If you’re searching for a vibrant, refreshing, and oh-so-delicious salad to brighten up your chilly days, this Winter Salad with Tangy Homemade Vinaigrette Recipe is an absolute must-try. Bursting with the crispness of fresh mixed greens, the sweet crunch of apple slices, the jewel-like pop of pomegranate seeds, and the creamy tang of crumbled goat cheese, every bite offers a wonderful harmony of flavors and textures. The homemade vinaigrette, perfectly balanced with apple cider vinegar, honey, and Dijon mustard, ties everything together with a zesty kick that turns this simple salad into a wintertime triumph you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is all it takes to create a salad that’s fresh, colorful, and supremely satisfying. Each component plays a special role, from the bright greens providing earthiness and crunch, to the vinaigrette adding just the right amount of tang and sweetness to elevate the overall flavor.
- 6 cups mixed greens: A combination of spinach, arugula, or kale adds depth, texture, and vibrant color to your salad.
- 1 large apple, thinly sliced: Choose a crisp variety like Fuji or Honeycrisp for a crunchy, sweet contrast.
- 1/2 cup pomegranate seeds: These little ruby gems add bursts of juicy tartness and visual appeal.
- 1/3 cup candied pecans or walnuts: The sweet crunch complements the savory and tangy elements beautifully.
- 1/4 cup crumbled goat cheese or feta: This creamy, tangy cheese lends a luscious richness to each mouthful.
- 1/4 cup thinly sliced red onion: Adds a sharp, aromatic bite to balance the sweeter ingredients.
- 1/4 cup olive oil: The base of your vinaigrette that brings everything together smoothly.
- 2 tablespoons apple cider vinegar: Provides a bright, tangy note essential for a lively dressing.
- 1 tablespoon Dijon mustard: Adds depth and a mellow sharpness to the vinaigrette.
- 1 tablespoon honey or maple syrup: A natural sweetener that balances the acidity perfectly.
- 1/2 teaspoon salt: Enhances all the flavors throughout the salad and dressing.
- 1/4 teaspoon black pepper: Offers a gentle heat to round out the vinaigrette’s profile.
How to Make Winter Salad with Tangy Homemade Vinaigrette Recipe
Step 1: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until the mixture is smooth and emulsified. This tangy homemade vinaigrette is the heart of the salad’s bright, lively flavor, so take your time to get the balance just right.
Step 2: Assemble the Salad Base
In a large salad bowl, combine the mixed greens with the thinly sliced red onions. Toss gently to mix the slightly peppery arugula or hearty kale with the more delicate spinach and onions. This layering sets the foundation for the other ingredients to shine.
Step 3: Add Fruits, Nuts, and Cheese
Sprinkle in the sliced apples, pomegranate seeds, and candied pecans or walnuts evenly over the greens. Finally, top with crumbled goat cheese or feta. These ingredients bring essential contrast both in texture and flavor — from crunchy to creamy, sweet to tangy.
Step 4: Drizzle and Toss
Pour the freshly made vinaigrette over the salad and toss gently but thoroughly to ensure every leaf and ingredient is lightly coated with the dressing, enhancing the full spectrum of flavors without overwhelming the crisp textures.
How to Serve Winter Salad with Tangy Homemade Vinaigrette Recipe
Garnishes
To add some extra flair, consider garnishing with a few additional candied nuts or pomegranate seeds sprinkled on top right before serving. Fresh herbs like a few torn mint or parsley leaves can brighten the presentation and add a subtle aromatic lift.
Side Dishes
This salad pairs beautifully with warm, hearty mains like roasted chicken, grilled salmon, or even a comforting bowl of creamy soup. Its freshness and tang help cut through richer dishes and provide a crisp balance at the table.
Creative Ways to Present
For a special occasion, serve this winter salad in individual small bowls or clear glass cups so the colors can really pop. Layer the ingredients with a light coating of vinaigrette in between for a pretty and inviting presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and vinaigrette separately to avoid sogginess. Keep the greens and toppings in an airtight container in the fridge, and the vinaigrette in a small jar or container. Toss just before serving again for maximum freshness.
Freezing
This winter salad with tangy homemade vinaigrette recipe is best enjoyed fresh, as freezing will damage the texture of the greens and fruits. It is not recommended to freeze once assembled.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is not necessary. If paired with a warm entree, simply enjoy the salad chilled alongside for the perfect contrast.
FAQs
Can I use other types of greens?
Absolutely! Feel free to substitute with your favorite winter greens such as Swiss chard, baby kale, or even romaine. Just consider their texture and flavor when balancing the salad.
What if I don’t have pomegranate seeds?
You can swap them for dried cranberries or fresh red grapes sliced in half to maintain a similar burst of sweetness and color.
Is there a vegan option for the cheese?
Yes! You can use vegan cheese or simply omit the cheese altogether and add extra nuts or seeds for creaminess and crunch.
Can I make the vinaigrette ahead of time?
Definitely. The vinaigrette can be made up to a week in advance and stored in the fridge. Give it a quick shake or whisk before using.
How long does this salad stay fresh?
Assembled salads are best eaten the day they are made, but components stored separately can last up to 2 days for greens and 5 days for vinaigrette refrigerated.
Final Thoughts
There is something truly joyful about a fresh, crunchy Winter Salad with Tangy Homemade Vinaigrette Recipe that bursts with flavor and color even in the coldest months. It’s wonderfully quick to whip up, visually stunning, and perfect for balancing hearty winter dishes or enjoying on its own. I encourage you to dive in and make this your favorite seasonal salad – once you try it, it’ll be a regular on your menu for sure!
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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
A refreshing and vibrant winter salad featuring mixed greens, crisp apple slices, pomegranate seeds, candied nuts, and creamy goat cheese, all tossed in a tangy homemade vinaigrette made with apple cider vinegar, Dijon mustard, and honey. This balanced salad brings a burst of flavor and texture perfect for a light lunch or a festive side dish.
Ingredients
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
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 produce: Wash and dry the mixed greens thoroughly. Thinly slice the apple and red onion, preparing all fresh ingredients ready for assembly.
- 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 or shake vigorously until the dressing is emulsified and smooth.
- Assemble the salad: In a large salad bowl, add the mixed greens, apple slices, pomegranate seeds, candied nuts, crumbled goat cheese, and red onion slices. Pour the vinaigrette over the salad just before serving.
- Toss and serve: Gently toss the salad to evenly coat all ingredients with the vinaigrette. Serve immediately to enjoy the fresh textures and flavors at their peak.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Candied nuts can be prepared at home by tossing nuts in a little sugar and toasting them, or purchased pre-made for convenience.
- Adjust the amount of vinaigrette to taste, start with less and add more if needed to avoid overdressing.
- This salad is best eaten fresh but the dressing can be made ahead and stored in the fridge for up to a week.
