When the weather outside is frightful, a cozy and delicious Winter Salad is simply delightful! Seriously, forget those sad, limp greens you might associate with salads. This isn’t that. This is a hearty, flavor-packed bowl that’ll make you feel all warm and fuzzy inside, even on the chilliest nights. I remember making this last week when a big snowstorm hit, and honestly, it was the bright spot of the whole dreary day. It’s just so satisfying, packed with fantastic flavors and so, so easy to whip up!
Why You’ll Love This Winter Salad
Okay, so why is this winter salad a total must-make? Let me tell you:
- Super Easy to Make: Seriously, it takes like 15 minutes, tops! No fancy cooking needed.
- Flavor Party: The sweet cranberries, crunchy pecans, tangy feta, and that zingy dressing? Pure magic together.
- So Hearty!: It’s genuinely filling thanks to the Brussels sprouts and quinoa. Perfect for keeping you satisfied.
- Seasonal Perfection: It just *feels* right for fall and winter. Cozy, vibrant, and delicious.
Gather Your Ingredients for the Perfect Winter Salad
Alright, let’s get our mise en place ready! You’ll want to have these goodies on hand to make this amazing Winter Salad. Don’t worry, it’s all pretty straightforward stuff you can probably find at any grocery store.
For the salad itself, you’ll need:
- 1 pound Brussels sprouts, all trimmed up and sliced super thin (like, almost shredded!), that’s the key for these raw sprouts.
- 1 cup of cooked quinoa – make sure it’s cooled down!
- 1/2 cup dried cranberries for that pop of sweetness.
- 1/2 cup chopped pecans for crunch. Go for toasted if you have time, but raw is totally fine too!
- 1/4 cup of crumbly feta cheese. Mmm, salty goodness!
And for our super simple, super tasty dressing:
- 3 tablespoons of good olive oil.
- 1 tablespoon of balsamic vinegar – it really makes it sing!
- 1 teaspoon of Dijon mustard for a little kick.
- And of course, just a pinch of salt and some freshly cracked black pepper to taste.
Step-by-Step Guide to Making Your Winter Salad
Okay, so putting this beautiful Winter Salad together is honestly a breeze. It’s a no-cook kind of situation, which is a lifesaver when you’re busy. This whole thing takes about 15 minutes from start to finish!
Preparing the Salad Base
First things first, grab a big ol’ bowl. This is where all the goodness is going to hang out. Toss in your thinly sliced Brussels sprouts, the cooked and cooled quinoa, sweet dried cranberries, crunchy pecans, and that lovely crumbled feta cheese. Just get it all in there!
Crafting the Zesty Dressing
Now, for the magic sauce! Grab a smaller bowl – a little one works best here. Whisk together your olive oil, balsamic vinegar, and that little dab of Dijon mustard until it’s all happy and emulsified. Give it a good seasoning with salt and pepper. Taste it! You want it just right.
Bringing It All Together
Pour that glorious dressing right over all those goodies in the big bowl. Now, gently toss everything together until it’s all nicely coated. Make sure every single sprout and grain of quinoa gets a little love from the dressing. You can serve it up right away, or if you’re planning ahead, pop it in the fridge for later. It’s yummy either way! If you’re looking for more quick side salad ideas, check out these easy side salad recipes.
Tips for the Best Winter Salad
Alright, let’s make this Winter Salad absolutely sing! A few little tricks can take it from good to *wow*. First off, fresh Brussels sprouts are key. If they look a little sad and wilted at the store, skip ’em. You want them nice and firm. And about slicing them thinly? Trust me on this, give it a good go with a sharp knife or a mandoline – it makes all the difference in the world when they’re raw, so they’re tender and not tough.
My personal little secret? Sometimes, if I’m feeling fancy, I’ll give those pecans a quick toast in a dry pan for a couple of minutes until they’re fragrant. It really wakes up their flavor! Oh, and don’t be afraid to play with the dressing. If you like it tangier, add a tiny splash more balsamic. If you’re not a huge feta fan, you can dial it back a bit. For more seasonal inspiration, you might like this Thanksgiving salad recipe!
Ingredient Notes and Substitutions for Your Winter Salad
This Winter Salad is pretty flexible, which is one of the things I adore about it! If you’re not a fan of feta, no worries at all. You can totally skip it, or maybe try a sprinkle of goat cheese for a different kind of tang. For my vegan pals, just leave the feta out – the salad is still fantastic! Nuts can be swapped too; walnuts are a lovely alternative to pecans, or if you have a nut allergy, toasted pumpkin seeds (pepitas) give you that perfect crunch.
And those Brussels sprouts? If for some wild reason you can’t find them or just don’t feel like slicing them raw, you could totally roast them until just tender and let them cool before chopping. Or, honestly, a good-quality pre-shredded coleslaw mix can even work in a pinch, though the sprouts have a special something!
Serving Suggestions for Your Winter Salad
This Winter Salad is hearty enough to be a main dish, but it also makes a fantastic side! It pairs beautifully with something comforting and warm. Imagine serving it alongside a delicious roast turkey, especially during the holidays, or maybe with some tender grilled chicken. It’s also amazing with a hearty soup or some creamy mashed potatoes for a truly cozy meal. Honestly, it’s pretty versatile and makes whatever you’re eating feel a little more special!
Frequently Asked Questions about Winter Salad
Got questions about this delicious Winter Salad? I’ve got answers!
Can I make this Winter Salad ahead of time?
Oh, absolutely! This salad is a total meal prep superstar. Just keep the dressing separate from the salad ingredients in airtight containers in the fridge. Toss it all together right before you’re ready to serve.
What are good protein additions to this Winter Salad?
You can totally level up this salad by adding some protein! Grilled chicken, salmon, or even some seasoned chickpeas work wonderfully. For a super easy dinner idea, try adding some of these amazing sheet pan chicken tinga bowls!
How should I store leftovers of this Winter Salad?
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. It’ll keep nicely for a good 2-3 days. Just give it a good stir before serving again!
Estimated Nutritional Information
Just a heads-up, the nutrition info for this killer Winter Salad is an estimate, okay? Things like brands and exact measurements can change things up a bit. But generally, one serving is roughly:
- Calories: 450
- Fat: 25g
- Protein: 12g
- Carbohydrates: 45g
- Fiber: 8g
It’s a pretty satisfying and healthy choice, if I do say so myself!
Share Your Winter Salad Creations!
Okay, now it’s your turn to shine! I would absolutely *love* to see your versions of this delicious Winter Salad. Snap a pic and tag me on social media, or drop a comment down below telling me how it turned out! Did you try any fun substitutions? If you have any questions or just want to say hi, you can always reach out through my contact page. Happy cooking, everyone!
Print
Winter Salad
- Total Time: 15 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty and flavorful salad perfect for colder months.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese
- For the dressing: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions
- In a large bowl, combine Brussels sprouts, quinoa, cranberries, pecans, and feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Serve immediately or chill for later.
Notes
- For a vegan option, omit the feta cheese.
- Add grilled chicken or salmon for a complete meal.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: American
