Let’s face it, the holidays aren’t usually the healthiest time of year. Creamy casseroles, fluffy breads, and the sweetest of desserts dominate the scene. But you can balance out those heavy meals with this beautiful and healthy winter green salad. It boasts a seasonal array of ingredients and colors to brighten up even the brownest of dinners.
Healthy Winter Green Salad for the Holidays and Beyond
This winter green salad recipe was shared with us by Dole as a part of their healthy Thanksgiving and Christmas feast. It’s loaded with fresh ingredients, nutrients, and of course, antioxidants, to help keep you well throughout the cold winter months. Because, of course, you can make it well beyond the holiday season!
All of the ingredients in this salad are quite easy to find from fall through most of winter. And you can easily make this fresh side into a meal. Simply add cooked chicken, like leftover diced chicken breast or rotisserie chicken, or baked tofu to keep it plant-based. Just be sure to double the vinaigrette!
Special Diet Notes: Healthy Winter Green Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
For a paleo holiday green salad, omit the garbanzo beans and use fruit-sweetened cranberries.
- 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
- ¼ 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
- Place the lettuce, garbanzo beans, beets, and onion in a large serving bowl.
- In a small bowl, whisk together the oil, lemon juice, 1 teaspoon lemon zest, sweetener, and ginger until combined.
- Pour the vinaigrette over the salad and gently toss to coat and mix.
- Sprinkle pomegranate, cranberries, pumpkin seeds, and walnuts on the salad and season black pepper.