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.
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
Chopped kale and cabbage can be substituted with any greens you have on hand. Sliced brussels sprouts make a great substitute for cabbage.
Crumbled blue cheese can be substituted with feta cheese.
Maple syrup can be substituted with honey.
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.
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.
- Maple Glazed Chicken
- Garlic & Herb Slow Cooker Pork Roast
- Beef roast
- Grilled chicken
- Pan-Seared Ribeye with Garlic Butter
Winter Chopped Salad
- 4 ounces curly kale
- 4 ounces cabbage
- ½ cup candied pecans
- ½ cup pomegranate arils
- ½ red onion, diced
- ½ cup crumbled blue cheese
- 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
- 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.
- 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.