Winter Salad Mix (Printable Format)

A colorful salad with winter greens, roasted roots, nuts, and citrus dressing for a fresh, hearty meal.

# What You Need:

→ Salad Greens

01 - 3.5 oz baby kale
02 - 3.5 oz arugula (rocket)
03 - 1.75 oz chopped radicchio

→ Root Vegetables

04 - 2 medium carrots, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 small beetroot, peeled and diced
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste

→ Additions

09 - 1.75 oz toasted walnuts, roughly chopped
10 - 2 oz crumbled goat cheese
11 - 1 small apple, cored and thinly sliced
12 - 2 tbsp pomegranate seeds

→ Citrus Dressing

13 - 3 tbsp extra-virgin olive oil
14 - 1 tbsp freshly squeezed orange juice
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard
17 - 1 tsp honey
18 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Toss diced carrots, sweet potato, and beetroot with 2 tablespoons olive oil, salt, and pepper; spread evenly on the prepared tray.
03 - Roast for 20 to 25 minutes, turning halfway until tender and lightly caramelized. Remove and allow to cool slightly.
04 - In a large bowl, combine baby kale, arugula, and radicchio.
05 - Add roasted root vegetables, apple slices, toasted walnuts, crumbled goat cheese, and pomegranate seeds to the greens.
06 - Whisk extra-virgin olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Drizzle dressing over the salad and toss gently to combine just before serving.

# Expert Suggestions:

01 -
  • Roasted root vegetables are warm and substantial enough to eat alone, but together with greens they feel like actual comfort food.
  • The citrus dressing wakes up your palate in a way that feels impossible for a salad to do, especially when winter has dulled everything else.
02 -
  • Don't dress the salad until the absolute last moment before eating, especially the tender greens; they'll turn dark and sad if they sit in vinegar too long.
  • Roast the vegetables on a single layer with space between them, not piled on top of each other, or they'll steam instead of caramelize and taste mealy.
03 -
  • Taste the dressing before you pour it; it should make your mouth water slightly with a brightness that wants to reach for the salad.
  • If you're making this ahead for guests, keep the components separate and assemble just before serving so everything stays crisp and the warm vegetables don't turn the greens to mush.

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