Winter Salad Mix Fresh (Printable Version)

Bright mix of winter greens, roasted roots, nuts, and citrus dressing for a fresh seasonal dish.

# What You'll Need:

→ Salad Greens

01 - 3.5 oz baby kale
02 - 3.5 oz arugula
03 - 1.75 oz radicchio, chopped

→ 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, to taste
09 - Black pepper, to taste

→ Additions

10 - 1.75 oz walnuts, toasted and roughly chopped
11 - 2 oz goat cheese, crumbled
12 - 1 small apple, cored and thinly sliced
13 - 2 tbsp pomegranate seeds

→ Citrus Dressing

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

# Method:

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 tray.
03 - Roast vegetables for 20 to 25 minutes, turning halfway, until tender and lightly caramelized. Allow to cool slightly.
04 - In a large bowl, combine baby kale, arugula, and chopped radicchio.
05 - Add roasted vegetables, apple slices, toasted walnuts, crumbled goat cheese, and pomegranate seeds to the greens.
06 - In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
07 - Drizzle the dressing over the salad just before serving and toss gently to combine.

# Chef's Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you've actually got dinner ready in under an hour.
  • The roasted vegetables get this caramelized sweetness that plays perfectly against the peppery greens and tangy dressing.
  • It's the kind of salad that feels fancy enough for guests but honest enough for a quiet Tuesday night at home.
02 -
  • Roast your vegetables with plenty of space between them, or they'll steam instead of caramelize—crowded vegetables are the enemy of a good salad.
  • The apple goes in at the very last moment; it browns quickly once cut and loses its freshness.
  • Don't skimp on the dressing ingredients—that's what makes this taste like something you'd order at a restaurant, not what you threw together on a Tuesday.
03 -
  • Make the dressing in a jar and shake it instead of whisking—it emulsifies better and you can save any leftovers for the next day.
  • If you're serving this to someone who's skeptical about salad, the roasted vegetables are your secret weapon; they convert salad skeptics faster than anything else.

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