Healthy Winter Green Salad for the Holidays and Beyond

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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 Recipe (Dairy-Free, Plant-Based, Stunning!) - for the holidays and beyond! Uses seasonal ingredients, naturally allergy-friendly and vegan with paleo and meal salad options.

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!

Healthy Winter Green Salad Recipe (Dairy-Free, Plant-Based, Stunning!) - for the holidays and beyond! Uses seasonal ingredients, naturally allergy-friendly and vegan with paleo and meal salad options.

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.

Healthy Winter Green Salad with Lemon Ginger Vinaigrette
 
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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.
Author:
Recipe type: Salad
Cuisine: American
Serves: 6 servings
Ingredients
  • 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
Instructions
  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

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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