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    Home » Recipes » Salads

    Winter Chopped Salad

    Published: Nov 12, 2020 · Modified: Oct 8, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 572 words. · About 3 minutes to read this article.

    Jump to Recipe
    Winter Chopped Salad by The Toasty Kitchen
    Winter Chopped Salad by The Toasty Kitchen
    Winter Chopped Salad by The Toasty Kitchen

    This winter chopped salad recipe includes plenty of nutritious winter produce like kale, cabbage, pecans, and pomegranate arils. Topped with a homemade orange-maple vinaigrette salad dressing.

    Pomegranate arils, blue cheese, candied pecans, and red onions sit on top of a bowl of kale.

    I'm always on the hunt for a new seasonal salad recipe. If you're like me, you're going to love this winter chopped salad.

    It's filled with some of my favorite winter flavors, like pomegranate arils, candied pecans, and a tangy maple-orange vinaigrette dressing. Chopped kale and cabbage serve as the base for this nutrient-filled salad, and can easily be subbed with any greens you have on hand.

    Serve this winter salad at your next holiday meal, like Thanksgiving, Christmas, or New Years. It also makes a great side salad for a weeknight family meal at home.

    Ingredients and substitutions

    Ingredients on a counter top.

    Chopped kale and cabbage can be substituted with any greens you have on hand. Sliced brussels sprouts make a great substitute for cabbage.

    Candied pecans can be substituted with any candied (or not) nuts you can find, like walnuts or hazelnuts. Your candied pecans can be store bought or homemade. Try my recipe for Candied Pecans.

    Crumbled blue cheese can be substituted with feta cheese.

    Maple syrup can be substituted with honey.

    Salad dressing in a bowl with a whisk, and salad in a second bowl.

    Can I make winter salad ahead?

    Since this salad uses very hearty greens like kale and cabbage, it can be made ahead and served the next day.

    I'd recommend preparing your salad ingredients and your dressing separately, then dressing your salad just before serving.

    Leftover salad will keep for 2-3 days in the refrigerator. However, it will wilt over time and is best served to company just after dressing.

    Can I use my own salad dressing?

    You're welcome to use your own favorite salad dressing, store bought or homemade, instead of the listed homemade vinaigrette dressing.

    Kale and cabbage salad in a white bowl, topped with pomegranate arils and pecans.

    What to serve with winter salad

    Winter salad can be served with just about any main course, whether for a holiday meal or weeknight dinner.

    • Ham
    • Maple Glazed Chicken
    • Garlic & Herb Slow Cooker Pork Roast
    • Beef roast
    • Grilled chicken
    • Pan-Seared Ribeye with Garlic Butter
    Pomegranate arils, blue cheese, candied pecans, and red onions sit on top of a bowl of kale.
    Print Recipe
    5 from 1 review

    Winter Chopped Salad

    This winter chopped salad recipe includes plenty of nutritious winter produce like kale, cabbage, pecans, and pomegranate arils. Topped with a homemade orange-maple vinaigrette salad dressing.
    Prep Time15 minutes
    Total Time15 minutes
    Servings: 6 servings
    Calories: 155kcal
    Author: Heather

    Ingredients

    • 4 ounces curly kale
    • 4 ounces cabbage
    • ½ cup candied pecans
    • ½ cup pomegranate arils
    • ½ red onion, diced
    • ½ cup crumbled blue cheese

    Vinaigrette dressing

    • 3 tablespoons olive oil
    • 2 tablespoons orange juice
    • 1 teaspoon orange zest
    • 1 tablespoon dijon mustard
    • 1 tablespoon maple syrup
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Instructions

    • Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender. Chop cabbage and add to bowl with kale. Last, add candied pecans, pomegranate arils, red onion, and blue cheese.
    • In a separate bowl, add olive oil, dijon mustard, maple syrup, orange juice, orange zest, salt, and pepper. Whisk to combine, then pour over salad ingredients and gently toss until evenly coated. Serve immediately.

    Equipment Recommendations

    • Pyrex Glass Mixing Bowls
    • Zwilling Pro Chef's Knife
    • Boos Maple Cutting Board
    • Measuring Spoons

    Notes

    • This recipe will make six side salads, or four larger lunch-sized salads.
    • Salad is best enjoyed the same day, but will keep for two or more days in the refrigerator as a leftover.
    • If making ahead, prepare salad and vinaigrette in separate bowls, then toss salad in dressing just before serving. 

    Nutrition Estimate

    Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 189mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1918IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 1mg
    Course: Salad
    Cuisine: American

    More salad recipes

    • Kale Cranberry Salad with Lemon Vinaigrette
    • Kale Apple Slaw with Poppy Seed Vinaigrette
    • Fall Fruit Salad
    • Strawberry Spinach Salad with Balsamic Vinaigrette

    More Salad Recipes

    • Winter Fruit Salad
    • Roasted Potato Arugula Salad
    • Salmon Cobb Salad
    • Garlic Butter Croutons

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

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