Healthy Winter Green Salad with Lemon Ginger Vinaigrette
Prep time
Total time
This beautiful salad brightens up any table, and is a stunning addition to Thanksgiving and Christmas. But you can enjoy it throughout the cold weather months, and even make it a meal with our tips in the post above.
Recipe type: Salad
Cuisine: American
Serves: 6 servings
  • 1 (5-ounce) head green leaf lettuce, washed and chopped
  • 1 cup garbanzo beans
  • 1 cup diced roasted beets
  • ¼ medium red onion, minced
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced and zested
  • 2 teaspoons agave nectar, maple syrup, or honey
  • ΒΌ teaspoon fresh grated ginger
  • ½ cup pomegranate arils
  • ⅓ cup dried cranberries
  • ¼ cup toasted pumpkin seeds
  • ¼ cup toasted walnuts (omit for nut-free)
  • Ground black pepper, to taste
  1. Place the lettuce, garbanzo beans, beets, and onion in a large serving bowl.
  2. In a small bowl, whisk together the oil, lemon juice, 1 teaspoon lemon zest, sweetener, and ginger until combined.
  3. Pour the vinaigrette over the salad and gently toss to coat and mix.
  4. Sprinkle pomegranate, cranberries, pumpkin seeds, and walnuts on the salad and season black pepper.
Nutrition Information
Serving size: ⅙ recipe Calories: 190 Fat: 11g Saturated fat: 1.5g Carbohydrates: 21g Sugar: 11g Sodium: 140mg Fiber: 4g Protein: 5g
Recipe by Go Dairy Free at