If you’re on the hunt for a salad that’s equal parts vibrant, flavorful, and nourishing, look no further than Winter Salad with Tangy Homemade Vinaigrette. This standout dish bursts with colors—from dark leafy greens to ruby pomegranate seeds—and layers in crisp apples, creamy goat cheese, crunchy nuts, and a zingy vinaigrette that ties it all together. It’s the perfect marriage of sweet, tart, creamy, and crunchy that will make you actually crave salads during those chillier months!
Ingredients You’ll Need
The magic of this Winter Salad with Tangy Homemade Vinaigrette is in using everyday ingredients that come alive together. Each element adds its own character—crispness, color, sweetness, or sharpness—to create a salad that feels both comforting and sophisticated.
- Mixed salad greens: The foundation of flavor and texture; use kale, spinach, and arugula for a hearty and fresh bite.
- Shredded red cabbage: Adds vibrant color and mild crunch that stands up well against the greens.
- Apple, thinly sliced: A sweet-tart note and crispness in every forkful; use Honeycrisp or Gala for best results.
- Pomegranate seeds: Jewel-like bursts of juicy flavor and a lovely festive flair.
- Goat cheese or feta, crumbled: Creamy, tangy richness that pairs beautifully with fruits and greens alike.
- Toasted pecans or walnuts: Nutty depth and satisfying crunch; toast them lightly for enhanced flavor.
- Red onion, thinly sliced: Sharpness to contrast the sweetness, sliced super thin so it doesn’t overpower.
- Extra virgin olive oil: The heart of a velvety vinaigrette for luscious mouthfeel.
- Apple cider vinegar: Bright, punchy acidity for a wakeup call of flavor.
- Dijon mustard: Gives your dressing body, tartness, and a background kick.
- Maple syrup or honey: Balances the acidity with a touch of natural sweetness.
- Garlic, minced: Adds a lively bite when whisked into the vinaigrette.
- Salt and black pepper: Essential for bringing all the fresh ingredients to life.
How to Make Winter Salad with Tangy Homemade Vinaigrette
Step 1: Prep Your Salad Ingredients
Start by washing and thoroughly drying your salad greens, then toss them into your largest salad bowl—you want plenty of room for mixing. Shred the red cabbage, thinly slice the apple, and if you haven’t done so already, crumble your goat cheese or feta and toast your pecans or walnuts until fragrant. Scatter in the sliced red onions and pomegranate seeds so every scoop is a burst of color and flavor.
Step 2: Whisk the Tangy Homemade Vinaigrette
In a small bowl or jar, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, your choice of maple syrup or honey, minced garlic, a pinch of salt, and freshly ground black pepper. Whisk or shake until totally smooth and emulsified. The mixture should taste zippy and bright—a true star for the Winter Salad with Tangy Homemade Vinaigrette.
Step 3: Assemble and Toss
When you’re ready to serve, drizzle the freshly whisked vinaigrette over the salad ingredients in the bowl. Toss gently but thoroughly, ensuring every leaf and morsel is lightly coated. The dressing will tie all those varied components into one irresistible winter dish.
Step 4: Final Touches
Once everything is tossed, give a quick taste for seasoning—add an extra pinch of salt or black pepper if needed. Transfer to a serving platter or portion into bowls for a dazzling presentation. Serve right away to best enjoy the lovely textures and flavors.
How to Serve Winter Salad with Tangy Homemade Vinaigrette
Garnishes
This salad looks stunning as is, but you can take it over the top with a few special garnishes: scatter a few extra nuts, pomegranate seeds, and a last crumble of cheese on top right before serving. A final drizzle of vinaigrette just before digging in adds irresistible shine and tang.
Side Dishes
Pair Winter Salad with Tangy Homemade Vinaigrette with a warm, crusty baguette or fresh sourdough for a laid-back lunch. For a heartier meal, serve alongside roasted chicken, a creamy soup, or even a savory tart. The salad’s brightness lifts mains and makes every plate pop.
Creative Ways to Present
Layer individual components in a clear trifle dish or large glass bowl for a show-stopping centerpiece at your holiday table. For a personal touch, make mini versions in jars or on appetizer plates for dinner parties—the jewel colors shine in every setting!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Winter Salad with Tangy Homemade Vinaigrette, transfer it to an airtight container and refrigerate promptly. While the salad is best fresh, it will keep in the fridge for up to 2 days, though the greens may soften a bit over time.
Freezing
Unfortunately, salads with fresh greens, apples, and cheese do not freeze well; the textures just aren’t the same after thawing. It’s best to enjoy this winter salad freshly made, but you can prepare the vinaigrette in advance and freeze it separately if needed.
Reheating
Salads like this one don’t require reheating—simply eat chilled or at room temperature. If storing in the fridge, allow leftovers to sit out for 10 minutes before serving to take the chill off and bring out all those lovely flavors.
FAQs
Can I use different greens in this salad?
Absolutely! Winter Salad with Tangy Homemade Vinaigrette is wonderfully versatile—feel free to substitute or mix in other sturdy greens like Swiss chard, baby romaine, or even shredded Brussels sprouts for extra heartiness.
What’s the best way to keep my apples from browning?
To keep the apple slices crisp and beautifully colored, toss them in a little lemon juice before adding to the salad. This keeps the flavors bright and the presentation gorgeous right up until serving time.
Is there a nut-free option?
Yes! For those with nut allergies, simply swap the pecans or walnuts for toasted pumpkin seeds or sunflower seeds. They’ll provide just as much crunch and a lovely nutty essence without the allergens.
Can I make the vinaigrette ahead of time?
Definitely. The homemade vinaigrette can be made up to 4 days in advance—just store in a jar in the fridge and shake well before using. This allows the flavors to meld and makes assembling your Winter Salad with Tangy Homemade Vinaigrette a breeze at mealtime.
Does this salad work as a main dish?
With its hearty greens, crunchy nuts, fruit, and cheese, this salad is surprisingly satisfying on its own. For even more staying power, top with grilled chicken, salmon, or roasted chickpeas to turn Winter Salad with Tangy Homemade Vinaigrette into a full meal.
Final Thoughts
If you’re craving a winter dish that feels special yet effortless, you simply have to try Winter Salad with Tangy Homemade Vinaigrette. Between the fresh flavors, dazzling colors, and that zingy homemade toss, it’s a celebration in every bite—perfect for cozy dinners, festive gatherings, or whenever you need a little extra brightness on your plate.
Print
Winter Salad with Tangy Homemade Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
This Winter Salad with Tangy Homemade Vinaigrette is a delightful mix of fresh greens, crunchy apples, sweet pomegranate seeds, and tangy goat cheese, all tossed in a flavorful homemade dressing. It’s the perfect addition to any holiday table or as a light and refreshing meal on its own.
Ingredients
Mixed Salad Greens:
6 cups
Shredded Red Cabbage:
1 cup
Apple:
1 large, thinly sliced
Pomegranate Seeds:
½ cup
Crumbled Goat Cheese or Feta:
½ cup
Toastd Pecans or Walnuts:
⅓ cup
Red Onion:
¼ cup
For the Vinaigrette:
Extra Virgin Olive Oil:
¼ cup
Apple Cider Vinegar:
2 tablespoons
Dijon Mustard:
1 tablespoon
Maple Syrup or Honey:
1 tablespoon
Garlic:
1 small clove, minced
Salt:
¼ teaspoon
Black Pepper:
⅛ teaspoon
Instructions
- In a large salad bowl, combine the mixed greens, shredded red cabbage, apple slices, pomegranate seeds, goat cheese, toasted nuts, and red onion.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until fully emulsified.
- Drizzle the vinaigrette over the salad just before serving and toss gently to coat all the ingredients evenly.
- Serve immediately.
Notes
- To keep the apples from browning, toss the slices in a little lemon juice before adding to the salad.
- For extra crunch, add roasted pumpkin seeds or sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
