Winter Tossed Salad brings crisp greens, juicy winter fruit, salty cheese, and a bright maple Dijon vinaigrette that tastes fresh and balanced. It suits weeknight cooks and holiday hosts, and it takes about 20 minutes from fridge to table. I test this combo every December because my Midwest potlucks demand it and I like the leftovers for lunch.
Why Winter Tossed Salad Is Worth It
This salad packs layers of texture: tender greens, crunchy nuts, and bursts of pomegranate that pop like confetti. The maple Dijon vinaigrette ties everything together with tang and a hint of sweetness. You get bold flavor without heavy effort.
The recipe flexes with what you have. Swap apples for pears, goat cheese for feta, or pecans for walnuts and still get a plate that feels special. You can prep the components ahead, then toss right before eating and keep that lively crunch.
“★★★★★ I brought this to our office potluck and it disappeared before the pasta bake. Sweet-tart, crisp, and so colorful. People asked for the recipe on repeat.” Jenna P.
Ingredients You Need
- Baby kale or mixed winter greens, 4 cups (pre-washed bag saves time)
- Shaved Brussels sprouts, 1 cup (buy a bag of shredded to cut prep)
- Radicchio, small head, thinly sliced (optional, adds color and gentle bitterness)
- Honeycrisp apple, 1, thinly sliced (any crisp apple works)
- Ripe pear, 1, thinly sliced (Bosc or Anjou both hold shape)
- Pomegranate arils, 1 cup (purchase a cup pack to skip seeding)
- Dried cranberries or tart cherries, 1/3 cup
- Toasted pecans or walnuts, 1/2 cup (store-bought candied nuts add a sweet crunch; Trader Joe’s or Sahale both work)
- Pumpkin seeds, 1/4 cup
- Goat cheese, 4 ounces, crumbled (or feta for a brinier bite)
Maple Dijon vinaigrette:
- Extra-virgin olive oil, 1/4 cup
- Apple cider vinegar, 2 tablespoons
- Pure maple syrup, 1 tablespoon
- Dijon mustard, 1 teaspoon (Maille or Sir Kensington’s give smooth flavor)
- Shallot, 1 small, minced (sub 2 tablespoons finely minced red onion)
- Fresh orange juice or water, 1 teaspoon to loosen
- Kosher salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Equipment:
- Large salad bowl
- Small jar with lid or whisk and bowl
- Cutting board and sharp knife
- Salad spinner
- Measuring cups and spoons
Quick Tips & substitutions
You can keep prep speedy and flavor high with a few smart moves.
- Keep sliced apples and pears in cold water with a splash of lemon juice to prevent browning.
- Shake the dressing in a jar for speed and less cleanup; double it and refrigerate for salads all week.
- Use pre-washed greens, pre-shaved Brussels sprouts, and packaged pomegranate arils for quick assembly.
- Swap goat cheese with feta, blue cheese, or shaved Parmesan if that’s what you have.
- Toast raw nuts in a dry skillet over medium heat until fragrant for deeper flavor.
- No shallot on hand? Use red onion and rinse it under cold water to mellow the bite.
- Want more protein? Add roasted chicken, salmon, or chickpeas.
How to Make Winter Tossed Salad
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- Rinse and spin the greens dry. Thinly slice the radicchio, apple, and pear. Pat the fruit dry so the dressing sticks well.
- Add olive oil, apple cider vinegar, maple syrup, Dijon, minced shallot, orange juice or water, salt, and pepper to a small jar. Seal and shake until the dressing looks thick and glossy.
- Warm a skillet over medium heat. Toast the nuts for 3 to 4 minutes, stirring, until they smell nutty. Let them cool.
- Add greens, shaved Brussels sprouts, and radicchio to a large bowl. Toss them lightly to mix.
- Scatter apple, pear, pomegranate arils, dried cranberries, and pumpkin seeds over the greens. Pour in about half the dressing and toss until everything looks lightly coated.
- Taste and add more dressing, salt, or pepper to your liking. Sprinkle goat cheese and toasted nuts over the top and serve right away.
Recipe Variations
You can personalize this winter salad to fit your table and pantry.
- Gluten-free: The base ingredients fit a gluten-free diet. Check labels on candied nuts and dried fruit to confirm.
- Vegan swaps: Skip the cheese or use a plant-based feta. The maple Dijon vinaigrette already stays vegan.
- Low carb: Use more avocado and nuts, and reduce fruit to a handful of pomegranate and a few apple slices.
- Add-ins: Roasted butternut squash cubes, shaved fennel, avocado, cooked farro for a heartier bowl, or crispy prosciutto for a salty finish.
Ways to Serve Winter Tossed Salad
This salad plays well with cozy mains and party spreads.
- Pair with roast chicken, pork tenderloin, or seared salmon.
- Serve alongside tomato soup, butternut squash soup, or a grilled cheese.
- Plate it for holiday dinners to balance rich sides.
- Pack it for lunch with a scoop of quinoa or chickpeas.
Storage
Store undressed salad components in airtight containers in the fridge for up to 3 days. Keep the dressing in a sealed jar for 1 week and give it a quick shake before pouring. Hold nuts and cheese in separate containers to keep them crisp. Toss only the portion you plan to eat so the greens stay lively.
Winter Tossed Salad
Ingredients
Instructions
- In a large salad bowl, combine the mixed winter greens, sliced apple, walnuts, dried cranberries, and crumbled feta cheese.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your fresh winter tossed salad.