Winter Salad with Maple Dijon Vinaigrette

WANT TO SAVE THIS RECIPE?

Winter has a way of making me crave hearty meals, but sometimes, I just need a vibrant, refreshing salad that reminds me there’s still color and life in the cold season. This Winter Salad with Maple Dijon Vinaigrette is my go-to when I want something that’s equal parts comforting and fresh. Packed with juicy fruits, roasted veggies, creamy avocado, and crunchy pecans—all tied together with a sweet and tangy vinaigrette—it feels like a celebration of winter’s best.

I’ve served this salad as a light lunch, a festive side at holiday dinners, and even as a main course by tossing in a little protein. What makes it truly special is how it brings together textures and flavors—crisp, creamy, sweet, savory, and just the right amount of zing. If you’re looking to brighten up your winter menu, this salad is a must.

---

Why You’ll Love This Winter Salad with Maple Dijon Vinaigrette

This isn’t your average cold-weather salad. It’s bursting with flavor and beautiful to look at—thanks to colorful ingredients like ruby red beets, golden roasted squash, and vibrant greens. The maple Dijon vinaigrette gives it a warm, cozy twist with a perfect balance of sweetness and tang. It’s nourishing, satisfying, and surprisingly simple to pull together. Whether you’re planning a dinner party or just want something wholesome for yourself, this salad brings elegance and comfort to the table.

---

What Kind of Greens Work Best in Winter Salad with Maple Dijon Vinaigrette?

I like to use a mix of hearty and tender greens to create the perfect base for this salad. Kale is one of my favorites—it holds up well under dressing and adds a nice earthy bite. Arugula brings in a peppery freshness, and baby spinach adds a mellow softness. If you’re after a more rustic vibe, try adding radicchio or endive for their slight bitterness and crunch. The goal is to build a base that’s not just pretty, but full of depth and flavor.

---

Options for Substitutions

One of the best things about this salad is how flexible it is. You can swap in what you have on hand and still end up with something incredible.

• Fruit: Instead of apples or pears, try sliced oranges, pomegranate seeds, or even roasted grapes for a juicy punch.
• Nuts: No pecans? Walnuts or almonds work just as well. Toast them lightly to bring out their full flavor.
• Cheese: A sprinkle of goat cheese or feta adds a lovely creaminess if you want to make it a little richer.
• Avocado: If you’re out of avocado, roasted sweet potatoes or chickpeas can add a similar creamy texture.
• Maple Syrup: You can use honey or agave syrup in the vinaigrette if maple isn’t your thing.

This salad is all about working with what you’ve got—and still making it shine.

---

Ingredients for This Winter Salad with Maple Dijon Vinaigrette

Kale
A hearty green that holds up well to dressing and adds a slightly earthy, chewy texture to the salad.

Arugula
Brings a light, peppery contrast to the richness of the other ingredients, balancing each bite.

Roasted Butternut Squash
Sweet and slightly caramelized, these golden cubes add warmth and color to the salad.

Beets
Roasted or steamed, beets bring natural sweetness and a deep, earthy flavor that’s perfect for winter.

Avocado
Creamy and smooth, avocado adds richness and helps tie all the textures together.

Red Apple
Crisp and slightly tart, the apple slices give a refreshing crunch that balances the savory elements.

Candied Pecans
For a sweet, nutty crunch. They elevate the salad and pair beautifully with the vinaigrette.

Dried Cranberries
Chewy and sweet, they add bursts of tanginess and complement the maple notes in the dressing.

Maple Dijon Vinaigrette
Made with real maple syrup, Dijon mustard, vinegar, and olive oil—this dressing is sweet, tangy, and silky smooth. It brings all the flavors together in perfect harmony.

---

Step 1: Prepare the Vegetables and Fruit

Start by peeling and cubing the butternut squash. Toss it with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes until tender and slightly caramelized. Meanwhile, roast or steam the beets until fork-tender, then peel and slice or cube them. Slice the red apple thinly, and dice the avocado right before serving to prevent browning.

---

Step 2: Make the Maple Dijon Vinaigrette

In a small bowl or jar, whisk together 3 tablespoons of olive oil, 1 tablespoon of pure maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar (or balsamic for a deeper flavor), a pinch of salt, and freshly cracked black pepper. Shake or whisk until emulsified and creamy.

---

Step 3: Massage the Kale

Remove the kale stems and tear the leaves into bite-sized pieces. Drizzle a little olive oil and a pinch of salt over the kale, then massage it with your hands for 1–2 minutes until it softens and turns a deep green. This makes it much more pleasant to eat and helps it absorb the dressing better.

---

Step 4: Assemble the Salad

In a large serving bowl, combine the massaged kale, arugula, roasted squash, beets, apple slices, avocado, candied pecans, and dried cranberries. Drizzle the maple Dijon vinaigrette over the top and toss gently to combine, being careful not to mash the avocado.

---

Step 5: Finish and Serve

Taste and adjust seasoning if needed—maybe a little more vinaigrette, or an extra pinch of salt. Serve immediately while the roasted veggies are still slightly warm and the avocado is fresh.

---

Watch Out for These Mistakes While Cooking

Skipping the kale massage:
This might seem like an extra step, but it’s essential. Raw kale can be tough and bitter—massaging it makes it tender and flavorful.

Overdressing the salad:
The vinaigrette is delicious, but too much can drown the fresh ingredients. Start with a light drizzle and add more only if needed.

Not letting the squash cool slightly:
Adding hot squash straight to the salad can wilt your greens and make the avocado mushy. Let it cool for a few minutes first.

Cutting the apple too early:
Apples brown quickly. Slice them just before serving or toss them in lemon juice to keep them fresh-looking.

Skipping the texture balance:
This salad thrives on variety. Don’t skip the crunchy pecans or chewy cranberries—they create the perfect bite.

Using unripe avocado:
A firm avocado won’t blend into the salad the way a creamy, ripe one will. Make sure it’s just soft to the touch.

Serving it ice-cold:
This salad tastes best at room temperature or slightly warm. Let it sit out for a few minutes before serving.

Forgetting to season as you go:
Don’t rely on the dressing alone. A little salt and pepper at each step—especially on the squash and kale—makes a big difference.

---

What to Serve With Winter Salad with Maple Dijon Vinaigrette?

Grilled Chicken Breast

Lightly seasoned grilled chicken adds satisfying protein without overpowering the delicate flavors of the salad.

Roasted Salmon

The rich, buttery texture of salmon pairs beautifully with the sweetness of the vinaigrette and earthy veggies.

Buttery Garlic Bread

A warm slice of garlic bread or baguette helps soak up any extra dressing and adds comforting carbs.

Quinoa or Farro

Serve the salad over a bed of grains to make it heartier and more filling.

Sweet Potato Fries

Crispy on the outside, soft on the inside—these fries echo the roasted squash and add more warmth to the plate.

Soup Pairing – Butternut Squash or Tomato Basil

A hot bowl of soup and this winter salad make the perfect cold-weather lunch combo.

Goat Cheese Crostini

Crisp crostini topped with goat cheese and honey adds richness and makes for a beautiful appetizer.

Poached Egg

Top the salad with a warm, runny poached egg for a brunch-worthy twist that’s both indulgent and balanced.

---

Storage Instructions

If you have leftovers, you can absolutely enjoy this salad the next day—just a few tips to keep it tasting fresh. Store the salad and the vinaigrette separately if possible. The greens will stay crisp longer if they’re not already dressed. Place the salad in an airtight container in the fridge for up to 2 days.

If the salad is already dressed, it’s best eaten within 24 hours. The kale holds up well, but softer greens like arugula may wilt. Avocados may brown, so if you’re prepping ahead, wait to add them until just before serving. Same goes for the apple slices—store them separately or toss them in a bit of lemon juice to preserve their color.

---

Estimated Nutrition (per serving – approximately 1½ cups)

• Calories: ~280
• Fat: 18g
• Saturated Fat: 2.5g
• Carbohydrates: 27g
• Fiber: 6g
• Sugars: 11g
• Protein: 4g
• Cholesterol: 0mg
• Sodium: 180mg

Note: These values are estimates and will vary depending on the exact quantities and brands of ingredients used. Adding protein like grilled chicken or salmon will increase the calories and protein content.

---

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the dressing, avocado, and apple separate until just before serving. The rest can be prepped a day in advance and stored in the fridge.

What’s the best way to roast beets?

Wrap whole beets in foil and roast at 400°F (200°C) for about 45–60 minutes, depending on size. Let them cool, then peel and slice or cube.

Is the maple Dijon vinaigrette vegan?

Absolutely! As long as you use a plant-based Dijon mustard, the vinaigrette is naturally vegan and also gluten-free.

What can I use instead of maple syrup in the dressing?

Honey or agave nectar are great substitutes. They both offer sweetness but with slightly different flavor profiles.

Can I add protein to make it a meal?

Definitely. Grilled chicken, chickpeas, lentils, or baked tofu are excellent protein additions that turn this into a complete lunch or dinner.

How do I keep the avocado from browning?

Toss the diced avocado in a bit of lemon juice, or simply add it right before serving to keep it fresh and green.

Can I use frozen squash or beets?

Yes. Just make sure to thaw and roast them properly to get that caramelized texture. Frozen can be a great time-saver.

How spicy is the vinaigrette?

Not spicy at all—it’s more tangy and slightly sweet. If you want a little heat, add a pinch of crushed red pepper or a splash of hot sauce.

---

Conclusion

This Winter Salad with Maple Dijon Vinaigrette is a celebration of seasonal produce and satisfying textures. It’s comforting yet fresh, colorful yet cozy—perfect for the colder months when you still crave something bright and nourishing. Whether you’re making it as a festive side, a light lunch, or a vibrant centerpiece for dinner, it’s bound to impress. And with all the ways you can mix it up, this salad is one you’ll come back to again and again.

---

Print