Winter Salad Mix Vibrant Greens (Printable)

Hearty winter greens and roasted roots dressed with a tangy citrus blend for bright flavors.

# 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 and black pepper, to taste

→ Additions

09 - 1.75 oz walnuts, toasted and roughly chopped
10 - 2.1 oz goat cheese, crumbled
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 - Heat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss diced carrots, sweet potato, and beetroot with 2 tablespoons olive oil, salt, and black pepper. Spread evenly on the prepared tray.
03 - Roast 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 - Whisk together extra-virgin olive oil, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
07 - Drizzle dressing over salad just before serving. Toss gently to combine evenly.

# Expert Tips:

01 -
  • The roasted vegetables give you that golden, almost buttery sweetness that tricks your body into thinking dessert came first.
  • It's hearty enough to stand alone as dinner, but elegant enough to bring to a potluck without apology.
  • You can prep everything hours ahead and dress it only at the last moment, which means less stress when guests arrive.
02 -
  • Don't dress the salad until the very last moment—the acid in the vinegar and orange juice will wilt those beautiful greens if you let them sit too long beforehand.
  • Roasted vegetables release moisture as they cool, so if you're making this ahead, keep them separate and only combine everything right before serving.
  • The goat cheese and pomegranate seeds are not decoration; they're flavor anchors that make the whole thing sing, so don't skip them to save calories.
03 -
  • Toast your walnuts in a dry pan for just two minutes before adding them—it wakes up their flavor and adds a textural element that makes the whole salad feel more sophisticated.
  • If you're preparing this for guests, keep the dressing in a small bowl on the side and let people dress their own portions; this gives them control and keeps the greens from getting soggy.

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