author’s note
I Could Eat This Winter Salad All Season Long!
I make a lot of salads throughout the year, but this easy salad recipe is one of my favorites. It’s so simple to throw together! Plus, I can easily change it up based on whatever I have in the fridge.
So I wanted to make a winter version using some of my favorite ingredients this time of year. Oranges, pomegranates, cranberries, and pecans all ended up in the mix, and I started playing around with a maple dressing to bring everything together.
After trying a few combinations, I landed on this creamy maple dressing with just a little tang from white wine vinegar. It’s so good with the sweet fruit and salty feta!
And the maple-cinnamon pecans? Those might be my favorite part. They’re easy to make, but they add so much to this salad.
I love serving this Winter Salad for holiday dinners because it looks impressive without much work. But it’s just as good for a regular weeknight, especially when I want something fresh alongside a heavier main dish.
Winter Salad Ingredients
- Mixed greens: Use a store-bought mix of different greens for great texture and flavor.
- Pomegranate: Save time with ready-to-eat arils from the store.
- Dried cranberries: Sweetened cranberries add the perfect tart-sweet balance.
- Pears, apples, or oranges: Use firm fruit for easy slicing and crunch—pick your favorite or what you have on hand.
- Feta or goat cheese: Use your favorite, or skip for a dairy-free option.
- Pepitas or candied pecans: Toasted nuts or seeds add the best crunch and flavor.
Quick Tip
Roasted, salted pepitas add crunch and a sweet, nutty flavor. Look for them in the bulk aisle or near salad toppings. For a homemade choice, make Maple-Cinnamon Pecans (recipe below)—they’re quick, simple, and great with the salad!
Winter Salad Dressing
Making your own dressing is quick, flavorful, and lets you know exactly what’s in it. Here’s what you’ll need:
- Olive oil: Use extra virgin for the best flavor.
- Maple syrup: Pure maple syrup, not to be confused with pancake syrup, adds natural sweetness.
- White wine vinegar: Balances the sweetness with a slight tang.
- Mayo: Full-fat mayo makes the dressing creamy and rich.
- Minced garlic: Jarred garlic works great if you’re after easy!
- Salt & pepper: Adjust to taste for the perfect finish.
Variations
- Make it a main dish: Add blackened chicken on top or on the side.
- Swap the fruit: Use pears, apples, or oranges. Try varieties like Blood Oranges, Bartlett Pears, or Honeycrisp Apples.
- Add veggies instead: Roasted carrots, sweet potatoes, or butternut squash are great alternatives to fruit.
- Make it vegan: Skip the cheese and use vegan mayo in the dressing.
chelsea’s recipe tips
What To Serve Alongside Winter Salad
- Soup: Pair with a warm bowl of tomato basil soup or butternut squash soup.
- Bread: Serve with crusty French bread or soft dinner rolls.
- Protein: Add grilled chicken, salmon, or steak for more protein.
- Pasta: Complement with a hearty pasta dish like baked ziti.
Storage
Winter Salad doesn’t store well once dressed. Only dress what you’ll eat, and keep toppings and dressing separate for leftovers.
If the dressing clumps in the fridge, let it sit at room temperature for 15-20 minutes, then shake it up—it’s just the olive oil hardening.
More Delicious Salad Recipes:
Winter Salad
Video
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 8 cups mixed greens
- 1 ripe pomegranate or 1 cup arils
- 1/2 cup dried sweetened cranberries
- 2 large oranges or pears or apples; whatever you have on hand or like best!
- 1/3 cup crumbled feta cheese or goat cheese
- Pepitas or maple-cinnamon pecans, see note 1
- 1/4 cup olive oil
- 2 tablespoons maple syrup see note 2
- 1-1/2 tablespoons white wine vinegar
- 2 teaspoons minced garlic
- 2 tablespoons mayo
Instructions
- If making maple-cinnamon pecans, prepare them first (see note 1).
- Combine all dressing ingredients in a jar with a lid. Add salt and pepper to taste (start with 1/4 teaspoon each). Shake well and refrigerate. Shake again before using.
- This salad doesn’t keep well with dressing as it quickly wilts the toppings and greens. If you aren’t eating the entire salad in one sitting, dress only the portion you’ll eat, and store the rest separately.
- In a large bowl, add the mixed greens. Toss with about half the dressing until nicely coated. Add the pomegranate, cranberries, and thinly sliced or chopped fruit (oranges, pears, or apples). Drizzle with the remaining dressing, or to taste. Sprinkle with candied nuts or pepitas and the crumbled cheese. Serve promptly.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this salad – however, I did not use the dried cranberries as I was out of my brand and other brands use seed oils in the processing. industry also substituted gorgonzola cheese and left out the mayo in the dressing for a healthier version. My husband LOVED it.
Yay! I’m so thrilled to hear this! Thanks so much Lori!
I made this for Thanksgiving because I didn’t feel like making a hot vegetable side. It was a big hit. Everyone loved the garlicky dressing. I loved the fruit with the feta. I will definitely keep this for future meals because it was pretty easy to put together. We prepped everything early and dressed and assembled right before we ate.
I’m so thrilled this was a hit! Thanks Elizabeth!
Chelsey, how can we get your recipe for the holiday salad with the famous creamy dressing? It looks so delicious I would love to try it.
Hey Margie! Are you talking about this winter salad or one of my creamy fluff salads? I’d love to help you find it!
I made this salad for my one year old’s birthday party (it was a lunch!). Served with chicken salad croissant sandwiches and chips. Everyone loved it! It felt very seasonal (January) with the citrus and so fresh. The dressing is really unique, the mayo gives it a nice creaminess. I’ll definitely make this again!
YAY! So happy to hear this! Thanks so much Leanne! 🙂
I absolutely LOVE your salad recipes and this turned out to be quite a hit for our family’s Thanksgiving. However, the dressing tasted way too garlicky to my husband and me… to the point where I ended up eating seconds of the salad without dressing. Maybe I made a mistake in my measurements so I will try giving it another try, but in the meantime, do you have any other recommendations of dressings from your website I could pair with this salad in place of the creamy dressing listed? Thanks so much in advance for your help!
Thanks so much Claire! I would just leave out the garlic in this dressing; it will still be delicious! That or reduce it to taste 🙂 You could also make this poppyseed dressing: https://www.chelseasmessyapron.com/poppyseed-dressing/
I never add garlic to any homemade dressing. Highly recommend to add finely diced shallot instead. It gives the dressing a milder flavor than garlic. I usually add 2 Tbsp diced shallots for a dressing recipe for 4 servings
Delish! Thanks for your comment Kathy!
Definitely try finely diced shallots. I put them in every homemade dressing. I never use garlic.
This salad is delicious! We enjoyed it alongside breakfast sandwiches for dinner tonight. 🙂
Delish! I’m so glad you enjoyed! 🙂