Healthy and delicious winter salad ideas that will warm you up

When the produce section starts to look a little wilted, it’s time to start stocking up on root vegetables and winter greens. Check out our favourite winter salad recipes for nutrient-packed (and delicious) seasonal options.

These winter salads make a hearty, healthy side or a fresh, full meal and give you that nutrient boost we often lose when our favourite fruits and veggies aren’t in season. 

1. Roasted Root Vegetable Salad with Maple Balsamic Vinaigrette

This recipe is great for incorporating root vegetables and dark leafy greens into your meal in a seriously delicious dish. 

Ingredients: 

• 2 beets
• 2 carrots
• 1 turnip
• ½ butternut squash 
• 2 T olive oil
• 2.5 oz. spinach
• 2.5 oz. kale 
• Slivered almonds
• Blue cheese crumbles

Dressing:

• ¼ cup balsamic vinegar
• ⅛ cup maple syrup
• 1 tsp dijon mustard
• salt & pepper to taste
• ½ cup olive oil

Instructions:

1. Preheat oven to 400˚F. 
2. Chop the root vegetables and squash and toss with olive oil, salt & pepper. 
3. Roast on a sheet pan until tender (30-45 minutes). 
4. Meanwhile, measure dressing ingredients into a small bowl and whisk to combine. 
5. Assemble all salad ingredients in a large bowl and drizzle with half the dressing - serve the remaining dressing on the side.

2. Farro Arugula Salad

^{Photo: haoliang via gettyimages.com}

This is your go-to when you want a warm, hearty salad that’s chock-full of flavour.

Ingredients:

• 1 cup farro
• 2 cups chicken or vegetable broth
• ½ small bunch of scallions
• 1 T olive oil
• 1 apple
• ⅓ cup olive oil
• 3 T apple cider vinegar
• 1 T dijon mustard
• 2 tsp honey
• Salt & pepper to taste
• 5 oz. arugula
• ½ cup fresh parmesan cheese
• ¼ cup toasted chopped pecans

Instructions:

1. Bring farro and broth to a boil over high heat. 
2. Reduce to a simmer, and cook covered for about 20 minutes or until farro is firm, but tender, and all the broth has been absorbed. 
3. Meanwhile, thinly slice the scallions and fry them in a bit of olive oil over medium heat. Once golden, remove from heat and set aside. 
4. Thinly slice (or spiralize) the apple and set aside. 
5. Measure olive oil, apple cider vinegar, dijon mustard, honey, and salt & pepper to taste into a small bowl and whisk to combine. 
6. Finally, combine arugula and farro in a large bowl and sprinkle with fried scallions, apple, parmesan, and chopped pecans.  

3. Apple Salad with Cranberries and Walnuts 

We love how this salad features the apple and cranberry flavours - perfect for the holidays and making use of what’s in season. And while our first two recipes could stand alone for a meal, this is more of a side salad dish.

Ingredients:

• ¾ cup dried cranberries
• 1 large or 2 small apples (green if you like tart, or gala if you like a subtle sweetness)
• 2 T apple cider vinegar
• ¼ cup olive oil
• 1 tsp honey
• 1 ½ tsp dijon mustard
• Salt & pepper to taste
• 5 oz mixed winter greens like spinach and kale
• ¼ cup chopped walnuts
• ¼ cup goat cheese

Instructions:

1. Soak the cranberries in hot water for 15 to 20 minutes, then drain using a colander. 
2. Meanwhile, thinly slice (or spiralize) your apple. 
3. Measure apple cider vinegar, olive oil, honey, dijon mustard, and salt & pepper into a small bowl and whisk to combine. 
4. Assemble the salad in a large bowl, topping the greens with apple slices, then drizzle with dressing and sprinkle with cranberries, walnuts, and cheese. 
5. Serve and enjoy immediately!

4. Roasted Acorn Squash Salad with Pomegranate Dressing

This roasted acorn squash salad with spinach, pomegranate seeds, goat cheese, pecans, and a delicious pomegranate dressing makes for a beautiful side dish or vegan winter dinner.

Ingredients:

• 1 large acorn squash
• 2 T olive oil
• ¼ cup pomegranate juice
• ¼ cup olive oil
• 1 T balsamic vinegar
• 1 tsp honey
• Salt & pepper to taste
• 5 oz. baby spinach
• 3/4 cup of unsalted pecans
• 2 T crumbled goat cheese
• ¼ cup pomegranate seeds

Instructions:

1. Preheat oven to 375˚F. 
2. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1" pieces.
3. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy. 
4. Meanwhile, combine pomegranate juice, olive oil, balsamic vinegar, honey, and salt and pepper into a small bowl and whisk together. 
5. When the squash has cooked and slightly cooled, assemble salad ingredients in a large bowl, sprinkle with goat cheese, pecans, and drizzle with pomegranate dressing.

Fresh and warm, sweet and savoury, these salads will keep you and your family healthy and happy through the winter months. You won’t even miss those summer fruits until they’re back in season.

* Disclaimer: The photos featured in this article are for inspiration and example purposes only. The actual recipes may look different depending on how you prepare them.