If you’re looking for an explosion of color, texture, and flavor in a single bowl, let me introduce you to Winter Salad with Tangy Homemade Vinaigrette. This salad beautifully balances crisp apples and pears, sweet-tart pomegranate seeds, crunchy candied nuts, and creamy goat cheese, all tossed with greens and brought together by a zingy vinaigrette that makes each bite fresh and vibrant. Whether you’re serving it for a special occasion or just spicing up your everyday lunch, this dish will have your taste buds celebrating winter’s best flavors.
Ingredients You’ll Need
This Winter Salad with Tangy Homemade Vinaigrette shines thanks to a handful of fresh, seasonal ingredients. Every element—from juicy fruit to crunchy nuts—plays an essential role in the salad’s flavor and appeal. Here’s what you’ll need, along with a little extra inspiration for each:
- Mixed Greens (6 cups): A blend of arugula, spinach, and baby kale gives the salad a perfect base of color and nutrients, plus a mix of tender and peppery notes.
- Apple (1, thinly sliced): Choose a crisp, sweet apple like Honeycrisp for that refreshing crunch and juicy sweetness in every bite.
- Pear (1, thinly sliced): Pear adds mellow, floral sweetness—Bartlett or Anjou work beautifully for their juicy texture.
- Pomegranate Seeds (1/2 cup): These jewels bring a burst of tartness and gorgeous ruby color that feels festive and bright.
- Dried Cranberries (1/3 cup): For chewy pops of sweet-tart flavor that compliment the fruit and vinaigrette.
- Candied Pecans or Walnuts (1/2 cup): Sweet, crunchy, and toasty—they add the perfect contrast; you can buy them or make your own.
- Goat Cheese or Feta (1/3 cup, crumbled): Both offer tangy creaminess; goat cheese is rich and smooth, while feta is crumbly and sharp.
- Olive Oil (1/4 cup): The luscious base of your tangy vinaigrette, it brings everything together with a fruity richness.
- Apple Cider Vinegar (2 tablespoons): Brightens the dressing with zingy acidity, perfectly complementing the sweetness of the fruit.
- Dijon Mustard (1 tablespoon): This secret star makes your vinaigrette creamy, sharp, and balanced.
- Maple Syrup or Honey (1 tablespoon): Adds just enough natural sweetness to round out the tang and tie everything together.
- Salt (1/2 teaspoon): Essential for waking up all the flavors.
- Black Pepper (1/4 teaspoon): A little bite to finish off your homemade vinaigrette with flair.
How to Make Winter Salad with Tangy Homemade Vinaigrette
Step 1: Whisk Up the Tangy Homemade Vinaigrette
Start by combining olive oil, apple cider vinegar, Dijon mustard, and your choice of maple syrup or honey in a small bowl or jar. Add salt and black pepper, then whisk or shake vigorously until everything melds into a silky, emulsified dressing. Taste and adjust the seasoning if you crave even more zing or sweetness. This dressing will be the magic touch that makes your Winter Salad with Tangy Homemade Vinaigrette truly pop.
Step 2: Prep the Fruit and Greens
Wash your mixed greens and pat them dry for ultimate freshness. Slice your apple and pear thinly—if you want to keep them from browning, toss them with a squeeze of lemon juice. This step ensures every forkful will be perfectly crisp and refreshing, which is key for a standout winter salad.
Step 3: Assemble the Salad
In a spacious serving bowl, layer the mixed greens, then tuck in the slices of apple and pear. Sprinkle pomegranate seeds and dried cranberries over the top, followed by the candied pecans or walnuts. Finally, add crumbled goat cheese or feta for that creamy, tangy finish that makes Winter Salad with Tangy Homemade Vinaigrette undeniable.
Step 4: Dress and Toss
Drizzle your bright, homemade vinaigrette over the salad just before serving. Gently toss so the greens are just coated—you want every bite to glisten but not get soggy. Serve immediately for the freshest flavor, or keep the dressing on the side if you’re prepping ahead.
How to Serve Winter Salad with Tangy Homemade Vinaigrette
Garnishes
For a festive finish, shower extra pomegranate seeds or a touch more crumbled cheese over the top right before serving. A final sprinkle of fresh cracked pepper or even thinly sliced chives adds color and a restaurant-worthy vibe to your Winter Salad with Tangy Homemade Vinaigrette.
Side Dishes
This salad pairs like a dream with roast chicken, glazed ham, or even a simple baked salmon. On the lighter side, try warm bread, grain pilafs, or hearty vegetarian soups for a lunch that feels special yet easy to pull together.
Creative Ways to Present
Make your Winter Salad with Tangy Homemade Vinaigrette feel fancy in individual bowls, or layer it on a pretty platter for family-style sharing. For holiday gatherings, serve in small glasses or jars for an adorable appetizer, or arrange the toppings artistically for a wow-worthy edible centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salad, store it in an airtight container in the fridge. For the best texture, keep the vinaigrette separate and only toss together right before eating—the fruit and greens will stay much fresher this way.
Freezing
Salads like this don’t freeze well because the greens and fruit lose their snap and crispness. The vinaigrette, however, can be made ahead and frozen in a small container. Just thaw and shake well before using for your next batch of Winter Salad with Tangy Homemade Vinaigrette.
Reheating
As this is a fresh, no-cook salad, reheating isn’t necessary. If you want your vinaigrette warmer for some reason, set out at room temperature or warm gently in a hot-water bath before drizzling it on.
FAQs
Can I make Winter Salad with Tangy Homemade Vinaigrette ahead of time?
Absolutely! You can prep all the ingredients a day in advance and store them separately. Assemble the salad and add the vinaigrette just before serving for ultimate freshness and crunch.
What are the best substitutions if I don’t like goat cheese?
If goat cheese isn’t your thing, feta offers a similar punch, or try shaved Parmesan for a salty, nutty option that pairs beautifully in Winter Salad with Tangy Homemade Vinaigrette.
How can I make this salad vegan?
Simply swap out the cheese for a plant-based alternative and be sure to use maple syrup instead of honey in your vinaigrette. You’ll keep all the flavor and color without any dairy.
What other fruit can I use in this salad?
Feel free to mix it up! Citrus segments (like orange or grapefruit), persimmons, or even thinly sliced quince all add a unique twist to your Winter Salad with Tangy Homemade Vinaigrette.
Is this salad gluten-free?
Yes, as written, this salad is naturally gluten-free. Just check the label on any store-bought candied nuts, as some varieties may include flour or gluten-containing ingredients as coatings.
Final Thoughts
Whether you’re seeking a splash of color in your winter menu or a show-stopping starter for a special occasion, Winter Salad with Tangy Homemade Vinaigrette promises to brighten your table and your mood. It’s so easy to fall in love with this mix of crunchy, juicy, sweet, and tangy—and I can’t wait for you to share it with your friends and family!
Print
Winter Salad with Tangy Homemade Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Winter Salad with Tangy Homemade Vinaigrette is a delightful mix of mixed greens, fruits, nuts, and cheese, all tossed in a flavorful vinaigrette. Perfect for holiday gatherings or as a refreshing side dish.
Ingredients
Salad:
- 6 cups mixed greens (such as arugula, spinach, and baby kale)
- 1 apple, thinly sliced
- 1 pear, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup dried cranberries
- 1/2 cup candied pecans or walnuts
- 1/3 cup crumbled goat cheese or feta
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until fully emulsified. Taste and adjust seasoning if needed.
- Salad: In a large serving bowl, combine mixed greens, sliced apple and pear, pomegranate seeds, dried cranberries, nuts, and goat cheese. Drizzle with vinaigrette just before serving and toss gently to coat.
Notes
- To keep fruit from browning, toss slices in a bit of lemon juice before adding to the salad.
- This salad pairs well with roasted meats or as a fresh starter during the holidays.
Your email address will not be published. Required fields are marked *