5 Winter Salad Recipes

Eat your vegetables this winter by preparing any of these 5 winter salad recipes. Even though there may be snow on the ground, you can still enjoy delicious salads made of broccoli, beets, and other winter loving vegetables. These winter salads are perfect to bring to work for lunch or to impress a date at dinner.

Kale and Ricotta Salata Winter Salad

• 1 bunch dinosaur or regular kale, stems and ribs removed
• 2 tablespoons shallot, chopped
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil
• 1/2 cup grated ricotta salata

1. Roll the kale so that it resembles a giant cigar. Slice it crosswise into thin, ribbon-like strips. Place in a large serving bowl.
2. Combine shallot, lemon juice, salt, pepper and olive oil in a small bowl. Whisk together until fully combined.
3. Add the ricotta salata to the bowl with the kale. Pour the lemon/olive oil dressing over the kale and cheese and toss to combine.

Pear and Honey Salad

• 1 clove garlic, grated
• Juice of one lemon
• 2 tablespoons honey
• Dash of salt
• 2 pears, cut into thin slices
• 6 ounces salad greens
• 1/2 cup toasted pecans or walnts
• 1/2 cup blue cheese, crumbled

1. Combine garlic, lemon juice and honey in a large salad bowl. Add the sliced pears to the bowl and toss to coat with the honey and lemon mixture.
2. Add the salad greens to the bowl. Mix to combine with the pears and dressing. 
3. Top the salad with the nuts and crumbled blue cheese.

Roasted Beet Winter Salad

• 1 pound red beets. Each beet should be no bigger than 2 inches wide
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 8 ounces feta cheese

1. Place beets on a piece of aluminum foil. Cover with another piece of foil and crimp the sides to form a packet. Roast in a 425 degree oven for about 40 minutes, or until beets are tender.
2. Combine olive oil, red wine vinegar and garlic in a small bowl. Whisk with a fork until well blended.
3. Take beets out of the oven. Carefully peel the beets, then slice into thin rounds or cut into cubes.
4. Place the beets in a bowl and crumble feta cheese over top. Pour in the dressing and toss to coat the feta and beets.

Chickpea and Artichoke Salad

• Olive oil
• 1 can artichoke hearts, in water (not marinated)
• 1 can chickpeas, drained and rinsed
• 1/2 cup slivered almonds
• Juice from 1 lemon
• Salt and pepper, to taste

1. Place a skillet on the stove top. Drizzle about 1 tablespoon of olive oil in the skillet and heat on medium.
2. Add the artichokes to the skillet. Saute until browned. Set aside in a large bowl
3. Drizzle another tablespoon olive oil into the skillet. Add the chickpeas to the pan and cook, tossing them about the pan, until golden brown. Add to bowl with artichokes.
4. Pour almonds into the bowl. Add lemon juice to taste and toss to coat. Sprinkle with salt and pepper.

Quinoa Winter Salad

• 1 cup cooked quinoa
• 1 cucumber, cut into cubes
• 1 jarred roasted red pepper, cut into bite sized pieces
• 4 ounces feta cheese, crumbled
• 1 clove garlic, grated
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/4 cup slivered almonds

1. Place quinoa, cucumber, red pepper and feta in a large salad bowl. Toss to mix ingredients together.
2. Whisk together garlic, red wine vinegar and olive oil in a small bowl until well blended. Pour the dressing over the quinoa and other ingredients. Toss to coat.
3. Sprinkle almonds over top of the salad.