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Looking for a knock-out winter salad? These are the best winter salad recipes that make the most of the produce the season has to offer.

Winter salad

Winter food doesn’t need to be all brown and mushy. Nope, one of the best ways to keep eating vibrant, colorful vegetables in the cold months? A winter salad! You’ll be surprised by the amount of bright colors and varied textures you can pack into a salad. What are the seasonal ingredients that star in these winter salad recipes?

  • Leafy greens like kale and spinach
  • Pomegranate seeds
  • Citrus
  • Apples
  • Brussels sprouts
  • Beets
  • Winter squash

These ingredients combine into some of the most delicious salads you’ll have, the perfect accessory to a winter dinner. Ready to get chopping? Let’s go.

And now…the top winter salad recipes to try!

More resources for winter eating

There are lots of tasty recipes for eating in the cold months! Sometimes it’s easy to default to mac and cheese. But there are lots more ways to eat healthy in the winter. Here are some ideas:

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Butternut Squash Salad

12 Best Winter Salad Recipes: Butternut Squash Salad & More

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!



For the butternut squash salad

  • 1 recipe Roasted Butternut Squash
  • 8 cups mixed greens
  • 1 red apple, diced
  • ¼ cup dried cranberries
  • ¼ cup feta cheese or goat cheese crumbles (omit for vegan)
  • 3 tablespoons chopped pecans

For the orange vinaigrette (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey (or maple syrup for vegan)
  • ¼ teaspoon kosher salt
  • ½ cup olive oil


  1. Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
  2. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
  3. Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Winter salad

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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