Winter Salad Mix (Printable)

Hearty winter salad featuring seasonal greens, roasted root veggies, walnuts, goat cheese, and citrus dressing.

# What You'll Need:

→ Salad Greens

01 - 3.5 oz baby kale
02 - 3.5 oz arugula (rocket)
03 - 1.75 oz radicchio, chopped

→ Root Vegetables

04 - 2 medium carrots, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 small beetroot, peeled and diced
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste

→ Additions

09 - 1.75 oz walnuts, toasted and roughly chopped
10 - 2.1 oz goat cheese, crumbled
11 - 1 small apple, cored and thinly sliced
12 - 2 tbsp pomegranate seeds

→ Citrus Dressing

13 - 3 tbsp extra-virgin olive oil
14 - 1 tbsp freshly squeezed orange juice
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard
17 - 1 tsp honey
18 - Salt and black pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss diced carrots, sweet potato, and beetroot with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared tray.
03 - Roast vegetables for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - In a large salad bowl, combine baby kale, arugula, and chopped radicchio.
05 - Add roasted vegetables, thinly sliced apple, toasted walnuts, crumbled goat cheese, and pomegranate seeds to the salad bowl.
06 - Whisk together extra-virgin olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Drizzle the dressing over the salad just before serving and toss gently to combine.

# Tips from dashanddishes:

01 -
  • The roasted vegetables get this caramelized sweetness that makes the whole salad taste like it took way more effort than it actually did.
  • It's filling enough to stand alone but light enough that you don't feel sluggish afterwards, which is rare for winter eating.
  • Every bite has a different texture and flavor, so it never gets boring even when you make it multiple times in a week.
02 -
  • Don't dice your vegetables too small or they'll fall apart and disappear into the salad; keep them chunky enough that you know what you're eating.
  • The dressing emulsifies because of the mustard and honey, so if you skip those thinking they're optional, you'll end up with separated oil and vinegar that slides off the leaves.
  • If you're making this ahead, keep the dressing separate and only dress it right before you eat it, or your salad will go sad and wilted.
03 -
  • Slice your apple just before serving or toss it with a tiny bit of lemon juice to keep it from turning brown and looking sad on the plate.
  • If you can't find pomegranate seeds, pomegranate molasses drizzled over the salad gives you the same tartness in a different form.

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