Winter Salad with Maple Dijon Vinaigrette

Okay, so you have to try this. I made a winter salad the other day, and wow—it was something special. Sweet, crunchy, cozy… all in one bite.

I tossed in crisp apples, roasted squash, and little bits of goat cheese. Then I drizzled on this warm maple Dijon vinaigrette. It’s sweet, tangy, and totally perfect for chilly days.

This isn’t just a “healthy” salad. It actually tastes good. Like, you’ll want seconds (I did!).

Let me show you how I made it. Super easy. And sooo good, I promise.

Why You’ll Love This Recipe

• Seasonal and Satisfying: Combines winter favorites like squash, beets, and apples with fresh greens for a hearty and nourishing salad.
• Naturally Sweet Dressing: The maple Dijon vinaigrette is bold and sweet without being overpowering.
• Perfect for Entertaining: Looks beautiful on a platter and pairs well with a variety of mains.
• Texture-Rich: Creamy avocado, crunchy pecans, chewy cranberries, and tender roasted vegetables keep every bite interesting.
• Make-Ahead Friendly: Prep individual ingredients ahead of time and assemble when ready to serve.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Servings:
This recipe makes enough salad for 4 large servings or 6 smaller side portions.

Difficulty:
Easy. Roasting vegetables and whisking vinaigrette are straightforward tasks that don’t require special skills.

Required Kitchen Tools

• Baking sheet
• Parchment paper
• Sharp knife and cutting board
• Salad spinner or colander
• Small bowl and whisk (or jar with lid for shaking vinaigrette)
• Large mixing bowl or serving platter

Ingredients for Winter Salad and Vinaigrette

Here’s what you’ll need to bring this salad together. All measurements are listed in the recipe card at the end.

For the Salad

• Kale: Curly or lacinato kale, chopped and massaged to soften the texture.
• Arugula: Adds peppery contrast to the hearty kale.
• Roasted Butternut Squash: Cubed and roasted until caramelized.
• Cooked Beets: Pre-cooked or roasted at home, cut into wedges or cubes.
• Red Apple: Sliced thinly for sweetness and crunch.
• Ripe Avocado: Adds creamy texture.
• Candied Pecans: For a sweet, nutty crunch.
• Dried Cranberries: Bring a chewy texture and a tart contrast.

For the Maple Dijon Vinaigrette

• Olive Oil: Base of the dressing with a smooth finish.
• Pure Maple Syrup: Natural sweetness to balance the mustard and vinegar.
• Dijon Mustard: Adds sharpness and depth.
• Apple Cider Vinegar: Brightens the vinaigrette.
• Salt & Black Pepper: Essential seasonings for balance.

Variations for Winter Salad

• Add Protein: Top with grilled chicken, salmon, or chickpeas for a more filling meal.
• Swap Greens: Try spinach or spring mix in place of kale and arugula.
• Different Squash: Use roasted delicata or acorn squash instead of butternut.
• Nut-Free Option: Replace candied pecans with roasted pumpkin seeds (pepitas).
• Fruit Swaps: Use pears instead of apples or pomegranate seeds for extra color.
• Cheese Boost: Add crumbled goat cheese or feta for a creamy, tangy layer.

How to Make Winter Salad Step-by-Step Instructions

1. Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Toss peeled and cubed butternut squash with a bit of olive oil, salt, and pepper.
• Spread in a single layer and roast for 20–25 minutes or until tender and golden brown, flipping halfway through.

2. Prepare the Vinaigrette

• In a small bowl, whisk together:
  • 1/4 cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
• Whisk until fully emulsified, or add everything to a small jar and shake until smooth. Set aside.

3. Massage the Kale

• Add the chopped kale to a large bowl.
• Drizzle with a tiny bit of olive oil and a pinch of salt.
• Use clean hands to massage the kale for about 1–2 minutes until it softens and darkens slightly. This helps reduce bitterness.

4. Assemble the Salad

• Add arugula to the bowl with kale and toss together.
• Top with roasted squash, cooked beets, sliced apple, avocado, candied pecans, and dried cranberries.
• Drizzle with the maple Dijon vinaigrette and gently toss to coat.

Serving and Decoration

This winter salad is best served fresh, layered on a large platter or in a wide, shallow bowl so every ingredient can be seen. Try these presentation tips:

• Fan out the apple slices across the top for a polished look.
• Scatter candied pecans and cranberries last so they stay crisp.
• Add a few extra avocado slices right before serving to keep them vibrant.
• Drizzle vinaigrette lightly over the top and serve extra dressing on the side.

It’s a great centerpiece salad for brunch, dinner parties, or even holiday meals.

How to Store Winter Salad

• Undressed Salad: If you plan to store leftovers or make ahead, keep the vinaigrette separate and only dress portions as needed. Store the undressed salad in an airtight container in the fridge for up to 2 days.
• Dressing: The maple Dijon vinaigrette can be refrigerated in a sealed jar or bottle for up to 5 days. Shake or whisk before using.
• Prepped Ingredients: Roasted squash, chopped beets, and massaged kale can be stored individually for up to 3 days and assembled when ready.

Tips and Tricks for Success

• Prep Ahead: Roast squash, slice apples, and make the dressing earlier in the day to save time.
• Balance the Sweetness: Taste the dressing and adjust with more vinegar if needed. Apples, cranberries, and maple syrup add natural sweetness.
• Use Firm Avocados: Choose slightly firm avocados so they slice neatly and hold up well in the salad.
• Don’t Skip Massaging the Kale: It’s a small step that makes a big difference in texture and flavor.

Nutrition

Serving Size	Calories	Fat	Carbs	Fiber	Sugar	Protein
1 serving (of 6)	~280 kcal	18g	26g	5g	12g	4g

Note: Nutrition values are estimates and may vary based on ingredient brands and portions.

Winter Salad FAQs

Can I make this salad ahead of time?
Yes. Prepare all components ahead, but keep the dressing and avocado separate until just before serving.

Can I use store-bought vinaigrette?
You can, but homemade maple Dijon is quick and adds the best balance of sweet and tangy flavor.

Is this salad vegan?
Yes, as long as all ingredients used are plant-based.

Can I roast the beets instead of using pre-cooked ones?
Absolutely. Roast peeled beets wrapped in foil at 400°F for about 45–60 minutes, or until fork-tender.

Conclusion

This Winter Salad with Maple Dijon Vinaigrette is built for the season — full of color, flavor, and texture. With sweet roasted squash, crisp apples, hearty greens, and a dressing that brings it all together, it’s the kind of salad that satisfies on cold days and brightens your plate. Whether you’re serving it for lunch, a holiday side, or paired with your favorite protein, this one always earns a place at the table.