Vegan Winter Salad Recipe

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Whenever I create a new salad recipe, I always consider the season. When vegetables are in season, they not only taste better, but they are less expensive. So, today, I made a winter salad recipe filled with seasonal fruits and vegetables. Not only is this vegan winter salad recipe delicious, but it's also full of vibrant colors of the rainbow. I love serving winter salad with a piping hot bowl of soup and a side of crusty bread. 

In a season often devoted to comfort foods and hot soups, remember beautiful winter vegetables in their raw and roasted form. Don't forget about the importance of greens, beans, and fruit in the winter months. 

When considering the ingredients in a winter salad, nutrient-dense vegetables are essential for maximum nutritional value. Not only should a vegan winter salad taste good, but it should also include as many vitamins and minerals for a healthy profile. 

What is nutrient density?

For foods to rank as nutrient-dense, they are calculated by the ratio of quality ingredients, containing more beneficial nutrients compared to calories. Dr. Furhman developed the Aggregate Nutrient Density Index to measure the level of nutrient-dense foods ranking their quality compared to other foods. 

For instance, in this vegan winter salad recipe, every ingredient measures high in nutrient density. 

What is winter salad? 

If you're anything like me, you crave refreshing green salads all year long. However, winter provides some of the most savory and fresh vegetables. Winter salad includes various winter vegetables and is highlighted with the sweetness of pomegranate seeds and yellow beets. 

What is in winter salad?

Although the list of winter vegetables far entends the ingredients in this vegan winter salad recipe, I've included my favorite winter veggies and fruit into one beautifully nutrient-dense salad.

Ingredients

• Kale
• Romaine lettuce
• Red cabbage
• Watermelon radishes (or any radish of choice)
• Pickled Red Onions or raw red onion
• Yellow beets (or any color) (roasted)
• Cauliflower (roasted)
• Baby bell peppers ( I used multiple colors)
• Tomatoes ( I used a variety of colors)
• Chickpeas
• Pomegranate seeds

As with most salads, always begin with a base of greens. I chose a combination of kale and Romaine lettuce. Since I prefer my kale chopped finely, I also chopped the Romaine lettuce. I like a chopped salad for easier digestion and more efficient eating. 

Then begin adding the chickpeas and vegetables, evenly distributing them over the greens. 

One of my favorite ingredients is the Pickled Red Onions because of the acidity and color of the vegan winter salad recipe. But, regular sliced red onion tastes just as satisfying with the salad ingredients. 

Similarly, I adore watermelon radishes. Their vibrant pink color highlights the pickled red onions and the pomegranate seeds. Again, the cauliflower and the beets are roasted and the only cooked vegetables in the salad. Another option is to include the cauliflower and beets raw, but I prefer the savory roasted versions of both. 

Once the cauliflower and beets cool, add them to the salad and toss with the dressing, or serve the dressing on the side. 

I made an oil-free apple cider vinegar dressing with dates for this vegan winter salad recipe. With very few ingredients, the acidity in this dressing pairs well with the vegetables, chickpeas, and pomegranate seeds for a sweet and savory treat! 

Apple Cider Dressing

• Medjool dates
• Dijon mustard
• Apple cider vinegar 
• Sea salt
• Black pepper
• Garlic powder (or one fresh clove)
• Water

FAQ

What should I  serve with the vegan winter salad recipe?

• Although this vegan winter salad recipe is an entree salad, served as a side salad, it pairs well with a bowl of hot soup and crusty bread. I suggest Wild Rice Soup with Mushrooms, Vegan Minestrone Soup, Vegan Sheet Pan Tomato Soup, or Thick & Creamy Vegetable Soup.

What other dressing goes well with a vegan winter salad? 

• I suggest  Vegan Ranch Dressing, Vegan Green Goddess Dressing, or Creamy Italian Dressing for a creamier option.

How do you make kale easier to digest?

• Remove the stems from the kale and finely chop it. Also, dressing any salad containing kale in advance helps soften the kale, making it easier to digest. 

If you are looking for some great salads, check out these healthy salad recipes.

• Asian Chopped Salad Recipe
• Butternut Squash Couscous Salad
• Chickpea Quinoa Salad - Southwest Style!
• Roasted Butternut Squash Salad
• Mediterranean Salad with Chickpeas
• Autumn Pasta Salad
• Autumn Pear Salad Recipe
• Vegan Nicoise Salad Recipe

Yield: 6 servings

Winter Salad Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This winter, embrace winter vegetables in season with this vegan winter salad. In a season often devoted to comfort foods and hot soups, remember beautiful winter vegetables in their raw and roasted form. Don't forget about the importance of greens, beans, and fruit in the winter months. 

Print

Ingredients

Salad Base

• 1 large bunch of kale, stems removed and chopped finely
• 2 small bunch of Romaine lettuce, chopped

Other ingredients

• 1 cup Red cabbage
• 1 Watermelon radish (or any radish of choice), sliced and cut intoquarters
• 1/2 cup Pickled Red Onions or raw red onion
• 6 Baby bell peppers ( I used multiple colors), cut into thin slices
• 10 grape Tomatoes, cut in half ( I used a variety of colors)
• 1 15 ounce can of Chickpeas, drianed
• 1 cup Pomegranate seeds
• 4 Medjool dates
• 1/2 cup Dijon mustard
• 2 Tablespoons apple cider vinegar
• 1/8 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 clove garlic or substitute 1/2 teaspoon garlic powder 
• 1/2 cup water

Roasted Vegetables

• 1 small cauliflower head, cut into florets
• 4 small yellow beets

Instructions

Roasted Vegetables

1. Preheat oven to 400 degrees.
2. Clean and remove the greens from the beets; save the greens for another use.
3. Wrap the beets in a foil packet.
4. Place cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat.
5. Sprinkle with 1 teaspoon garlic powder and 1 teaspoon of onion powder.
6. Place the foil pack of beets on the same sheet pan as the cauliflower.
7. Roasted for 30 minutes.
8. Note, I used small beets. Large beets typically take 1 hour to roast. If beets are large, cut into smaller segments to cook in 30 minutes, or cook longer if roasting large beets whole.
9. Remove cauliflower and beets from the oven and allow to cool.
10. Remove the skin from the beets before cutting them into bite-sized pieces.

Pickled Onions

1. Prepare the pickled onions as directed or cut raw onion with the other raw vegetables.

Salad Base

1. Chop kale and Romaine and place on a large platter or in individual bowls.
2. Then add all the other ingredients, evenly distributing them across the base greens of the salad.

Apple Cider Dressing

1. Combine all the ingredients in a blend and blend until smooth.
2. Dress salad ahead of time to soften the kale or dress individually (whatever your preference)

Notes

TIPS

1. Chop kale finely to make it easier to eat and digest.
2. Dressing a salad made with kale in advance also helps soften the kale for easier digestion.
3. If dates are hard or firm, boil one cup of water and add dates to soften. Allow the dates to soften in hot water for 15 minutes before blending into the dressing.
4. I buy pomegranate seeds already removed from the pomegranate fruit for a time-saving step.
5. Substitute red bell pepper or another color for baby bell peppers.
6. Substitute raw red onion for pickled red onions.
7. Cut larger beets into small, equal-sized pieces to roast simultaneously with the cauliflower in 30 minutes.
8. Raw cauliflower and raw beets can be used instead of roasted cauliflower and beets.
9. Allow the cauliflower and beets to cool before adding them to the salad

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 292Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 346mgCarbohydrates 39gFiber 14gSugar 28gProtein 12g

Nutrition facts may not be 100% accurate.

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