Who says you can't eat the rainbow in the dead of winter? With hearty greens, roasted squash, tart citrus and more, these vibrant winter salad recipes make even the shortest days bright.
There’s nothing I love more than enjoying a fresh salad that celebrates fruits and vegetables at their peak. In summer salads, that might mean bowls filled with sweet corn and peppery arugula or a sun-ripened peach Caprese salad with juicy tomatoes. As the weather cools, it’s all about roasted squash, blue cheese and crunchy pepitas. The best salad ingredients should shift with the seasons, and these winter salad recipes prove there’s zero excuse for sad meals, even in the coldest months.
Winter salads have their own magic. This is the moment for hearty greens like kale, radicchio and escarole that hold up beautifully to thick and creamy or light and zippy homemade salad dressings, as well as craveable add-ins, such as roasted root vegetables, caramelized squash, toasted nuts, warm grains and crumbly cheeses. It’s also peak season for citrus, pomegranates, pears and apples, bringing juicy sweetness, bright acidity and pops of color.
To add more heft and satiety to these leafy creations, top with your favorite protein, such as grilled chicken tenders, sliced flank steak or sauteed shrimp. With that in mind, get ready to bookmark these recipes that hit the sweet spot of seasonal produce, vibrant flavors and weeknight ease. They’re hearty enough for cold days and colorful enough to brighten your table.
1/30
Steak Salad
From the Recipe Creator:
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
Nutrition Facts:
1 serving: 321 calories, 22g fat (5g saturated fat), 55mg cholesterol, 221mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 fat, 2 vegetable, 2 lean meat.
2/30
Warm Cabbage, Fennel and Pear Salad
From the Recipe Creator:
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Nutrition Facts:
1 cup: 391 calories, 26g fat (7g saturated fat), 19mg cholesterol, 810mg sodium, 28g carbohydrate (14g sugars, 8g fiber), 9g protein.
3/30
Perfect Winter Salad
From the Recipe Creator:
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
Nutrition Facts:
1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.
4/30
Cranberry-Pecan Wheat Berry Salad
From the Recipe Creator:
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York
Nutrition Facts:
3/4 cup: 298 calories, 15g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 39g carbohydrate (17g sugars, 6g fiber), 5g protein.
5/30
Holiday Salad
From the Recipe Creator:
Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa
Nutrition Facts:
1 cup: 144 calories, 8g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
6/30
Pomegranate Persimmon Salad
From the Recipe Creator:
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California
Nutrition Facts:
1-1/2 cups: 175 calories, 9g fat (2g saturated fat), 0 cholesterol, 220mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch, 1/2 fruit.
7/30
Parsnip, Pear and Pecan Salad
From the Recipe Creator:
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Nutrition Facts:
1 cup: 254 calories, 20g fat (4g saturated fat), 8mg cholesterol, 461mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 7g protein.
8/30
Sweet Potato Salad
From the Recipe Creator:
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Nutrition Facts:
1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
9/30
Honey Pecan & Goat Cheese Salad
From the Recipe Creator:
I made this salad for my wife and son while our pizza was baking. One of my dreams is to own a herd of goats and make cheese! —Greg Fontenot The Woodlands, Texas
Nutrition Facts:
1 serving: 570 calories, 47g fat (10g saturated fat), 64mg cholesterol, 763mg sodium, 29g carbohydrate (11g sugars, 3g fiber), 11g protein.
10/30
Lentil Salad
From the Recipe Creator:
Add this flavorful, refreshing salad to your Meatless Monday rotation. Thanks to earthy lentils, fresh herbs and a zesty vinaigrette, this salad is a delightful blend of flavors and textures with plenty of protein and fiber to fill you up. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 125 calories, 6g fat (1g saturated fat), 1mg cholesterol, 314mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 5g protein.
11/30
Potato Salad with Kalamata-Hazelnut Vinaigrette
From the Recipe Creator:
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Nutrition Facts:
3/4 cup: 235 calories, 14g fat (2g saturated fat), 0 cholesterol, 329mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein.
12/30
Apple Pomegranate Salad
From the Recipe Creator:
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
Nutrition Facts:
1 cup: 165 calories, 13g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.
13/30
Carrot Ribbon Salad
From the Recipe Creator:
This is our take on the viral carrot ribbon salad—with a citrus twist! My son Bo and I came up with this version. It's great as a side, or make it a main dish by adding grilled chicken or fish. —Erin Wright, Wallace, Kansas
Nutrition Facts:
1 serving: 165 calories, 6g fat (0 saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 3g protein.
14/30
Pickled Beet Salad
From the Recipe Creator:
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
2/3 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 173mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
15/30
White Bean Arugula Salad
From the Recipe Creator:
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Nutrition Facts:
1 cup: 340 calories, 16g fat (4g saturated fat), 23mg cholesterol, 915mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 15g protein.
16/30
Apple Feta Salad
From the Recipe Creator:
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where I take it, I have to bring along copies of the recipe to hand out. —Marlene Clark Apple Valley, California
Nutrition Facts:
1 cup: 191 calories, 17g fat (4g saturated fat), 9mg cholesterol, 127mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 3g protein.
17/30
Merry Berry Salad
From the Recipe Creator:
Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 367 calories, 28g fat (3g saturated fat), 6mg cholesterol, 398mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 5g protein.
18/30
Winter Beet Salad
From the Recipe Creator:
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
Nutrition Facts:
1 serving: 213 calories, 15g fat (2g saturated fat), 0 cholesterol, 80mg sodium, 21g carbohydrate (12g sugars, 6g fiber), 4g protein. Diabetic exchanges: 3 fat, 2 vegetable, 1/2 starch.
19/30
Roasted Sweet Potato Salad with Honey-Maple Vinaigrette
From the Recipe Creator:
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania
Nutrition Facts:
1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.
20/30
Orange Pomegranate Salad
From the Recipe Creator:
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Nutrition Facts:
2/3 cup: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit.
21/30
Roasted Beet Salad
From the Recipe Creator:
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1 cup: 125 calories, 9g fat (2g saturated fat), 12mg cholesterol, 195mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
22/30
Northwoods Wild Rice Salad
From the Recipe Creator:
This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota
Nutrition Facts:
3/4 cup: 290 calories, 17g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.
23/30
Company Green Salad
From the Recipe Creator:
I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 cup: 162 calories, 11g fat (1g saturated fat), 2mg cholesterol, 121mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
24/30
Wild Rice, Quinoa & Cranberry Salad
From the Recipe Creator:
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Nutrition Facts:
3/4 cup: 317 calories, 9g fat (1g saturated fat), 0 cholesterol, 595mg sodium, 51g carbohydrate (15g sugars, 6g fiber), 11g protein.
25/30
Mixed Greens with Orange-Ginger Vinaigrette
From the Recipe Creator:
Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. —Joy Zacharia, Clearwater, Florida
Nutrition Facts:
1-1/2 cups: 119 calories, 7g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
26/30
Citrus Avocado Salad
From the Recipe Creator:
This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. —Sonia Candler, Edmonton, Alberta
Nutrition Facts:
3/4 cup: 175 calories, 13g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.
27/30
Cranberry Waldorf Salad
From the Recipe Creator:
Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Nutrition Facts:
3/4 cup: 226 calories, 11g fat (5g saturated fat), 27mg cholesterol, 15mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 2g protein.
28/30
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
From the Recipe Creator:
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Nutrition Facts:
1 cup: 191 calories, 13g fat (3g saturated fat), 9mg cholesterol, 240mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.
29/30
Great Grain Salad
From the Recipe Creator:
I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon
Nutrition Facts:
3/4 cup: 368 calories, 22g fat (3g saturated fat), 0 cholesterol, 281mg sodium, 39g carbohydrate (11g sugars, 4g fiber), 8g protein.
30/30
Authentic German Potato Salad
From the Recipe Creator:
This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
Nutrition Facts:
3/4 cup: 344 calories, 7g fat (2g saturated fat), 12mg cholesterol, 719mg sodium, 63g carbohydrate (34g sugars, 3g fiber), 6g protein.
Winter Salad Recipes FAQ
What seasonal produce works well in winter salads?
Winter is the moment to lean into hearty, cold-weather-friendly produce, such as root vegetables, squash and cruciferous greens like kale, cabbage and Brussels sprouts. These veggies hold up beautifully to bold dressings, add great texture and make winter salads feel extra satisfying. For something new, turn your crisper drawer full of carrots and parsnips, intended for cozy stew recipes, into a flavorful salad. Roast them, toss them in warm and thank me later.
What are the best proteins for winter salads?
When it comes to winter salads, you’ve got plenty of protein options, from cooked, sliced flank or skirt steak to cubed seasoned chicken and turkey. Grilled shrimp is a great quick-cooking seafood choice, and flaked canned salmon or tuna is a fast, no-cook salad upgrade. There are plenty of ways to include pork in a hearty salad, from diced, crispy pancetta to leftover shredded pork shoulder. For a vegetarian protein, crispy baked tofu, hard-boiled eggs or chickpeas are easy and versatile additions.
Are there winter salad recipes that can be made ahead?
Winter salads might actually be the best make-ahead salads, thanks to sturdy greens like kale, cabbage and Brussels sprouts that won’t wilt the second you add dressing. In fact, they taste even better after sitting as the greens soften and the vegetables marinate. Roasted root vegetables, cooked grains, nuts and crumbly or creamy cheeses all hold up beautifully in the fridge, making them ideal for meal prep.
If you’re assembling ahead, wait to add citrus segments, fresh herbs, avocado and anything crunchy, like croutons or toasted seeds, so they stay bright and crisp. Then just toss everything together when you’re ready. It’s the easiest way to guarantee a lunch that still feels fresh—even on the busiest winter weekday.
