This winter salad proves that ALL seasons can yield delicious salads. I make this every year when the weather dips, and I start craving a salad that’s also warming and super satisfying. Read on, and I’ll show you how to make a simple lemon tahini dressing full of richness and depth for the coziest winter salad!
Just because the weather’s turning chilly doesn’t mean salad season is over. This winter salad keeps things fresh, vibrant, and delicious, even in the colder months, and it’s one I love bringing to the table when I want something a little lighter that still feels cozy. Roasted broccoli, crispy kale, and Brussels sprouts make it a warm, hearty salad, while sweet grapes and toasted almonds add the perfect balance of sweetness and crunch. It’s a comforting bowl of goodness that proves salads can absolutely shine year-round.
What makes this a winter salad
This salad earns its title as a winter salad for a few reasons. First, I use seasonal ingredients, like brussels sprouts, broccoli, and kale – all winter staples! Then we roast them, so your salad is served warm and extra cozy. The creamy lemon tahini dressing adds a rich flavor, perfect for winter. It’s packed with delicious ingredients yet feels warm and rich, perfect for the colder months!
5 reasons to love this cozy winter salad
This winter salad combines seasonal produce with textural variety. This is why you’ll love it:
- Texture: To me, salads are about a variety of texture, just as much as they’re about taste. This winter salad has crispy kale, roasted brussels and broccoli, the burst of sweet grapes, and the crunch from nuts.
- The dressing : This lemon tahini dressing is so very creamy, and so very delicious.
- Seasonal comfort: Roasting the veggies makes this salad feel cozy and warming.
- Versatile : Whether you enjoy it for meal prep, for a lighter lunch, or with a protein for dinner, it’s a salad you’ll keep coming back to.
Winter salad ingredients
The ingredients are as simple as the instructions! This is what you need:
- Roasted vegetables: Roasting brussels sprouts, broccoli, and kale makes this wintery salad so delicious and warming.
- Salad greens: You’ll also want salad greens – arugula always works well!
- Additions: Grapes, slivered almonds, olive oil, and salt.
- Lemon tahini dressing: Tahini, fresh lemon juice, cold water, minced garlic cloves, minced parsley, salt, and pepper.
Lemon tahini salad dressing
Okay, the lemon tahini salad dressing in this recipe deserves a little shout-out all to itself. This is the creamiest dressing – yet it’s totally dairy-free! The magic is thanks to tahini, a sesame seed paste. It has a nutty flavor and imparts a creamy texture to salad dressings. Mixed with lemon juice and some garlic, it adds tons of flavor. You’ll probably want to make extra to keep in the fridge! If you do, you may notice it thickens in the fridge. Simply add a bit of water when you’re using it to loosen things up.
What to serve with winter salad
Turn your winter salad into a meal by pairing it with some protein. Try topping it with some baked salmon or serve some baked pork chops on the side. This lemon rosemary chicken also goes beautifully with this salad!
If you’re keeping it plant-based, add some tofu. Try searing slices in a pan or crumble some on a tray before broiling it to get some tasty, crispy crumbles.
I don’t have an ingredient – can I make a variation?
Absolutely! This recipe is easy to adapt. Out of almonds? Use walnuts, pumpkin seeds, pine nuts, or sunflower seeds. Don’t have grapes? Pomegranate seeds or apple slices can be substituted. Sweet potatoes in the fridge? Roast them up and toss them in! If you want to add cheese, my favorites are feta cheese or blue cheese.
How do I store leftovers?
It’s best to keep the roasted veggies, salad greens, and dressing separate in the fridge, so if you know you’ll have leftovers, don’t combine them until you’re ready to eat. Otherwise, you can pop the roasted veggies and salad greens in an airtight container in the fridge for up to three days, and the salad dressing will last for up to a week in a mason jar.
Can I make this winter salad ahead of time?
You can! Store each component separately (the dressing, the roasted veg, salad greens, grapes, and almonds). When it’s time to serve, assemble and toss – and you’re ready! It wouldn’t be a bad idea to warm up the roasted veggies if you prefer your winter salad warm.
Winter Salad Recipe
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Ingredients
- ▢ ½ lb brussels sprouts (cut in half)
- ▢ 1 head broccoli (cut into small florets)
- ▢ 3 teaspoons olive oil (divided)
- ▢ ½ teaspoon salt (divided)
- ▢ 1 bunch kale (stem removed and torn into pieces)
- ▢ 5 ounces salad greens
- ▢ 1 cup grapes (cut in half)
- ▢ ½ cup slivered almonds (toasted)
Lemon Tahini Dressing
- ▢ ¼ cup tahini
- ▢ ¼ cup lemon juice (fresh is best)
- ▢ ¼ cup cold water
- ▢ 2 cloves garlic (very finely minced)
- ▢ 1 tablespoon finely minced parsley
- ▢ ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the brussels and broccoli on one baking sheet and toss with 2 teaspoons of olive oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through. ½ lb brussels sprouts, 1 head broccoli
- Toss the kale with the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt, then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through. 1 bunch kale
- While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl. 5 ounces salad greens, 1 cup grapes, ½ cup slivered almonds
- Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine. ¼ cup tahini, ¼ cup lemon juice, ¼ cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, ¼ teaspoon EACH: salt and pepper
- When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More winter salads I love
Spinach Pomegranate Salad with Spinach, Hazelnuts, and Mint
Beet and Goat Cheese Salad with Maple Vinaigrette
Baby Kale Salad with Pomegranate and Candied Pecans
Cranberry Chicken Salad with Pecans
Winter Salad Recipe
Ingredients
- ½ lb brussels sprouts , cut in half
- 1 head broccoli , cut into small florets
- 3 teaspoons olive oil , divided
- ½ teaspoon salt , divided
- 1 bunch kale , stem removed and torn into pieces
- 5 ounces salad greens
- 1 cup grapes , cut in half
- ½ cup slivered almonds , toasted
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice , fresh is best
- ¼ cup cold water
- 2 cloves garlic , very finely minced
- 1 tablespoon finely minced parsley
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the brussels and broccoli on one baking sheet and toss with 2 teaspoons of olive oil and ¼ teaspoon of salt. Roast for 25 minutes, mixing the veggies around once halfway through. ½ lb brussels sprouts, 1 head broccoli
- Toss the kale with the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt, then place it on the other baking sheet in a single layer. Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through. 1 bunch kale
- While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl. 5 ounces salad greens, 1 cup grapes, ½ cup slivered almonds
- Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine. ¼ cup tahini, ¼ cup lemon juice, ¼ cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, ¼ teaspoon EACH: salt and pepper
- When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top. Toss then serve right away.
