Coarse sea salt for garnishing, such as fleur de sel

Steps:

  • Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
  • Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
  • Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
  • Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams

WINTER FRUIT SALAD



Winter Fruit Salad image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/2 cup sugar
1 1-inch piece ginger, peeled and thinly sliced
1 vanilla bean, split lengthwise and seeds scraped out
1 lemon
5 large navel or blood oranges
2 mangoes, peeled and diced
2 firm bananas, peeled and diced
5 kiwis, peeled and diced
12 kumquats, very thinly sliced crosswise, seeds removed
1 cup pomegranate seeds (from 1 pomegranate)

Steps:

  • Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
  • Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
  • Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
  • To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

Nutrition Facts : Calories 301 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 76 grams, Fiber 11.5 grams, Sugar 57 grams

HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY



Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette Recipe by Tasty image

Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil

Provided by Chris Salicrup

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 cups carrot, chopped
4 cups turnip, chopped
4 cups parsnip, peeled and chopped
2 teaspoons extra virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon Schwartz® ground black pepper
6 cups fresh arugula
½ lb bacon, cooked and crumbled
¼ cup crumbled goat cheese
1 teaspoon Schwartz® Black Onion Seeds
1 teaspoon Schwartz® Mustard Seeds
¼ teaspoon kosher salt
1 tablespoon dijon mustard
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup extra virgin olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  • Roast the vegetables until crispy and tender, 30-35 minutes.
  • Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  • In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  • Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  • In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  • Divide between plates and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams

WINTER FRUIT SALAD



Winter Fruit Salad image

This is a salad with quinoa. It is a grain that is similar to rice and couscous and is available in most health food stores.

Provided by Barrett

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 ⅓ cups quinoa, rinsed
1 ½ cups water
2 kumquats - seeded and chopped
2 tablespoons chopped fresh cilantro
¼ cup olive oil
2 ½ tablespoons lemon juice
½ teaspoon kosher salt
1 Bosc pear - peeled, cored and chopped
1 cucumber - peeled, seeded and chopped
1 cup trimmed and coarsely chopped watercress

Steps:

  • In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
  • In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
  • In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 32.1 g, Fat 11.5 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 166.5 mg, Sugar 4.2 g

WINTER BEET SALAD



Winter Beet Salad image

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sliced
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1/4 teaspoon onion powder

Steps:

  • Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

WINTER ENDIVE SALAD



Winter Endive Salad image

Here's a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

5 cups torn curly endive
2 cups watercress
1 shallot, thinly sliced
1/3 cup pecan halves, toasted
1/4 cup pomegranate seeds
1/4 cup olive oil
1-1/2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 104 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.

WINTER GREEN SALAD



Winter Green Salad image

People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.

Provided by jgmurphy

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

4 collard leaves, trimmed and finely chopped
⅓ bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
¼ small head red cabbage, chopped
1 Bosc pear, cubed
½ Bermuda onion, finely diced
½ orange bell pepper, diced
½ Florida avocado - peeled, pitted, and diced
½ carrot, grated
5 cherry tomatoes, halved
7 walnut halves, crushed
2 tablespoons raisins, or to taste
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon wildflower honey
1 tablespoon oregano, crushed
1 ½ teaspoons chili powder
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon crushed black peppercorns

Steps:

  • Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
  • Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g

WARM WINTER VEGETABLE SALAD WITH HALLOUMI



Warm Winter Vegetable Salad With Halloumi image

One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.

Provided by Deb Perelman

Categories     Bon Appétit     Salad     Dinner     Lunch     Squash     Cabbage     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kid-Friendly     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 12

5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
½ small head of red cabbage (about 10 oz.), cut into 1" pieces
1 medium red onion, cut into 8 wedges through root end
1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½"-2" pieces
8 oz. Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar
1½ tsp. ground sumac
Mint springs (for serving)

Steps:

  • Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
  • Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

WINTER FRUIT SALAD



Winter Fruit Salad image

This is a perfect fruit salad to prepare all winter long! It's pretty enough to serve as a dessert, yet satisfying enough to enjoy as a snack.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

1 can (20 ounces) unsweetened pineapple chunks
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 quart mixed fresh fruit chunks (apples, bananas, oranges, pears)
3/4 cup chopped pecans or walnuts
1/3 cup sweetened shredded coconut
Whipped topping, optional

Steps:

  • Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.

Nutrition Facts :

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