Winter Chopped Salad
A refreshing winter salad with a vibrant mix of crunchy greens, shredded vegetables, sweet apples, and a tangy white balsamic dressing perfect for starters or sides.
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.