Winter Green Salad with Apple Cider Honey Vinaigrette
Description
This Winter Green Salad is a refreshing, nutrient-packed dish perfect for cooler months. It features crisp winter greens, sweet apples, crunchy nuts, tangy cheese, and a delicious homemade apple cider honey vinaigrette. The balance of sweet, tart, and savory makes it a versatile salad — perfect as a light lunch or a holiday side.
Ingredients
For the Salad:
4 cups mixed winter greens (e.g. kale, arugula, spinach, or Swiss chard)
1 medium apple (Honeycrisp or Fuji), thinly sliced
1/4 cup pomegranate seeds
1/3 cup crumbled goat cheese or feta
1/4 cup toasted walnuts or pecans
2 tbsp dried cranberries (optional)
1 small shallot, thinly sliced (optional)
For the Apple Cider Honey Vinaigrette:
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Instructions
Make the Vinaigrette:
In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, and honey.
Slowly drizzle in olive oil while whisking to emulsify.
Season with salt and pepper to taste.
(Optional) Let sit for 5–10 minutes to mellow the flavors.
Assemble the Salad:
In a large bowl, add the winter greens.
Add the sliced apples, pomegranate seeds, shallots (if using), and cranberries.
Drizzle with desired amount of vinaigrette and toss gently.
Top with crumbled cheese and toasted nuts just before serving.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 0 minutes (only toasting nuts if not pre-toasted)
Total Time: 15–20 minutes
Nutritional Info (Approx. per serving, serves 4)
Nutrient Amount
Calories ~250 kcal
Protein 5–6 g
Carbohydrates 18–20 g
Fiber 4–5 g
Sugars 10–12 g
Fat 18–20 g
Saturated Fat 3–4 g
Sodium ~200 mg
Values may vary based on specific ingredients used.
Common Questions & Answers
Q: Can I make the vinaigrette in advance?
A: Yes! It stores well in the fridge for up to 1 week. Just shake or whisk before using.
Q: What apples work best in this salad?
A: Crisp, slightly sweet apples like Honeycrisp, Fuji, or Gala are great options. For a tart contrast, try Granny Smith.
Q: Is this salad vegan-friendly?
A: It can be! Simply omit the cheese or use a plant-based alternative, and swap honey for maple syrup.
Q: Can I add protein to make it a full meal?
A: Absolutely — grilled chicken, roasted chickpeas, or lentils would make excellent additions.
Q: How do I keep the apples from browning?
A: Toss sliced apples in a bit of lemon juice before adding them to the salad to slow oxidation.
Let me know if you’d like a p
rintable version, a variation (like a warm version), or photos to go with it!