Winter Salad Mix (Printable)

Hearty winter greens with roasted roots and citrus dressing for a bright, seasonal dish.

# What You'll Need:

→ Salad Greens

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

→ 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 toasted walnuts, roughly chopped
10 - 2 oz crumbled goat cheese
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 - Preheat 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 pepper. Spread evenly on the prepared tray.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized. Remove and allow to cool slightly.
04 - In a large bowl, combine baby kale, arugula, and radicchio.
05 - Add cooled 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 black pepper until emulsified.
07 - Drizzle dressing over salad and toss gently to combine. Serve immediately.

# Expert Tips:

01 -
  • The roasted vegetables caramelize just enough to taste like dessert, which means even skeptics will ask for seconds.
  • It's one of those rare salads that actually tastes better the next day as the flavors settle together.
  • Everything can be prepped ahead, so you're really just assembling and dressing when people arrive.
02 -
  • Don't skip the step of letting the roasted vegetables cool slightly; if they're still piping hot when they hit the cold greens, the temperature shock will wilt everything and make it sad.
  • The mustard in the dressing is doing almost all the work to hold the oil and vinegar together—without it, you'll just have separated oil sitting on top, no matter how hard you whisk.
  • Add the dressing at the very last moment, or make it without the oil and add that separately just before serving if you're not eating right away.
03 -
  • Toast your own nuts even if it seems like extra work; the difference between raw and toasted is the difference between eating a salad and really tasting it.
  • Make the dressing the morning of if you're cooking for guests—it stays emulsified and ready, one less thing to think about as people arrive.
  • If your pomegranate seeds bleed a little, that's perfect; the juice adds extra tartness and visual drama to the whole thing.

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