7 Crave-Worthy Winter Salad Recipes to Brighten Up Your Winter Days

7 Crave-Worthy Winter Salad Recipes to Brighten Up Your Winter Days

Winter is here, and if you haven’t got any battles scheduled this season or a throne to conquer, you might as well enjoy it with a delicious winter salad. Nutrient-dense winter produce allows you to make different healthy winter salads.

These versatile winter salad recipes are just what you need to boost your energy levels and beat the winter blues.

1. Pumpkin and Cereal Salad


(for 4 servings)

  • 1 butternut pumpkin
  • 1 cup raw millet (quinoa or buckwheat)
  • 2 avocados, diced
  • 1 small broccoli, broken into small florets
  • 2 handfuls green leaves (beetroot leaves, arugula, or baby spinach)
  • 1 pomegranate
  • 2 handfuls purple grapes, cut in half
  • 2 handfuls raw hazelnuts

For your dressing:/ Dressing idea:

  • 1/2 lemon, juice
  • 3-4 tbsp extra virgin olive oil
  • 1 handful basil, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 handful parsley, finely chopped
  • salt and pepper

Whisk all ingredients together in a small bowl.


Cut the butternut pumpkin into bite-size dices, put it in oven tray and sprinkle with olive oil and sea salt. Bake on 200°C until soft and brown on the edges (about 30 minutes). Remove from oven and let it cool.

Sprinkle the hazelnuts with salt and toast for 10 minutes. Once cooled, remove the skin and chop them coarsely.

Rinse the millet with hot water and place in a pot with 2 cups water. First let it boil, then on lower heat let it simmer for 15 minutes.

Place the millet in a large bowl, add dressing and mix well to make sure all millet is coated with dressing. Add the other ingredients to the mixture and fold with a spoon to combine.

2. Roasted Beet Salad


  • About 1/2 kilo beets
  • 1/4 cup toasted almonds, roughly chopped
  • 2 small white onions, finely sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely minced shallot
  • 1/2 cup celery leaves
  • 2 to 3 hard boiled eggs, cut in four
  • 1/2 cup pomegranate seeds
  • 100g goat cheese
  • 1 tablespoon sherry vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • salt and black pepper


Preheat oven to 200°C. Coat beets with vegetable oil and season with salt and pepper to taste. Make a pouch with aluminium foil, place them inside and seal the other edge. Roast until tender, about 1½  hours. Remove from oven and let it cool.

Combine vinegar, shallots, almonds and honey in a bowl. Add olive oil and, season with salt and pepper to taste.

Peel the skin of the cooled beets and cut them into chunks.

Toss beets, dressing, onion and pomegranate in a large bowl and fold to combine. On a serving plate garnish with boiled eggs, celery leaves and goat cheese.

winter salad

3. Sweet Potato Salad


  • 2 sweet potatoes
  • 3 scallions
  • 2 medium red peppers
  • 1 orange, squeezed
  • 1 lemon, squeezed
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • handful fresh mint leaves


Cut sweet potatoes into bite-sized dices, put it in oven tray and sprinkle with olive oil and, salt and pepper. Bake at 200°C for about 30 minutes.

Chop the scallions, red pepper, and mint.  In small bowl mix together the orange juice, lemon juice, and olive oil.

Remove sweet potatoes from oven, place them in a bowl with the chopped vegetables and vinaigrette and fold to combine.

Serve warm or cold.

4. Kale Avocado Salad


  • 1 head of kale
  • 1 lemon, squeezed
  • 1 tomato, chopped
  • ½ carrot, chopped
  • ½ avocado
  • ¼ cup olives, pitted & chopped
  • ¼ cup fresh dulse
  • handful of sprouts
  • handful of goji berries
  • handful of fresh herbs
  • handful of raw cashews
  • salt


Remove the stems from the kale. Place it in a large bowl and put some salt on the leaves.

First, massage the leaves with salt, then do that with lemon juice and finally with avocado. Use salt, lemon juice to taste.

Place all of the ingredients in a large bowl and fold to combine.

winter salad ideas

5. Kale+Cabbage+Carrot Salad


  • 1 small bunch kale
  • 1 small head cabbage, shredded
  • 4 carrots, peeled into long strips
  • 2 tablespoons hemp seeds (or sesame seeds)
  • 1 baby bok choy, thinly sliced
  • Freshly ground pepper to taste


Remove the stems from the kale leaves and slice into thin long strips.

In a large bowl combine the kale and a spoon of olive oil. Massage the kale leaves for a minute, until the leaves soften.

Place in large bowl and add the cabbage, carrots, bok choy, and dressing of choice, and fold to combine. Let the salad marinate for 10 minutes.

Top with hemp seeds (or toasted sesame seeds) and season with pepper to taste.

For your dressing:

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon soy sauce
  • 1 Tablespoons maple syrup
  • 1 clove of garlic, finely minced

Whisk all ingredients together in a small bowl.

6. Salmon Salad


  • 200g Brussels sprouts, halved and trimmed
  • 2 fennel, cut into wedges and trimmed
  • 250g broccoli, cut into florets
  • 250g beetroot, cut into wedges
  • 4 small potatoes, sliced
  • 500g salmon fillets, skin off
  • 2 tablespoons red wine vinegar
  • 80g goat’s cheese, crumbled
  • 1/4 cup (60ml) olive oil
  • 4 thyme sprigs and some extra to serve


Combine Brussels sprouts, fennel, broccoli, potato, thyme and 1 1/2 tablespoon olive oil in a bowl. Season with salt and pepper and fold to combine.

Preheat oven to 220°C. Line a large baking tray with baking paper. Place vegetables on the prepared tray. Bake for 20 minutes, and add beetroot in the last 10 minutes of cooking.

Heat 2 teaspoons of the remaining oil in a frying pan. Cook the salmon for 2 mins each side or until cooked to your liking. Set aside for a few minute and then coarsely flake salmon.

Top the vegetables with goat’s cheese, flaked salmon and the extra thyme. Drizzle with dressing to serve.

For you dressing:

Combine vinegar and oil in a small bowl. Season with salt and pepper. Whisk all ingredients together in a small bowl.

tomato salad

7. Winter Fruit Salad


  • 2 blood oranges
  • 100 g rocket
  • pomegranate
  • 3-4 tbsp extra virgin olive oil
  • 120 g mozzarella (about 4 balls)
  • ½ lemon, squeezed
  • 30 g creamy pecorino
  • mint springs


Wash the vegetables, peel from the oranges and cut them into chunks, slice the pith and seed the pomegranate.

With the lemon, olive oil and a pinch of salt make a dressing. Toss the mint, rocket and orange chunks and fold to combine.

Serve in plates with some mozzarella added. Sprinkle with black pepper and olive oil. Top with pomegranate seeds and pecorino shaves.

These rich, tasty and simple winter salads are a great starter or even a lighter lunch or dinner. Nothing beats a fresh winter salad to make your skin happy in the cold of winter, or a green winter salad for an easy detox.

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