Ultimate Winter Salad brings together the best of cold-weather produce into one crunchy, colorful, and nourishing dish. Tossed with a tangy maple mustard vinaigrette and topped with goat cheese, candied pecans, roasted butternut squash, and pomegranate, this salad is anything but boring. It’s hearty enough for a main dish and festive enough for any winter gathering.

Who says salads are just for summer? This Ultimate Winter Salad is loaded with flavor, texture, and seasonal goodness. Kale and Brussels sprouts form a crisp, sturdy base that holds up beautifully to dressing—even overnight. Add roasted veggies, fruit, cheese, and a zippy vinaigrette, and you’ve got a bowlful of bold flavors and vibrant color, perfect for meal prep, holiday tables, or weeknight dinners.

Table of Contents

Why You’ll Love This Recipe

Meal prep friendly: Stays crisp for days
Hearty & satisfying: Packs in fiber, healthy fats, and protein
Perfect seasonal mix: Apples, squash, goat cheese, and pomegranate
Customizable: Swap ingredients based on what you have
Gorgeous presentation: Jewel-toned and Instagram-worthy

Ingredients

For the salad

4 cups kale, stemmed and finely chopped
2 cups shredded Brussels sprouts
1 cup shredded carrots
1 cup cabbage slaw mix
1 apple, chopped (Honeycrisp or Fuji work well)
½ cup roasted butternut squash cubes
½ cup candied pecans
¼ cup pomegranate arils
3 oz goat cheese, crumbled (cranberry-coated if available)

For the vinaigrette

2 tbsp red wine vinegar
1 tbsp whole grain or Dijon mustard
1 tbsp maple syrup
¼ cup extra-virgin olive oil
Salt and pepper, to taste

Instructions

Massage the kale: In a large bowl, drizzle chopped kale with a small amount of olive oil and fresh lemon juice (optional). Use clean hands to massage until kale darkens and softens, about 1 minute.
Add vegetables: Toss in Brussels sprouts, carrots, and cabbage slaw. Mix well.
Mix the vinaigrette: In a jar or bowl, combine vinegar, mustard, maple syrup, olive oil, salt, and pepper. Shake or whisk until emulsified.
Assemble the salad: Add apples, roasted squash, and candied pecans to the greens. Drizzle with vinaigrette and toss gently.
Top and serve: Sprinkle with goat cheese and pomegranate arils just before serving. Serve immediately or store for later.

Recipe Details

Prep Time: 20 minutes
Cook Time: 15 minutes (for squash)
Total Time: 35 minutes
Servings: 4–6

Nutrition Facts (per serving – estimated)

Calories: 280
Protein: 6g
Carbs: 25g
Fat: 18g
Fiber: 5g
Sugar: 10g
Sodium: 240mg

Tips & Variations

Make it ahead: Mix base greens and dressing separately; combine just before serving
Add protein: Top with grilled chicken, salmon, or roasted chickpeas
Switch it up: Use feta instead of goat cheese, walnuts instead of pecans
Use store-bought help: Pre-chopped veggies and pre-cooked squash save time
Roast extras: Roast a full tray of squash and use leftovers throughout the week

FAQs

Can I prep this salad in advance?
Yes! Massage kale and mix base ingredients 1–2 days ahead. Add dressing and delicate toppings (like cheese and pomegranate) just before serving.

Do I have to massage the kale?
It’s highly recommended—it breaks down bitterness and makes it more tender.

Can I substitute other greens?
Sure! Try spinach, arugula, or romaine if you prefer a softer salad.

What dressing pairs best?
Maple mustard vinaigrette is a classic, but apple cider vinaigrette or balsamic also work great.

Is it vegan-friendly?
Yes—just omit goat cheese or use a plant-based alternative.