If you’re craving a refreshing and vibrant way to brighten your winter meals, look no further than this Winter Salad with Tangy Homemade Vinaigrette Recipe. It combines crisp, seasonal greens with the sweet crunch of apples and pomegranate seeds, perfectly balanced by a zesty vinaigrette that you’ll want to drizzle on everything. This salad feels light and fresh but brings a burst of flavor and festive color that can easily become your new go-to for cozy lunch breaks or dinner sides.
Ingredients You’ll Need
Ingredients You’ll Need
Simple ingredients create the magic in this Winter Salad with Tangy Homemade Vinaigrette Recipe. Each component is carefully chosen for its texture, brightness, or tang, making the final dish both balanced and exciting.
- 6 cups mixed greens: Spinach, arugula, or kale provide a fresh base with varied textures and earthy notes.
- 1 large apple, thinly sliced: Adds crisp sweetness and a juicy crunch that contrasts beautifully with the greens.
- 1/2 cup pomegranate seeds: Bursts of tart juiciness that bring color and a refreshing bite.
- 1/3 cup candied pecans or walnuts: A sweet, crunchy element that offers depth and a lovely roasted flavor.
- 1/4 cup crumbled goat cheese or feta: Creamy and tangy, cheese ties the salad together with richness.
- 1/4 cup thinly sliced red onion: Sharpness and a subtle bite that awakens the palate.
- 1/4 cup olive oil: The foundation of the vinaigrette, bringing smoothness and body.
- 2 tablespoons apple cider vinegar: Adds bright acidity to cut through the rich elements.
- 1 tablespoon Dijon mustard: For a gentle tang and depth in the dressing.
- 1 tablespoon honey or maple syrup: Balances acidity with natural sweetness.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a mild heat to round out the dressing.
How to Make Winter Salad with Tangy Homemade Vinaigrette Recipe
Step 1: Prepare the Greens and Produce
Start by washing and drying your mixed greens thoroughly to avoid a soggy salad. Then, thinly slice the apple and the red onion. The crisp texture of the apple and the sharpness of the red onion will bring freshness and zest to the greens. Set all these aside in a large salad bowl.
Step 2: Add the Crunch and Cream
Sprinkle the pomegranate seeds and candied nuts evenly over your greens and apple slices. These add bursts of sweetness and a satisfying crunch every time you bite into the salad. Toss in the crumbled goat cheese or feta last so it remains creamy and flavorful throughout the salad.
Step 3: Whip Up Your Tangy Homemade Vinaigrette
In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and smooth. This tangy homemade vinaigrette is the heart of the recipe, tying the crisp, sweet, and savory elements together effortlessly.
Step 4: Dress and Toss Gently
Pour your vinaigrette over the salad just before serving and toss gently to coat everything evenly. Be careful not to overdress so the salad stays light and fresh. Each bite should have a perfect balance of flavors and textures.
How to Serve Winter Salad with Tangy Homemade Vinaigrette Recipe
Garnishes
Consider sprinkling extra candied nuts or pomegranate seeds on top for an eye-catching presentation. A few whole leaves of herbs like parsley or mint can add a pop of green and fresh aroma. These little touches elevate your salad from simple to spectacular and add layers of flavor.
Side Dishes
This salad pairs wonderfully with roasted root vegetables or hearty soups, especially in colder months. It perfectly contrasts warm dishes with its crispness and tang. It’s also ideal alongside grilled chicken or fish for a light yet satisfying meal.
Creative Ways to Present
Try layering your salad ingredients in a clear glass jar if you’re packing lunches or assembling for a gathering. This keeps everything fresh and looks stunning when served straight from the jar. Alternatively, serve the salad on a large platter with sections of each ingredient visible for a colorful, inviting feast.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components and dressing separate to maintain crispness. Store the vinaigrette in a tightly sealed jar in the refrigerator for up to a week, and refrigerate the salad greens in an airtight container wrapped in a paper towel to absorb excess moisture.
Freezing
Freezing is not recommended for this Winter Salad with Tangy Homemade Vinaigrette Recipe because the fresh greens, apples, and pomegranate seeds will lose their texture and become mushy when thawed. It’s best enjoyed fresh.
Reheating
Since this salad is served cold and fresh, reheating is unnecessary and would hamper the textures and flavors. Instead, simply prepare the salad fresh each time for the best experience.
FAQs
Can I use other types of greens in this salad?
Absolutely! Feel free to swap out or mix in other greens like romaine or butter lettuce. Just keep in mind the different textures and flavors to maintain balance.
What if I don’t have pomegranate seeds?
You can substitute with dried cranberries or red grapes for a similar burst of sweetness and color, though the texture will vary slightly.
Is there a vegan option for the cheese?
Yes, you can replace the goat cheese or feta with vegan cheese alternatives or simply omit it. Nuts and pomegranate seeds help keep the salad flavorful and satisfying.
Can I prepare the vinaigrette in advance?
Definitely! The tangy homemade vinaigrette can be made up to a week ahead and refrigerated. Just give it a good shake or whisk before using.
How long will this salad stay fresh after dressing?
It’s best enjoyed within a few hours after dressing. The greens can wilt if left too long with the vinaigrette, so dress just before serving whenever possible.
Final Thoughts
This Winter Salad with Tangy Homemade Vinaigrette Recipe is a wonderful way to enjoy fresh, seasonal flavors with minimal fuss but maximum impact. It’s crisp, colorful, and packed with layers of flavor that will brighten any meal or occasion. I can’t recommend trying it enough—once you do, this salad will likely become a cherished part of your winter routine. Give it a go and enjoy the delicious balance of tangy, sweet, and savory in every bite!
Print
Winter Salad with Tangy Homemade Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Winter Salad with Tangy Homemade Vinaigrette combines fresh mixed greens with crisp apple slices, juicy pomegranate seeds, crunchy candied nuts, and creamy goat cheese, all tossed in a zesty and slightly sweet vinaigrette. Perfect for a light, refreshing meal or a healthy side, this salad offers a delightful mix of textures and flavors that celebrate the best of winter produce.
Ingredients
For the Salad
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 large apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup candied pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup thinly sliced red onion
For the Tangy Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad Base: Rinse and dry the mixed greens thoroughly. Place them in a large salad bowl. Add the thinly sliced apple, pomegranate seeds, candied pecans or walnuts, crumbled goat cheese or feta, and thinly sliced red onion on top of the greens.
- Make the Vinaigrette: In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and smooth.
- Toss the Salad: Drizzle the vinaigrette over the salad just before serving. Gently toss all ingredients together to evenly coat the salad with the tangy dressing, making sure not to bruise the apples or greens.
- Serve Immediately: Serve the salad fresh to enjoy the crisp textures and vibrant flavors. Optionally, garnish with extra candied nuts or additional cheese for presentation.
Notes
- For a vegan version, substitute the goat cheese or feta with a plant-based cheese or omit it entirely.
- If pomegranate seeds are not available, dried cranberries or fresh pomegranate arils can be used as alternatives.
- Adjust the sweetness of the vinaigrette by varying the amount of honey or maple syrup according to taste.
- To make candied nuts at home, gently cook nuts with sugar and a bit of water on the stovetop until caramelized, then let them cool before adding to the salad.
- This salad is best served immediately to maintain crispness but can be prepped in stages, keeping the dressing separate until ready to serve.
