Winter brings a bounty of vibrant produce that begs to be enjoyed fresh and crisp. This Winter Chopped Salad with White Balsamic Dressing is a celebration of seasonal textures and flavors, combining crunchy greens, shredded Brussels sprouts, and hints of sweet apple for balance. Tossed in a tangy, silky white balsamic dressing, this salad brings brightness and depth to your plate, making it a delightful starter or side throughout the colder months.
Perfectly layered with colorful radicchio or cabbage and the jewel-like sparkle of pomegranate seeds, each bite offers a refreshing contrast that feels cozy yet light. Toasted nuts add warmth and richness, while optional creamy feta or goat cheese provide a satisfying finish, making this salad both wholesome and elegant.
- Combines seasonal winter ingredients for a fresh, crisp texture and vibrant color.
- The white balsamic dressing delivers a tangy sweetness that perfectly complements the salad’s components.
- Versatile and easy to prepare, it works beautifully as a light lunch, refreshing starter, or a side dish.
Ingredients
- Mixed greens: A 4-cup blend of romaine, kale, or your favorite greens offering a fresh, crunchy base for the salad.
- Radicchio or red cabbage: 1 cup thinly sliced to add a slightly bitter, colorful punch and satisfying crispness.
- Brussels sprouts: 1 cup finely shredded for a crunchy texture and earthy flavor that enhances the salad’s depth.
- Apple: One diced Honeycrisp or Gala apple brings natural sweetness and crisp juiciness to balance the greens.
- Pomegranate seeds (optional): ½ cup adds jewel-like bursts of tartness and a festive pop of color.
- Toasted nuts: ½ cup walnuts, pecans, or almonds toasted to release rich oils and add warm nuttiness.
- Crumbled feta or goat cheese (optional): ¼ cup provides a creamy, tangy contrast and rounds out the flavor profile.
- Extra-virgin olive oil: 3 tablespoons for a smooth, fruity base in the dressing that binds flavors.
- White balsamic vinegar: 2 tablespoons gives a delicate tang and slight sweetness to the dressing.
- Dijon mustard: 1 teaspoon offers a mild sharpness that helps emulsify the dressing and adds subtle heat.
- Honey or maple syrup: 1 teaspoon to balance acidity with gentle natural sweetness.
- Salt & freshly ground black pepper: To taste, enhancing all the ingredients harmoniously.
Instructions
- Make the Dressing
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In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and freshly ground black pepper until the mixture is smooth and emulsified. This step ensures the flavors combine well, giving the dressing a silky texture that will coat the salad evenly.
- Prepare the Salad
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In a large bowl, combine the mixed greens, thinly sliced radicchio or cabbage, and finely shredded Brussels sprouts. Add in the diced apple and pomegranate seeds if using. Each component adds layers of texture and flavor, making this salad more dynamic and satisfying.
- Add Toasted Nuts
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Sprinkle the toasted nuts over the salad ingredients. Toasting nuts beforehand enhances their aroma and deepens their flavor, providing a warm, crunchy contrast to the fresh ingredients.
- Dress & Toss
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Pour the prepared white balsamic dressing evenly over the salad. Gently toss all ingredients together to ensure every leaf and piece is coated, which helps all the flavors meld beautifully without wilting the greens.
- Add Cheese (Optional)
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Top with crumbled feta or goat cheese if desired. The creamy, tangy cheese adds a luxurious element that complements the sweet and tart notes in the salad, rounding out each bite.
- Serve Immediately
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Serve the salad right away to maintain maximum freshness and crunch. This ensures the textures remain crisp and the flavors bright, offering the best eating experience.
- Shredded Brussels sprouts and radicchio bring essential crunch and complexity to the salad.
- Use apples and pomegranate seeds for a refreshing sweet-tart balance throughout the dish.
- Store dressing separately if preparing ahead to keep the salad crisp and fresh until serving.
Storage Tips
Keep leftover salad and dressing stored separately in airtight containers in the refrigerator. Toss the salad with the dressing just before serving to preserve its fresh crunch and vibrant flavors.
Serving Suggestions
This salad pairs wonderfully with roasted winter vegetables or grilled proteins like chicken or salmon. It also makes a light, invigorating first course or side alongside hearty dishes during colder months.
- For added depth, try varying the nuts between walnuts, pecans, or almonds based on your preference.
- Toast nuts in a dry skillet over medium heat until fragrant, stirring frequently to prevent burning.
- Use cold-pressed extra-virgin olive oil to impart richer flavor and a smooth texture to the dressing.
FAQs
- Can I prepare this salad in advance?
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To preserve the salad’s freshness, keep the dressing separate and toss it on just before serving. The salad itself can be prepped a few hours ahead.
- What substitutions can I make for Brussels sprouts?
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If Brussels sprouts are unavailable, finely shredded kale or green cabbage provide similar crunch and texture in this salad.
- Is the dressing suitable for vegan diets?
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Yes, as long as you use maple syrup instead of honey, the dressing remains vegan-friendly and delicious.
- Can I omit nuts or cheese?
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Absolutely. The salad is delicious without nuts or cheese, but they add texture and flavor balance if you enjoy them.
- What other fruits could I use instead of apple?
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Pears or segmented citrus like orange or grapefruit can add a similar sweetness and brightness to this salad.
- How should I toast nuts?
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Toast nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant, then cool before adding to the salad.
Winter Chopped Salad
Equipment
- 1 large bowl for tossing salad
- 1 small bowl for mixing dressing
- 1 whisk to emulsify dressing
Ingredients
- 4 cups mixed greens romaine, kale, or your favorite mix
- 1 cup radicchio or red cabbage thinly sliced
- 1 cup Brussels sprouts finely shredded
- 1 apple Honeycrisp or Gala, diced
- ½ cup pomegranate seeds optional
- ½ cup toasted nuts walnuts, pecans, or almonds
- ¼ cup crumbled feta or goat cheese optional
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until smooth and emulsified.
- In a large bowl, combine mixed greens, sliced radicchio or red cabbage, shredded Brussels sprouts, diced apple, pomegranate seeds if using, and toasted nuts.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle crumbled feta or goat cheese on top if desired.
- Serve immediately for the best freshness and crunch.
Notes
- Shredded Brussels sprouts and cabbage add excellent crunch and texture.
- Apples and pomegranate seeds provide sweetness and a bright contrast.
- Toast nuts to enhance flavor and warmth.
- Store dressing separately and toss just before serving to keep salad crisp.
