Fresh Winter Green Salad with Balsamic Dressing
This fresh and vibrant winter green salad with balsamic dressing combines healthy winter salad ideas with a medley of kale, collard greens, and avocado, complemented by a tangy homemade vinaigrette. Perfect for a vegetarian winter salad recipe, this easy dish is ideal for brightening up chilly days with its fresh flavors and versatile ingredients.
Ingredients
- 4 collard leaves trimmed and finely chopped
- ⅓ bunch kale, trimmed and chopped
- 1 head romaine lettuce, chopped
- ¼ small head red cabbage, chopped
- 1 Bosc pear cubed
- ½ Bermuda onion finely diced
- ½ orange bell pepper diced
- ½ Florida avocado peeled, pitted, and diced
- ½ carrot grated
- 5 cherry tomatoes halved
- 7 walnut halves crushed
- 2 tablespoons raisins, or to taste
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon wildflower honey
- 1 tablespoon oregano, crushed
- 1 ½ teaspoons chili powder
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon crushed black peppercorns
Instructions
- Chop the greens and vegetables: In a large salad bowl, mix your collard greens, kale, romaine lettuce, red cabbage, Bosc pear, onion, orange bell pepper, avocado, carrot, cherry tomatoes, and walnuts. Add raisins for a touch of sweetness.
- Make the dressing: Combine olive oil, balsamic vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a jar with a lid. Shake it vigorously until thoroughly mixed.
- Toss and serve: Drizzle your dressing over the salad and toss gently until everything is coated. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate to prevent wilting.