Winter salads: 3 recipes with seasonal ingredients

With a winter salad you can get important vitamins even in the dark season. We present three delicious winter salads with seasonal ingredients.

in the year seasonal calendar The winter months seem pretty meager at first glance. If you look closer, however, you’ll see that there are plenty of delicious vegetables even in winter. Some of them are collected in winter. Among them, for example Street, chicory and lamb lettuce. In addition, you can save a lot cabbage varieties, the root and the tubers buy it You can also preserve fresh leeks mushroomswhich are collected throughout the year.

If you want to give your winter salad a fruity note, you can use apples and pears. These can be stored well in the winter. Three winter salads give you the essentials vitamins and put color on the plate in the dark months.

Winter salad with beetroot and leek

The winter salad made of beetroot and leek adds color to the dish.
The winter salad made of beetroot and leek adds color to the dish.
(Photo: Leonie Barghorn / Utopia)

Beetroot and leeks are among the vegetables that are especially delicious when you roast them slowly in the oven. Together with seasonal lamb’s lettuce, they make a wonderful winter salad.

For eight people (as a starter) you need the following ingredients:

  • 4 medium beets
  • 4 medium leeks
  • some olive oil
  • 4 spoons walnut oil
  • 2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of agave syrup or honey
  • a little chili
  • salt and pepper
  • About 4 handfuls of lamb’s lettuce
  • 100 g Nuts
  • Sprinkle with pomegranate seeds, if desired

How to prepare a colorful winter salad:

  1. Wash the beetroot, peel it and cut it into pieces. Mix the wedges with olive oil and then place them on a baking sheet.
  2. Put the tray in the oven and set it to 200 degrees. Cook until the beet pieces are easily pierced with a knife, about 60 minutes. If they’re getting too dark, you can flip them or lower the heat a bit.
  3. In the meantime, clean the leeks, separate the stem and the top of the leaves and cut the leeks into pieces about four centimeters long. Mix them with a little olive oil and add the beetroot slices to the oven about 20 minutes before the end of the cooking time. Tip: The leeks will be hard if they roast longer in the oven. If you don’t like that, you can cook it for 10 minutes.
  4. Take the finished vegetables out of the oven and let them cool down a bit.
  5. To garnish, mix walnut oil, apple cider vinegar and honey, and season with salt, pepper and chili. Mix the dressing well with the vegetables.
  6. Wash the lamb’s lettuce and pat dry. Chop the walnut kernels.
  7. Place the lamb’s lettuce on eight plates and place the vegetables on top. Sprinkle the salad with walnuts and, if desired, pomegranate seeds.

Tip: In Georgia, where this salad comes from, the dressing is often seasoned with garlic. Goat cheese goes well with this winter salad as a side dish.

2. Fruity winter salad with chicory and apple

You can also find regional chicory at the weekly markets in winter.
You can also find regional chicory at the weekly markets in winter.
(Photo: Utopia / Leonie Barghorn)

Like lamb’s lettuce, the slightly bitter taste of chicory is also in season in winter. It is a relative of lettuce escarole and can stimulate digestion. With apples and a creamy dressing, this winter salad tastes delicious.

You need four servings:

  • 2-3 organic apples
  • 4 tablespoons of lemon juice
  • 3 perennial chicory
  • 200 g vegan yogurt
  • 2 pinches of sugar
  • 1 teaspoon freshly grated
  • 2 tablespoons of oil
  • salt and pepper
  • 1 handful of lamb’s lettuce and 3-4 tablespoons of trail mix, if desired

How to prepare a winter salad:

  1. Wash the apples, quarter them and remove the core.
  2. Cut the apple quarters into thin slices and sprinkle them with lemon juice to prevent them from browning.
  3. Wash and cut the chicory, remove the stem and cut the leaves into thin strips.
  4. Mix the yogurt, sugar, horseradish and oil to form a creamy dressing. Season the pepper and mix in the apple and chicory.
  5. Divide the salad among four plates. If you like, wrap the lamb in lettuce leaves and garnish with trail mix.

Tip: Chicory also tastes delicious with oranges or pears, gorgonzola and walnuts.

3. Warm winter salad with steamed carrots and legumes

A winter salad with legumes not only tastes good, but also fills you up.
A winter salad with legumes not only tastes good, but also fills you up.
(Photo: Utopia / Leonie Barghorn)

Cold winter salad is not always suitable. That’s why here’s a recipe for a salad that will warm you up and fill you up thanks to legumes. Don’t worry if you have leftovers: the salad will be cold the next day, but it’s beautifully moist.

You will need two (as a meal) or four (as a starter) servings:

  • four medium carrots (if you want more colour, you can replace some of the carrots with other roots)
  • 1-2 tablespoons of oil for roasting the carrots
  • Salt
  • some paprika powder
  • a small cup of cooked legumes (beans, the lenses or Chickpeas)
  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon heaped ground mustard
  • 1-2 spoons of honey
  • pepper
  • anything at will dry rosemary or thyme
  • A few lettuce leaves for serving, if you like

Tip: Instead of buying beans in a jar, you can also buy them in bulk supermarket without packaging buy it and cook it yourself.

How to prepare a winter salad:

  1. Wash and peel the carrots and cut them into sticks.
  2. Heat a tablespoon or two of oil in a pan and fry the carrots on all sides for a few minutes.
  3. Turn the stove to medium-high and season the carrots with a pinch of salt and pepper.
  4. Put a lid on the pan and cook the carrots for about 20 minutes. Move occasionally. If the carrots are about to burn, you can add a splash of water. But they are welcome to get a little brown.
  5. Meanwhile, rinse the beans in cold water and drain.
  6. To garnish, mix olive oil, vinegar, mustard and honey and season with salt and pepper. If you like, add rosemary or dried thyme.
  7. When the carrots are done, briefly add the beans to the pan. Then pour the contents of the pan into a bowl and mix with the dressing.
  8. Before serving the salad, you can take a few more lettuce leaves and add them.

Tip: It goes very well with a fresh salad flat bread.


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