Winter Salad Recipes

Kale and brussel sprout salad

Winter hits, and all the sudden I have zero desire to eat salad anymore. A food I so enjoy during those warmer months, just doesn’t have the same appeal as a huge bowl of soup the second it starts to get cold out. As much as I would love to live off of soup alone for the months on end of snow, I realize that isn’t realistic, and will also at some point get boring.

To get around my winter salad aversion, I came up with a few heartier salads that have more of a comfort food vibe than a summer salad. These options use seasonal produce and even have some cooked components to give them a warmer feeling. The two recipes below are my go to’s for holidays and family gatherings in the winter as well, especially when I’m looking for a side dish packed with flavour, vitamins & nutrients.

Kale & Brussel Sprout Salad with Dried Cranberries & Maple Pecans

  • 1 bunch of Kale, chopped
  • 8-10 brussel sprouts, diced finely
  • ½ cup dried cranberries
  • 1 cup pecans
  • 2 tbsp maple syrup
  • ½ tsp cinnamon


  • 1 cup of olive oil
  • ½ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves of garlic
  • Salt & pepper to taste


  1. Preheat the oven to 350 degrees
  2. In a small bowl, combine the pecans, maple syrup & cinnamon. Stir well so that all of the nuts are well coated
  3. Spread the pecans out in a single layer on a parchment paper lined baking pan
  4. Bake for 10 minutes stirring halfway
  5. Set aside to cool
  6. Combine the kale, brussel sprouts & cranberries in a large salad bowl
  7. Put all your salad dressing ingredients in a food processor and blend until well combined
  8. Roughly chop the pecans, then add to the salad
  9. If you’re planning to eat the salad right away, toss in the salad dressing and serve. If not, keep the dressing on the side and serve separately

Roasted Veggie & Arugula Salad


  • 4-5 cup of arugula
  • 5 carrots, peeled and cut into rounds
  • 1 head of broccoli, cut into bite size pieces
  • 6-8 brussel sprouts, cut into quarters
  • 1 sweet potato, peeled and cut into cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper


  • 1 cup of olive oil
  • 1/3 cup white vinegar
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp chili flakes


  1. Preheat the oven to 400 degrees
  2. Line a sheet pan with parchment paper and put aside
  3. Toss all of your chopped veggies in the olive oil and spices until well coated
  4. Place the veggies on the sheet pan in a single layer and bake in the oven for 15 minutes
  5. Remove the veggies from the oven, toss and put back in the oven for another 15 minutes
  6. Set the veggies aside to cool
  7. While the veggies are cooling, combine all your dressing ingredients in a mason jar and shake well to combine
  8. Once the veggies have cooled add the arugula and roasted veggies to a large salad bowl
  9. If you’re planning to eat the salad right away, toss in the salad dressing and serve. If not, keep the dressing on the side and serve separately

**Once you’ve added the dressing to the salad, you won’t be able to use any uneaten portions, so if you are planning to use it for a few meals, add the dressing to the individual servings

Both salads also pair well topped with oven roasted chicken or salmon if you’re looking to add some additional protein.

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