Winter White Salad Recipes

12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE

12 Best Winter Salad Recipes: Butternut Squash Salad & More image

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!

Provided by Sonja Overhiser

Categories Side dish

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 recipe Roasted Butternut Squash
8 cups mixed greens
1 red apple, diced
1/4 cup dried cranberries
1/4 cup feta cheese or goat cheese crumbles (omit for vegan)
3 tablespoons chopped pecans
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon orange zest
2 tablespoons honey (or maple syrup for vegan)
1/4 teaspoon kosher salt
1/2 cup olive oil

Steps:

Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

Nutrition Facts : Calories 398 calories, Sugar 17.9 g, Sodium 284.2 mg, Fat 34 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3 g, Protein 3.3 g, Cholesterol 8.3 mg

WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE

Winter White Salad With Endive and Pomegranate image

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Provided by Mindy Fox

Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
Do ahead
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

WINTER WHITE SALAD

Winter White Salad image

Categories Salad Milk/Cream Vegetable Side Vegetarian Quick & Easy Cauliflower Winter Cabbage Endive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 9

Ingredients

1 tablespoon whole-grain or coarse-grain mustard
2 tablespoons white-wine vinegar
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups)
2 Belgian endives, leaves separated and cut diagonally into 1/2-inch pieces
1 small head Napa cabbage (1/2 pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed)
1 small onion, finely chopped and soaked in cold water 10 minutes, then drained

Steps:

Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.

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