This easy winter salad recipe is a tasty option for a quick lunch or side salad with dinner. Baby kale is topped with pomegranate arils, juicy clementine and crunchy Asian pear along with creamy goat cheese. The whole thing is topped with a super easy honey Dijon vinaigrette. There’s a whole lot of flavours and textures in this satisfying green salad.
Stopping in with a quick green salad recipe for ya today.
What’s your plan for this upcoming weekend? I gotta finish the latest season of Grace and Frankie. Have you seen that show? It stars Jane Fonda and Lily Tomlin and I absolutely love it!
It’s so funny and heartwarming. I’m trying to space out the episodes because I know that once it’s over, it’ll be a while before the next season starts.
That’s the good and bad thing about Netflix. Everything is there ready for you to watch without commercials, but then you binge and it’s all over. Anyway, enough ranting; how about some salad?
There is absolutely no need to buy store-bought vinaigrette. Homemade vinaigrette requires very few ingredients and you can customize to your taste. Plus, you know exactly what goes in there. There’s not weird sounding ingredients, all natural good stuff.
Generally when I make homemade vinaigrette, I use a 3 to 1 oil to vinegar ratio. So, if I use 3 tablespoons of oil, I use 1 tablespoon of vinegar. Easy, huh?
You can totally customize to your liking. Just last fall, I made a delicious green salad with maple vinaigrette.
Once you have the general ratio down, the possibilities are endless.
Maybe you want to throw some herbs into the mix or use a different type of vinegar. Go for it!
When you you have your ingredients settled, just place ’em all into a jar, cover, and shake until it’s all combined for one awesome homemade vinaigrette!
Drizzle over your salad and dig in, my friends!
I used baby kale here, but if that’s not your jam, feel free to use another leafy green vegetable, like baby arugula or baby spinach.
If you want to add a little more oomph to this salad to make it more substantial for, say, dinner, some cooked chicken shredded or cubed over top would be lovely!
Hope you enjoy this winter salad!
If you make this winter salad recipe, be sure to leave a comment below!
Winter Salad With Honey Dijon Vinaigrette
Winter Green Salad
- 8 cups baby kale
- 1 clementine, peeled and segments removed
- ½ cup pomegranate arils
- 1 Asian Pear, core removed and pear sliced
- ⅓ cup almonds
- ⅓ cup crumbled goat cheese
- ⅓ cup thinly sliced red onion
Honey Dijon Vinaigrette
- 3 tablespoons olive oil
- 1.5 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- pinch salt
- pinch freshly ground black pepper
- Make the green salad: Place baby kale in bowl and top with clementine, pomegranate arils, Asian pear, almonds, goat cheese and red onion. Toss or mix to combine everything.
- Make the honey Dijon vinaigrette: Place olive oil, honey, Dijon mustard, red wine vinegar, salt and black pepper into a small jar, cover, and shake to combine.
- Drizzle the honey Dijon vinaigrette over the salad and stir or toss to combine. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!