Description
This Winter Salad With Homemade Vinaigrette brings together seasonal greens, roasted vegetables, crisp fruits, and crunchy toppings, all tossed in a zesty homemade dressing. It’s perfect for cold-weather meals—fresh, colorful, and loaded with texture and nutrients. Whether as a light lunch or a hearty side, this salad adds brightness and balance to your winter table.
Ingredients
For the Salad:
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2 cups chopped kale
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2 cups baby spinach
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1 medium sweet potato, peeled and cubed
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1 medium apple, thinly sliced
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½ cup pomegranate seeds
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¼ cup crumbled feta cheese
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¼ cup toasted walnuts
For the Vinaigrette:
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3 tbsp olive oil
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp honey
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Salt and pepper to taste
Instructions
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Roast the Sweet Potato:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden and tender. Let cool. -
Make the Vinaigrette:
In a small bowl or jar, combine olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Shake or whisk until smooth. -
Assemble the Salad:
In a large bowl, add kale and spinach. Massage kale with your hands for 1–2 minutes to soften. Add roasted sweet potato, apple slices, pomegranate seeds, and walnuts. Drizzle with vinaigrette and toss gently. Top with crumbled feta before serving.
Notes
Slice the apple just before serving to keep it fresh.
Substitute feta with goat cheese or omit for a vegan version.
Add chickpeas or quinoa for more protein.
Store salad components separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting + Tossing
- Cuisine: Seasonal / Winter-Inspired
Keywords: winter salad, homemade vinaigrette, roasted sweet potato salad, kale spinach salad, apple feta salad, seasonal salad recipe, healthy winter lunch, vegetarian salad, holiday side dish