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An Easy and Delicious Winter Salad Recipe

An Easy and Delicious Winter Salad Recipe

Adam Mosher of The Lodge at Woodloch whips up a winter salad that takes less than 10 minutes to cook and plate

Adam Mosher, chef at The Lodge at Woodloch in Hawley, Pa., joined us in The Daily Meal kitchen to showcase one of his favorite winter recipes. The grilled radicchio and endive salad with wild foraged mushrooms and shallot vinaigrette is sure to impress your guests at your holiday event. It is also healthy if you are looking for a good way to drop a few pounds for the new year.

This recipe is super easy and takes less than 10 minutes to prep, cook, and plate. As Mosher sautéed the sauce and the vegetables, the entire kitchen was filled with scents of citrus and sage. The salad includes ingredients from a few different food groups, as it consists of three types of greens, vegetables, and goat cheese.

It is a versatile salad. For guests who do not enjoy mushrooms, simply drizzle with the liquid part of the dressing. If a guest is lactose-intolerant, omit the cheese.

You can follow along with the video above or check out Mosher's recipe here.

Follow Eva on Twitter @EvaZaccaria.

Our 34 Best Winter Salad Recipes For the Perfect Cold-Weather Crunch

Ryan Liebe

Spring and summer provide a bounty of fresh produce that tastes amazing when tossed together in a mixing bowl, but that doesn’t mean cooler weather should come up short on the salad front. Whether you’re looking for a main course like goose confit and figs atop leafy greens or a side to accompany your holiday meal, we’ve got you covered. With seasonal flavors like sweet potato and apple, and warm bases like quinoa, our best winter salad recipes will satisfy your lighter cravings during the cold weather months.

Grilled-Cabbage Caesar Salad

Get the recipe for Grilled-Cabbage Caesar Salad » Jenny Huang

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Three-Beet Salad with Orange-Yogurt Dressing

Three-Beet Salad with Orange-Yogurt Dressing

Soba Salad with Lemon-Miso Vinaigrette

This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »

Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing

Fennel and Citrus Salad with Charred Squid

Fennel and Citrus Salad with Charred Squid

Apple and Kale Salad with Black Sesame and Cashews

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.


The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty salad.

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Arugula and Cashew Pesto Salad

A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Get the recipe for Arugula and Cashew Pesto Salad »

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) »

Cooked and Raw Winter Salad

Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Parsley and Onion Salad

Fresh red onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002), by Jeremiah Tower. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. Get the recipe for Parsley and Onion Salad »

Goose Confit and Fig Salad

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouted Seed and Grain Salad with Spiced Prawns

Sprouted Seed and Grain Salad with Spiced Prawns

Raw Celery Root Salad with Apples and Parsley

Raw Celery Root Salad with Apples and Parsley

Cannellini Bean Salad with Radicchio and Celery

Cannellini Bean Salad with Radicchio and Cele

Watercress with Spicy Chile and Sesame Vinaigrette

Watercress with Spicy Chile and Sesame Vinaigrette

Rainy Day Chicken with Eggplant Salad

Rainy Day Chicken with Eggplant Salad

Seaweed Salad with Orange and Macadamia Nuts

Seaweed Salad with Orange and Macadamia Nuts

Lentil Salad with Pork

Lentil Salad with Pork

Radish and Cilantro Salad with Goat Cheese

Radish and Cilantro Salad with Goat Cheese

Japanese Tea Leaf Salad

Winter Salad with Buttermilk Dressing

Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Chef-owner of New York City’s Wildair and Contra, Jeremiah Stone combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw that showcases everything the brassica has to offer. Get the recipe for Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts »

Cucumber, Pear, and Sumac–Onion Salad

Cucumber, Pear, and Sumac–Onion Salad

Marinated Mozuku Seaweed with Cucumber

Marinated Mozuku Seaweed with Cucumber

Shaved Cauliflower and Radicchio Salad

Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »

Escarole with Confit Duck Gizzards, Comté, and Walnuts


On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

Winter Pear Salad

Yield: 4-6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 6 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups shredded kale
  • 3 cups shredded brussels sprouts
  • 2 green onions, thinly sliced
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 bosc pear, sliced
  • 3 clementines, peeled and segmented
  • 1/2 cup pomegranate arils
  • 3/4 cup candied walnuts
  • 1/2 cup crumbled blue cheese


  1. In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  2. Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  3. In a large bowl, combine kale, brussels sprouts and green onions drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
  4. Serve immediately.


*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

Green Winter Salad Recipes

If you’re anything like me, you crave nourishing, refreshing green salads all year long. Instead of topping them with tomatoes or peppers, like I would in the summertime, I load up winter green salads with crisp root veggies, seasonal fruit, and hearty roasted vegetables like squash and sweet potato.

Kale Salad with Carrot-Ginger Dressing
If you’re the kind of person who loves eating a big, bountiful salad for lunch, you need this recipe in your back pocket! It’s packed with a rainbow of root veggies, toasted seeds, avocado, and crispy roasted chickpeas. Doused in an electric carrot-ginger dressing, it’s energizing, satisfying, and delicious.

Sweet Potato Salad
This salad is one of my favorite recipes for a quick and easy lunch. Roasted sweet potatoes and avocado make it nice and hearty, pepitas add crunch, and a nutty tahini dressing ties it all together.

Wheat Berry Salad
Roasted shallots and sage fill this winter salad with savory, aromatic flavor. It’s a stunning side dish, but thanks to chewy wheat berries and creamy roasted squash, it could also pass as a meal on its own.

Pear Salad with Balsamic and Walnuts
Pass this simple, elegant salad as a side dish with dinner, or pair it with butternut squash soup for a light and healthy lunch.

Butternut Squash Salad
Goat cheese + pomegranate seeds + roasted butternut squash? Uhhhh….yes, please! But wait – there’s even more to love about this winter salad. It’s got crunchy toasted pistachios, sweet Medjool dates, and a lightly creamy, aromatic dressing. Trust me, you don’t want to miss it!


Today I am sharing 5 easy and delicious garden salads which are perfect to make up for hosting.. these are all packed with flavour and a nice alternative to the usual green leaf salad too!
I hope you enjoy this vide, don’t forget to subscribe so you don’t miss next weeks recipe video too!!

Roasted veg salad:
2 courgettes, 1 aubergine, 2 peppers, sun dried tomatoes, rocket & salad leaves, halloumi, juice of a lemon, olive oil, salt & pepper.

Cous Cous Salad:
Cous cous, 2 peppers, 1 cucumber, 2 spring onions, 100g feta cheese, pesto, pine nuts, olive oil, salt & pepper.

Orange and Chickpea Salad:
3 oranges, 2 balls mozzarella, prosciutto ham, 1 tin chickpeas, rocket, parsley, walnuts, honey, lemon juice, olive oil, salt & pepper.

Beetroot Salad:
Rocket & salad leaves, 2 balls beetroot, 150g goats cheese, walnuts, olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper.

Fresh Fruit Salad:
Grapes, raspberries, blue berries, strawberries, blackberries, mint, honey.

Winter Fruit Salad

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Winter Fruit Salad is a healthy winter dessert, with fresh kiwi fruit, pineapple, pomegranate and mandarines in a honey poppy seed dressing.

Of all the Dessert Recipes you’ll find on this site for the holidays, Winter Fruit Salad is among the healthiest (and very similar to my recipe Easy Fruit Salad).

Winter Salad doesn’t just have to be for the cold winter months. This delicious dessert could just as easily be an Autumn Fruit Salad, a Christmas Fruit Salad, Spring Fruit Salad, or Rainbow Fruit Salad, depending on the occasion.

The holidays are quickly approaching, and if you need something sweet and creative to serve up after Christmas dinner or to bring to your friend’s New Year’s Eve potluck, try out this delicious Winter Fruit Salad.

The fresh fruit mixed with the delicious, homemade poppy seed dressing make a perfectly balanced treat that tastes good served at room temperature or even chilled in the fridge for a few hours. It’s basically like a fruit smoothie in solid form.

You can serve Winter Fruit Salad for brunch, dessert, or even as a tasty side dish, it’s extremely versatile. You also don’t have to worry if this is your first time cooking this is the perfect dish to bring to your family holiday get-together you are nervous to cook for. It is an extremely easy Winter Fruit Salad, which also makes it a perfect treat for you and the little chef in your family to make together.

One of the best things about this Winter Fruit Salad recipe is that you can find all of the ingredients for it at your local grocery store. While there are a lot of ingredients, you can find each individual item for fairly inexpensive, which is awesome if you need something to serve at a holiday party but your budget is already completely tapped.

Giada De Laurentiis’ Winter Pasta Salad Will Become Your New Go-To Side Dish

Who said pasta salad had to be a summer dish? Sure, who doesn’t love a summer recipe to cool you down, but why limit yourself to only eating cold food when it’s warm out? Why not transform a warm-weather classic into a cold-weather delight by using some winter-approved ingredients. Pasta salad traditionally has been seen as a summer indulgence, but not anymore. Giada De Laurentiis has broken all the rules in her latest dish &mdash a bacon and brussels sprout orecchiette salad that is as mouth-watering as it sounds.

De Laurentiis took to Instagram to share her creation, writing, “How to make pasta salad perfect for winter: bacon, brussels sprouts, pomegranate seeds and plenty of Parm.” Yes, yes, yes, and yes. Talk about dynamic flavors packing a punch. With a combination like this, you will definitely want to eat the entire bowl in one sitting.

This is a great dish to make ahead for a lunch party or birthday bash as it does well marinating for hours in the fridge. The marinade is simple, yet delicious consisting of parmesan, oil, vinegar, dijon mustard, and salt.

This is a beginner-level De Laurentiis recipe, meaning it’s painless to make and delicious to taste. It’s also full of protein with 21 grams per serving. This is sure to become a favorite in your household due to its easy process and long-lasting flavor when kept in the refrigerator. Try this one out for yourself and you’ll want to make this cold dish even on the most frigid nights.

15 Delicious Winter Salads That Feed a Crowd

Not a lot of people realize this, but winter is actually an amazing time for salads. Just because it's cold doesn't mean you won't have access to excellent, fresh produce. In fact, things like citrus, kale, and root vegetables are at their best from December to March. Plus, there's usually a good amount of late-season fall produce—like squash, apples, and pears—hanging around, which means you have plenty to choose from.

Aside from being a delicious way to take advantage of seasonal produce, winter salads can add some much-needed diversity to your holiday dinner table. Salads might not seem like a must-make when things like honey-baked ham and stuffing are on the itinerary, but trust me, they are. My mom never made salad for Thanksgiving or Christmas when I was growing up, so I didn't realize what a difference it can make on a holiday table until I left for college.

That first Thanksgiving away from home, a friend invited me to tag along to her family feast. Everything they served was par for the course, except for a simple kale salad, which Iɽ never seen in a T-Day spread before. I'll admit, I was a little skeptical at first. I thought, 'Who wants salad on Thanksgiving?' But, I added some to my plate to avoid being rude—and then went back for seconds. Since everything else was so decadent, I found myself taking bite after bite of that salad, using it as a sort of palate cleanser. It was delicious, fresh, and helped keep me from feeling overwhelmed by the richer offerings. I was hooked.

These days, every time I host a holiday feast or a winter dinner party, there's at least one salad on the table—I've even managed to get my mom on board! Now it's your turn. Go forth and make one of these 15 winter salads for your next holiday gathering. Most are big enough to feed a crowd, but the ones that aren't can easily be multiplied. And all of them will pair perfectly with your usual holiday suspects.

Recipe Summary

  • 8 oranges
  • 4 grapefruit, preferably pink
  • 1 pineapple
  • 6 kiwis
  • 1 ½ cups pomegranate seeds, optional

On a cutting board, using a sharp knife, cut off top and bottom of an orange. Moving the orange around and cutting top to bottom, slice off the peel and white pith. Working over a large bowl, cut in between membranes to remove orange segments, catching juice in bowl as you go. Repeat with remaining oranges and grapefruit.

Cut off top and bottom of pineapple. Remove rough outside of pineapple by slicing it off from top to bottom. Cut pineapple in half lengthwise, then cut each half in half again, also lengthwise. Slice out core. Cut pineapple into chunks add to bowl. Peel kiwis and cut in half lengthwise. Slice kiwis into bowl with other fruit. Gently toss fruit to mix. Cover and chill for at least 2 hours.

Sprinkle fruit salad with pomegranate seeds just before serving, if desired.

Winter slaw

Take advantage of the delicious and colourful seasonal vegetables on offer with this winter slaw. We all traditionally favour cooked food in cold weather but enjoying some raw food daily will keep your enzyme levels topped up. The refreshing dressing and toasted pecans and poppy seeds wrap it all up with a satisfying crunch.

Small handful of pecans
1 small red cabbage (about 225g), finely shredded
1 small king cabbage or green savoy cabbage (about 40g), finely shredded
1 large carrot, thickly grated
½ a small celeriac (about 150g), outer layer peeled, thickly grated
1 small red onion or shallot, finely diced
1 celery stick, finely sliced
Small handful of radishes, or a very small kohlrabi (peeled), sliced
1 green apple, peeled and thickly grated
1 lemon wedge
Handful of mixed fresh winter herbs (about 40g), such as parsley, chervil, mint, roughly chopped

For the dressing
¼ tsp strong mustard
50ml apple cider vinegar
200ml extra virgin olive oil
3 tsp honey or maple syrup
1 tbsp poppy seeds
1 large tsp creme fraiche or sour yoghurt (optional)
Salt and black pepper

1 Toast the pecans in a dry pan, bash up a little and set aside.

2 Mandolin, thinly slice, shred or grate all the other ingredients.

3 If not eating your slaw straight away, squeeze a little lemon juice over the celeriac, radishes and apple to prevent them browning.

4 Toss everything together in a large bowl.

5 Put the dressing ingredients into a jam jar and shake or whisk with a fork. Season to taste and add 30 minutes before serving.