Winter Salad

Ingredients & Substitutions

Here I explain the best ingredients for my winter salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Root Vegetables – You’ll need about 1/2 of a medium butternut squash and a whole beet for this recipe. Feel free to roast the entire butternut squash if you like and save the rest for later. You can also use other types of winter squash (such as kabocha, delicata, or acorn squash) or add other root veggies (like carrots, turnips, parsnips, yuca, or rutabaga). Sometimes I buy pre-cut butternut squash cubes to save time.
• Olive Oil, Sea Salt, & Black Pepper – For roasting the vegetables. Sometimes I add garlic powder or Italian seasoning for extra flavor.
• Greens – I used a mix of arugula and lettuce. If you want something more hearty and seasonal, kale or shredded brussels sprouts work well, but I do recommend massaging them with the dressing to make them more tender. For lighter seasonal options, try spinach, endive, or radicchio.
• Nuts – I added pecans for crunch. You can substitute walnuts, almonds, or for nut-free options, sunflower seeds or pumpkin seeds.
• Fruit – I used a mix of Granny Smith apples and pomegranate arils for a mix of sweet and tart. You can easily use other types of apples, pears, citrus fruits (like oranges or grapefruit), or even my quick apple chips. If you don’t have pomegranate, dried cranberries make a good alternative.
• Maple Dijon Dressing – This is a super simple vinaigrette with olive oil, maple syrup (I use Wholesome Yum sugar-free maple syrup), lemon juice, Dijon mustard, salt, and pepper. If you don’t have lemons, feel free to substitute apple cider vinegar, or really any type of vinegar works.

How To Make Winter Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Roast the vegetables. In a large bowl, toss the butternut squash with olive oil, salt and pepper. Spread on a sheet pan, then repeat with the beets. (I reuse the same bowl.) Roast the squash and beets in the oven until fork tender.
2. Make the dressing. Combine all of the dressing ingredients in jar and shake to combine, or whisk in a bowl instead.
3. Assemble the winter salad. In a serving bowl or on a large platter, combine the greens with the roasted vegetables, sliced apples, pomegranate seeds, and pecans.
4. Drizzle with dressing. I don’t usually toss this salad, so see my tips below to ensure everything is coated.

Serving Ideas

This festive salad is the perfect addition to your holiday feast or weeknight dinner in the winter. Here are some ways I like to serve it:

• Lunch Meal Salad – Turn the salad into a meal by adding a protein! My go-to options are chicken (either shredded chicken or baked chicken breast), skirt steak, or a fillet of baked salmon.
• Holiday Mains – This winter salad always looks impressive on the holiday table for Thanksgiving, Christmas, or Hanukkah! Pair it with my roasted turkey, slow cooker turkey breast, butter poached lobster, or beef tenderloin.
• 30-Minute Meals – For easy weeknight dinners, I love serving this salad with stuffed acorn squash, chicken florentine, creamy mushroom chicken, or baked cod.

More Winter Salad Recipes

Want more fresh ways to use seasonal produce this time of year? Try one of my other winter salad ideas next:

Persimmon Salad

Kale Brussels Sprout Salad

Mandarin Orange Salad

Sweet Potato Salad