The Winter Salad with Tangy Homemade Vinaigrette is the bright, fresh answer to chilly days and comfort-food fatigue. Crisp mixed greens, juicy apple and pear slices, chewy dried cranberries, creamy goat cheese, and a crunchy scattering of pecans create stunning layers of taste and color, all brought together by a zippy homemade dressing. Whether you’re dressing up a holiday table or simply craving a meal that celebrates the best of winter produce, this salad delivers sunshine to your plate—no oven required!

Winter Salad with Tangy Homemade Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple yet thoughtfully chosen ingredients, you’ll find each plays a starring role in this Winter Salad with Tangy Homemade Vinaigrette. Their balance of crunch, sweetness, creaminess, and tartness means each bite surprises and delights!

Mixed Greens (6 cups): A trio of arugula, spinach, and romaine makes the base lively and varied—peppery, tender, and crunchy all at once.
Apple (1 small, thinly sliced): Adds refreshing sweetness and a delicate crispness; use a tart apple for extra zing.
Pear (1 small, thinly sliced): Brings mellow, juicy sweetness and a lovely contrast to the apple.
Dried Cranberries (1/4 cup): Pop in bursts of tart flavor and jewel-toned color for visual and taste appeal.
Goat Cheese or Feta (1/4 cup, crumbled): Delivers pleasant tang and creaminess that melt into the greens.
Candied or Toasted Pecans (1/4 cup): Offer delightful crunch and a hint of caramel richness—toast them for more depth.
Red Onion (1/4 small, thinly sliced): Adds a sharp, savory bite that enlivens every forkful.
Olive Oil (1/4 cup): Provides a silky backbone for the vinaigrette.
Apple Cider Vinegar (2 tablespoons): Brings tartness that wakes up all the flavors.
Dijon Mustard (1 tablespoon): Adds a gentle heat and helps emulsify the dressing.
Maple Syrup or Honey (1 tablespoon): Naturally sweetens and balances the vinaigrette—maple gives autumn vibes, while honey feels floral.
Salt (1/2 teaspoon): Rounds out the sharp and sweet notes.
Black Pepper (1/4 teaspoon): A finishing touch of warmth and mild heat.

How to Make Winter Salad with Tangy Homemade Vinaigrette

Step 1: Assemble the Salad

Grab your largest salad bowl—this vibrant Winter Salad with Tangy Homemade Vinaigrette is all about a big, beautiful presentation! Toss in the mixed greens first to create a fluffy bed, then layer on the apple and pear slices. Sprinkle the dried cranberries across for pops of tartness, follow with a scattering of pecans, crumble the goat cheese or feta right over, and finish with those perfect slivers of red onion. Don’t worry about perfection—the rustic scatter looks inviting and appetizing.

Step 2: Make the Tangy Homemade Vinaigrette

In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper. Whisk briskly or shake in the jar until the vinaigrette is creamy and unified—the mustard helps everything come together in a silky blend. This is your magic sauce: bright, slightly sweet, and irresistibly tangy!

Step 3: Dress and Toss

Just before serving, drizzle the vinaigrette evenly over the salad. Use clean hands or salad tongs to gently toss, making sure every leaf and every topping gets a glimmer of that tangy homemade vinaigrette. You want everything to shine but not drown, so start with about half the dressing and add more as needed to taste.

Step 4: Serve Immediately

This salad shines brightest when served right away, while the fruit is crisp and the greens are lively. Portion onto chilled plates for an extra special touch, and get ready for rave reviews—your colorful, flavor-packed Winter Salad with Tangy Homemade Vinaigrette is a show-stopper from the very first bite!

How to Serve Winter Salad with Tangy Homemade Vinaigrette

Garnishes

The beauty of this salad is in its finishing touches. Scatter extra cranberries or pecans just before serving for texture, or top with a little zest of lemon or orange for sparkle. A final dusting of freshly cracked black pepper elevates both flavor and presentation—it’s these little touches that make the Winter Salad with Tangy Homemade Vinaigrette unforgettable.

Side Dishes

This salad pairs wonderfully with a cozy soup, fresh-baked sourdough, or a hearty grain dish like farro or quinoa. For a larger meal, grilled chicken or roasted squash can turn your Winter Salad with Tangy Homemade Vinaigrette into a satisfying main event. It also sits beautifully alongside roasted meats during the holidays.

Creative Ways to Present

Show off the salad’s colors by plating on a large, shallow white platter. For gatherings, serve in individual glass bowls so each guest can admire the jewel-like fruit and creamy cheese. Or, if you’re packing lunch, layer the ingredients in jars, adding vinaigrette at the bottom so greens stay crisp until showtime!

Make Ahead and Storage

Storing Leftovers

If you have extra Winter Salad with Tangy Homemade Vinaigrette, store the salad and the vinaigrette separately in airtight containers. The dressed greens will wilt quickly, so if you anticipate leftovers, keep components apart and combine just before eating for crispness.

Freezing

Salads are best enjoyed fresh, so freezing isn’t recommended for this one. The greens and fruit will lose their texture and become soggy after thawing, although you can freeze portions of the candied pecans if you made extra.

Reheating

This is a no-cook salad, so reheating isn’t necessary or advised. If you want to add warm elements, consider warm roasted squash, grilled chicken, or toasted nuts as a topping just before serving your next round of Winter Salad with Tangy Homemade Vinaigrette.

FAQs

Can I make the vinaigrette in advance?

Absolutely! The homemade vinaigrette can be made up to a week ahead and stored in the fridge. Let it come to room temperature and shake well before using for best results.

What fruit substitutions work in this salad?

Try thinly sliced persimmons, pomegranate arils, or citrus segments for a different twist. This salad is versatile and adapts beautifully to what’s in season or your personal taste.

Is goat cheese necessary, or can I use something else?

You can swap in feta, blue cheese crumbles, or even a firm ricotta salata for a new flavor profile. Dairy-free cheese or avocado keeps it vegan without losing creaminess.

How long will it keep once dressed?

Once tossed with vinaigrette, the greens stay at their best for up to a couple of hours. After that, they’ll wilt, so only dress what you plan to eat right away for ultimate freshness.

Can I add protein for a main dish?

Definitely! Grilled chicken, roasted turkey, spiced chickpeas, or even seared tofu pair beautifully with this Winter Salad with Tangy Homemade Vinaigrette, making it a more substantial meal.

Final Thoughts

If you’re after a salad that’s as comforting as it is invigorating, the Winter Salad with Tangy Homemade Vinaigrette is simply a must-try. Its dazzling colors and lively flavors are sure to brighten any winter meal, whether for a special gathering or just your own joy. Grab a fork and dig in—you might just find a new cold-weather favorite!

Winter Salad with Tangy Homemade Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Winter Salad with Tangy Homemade Vinaigrette is a delightful mix of mixed greens, fruits, cheese, and nuts tossed in a flavorful dressing. It’s a perfect dish for the colder months, offering a refreshing and tangy taste.

Ingredients

Scale

Mixed Greens Salad:

6 cups mixed greens (such as arugula, spinach, and romaine)
1 small apple, thinly sliced
1 small pear, thinly sliced
1/4 cup dried cranberries
1/4 cup crumbled goat cheese or feta
1/4 cup candied or toasted pecans
1/4 small red onion, thinly sliced

Vinaigrette:

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Mix Salad Ingredients: In a large bowl, combine mixed greens, apple slices, pear slices, dried cranberries, goat cheese, pecans, and red onion.
Prepare Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
Toss and Serve: Drizzle the vinaigrette over the salad before serving. Gently toss to coat and serve immediately.