Winter Salad Recipes

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Delicious winter salads incorporate hearty root and winter vegetables as well as flavorful fall fruits that do well in cold storage over the long winter. You might be surprised how rich and satisfying a winter salad can be.

Roots and Fruits

These crunchy salads combine common winter root vegetables with winter fruits and seasonings in new and unique ways:

Carrot Parsnip Salad

Yield: 4 servings

Calories per serving: 147

You’ll need these ingredients:

  • 2 cups of sliced peeled parsnips
  • 2 cups of sliced peeled carrots
  • ¼ cup of golden raisins
  • 3½ tablespoons of orange juice
  • 1 tablespoon of olive oil
  • 1 teaspoon of lemon juice
  • 3/4 teaspoon Dijon mustard
  • 3 tablespoons minced green onion.

To make the salad:

  1. Cover parsnips and carrots with water in a large saucepan.
  2. Bring to a boil and then reduce heat.
  3. Cover and simmer for about 10 minutes.
  4. While vegetables are cooking, whisk together juice, oil and mustard.
  5. Drain vegetables, toss with dressing and top with green onion and golden raisins.

Apple Turnip Salad

Yield: 4 servings

Calories per serving: 118

Have these ingredients ready:

  • 3 sweet red apples, cored and grated
  • 1 cup of grated turnips
  • 1 carrot, peeled and grated
  • 4 tablespoons of chopped Italian parsley
  • 1½ tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • ¼ teaspoon of cinnamon
  • Salt and pepper to taste.

Toss grated apple with lemon juice to keep it from browning, then toss all ingredients together and serve.

Sweet Winter Harvest

Enjoy the fruits of the harvest with salads that offer a satisfying contrast of sweet and savory flavors:

Green Pear Salad

Yield: 6 servings

Calories per serving: 639

You’ll need:

  • ¾ cup of olive oil
  • ¼ cup of balsamic vinegar
  • ½ tablespoon dark brown sugar
  • 1 teaspoon of shallots, minced
  • Salt and fresh ground pepper to taste
  • 6 cups mixed baby greens
  • 3 bosc pears, thinly sliced
  • 1 cup dried black currants
  • 1 cup toasted pine nuts
  • ¾ cup of crumbled goat cheese.

Whisk together first five ingredients, then combine remaining ingredients in a large bowl. Pour dressing over salad and toss.

Apple Beet Orange Salad

Yield: 4 servings

Calories per serving: 163

Here’s what you’ll need:

  • ¾ pounds of yellow beets
  • ¾ pounds of red beets
  • 1 cup of arugula
  • 1 cup of chopped beet greens
  • 1 blood orange
  • 2 tart apples - peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • ½ teaspoon of sugar
  • Pinch of salt
  • ¼ teaspoon of garlic powder
  • 2 tablespoons of pumpkin seeds, toasted.

To make the salad:

  1. Cover beets with water in a saucepan and bring to a boil.
  2. Cover, reduce heat and simmer until tender, about 20 minutes.
  3. Drain, cool and peel beets, and then cut them into bite size wedges.
  4. Peel orange and cut into thin slices.
  5. Combine beets, orange slices and apple slices in a bowl.
  6. Whisk together oil, vinegar, sugar and seasonings.
  7. Pour dressing over beets and fruit.
  8. Toss together greens and divide between four salad plates.
  9. Top each salad plate with ¼ of the beet mixture.
  10. Sprinkle pumpkin seeds over each salad.

Cruciferous Creations

You won’t have to struggle to get your family to eat healthy cruciferous vegetables this winter with these tasty salad ideas:

Cabbage Salad

Yield: 6 servings

Calories per serving: 507

You’ll need:

  • 1 head napa cabbage, shredded
  • 1 bunch of scallions
  • ½ cup of shredded cucumber
  • 2 tablespoons of sesame seeds
  • 1 cup of chopped peanuts
  • ¼ cup of cider vinegar
  • ¾ cup of sesame oil
  • 2 tablespoons of peanut butter
  • 3 drops of chili sauce
  • 1/3 cup of sugar
  • 2 tablespoons of soy sauce.

To prepare the salad:

  1. Combine cabbage, cucumber and scallions in a large bowl, cover and refrigerate.
  2. Heat vinegar, oil, sugar in a small saucepan. Bring mixture to a boil and continue boiling for one minute. Stir in peanut butter and chili sauce. Remove the pan from heat and let cool.
  3. Pour dressing over cabbage mixture, top with peanuts and sesame seeds and serve immediately.

Broccoli Cauliflower Salad

Yield: 6 servings

Calories per serving: 134

You’ll need these ingredients:

  • 4 cups of broccoli florets
  • 4 cups of cauliflower florets
  • 1 cup of shelled peas
  • ½ cup of vegetable broth
  • 1/3 cup of lemon juice
  • 2 tablespoons of walnut oil
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ½ teaspoon of tarragon
  • 1/3 teaspoon of sugar
  • ¼ teaspoon of sea salt
  • ½ cup of chopped black olives
  • 1/3 cup of chopped soft sun-dried tomatoes.

To create the salad:

  1. In a covered microwave safe bowl, microwave broccoli, cauliflower and vegetable broth on high for four minutes or until tender.
  2. Drain vegetables and set aside.
  3. Wisk together oil, lemon juice and seasoning in a separate bowl and toss with vegetables.
  4. Mix in olives and tomatoes.
  5. Eat right away or refrigerate overnight to enjoy chilled.

Whether you enjoy them hot or cold, winter salads are a surprisingly comforting way to stay healthy on the coldest, darkest days of the year.

Calories for the above recipes were estimated using FatSecret's Food and Calorie Finder at:


Last Updated: October 18, 2012
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About Roberta Pescow Roberta Pescow holds a bachelor's degree in communications from City University of New York, Queens College and is a freelance writer and editor in the NJ area. The author of "A Life In The Service" and "A Monster's Tears," she enjoys writing informative articles, personal essays, fiction and music.  Roberta is a proud mother of two. Her other interests include fitness, photography, sculpture and meditation. She is a voracious reader and holds a 2nd degree black belt in Tae Kwan Do. Roberta enjoys decorating her hectic, but happy home and garden in original and affordable ways.  

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