Easy Winter Salad

I love salad. No matter what time of year it is, a good salad goes a long way in my diet, whether it’s for lunch or dinner. Salad can be fun and easy to make as long as you have a few simple ingredients, making it extremely versatile for all of your mealtime needs.

Maybe you’re getting a little tired of Caesar salads or you just want to try something new, but seasonal salads can transform your salad-eating experience overall. That’s why I started dabbling in winter salad recipes to rethink how I view salads. These holiday salad recipes make great sides for Thanksgiving and Christmas meals, and they offer a healthy alternative to some of the other meals and side dishes you might be eating throughout the season.

Salads for Winter

The best winter salads tend to use different ingredients from the salads you might be used to – in particular, winter salads tend to focus on a blend of salty and sweet. I’ve encountered winter salad recipes that use anything from pomegranate seeds and peaches to strawberries and kale, but for my favorite winter salad recipe, I chose apples and pecans to really add some great texture and flavor to the blend.

You can use any type of apple you’d like. The combination of the sweet tartness of the apples and the roasted flavor of the pecans, all mixed together with more traditional ingredients like spring greens and onions, creates a unique flavor profile that gets everything just right. Add a Dijon dressing and a bit of crumbled feta cheese on top for some acidity and saltiness, and you have a well-rounded winter salad that will impress everyone you know. So, let’s get started, shall we?

Eat well!


  • 2 medium apples, cored and diced
  • 2 5-oz packages of spring mix salad greens
  • 1 cup pecan halves
  • 1/4 cup thinly sliced red onion
  • 4 oz crumbled feta cheese
  • 1/2 cup red wine vinegar
  • 2 tsp minced garlic
  • 4 tsp Dijon mustard
  • 4 tsp maple syrup
  • 1/2 cup extra virgin olive oil
  • salt & pepper to taste


  1. Begin by preheating the oven to 350 degrees Fahrenheit. Evenly spread the pecans on an ungreased baking sheet in a single layer.
  2. To prepare the dressing, add the minced garlic, maple syrup, Dijon mustard, red wine vinegar, salt, pepper and ¼ cup of extra virgin olive oil to a blender or mini food processer. Blend until smooth and combined.
  3. Place the pecans in the oven and bake for 5-10 minutes until toasted and fragrant, tossing once or twice halfway through baking.
  4. In a large mixing bowl, add the mixed greens, sliced red onion pieces and apple chunks. Mix until evenly distributed.
  5. Pour the dressing over the top of the salad mixture and toss to coat. Let the salad rest in the refrigerator for 20-30 minutes. Before serving, add the crumbled feta cheese and toasted pecan halves. Toss lightly and serve in large salad bowls.


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