Winter Salad Mix (Printable)
Winter greens and roasted roots combine with citrus for a fresh, hearty dish perfect for cold days.
# What goes in:
→ 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, to taste
09 - Black pepper, to taste
→ Additions
10 - 1.75 oz walnuts, toasted and roughly chopped
11 - 2.1 oz goat cheese, crumbled
12 - 1 small apple, cored and thinly sliced
13 - 2 tbsp pomegranate seeds
→ Citrus Dressing
14 - 3 tbsp extra-virgin olive oil
15 - 1 tbsp freshly squeezed orange juice
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp honey
19 - Salt, to taste
20 - Black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Toss diced carrots, sweet potato, and beetroot with 2 tablespoons olive oil, salt, and black pepper. Spread evenly on the prepared tray.
03 - Roast the vegetables for 20 to 25 minutes, turning once halfway, until tender and lightly caramelized. Allow to cool slightly.
04 - In a large salad bowl, combine baby kale, arugula, and radicchio.
05 - Add the roasted vegetables, apple slices, toasted walnuts, crumbled goat cheese, and pomegranate seeds to the greens.
06 - Whisk together extra-virgin olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
07 - Drizzle the dressing over the salad and toss gently to combine just before serving.
# Expert Advice:
01 -
- It's warm roasted vegetables meeting crisp greens, so your salad feels substantial without being heavy.
- The citrus dressing is tangy enough to cut through the earthiness, making every bite feel alive.
- You can prep the components ahead and assemble in minutes, perfect for when you're busy but want something real.
02 -
- Don't dress the salad too early; the greens will wilt and the pomegranate seeds will bleed color everywhere if they sit in dressing for more than a few minutes.
- The dressing will taste sharper right after whisking, then mellow slightly as the flavors marry; taste again before serving and adjust if needed.
- Roasting the vegetables ahead of time is your secret to making this feel effortless—you can prep them in the morning and refrigerate, then assemble everything in 5 minutes at dinner.
03 -
- Toast your own walnuts in a dry pan over medium heat for about 4 minutes, stirring often—they'll taste infinitely better than pre-toasted ones and fill your kitchen with the best smell.
- Keep your best extra-virgin olive oil for the dressing; it makes a measurable difference in how the salad tastes, so don't waste it on the roasting step.