Winter Salad
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This winter salad is hearty, colorful, and packed with roasted vegetables, crisp greens, sweet grapes, and a creamy lemon tahini dressing. It’s the kind of cozy salad that proves fresh, vibrant meals absolutely belong on the table all winter long.
Just because the weather cools down doesn’t mean salad season has to end. This winter salad is hearty, colorful, and full of texture, with roasted vegetables, crisp greens, sweet grapes, crunchy almonds, and a creamy lemon tahini dressing that ties everything together beautifully. It’s the kind of salad that still feels cozy and satisfying even on colder days.
Roasting the broccoli, Brussels sprouts, and kale completely transforms them. The edges become crisp and caramelized, adding warmth and depth that pairs so well with the fresh arugula and juicy grapes. The contrast between the roasted vegetables, crunchy almonds, creamy dressing, and bursts of sweetness from the grapes makes every bite feel balanced and interesting.
The lemon tahini dressing is simple but incredibly flavorful, with fresh lemon, garlic, parsley, and tahini creating a creamy dressing that works perfectly with the roasted vegetables. It’s the kind of salad I love serving alongside winter dinners when I want something fresh on the table that still feels substantial and comforting.
What makes this a winter salad
Unlike bright summer salads that lean heavily on fresh raw vegetables, this one feels a little more grounded and cozy. The warm roasted vegetables, creamy dressing, and hearty ingredients make it satisfying enough for colder evenings while still bringing freshness to the table.
It’s also built around produce that truly shines during the cooler months, making it the kind of salad that feels right at home beside soups, roasted meats, or holiday dinners. Even people who don’t usually crave salad in winter tend to go back for seconds of this one.
Lemon tahini salad dressing
Okay, the lemon tahini salad dressing in this recipe deserves a little shout-out all to itself. This is the creamiest dressing – yet it’s totally dairy and mayo-free! The magic is thanks to tahini, a sesame seed paste. It has a nutty flavor and imparts a creamy texture to salad dressings. Mixed with lemon juice and some garlic, it adds tons of flavor. You’ll probably want to make extra to keep in the fridge! If you do, you may notice it thickens in the fridge. Simply add a bit of water when you’re using it to loosen things up.
What to serve with winter salad
Turn your winter salad into a meal by pairing it with some protein. Try topping it with some baked salmon or serving some baked pork chops on the side. This lemon rosemary chicken also goes beautifully with this salad.
Winter Salad Recipe
Ingredients
- ½ lb brussels sprouts (cut in half)
- 1 head broccoli (cut into small florets)
- 3 teaspoons olive oil (divided)
- ½ teaspoon salt (divided)
- 1 bunch kale (stem removed and torn into pieces)
- 5 ounces salad greens
- 1 cup grapes (cut in half)
- ½ cup slivered almonds (toasted)
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice (fresh is best)
- ¼ cup cold water
- 2 cloves garlic (very finely minced)
- 1 tablespoon finely minced parsley
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the brussels and broccoli on one baking sheet and toss with 2 teaspoons of olive oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through.½ lb brussels sprouts, 1 head broccoli
- Toss the kale with the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt, then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through.1 bunch kale
- While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl.5 ounces salad greens, 1 cup grapes, ½ cup slivered almonds
- Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine.¼ cup tahini, ¼ cup lemon juice, ¼ cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, ¼ teaspoon EACH: salt and pepper
- When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
What a nice recipe… It was the first time I tried kale crispy. I loved it…
That’s great to hear, Anna!
I had high hopes for this recipe! It included all the flavors I love and seemed perfect for a blustery fall evening. I followed the recipe exactly and was disappointed in the lack of flavor. I think if I had seasoned the broccoli and brussels with more salt or even a seasoning blend, they would have come out better. We still ate it and felt good about the meal, yet didn’t wow over it like other of EM’s recipes.
I’m sorry to hear that this wasn’t your favorite recipe!
Why not roast the grapes, too? They turn delicious!
That’s a great idea!
I’m really interested in your recipe book but I don’t eat night shades and I don’t eat coconut. Are those included in a lot of your recipes? Thanks!
Most of the recipes contain some nighshades, but many could be substituted. For example, the peppers in the Almond Chicken with broccoli and peppers could be left out or a different veg added. Cauliflower or sweet potatoes could sub for potatoes. I hope that helps!