25 Winter Salad Recipes That Will Make You Forget It’s Cold Outside

I’ve attached a video for every recipe below from my favorite home cooks.

Winter brings chilly days, but that doesn’t mean your salads have to be boring. You can create tasty, colorful salads using seasonal ingredients that will brighten up your meals. Winter salads can be hearty, satisfying, and packed with nutrients to keep you healthy during the cold months.

From roasted vegetables to crisp greens and juicy fruits, winter salads offer a wide range of flavors and textures. You can mix warm and cold ingredients for a comforting dish, or add nuts and seeds for extra crunch. These salads are easy to make and can be a great addition to your winter menu.

Winter Citrus Salad

Ingredients:

• Assorted citrus fruits (oranges, grapefruits, blood oranges)
• Arugula
• Red onion
• Avocado
• Goat cheese
• Slivered almonds
• Salt and pepper

Dressing:

• Olive oil
• Honey
• Lime juice
• Apple cider vinegar

Instructions:

1. 
   

   Peel and slice the citrus fruits, removing all white pith.

   
   
2. 
   

   Toast the almond slivers in a dry pan until golden.

   
   
3. 
   

   Arrange arugula on a plate. Top with citrus slices, thinly sliced red onion, and diced avocado.

   
   
4. 
   

   Sprinkle goat cheese and toasted almonds over the salad.

   
   
5. 
   

   Mix olive oil, honey, lime juice, and apple cider vinegar in a small bowl for the dressing.

   
   
6. 
   

   Drizzle the dressing over your salad.

   
   
7. 
   

   Add a pinch of salt and pepper to taste.

   
   
8. 
   

   Enjoy your fresh and zesty winter citrus salad!

   
   

Shaved Brussels Sprout Salad

Ingredients:

• 1 pound Brussels sprouts, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup toasted pine nuts
• 1/4 cup dried cranberries
• 1/4 cup grated pecorino cheese
• 2 tablespoons chopped chives
• Salt and pepper to taste

Instructions:

1. 
   

   Slice Brussels sprouts using a mandoline or sharp knife. Place in a bowl.

   
   
2. 
   

   Add olive oil, lemon juice, pine nuts, cranberries, cheese, and chives.

   
   
3. 
   

   Toss everything together. Season with salt and pepper.

   
   
4. 
   

   Let the salad sit at room temperature for 15 minutes before serving.

   
   
5. 
   

   Give it a final toss and enjoy your crisp, flavorful salad!

   
   

Pomegranate Rice Salad

Ingredients:

• 2 cups cooked rice
• 1 cup pomegranate seeds
• 1/4 cup chopped pistachios
• 2 scallions, thinly sliced
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. 
   

   Mix cooked rice, pomegranate seeds, pistachios, scallions, and parsley in a large bowl.

   
   
2. 
   

   In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

   
   
3. 
   

   Pour the dressing over the rice mixture and gently toss to combine.

   
   
4. 
   

   Serve chilled or at room temperature. Enjoy your colorful and tasty pomegranate rice salad!

   
   

Carrot Salad

You’ll love this bright and crunchy carrot salad! Here’s what you need:

Ingredients:

• 4 cups grated carrots
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. 
   

   Grate the carrots using a box grater or food processor.

   
   
2. 
   

   Mix carrots and raisins in a large bowl.

   
   
3. 
   

   In a small bowl, whisk together mayonnaise, vinegar, and honey.

   
   
4. 
   

   Pour dressing over carrots and raisins. Toss to coat evenly.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   Chill for at least 30 minutes before serving.

   
   

Enjoy your delicious carrot salad!

Cabbage Salad

You’ll need:

• 1 head of cabbage, thinly sliced
• 2 carrots, grated
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. 
   

   Mix cabbage, carrots, bell pepper, onion, and parsley in a large bowl.

   
   
2. 
   

   In a small bowl, whisk together olive oil, lemon juice, and honey.

   
   
3. 
   

   Pour dressing over vegetables and toss well.

   
   
4. 
   

   Season with salt and pepper to taste.

   
   
5. 
   

   Let the salad sit for 10 minutes before serving to allow flavors to meld.

   
   

Curried Lentil Salad

You’ll need:

• 2 cups cooked lentils
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp curry powder
• Salt and pepper to taste

Instructions:

1. 
   

   Mix lentils, cucumber, tomatoes, onion, and cilantro in a large bowl.

   
   
2. 
   

   Whisk olive oil, lemon juice, curry powder, salt, and pepper in a small bowl.

   
   
3. 
   

   Pour dressing over the lentil mixture and toss gently.

   
   
4. 
   

   Chill for 30 minutes before serving to let flavors blend.

   
   
5. 
   

   Give it a quick stir and enjoy your tasty curried lentil salad!

   
   

Roasted Cauliflower Salad

Ingredients:

• 1 head cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and pepper
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 4 cups arugula
• 1 can chickpeas, drained and rinsed

Instructions:

1. 
   

   Preheat your oven to 425°F (220°C).

   
   
2. 
   

   Toss cauliflower with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.

   
   
3. 
   

   Roast for 20-25 minutes, turning once, until golden brown.

   
   
4. 
   

   While cauliflower roasts, blend tahini, lemon juice, garlic, cumin, cayenne, and remaining olive oil for the dressing.

   
   
5. 
   

   Let cauliflower cool for 5 minutes after roasting.

   
   
6. 
   

   In a large bowl, combine arugula, roasted cauliflower, and chickpeas.

   
   
7. 
   

   Drizzle with tahini dressing and toss gently.

   
   
8. 
   

   Serve your delicious roasted cauliflower salad right away!

   
   

Creamy Coleslaw

You’ll need:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Mix the mayo, vinegar, sugar, salt, and pepper in a bowl.

Toss the cabbage and carrots in a large bowl.

Pour the dressing over the veggies and mix well.

Chill for at least 2 hours before serving. Enjoy your creamy coleslaw!

Wheat Berry Salad

You’ll love this hearty winter salad packed with nutrients and flavor. Here’s what you need:

Ingredients:

• 1 cup wheat berries
• 1/2 cup dried cranberries
• 1 apple, diced
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. 
   

   Cook wheat berries in 3 cups salted water for about 45 minutes until tender. Drain and cool.

   
   
2. 
   

   Mix cooled wheat berries with cranberries, apple, and walnuts in a large bowl.

   
   
3. 
   

   Whisk olive oil and lemon juice in a small bowl. Pour over salad and toss.

   
   
4. 
   

   Season with salt and pepper. Serve chilled or at room temperature.

   
   

Fennel Salad With Apples & Radishes

Ingredients:

• 1 fennel bulb, thinly sliced
• 1 apple, cored and sliced
• 5-6 radishes, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 2 tablespoons chopped walnuts

Instructions:

1. 
   

   Mix the sliced fennel, apple, and radishes in a large bowl.

   
   
2. 
   

   In a small bowl, whisk together olive oil, apple cider vinegar, and honey.

   
   
3. 
   

   Pour the dressing over the salad and toss gently.

   
   
4. 
   

   Add salt and pepper to taste.

   
   
5. 
   

   Sprinkle chopped walnuts on top before serving.

   
   
6. 
   

   Enjoy your fresh and crunchy winter salad!

   
   

Brussels Sprout Salad With Pomegranate

Ingredients:

• 1 pound Brussels sprouts, shaved
• 1/2 cup pomegranate seeds
• 1/4 cup pecans, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. 
   

   Shave the Brussels sprouts using a food processor or mandoline.

   
   
2. 
   

   Mix olive oil, balsamic vinegar, and Dijon mustard in a small bowl.

   
   
3. 
   

   Toss the shaved sprouts with the dressing in a large bowl. Let sit for 15 minutes.

   
   
4. 
   

   Add pomegranate seeds and chopped pecans to the salad.

   
   
5. 
   

   Season with salt and pepper. Give it a final toss.

   
   
6. 
   

   Serve and enjoy your tasty winter salad!

   
   

Pear And Blue Cheese Salad

Ingredients:

• 2 ripe pears, sliced
• 4 cups mixed greens (arugula, lettuce)
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced

Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. 
   

   Toss the greens in a large bowl.

   
   
2. 
   

   Add pear slices, blue cheese, walnuts, cranberries, and onion.

   
   
3. 
   

   Whisk dressing ingredients in a small bowl.

   
   
4. 
   

   Pour dressing over salad and toss gently.

   
   
5. 
   

   Serve immediately and enjoy your tasty winter salad!

   
   

Lentil Salad

Ingredients:

• 1 cup green lentils
• 2 cups water
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/4 red onion, finely sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup feta cheese (optional)

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. 
   

   Rinse lentils and cook in water for 20-25 minutes until tender. Drain and cool.

   
   
2. 
   

   Mix dressing ingredients in a small bowl.

   
   
3. 
   

   In a large bowl, combine cooled lentils, cucumber, pepper, onion, herbs, and feta.

   
   
4. 
   

   Pour dressing over salad and toss gently.

   
   
5. 
   

   Chill for 30 minutes before serving.

   
   

Your lentil salad is ready to enjoy! It’s perfect for a light lunch or as a side dish.

Warm Winter Bean Salad With Chicken

Ingredients:

• 2 chicken breasts
• 2 cups mixed beans (butter, kidney, cannellini)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 scallions, chopped
• 1 tbsp fresh thyme
• Salt and pepper to taste
• 2 tbsp lemon juice

Instructions:

1. 
   

   Season chicken with salt and pepper. Grill or pan-sear for 6-8 minutes per side until cooked. Set aside.

   
   
2. 
   

   Heat olive oil in a skillet. Add scallions and cook for 2-3 minutes.

   
   
3. 
   

   Add garlic and beans. Warm for 5 minutes, stirring occasionally.

   
   
4. 
   

   Slice the chicken and add to the skillet with beans.

   
   
5. 
   

   Sprinkle thyme, salt, and pepper. Drizzle with lemon juice.

   
   
6. 
   

   Toss gently to combine. Serve warm and enjoy your cozy winter salad!

   
   

Beetroot And Halloumi Salad

Ingredients:

• 200g halloumi cheese
• 2 medium beetroots, cooked and sliced
• 100g mixed salad leaves
• 1/4 red onion, thinly sliced
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. 
   

   Slice the halloumi and grill for 1-2 minutes per side until golden.

   
   
2. 
   

   Arrange salad leaves on a plate. Top with beetroot slices and red onion.

   
   
3. 
   

   Add grilled halloumi to the salad.

   
   
4. 
   

   Sprinkle pine nuts over the top.

   
   
5. 
   

   Mix olive oil and balsamic vinegar in a small bowl.

   
   
6. 
   

   Drizzle the dressing over your salad.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   Serve and enjoy your tasty beetroot and halloumi salad!

   
   

Farro And White Bean Salad

Ingredients:

• 1 cup cooked farro
• 1 cup cannellini beans
• 1 head broccoli, chopped
• 1 tomato, diced
• 1 tbsp red onion, minced
• 3 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. 
   

   Cook farro according to package directions. Let cool.

   
   
2. 
   

   Mix cooled farro, beans, broccoli, tomato, onion, and parsley in a large bowl.

   
   
3. 
   

   Whisk olive oil, lemon juice, salt, and pepper in a small bowl.

   
   
4. 
   

   Pour dressing over salad and toss to combine.

   
   
5. 
   

   Chill for 30 minutes before serving.

   
   

Winter Rainbow Panzanella Salad

Ingredients:

• 1 acorn squash, cubed
• 2 medium red beets, peeled and cubed
• 1 cup brussels sprouts, halved
• 1/2 cup extra-virgin olive oil, divided
• 3 tablespoons maple syrup
• Salt and pepper to taste
• 4 cups stale bread cubes
• 1/4 cup hazelnuts, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon hot honey

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Toss squash, beets, and brussels sprouts with 2 tablespoons olive oil, 1 tablespoon maple syrup, salt, and pepper. Roast for 30-35 minutes until tender.

   
   
3. 
   

   Toast bread cubes in the oven for 10 minutes until crispy.

   
   
4. 
   

   Mix roasted vegetables with bread cubes and hazelnuts in a large bowl.

   
   
5. 
   

   Whisk remaining olive oil, maple syrup, red wine vinegar, and hot honey. Pour over salad and toss gently.

   
   
6. 
   

   Let sit for 10 minutes before serving to allow flavors to meld.

   
   

Honeyed Winter Salad

Ingredients:

• Mixed winter vegetables (carrots, parsnips, squash)
• Olive oil
• Salt and pepper
• Honey
• Torn ciabatta bread
• Sunflower seeds

Instructions:

1. 
   

   Heat your oven to 425°F.

   
   
2. 
   

   Put the veggies in a roasting tin. Drizzle with oil and season.

   
   
3. 
   

   Roast for 20 minutes, turning occasionally.

   
   
4. 
   

   Drizzle honey over the roasted veggies.

   
   
5. 
   

   Add torn ciabatta and sunflower seeds on top.

   
   
6. 
   

   Return to the oven for 5 more minutes until toasted.

   
   
7. 
   

   Serve warm and enjoy your sweet and savory winter salad!

   
   

Tangy Chicory Salad

Ingredients:

• 2-3 heads of chicory or endive
• 1 orange, peeled and sliced
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. 
   

   Wash and chop the chicory leaves.

   
   
2. 
   

   Mix olive oil, lemon juice, and honey in a small bowl for the dressing.

   
   
3. 
   

   Toss the chicory with orange slices and walnuts in a large bowl.

   
   
4. 
   

   Pour the dressing over the salad and mix well.

   
   
5. 
   

   Add salt and pepper to taste.

   
   
6. 
   

   Serve your tangy chicory salad right away and enjoy!

   
   

Warm Chorizo & Chickpea Salad

Ingredients:

• 200g chorizo, sliced
• 1 can chickpeas, drained and rinsed
• 1 red onion, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. 
   

   Heat a large frying pan over medium heat. Add chorizo and cook for 5-7 minutes until crispy.

   
   
2. 
   

   Remove chorizo with a slotted spoon, leaving the oil in the pan.

   
   
3. 
   

   Add onion and bell pepper to the pan. Cook for 5 minutes until softened.

   
   
4. 
   

   Stir in chickpeas and tomatoes. Cook for 2-3 minutes to warm through.

   
   
5. 
   

   Return chorizo to the pan and mix well.

   
   
6. 
   

   Drizzle with olive oil and sherry vinegar. Season with salt and pepper.

   
   
7. 
   

   Garnish with fresh parsley before serving.

   
   

Enjoy your warm, hearty salad!

Roasted Vegetable Salad With Green Lemon Dressing

Ingredients:

• Mixed vegetables (broccoli, brussels sprouts, butternut squash, red onion)
• Olive oil
• Salt and pepper
• Lemon juice and zest
• Honey
• Green herbs (parsley, basil, or cilantro)

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Chop vegetables into similar-sized pieces. Toss with olive oil, salt, and pepper.

   
   
3. 
   

   Spread veggies on a baking sheet. Roast for 20-30 minutes, until tender and golden.

   
   
4. 
   

   Mix lemon juice, zest, honey, and a pinch of salt for the dressing.

   
   
5. 
   

   Add chopped herbs to the dressing and stir well.

   
   
6. 
   

   Let roasted veggies cool slightly, then toss with the green lemon dressing.

   
   
7. 
   

   Serve your colorful winter salad warm or at room temperature. Enjoy!

   
   

Minty Carrot, Pistachio & Feta Salad

Ingredients:

• 500g carrots, cut into batons
• 1 can chickpeas, drained
• 2 tbsp olive oil
• 1 tsp cumin
• Juice of 1 lemon
• 1 tbsp honey
• Small bunch of mint, chopped
• 100g shelled pistachios, roughly chopped
• 200g feta cheese, crumbled
• 2 handfuls of spinach

Instructions:

1. 
   

   Preheat your oven to 200°C (180°C fan).

   
   
2. 
   

   Toss carrots and chickpeas with 1 tbsp oil and cumin on a baking tray. Roast for 30 minutes until tender.

   
   
3. 
   

   Mix lemon juice, honey, and remaining oil. Pour over roasted vegetables and let cool.

   
   
4. 
   

   Combine cooled vegetables with mint, pistachios, feta, and spinach in a large bowl.

   
   
5. 
   

   Gently toss all ingredients together and serve your delicious winter salad.

   
   

Clementine, Feta & Winter Leaf Salad

Ingredients:

• 6-8 seedless clementines
• 2 heads red chicory
• 100g watercress
• 1 fennel bulb
• 1 red onion
• 200g feta cheese
• Small handful parsley
• 1 clementine juice
• 1 lemon juice
• 4 tbsp olive oil
• 1 tsp caster sugar

Instructions:

1. 
   

   Peel and slice the clementines.

   
   
2. 
   

   Halve, core, and finely slice the fennel bulb.

   
   
3. 
   

   Halve and finely slice the red onion.

   
   
4. 
   

   Cut the feta cheese into cubes.

   
   
5. 
   

   Finely chop the parsley.

   
   
6. 
   

   In a bowl, mix clementine juice, lemon juice, olive oil, and sugar for the dressing.

   
   
7. 
   

   Gently toss chicory, watercress, fennel, and onion in a large bowl.

   
   
8. 
   

   Arrange clementine slices on plates.

   
   
9. 
   

   Place leaf mixture in the middle of each plate.

   
   
10. 
    

    Scatter feta cubes over the salad.

    
    
11. 
    

    Stir parsley into the dressing.

    
    
12. 
    

    Drizzle the dressing over your salad.

    
    

Coconut Lamb & Pistachio Rice Salad

Ingredients:

• 4 lamb leg steaks
• 1 cup rice
• 100g pistachios, chopped
• 40g coconut flakes
• 1 green chilli, sliced
• 1 small pack coriander
• 2 small packs mint
• 2 limes
• 4 tbsp olive oil
• 4 tbsp korma paste

Instructions:

1. 
   

   Toast pistachios and coconut in a pan until golden.

   
   
2. 
   

   Cook rice according to package instructions.

   
   
3. 
   

   Mix rice with 2/3 of pistachios and coconut.

   
   
4. 
   

   Blend coriander, mint, lime zest, juice, and olive oil to make dressing.

   
   
5. 
   

   Add half the dressing to rice mixture.

   
   
6. 
   

   Cook lamb steaks with korma paste.

   
   
7. 
   

   Serve lamb over rice salad, topped with remaining nuts and dressing.

   
   

Spiced Feta, Pistachio & Clementine Salad

Ingredients:

• 200g feta cheese
• 2 tbsp Greek yogurt
• 1/2 tsp salt
• 1 tsp chili flakes
• 1 tbsp za’atar
• 50g pistachios, chopped
• 4 clementines, peeled and segmented
• 100g mixed salad leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. 
   

   Mash feta, yogurt, and salt in a bowl. Chill for 3 hours.

   
   
2. 
   

   Form the mixture into 12 small balls.

   
   
3. 
   

   Mix chili flakes and za’atar. Roll feta balls in this mixture.

   
   
4. 
   

   Arrange salad leaves on a plate. Add clementine segments.

   
   
5. 
   

   Place feta balls on top. Sprinkle with chopped pistachios.

   
   
6. 
   

   Drizzle with olive oil and lemon juice. Serve immediately.