If winter leaves you craving something vibrant, refreshing, and satisfying, you’re going to fall in love with this Winter Salad with Tangy Homemade Vinaigrette. This recipe brings together crisp greens, sweet apples, tart pomegranate seeds, creamy cheese, and irresistible candied nuts, all tossed in a bold, tangy vinaigrette that brightens even the chilliest day. Whether you’re serving it at a holiday gathering or enjoying a cozy lunch, this winter salad feels special enough for a celebration but is effortless enough for any day of the week.

Winter Salad with Tangy Homemade Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of beautiful, simple ingredients can create such a stunning and flavorful dish. Every component of this Winter Salad with Tangy Homemade Vinaigrette adds something unique, from crunch to color to creamy tang—trust me, you’ll notice when you take that first bite.

Mixed greens (6 cups): Arugula, spinach, and kale form a lively base that’s both nourishing and texturally interesting.
Shredded Brussels sprouts (1 cup): These add earthy crunch and look so inviting when shaved thin.
Thinly sliced apple (1): Choose a crisp, sweet-tart variety like Honeycrisp or Fuji for the perfect bite.
Pomegranate seeds (1/2 cup): Ruby jewels of juicy tang and color; they make every forkful pop.
Candied pecans or walnuts (1/3 cup): A little sweetness and crunch that makes this salad so moreish.
Crumbled goat cheese or feta (1/3 cup): Creamy, tangy cheese mellows the sweet and tart elements beautifully.
Thinly sliced red onion (1/4 cup): Gives a sharp, savory contrast—slice extra thin for just the right punch.
Extra-virgin olive oil (1/4 cup): The backbone of our vinaigrette—choose the best you’ve got!
Apple cider vinegar (2 tablespoons): This brings the signature tang and brightness to the dressing.
Dijon mustard (1 tablespoon): Adds depth and a subtle zing—don’t skip it.
Maple syrup or honey (1 tablespoon): Just enough sweetness to balance the acidity.
Minced garlic (1 clove): Infuses the vinaigrette with a savory, spicy warmth.
Salt and black pepper (to taste): Seasonings are key for balancing flavors—taste as you go!

How to Make Winter Salad with Tangy Homemade Vinaigrette

Step 1: Toss Together the Salad Base

Start with a large mixing bowl—you want plenty of room to toss everything without bruising those gorgeous greens. Add your mixed greens, shredded Brussels sprouts, apple slices, pomegranate seeds, candied pecans, crumbled cheese, and red onion. Layering everything in at once makes sure each serving is bursting with colorful, irresistible variety and flavor.

Step 2: Mix the Tangy Homemade Vinaigrette

Grab a small bowl or a lidded jar, then add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously until the dressing is creamy and emulsified, or simply shake the jar for 20 seconds. This quick vinaigrette comes together in a snap and is truly the heart of this Winter Salad with Tangy Homemade Vinaigrette—don’t be shy, give it a taste before you pour!

Step 3: Combine and Toss

Just before serving, drizzle the vinaigrette over your salad (start with about three-quarters and add more to taste). Gently toss everything together with clean hands or salad tongs, making sure every leaf is glossed and everything gets an even hit of that zippy dressing. Serve right away—this salad is best enjoyed fresh, with all the textures at their peak.

How to Serve Winter Salad with Tangy Homemade Vinaigrette

Garnishes

A final flourish never goes unnoticed! Try an extra sprinkle of pomegranate seeds for a splash of color, or a crumbling of extra goat cheese for a touch of luxury. Freshly cracked black pepper or a few tiny thyme leaves over the top can really make this Winter Salad with Tangy Homemade Vinaigrette feel restaurant-worthy.

Side Dishes

This salad loves company! Pair it with a bowl of roasted root vegetable soup, rustic bread, or even grilled chicken for a heartier meal. For festive occasions, it sits just as happily next to roast turkey or baked salmon—so versatile, it fits in wherever you need a bright, fresh bite.

Creative Ways to Present

Want to wow your guests? Try serving Winter Salad with Tangy Homemade Vinaigrette in individual glass jars or on a platter lined with extra greens. Layer ingredients for a colorful effect, or top salads with a few thin apple fans for restaurant-style flair—it’s as eye-catching as it is delectable!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and vinaigrette separately in airtight containers in the fridge. The greens stay crisp for up to 2 days when undressed, and the vinaigrette keeps beautifully for up to a week, so enjoy a speedy salad whenever the craving strikes.

Freezing

Salads like this are best enjoyed fresh; freezing is not recommended as the greens and delicate toppings lose their texture and appeal. Save your freezer space for heartier dishes and enjoy Winter Salad with Tangy Homemade Vinaigrette as a quick, crunch-packed fresh meal instead.

Reheating

Great news: there’s no reheating involved. If your vinaigrette solidifies in the fridge, just let it sit at room temperature for a few minutes, then give it a good shake or stir before dressing your next salad serving.

FAQs

Can I swap the cheese or nuts if I have dietary restrictions?

Absolutely! Use dairy-free cheese or omit the cheese for a vegan version. Swap candied nuts with toasted seeds like pumpkin seeds if you prefer or need a nut-free option. This Winter Salad with Tangy Homemade Vinaigrette is super adaptable.

Which apples are best for this salad?

Choose a crisp, sweet-tart apple variety such as Honeycrisp, Fuji, or Pink Lady. Their crunch and flavor balance both the sweetness of the vinaigrette and the tang of the goat cheese.

Can I make the salad ahead for entertaining?

Definitely! Assemble all the salad components except the apples (which can brown) and vinaigrette, then cover and refrigerate. Add the sliced apples and dressing just before serving for the freshest result.

What proteins pair well for a main course salad?

Grilled chicken, roasted salmon, or even sliced steak work beautifully over Winter Salad with Tangy Homemade Vinaigrette. For a vegetarian variation, roasted butternut squash or chickpeas make it a hearty main.

How do I keep the apples from browning?

After slicing, toss the apples in a splash of lemon juice. This will slow oxidation and keep your salad looking as gorgeous as it tastes.

Final Thoughts

There’s something downright magical about sitting down to a plate of Winter Salad with Tangy Homemade Vinaigrette: it’s wholesome, colorful, and truly makes winter greens sing. I hope you’ll try it out and share a crisp, tangy bite with someone you love—let this salad brighten your table all season long!

Winter Salad with Tangy Homemade Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the perfect blend of seasonal flavors with this Winter Salad featuring a mix of greens, fruits, nuts, and cheese, all tossed in a tangy homemade vinaigrette.

Ingredients

Scale

Mixed Greens:

6 cups mixed greens (such as arugula, spinach, and kale)

Brussels Sprouts:

1 cup shredded

Apple:

1 thinly sliced

Pomegranate Seeds:

1/2 cup

Candied Pecans or Walnuts:

1/3 cup

Goat Cheese or Feta:

1/3 cup crumbled

Red Onion:

1/4 cup thinly sliced

Tangy Homemade Vinaigrette:

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 clove garlic, minced
Salt and black pepper to taste

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Instructions

Prepare Salad: In a large bowl, combine mixed greens, Brussels sprouts, apple, pomegranate seeds, candied pecans, goat cheese, and red onion.
Make Vinaigrette: In a jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
Toss and Serve: Pour vinaigrette over the salad before serving, toss gently, and serve immediately.