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• My Go-To Winter Salad Recipe Brightens Up Every Cold-Weather Meal
• Ingredients & Substitutions
• How To Make Winter Salad
• My Recipe Tips
• Winter Salad (Easy Recipe) Recipe card
• Serving Ideas
• More Winter Salad Recipes
• Recipe Reviews

My Go-To Winter Salad Recipe Brightens Up Every Cold-Weather Meal

When it’s cold outside, salads are usually the first thing people skip. I totally get craving warm soups and cheesy comfort food this time of year instead, but I absolutely love this winter salad to balance out all that richness. Here’s why it fits right in:

• Perfect balance of fresh and cozy – The bright greens, crisp apples, juicy pomegranate, and crunchy pecans add sweetness and texture variety, while a mix of creamy roasted root vegetables make this winter salad recipe feel comforting. It’s like an upgraded cross between my pomegranate salad and butternut squash salad . The sweet, tangy maple Dijon dressing matches the seasonal vibes, too!
• Splash of color – I absolutely love the saturated jewel tones in this salad. It’s a nice change of pace from so many “brown foods” this time of year, and is even pretty enough for your holiday table.
• Easy to make – The ingredients are simple, not to mention customizable, and the hands-on time is just minutes. The longest part is roasting the veggies — I usually use this time to make my main dish.

If you’re looking for a colorful salad to brighten up your holiday table or even weeknight meals this season, this winter salad is perfect. Make it with me!

“So delicious! And the colors are spectacular! I set it on the table and oohs and aaahs started before anyone had even taken a bite.”

-Glenda

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my winter salad recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Root Vegetables – You’ll need about 1/2 of a medium butternut squash and a whole beet for this recipe. Feel free to roast the entire butternut squash if you like and save the rest for later. You can also use other types of winter squash (such as kabocha , delicata , or acorn squash ) or add other root veggies (like carrots, turnips , parsnips, yuca, or rutabaga ). Sometimes I buy pre-cut butternut squash cubes to save time.
• Olive Oil , Sea Salt, & Black Pepper – For roasting the vegetables. Sometimes I add garlic powder or Italian seasoning for extra flavor.
• Greens – I used a mix of arugula and lettuce. If you want something more hearty and seasonal, kale or shredded brussels sprouts work well, but I do recommend massaging them with the dressing to make them more tender. For lighter seasonal options, try spinach, endive, or radicchio.
• Nuts – I added pecans for crunch. You can substitute walnuts, almonds, or for nut-free options, sunflower seeds or pumpkin seeds.
• Fruit – I used a mix of Granny Smith apples and pomegranate arils for a mix of sweet and tart. You can easily use other types of apples, pears, citrus fruits (like oranges or grapefruit), or even my quick apple chips . If you don’t have pomegranate, dried cranberries make a good alternative.
• Maple Dijon Dressing – This is a super simple vinaigrette with olive oil , maple syrup (I use Wholesome Yum sugar-free maple syrup ), lemon juice , Dijon mustard , salt , and pepper . If you don’t have lemons, feel free to substitute apple cider vinegar, or really any type of vinegar works.

How To Make Winter Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the vegetables. In a large bowl, toss the butternut squash with olive oil, salt and pepper. Spread on a sheet pan , then repeat with the beets. (I reuse the same bowl.) Roast the squash and beets in the oven until fork tender.
2. Make the dressing. Combine all of the dressing ingredients in jar and shake to combine, or whisk in a bowl instead.
3. Assemble the winter salad. In a serving bowl or on a large platter, combine the greens with the roasted vegetables, sliced apples, pomegranate seeds, and pecans.
4. Drizzle with dressing. I don’t usually toss this salad, so see my tips below to ensure everything is coated.

My Recipe Tips

• Cut the squash and beets the same size. That way, they cook at the same rate.
• To prevent coloring the squash pink, season it separate from the beets. If you add other vegetables, you can toss them together with the squash, but keep the beets on their own until after roasting.
• The roasting time can vary depending on the size of the cubes. Even 1/4 inch smaller or larger can make a difference, so just check on them in the oven. I usually do 1-inch cubes so that they are bite-sized and roast relatively quickly. You can even do 1/2-inch ones if you want them to roast faster.
• Whisk the dressing right before pouring. It can separate a bit as it sits, but will come back together easily.
• This winter salad looks prettier if you don’t toss it. I just scoop the greens from the bottom to serve.
• I find it helps to toss the greens with some of the dressing first. That way they all get coated, and then I can add the toppings without tossing again.
• Want to make it more hearty? My favorite rich, salty upgrades are a sprinkle of crumbled blue cheese, feta cheese, shaved parmesan, or even cooked bacon .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Vegetables:

• 2 cups Butternut squash (peeled and diced; about 1.5 lbs or 1/2 of a medium squash) ▢
• 2 tbsp Olive oil ▢
• 5/8 tsp Sea salt (divided into 1/2 tsp and 1/8 tsp) ▢
• 3/8 tsp Black pepper (divided into 1/4 tsp and 1/8 tsp) ▢
• 1 large Beet (peeled and cubed) ▢

Cold Ingredients:

• 4 cups Mixed greens ▢
• 2 medium Green apples (sliced) ▢
• 1/2 cup Pomegranate seeds ▢
• 1/4 cup Pecans (use sunflower or pumpkin seeds for nut-free) ▢

Maple Dijon Dressing:

• 1/2 cup Olive oil ▢
• 2 tbsp Dijon mustard ▢
• 2 tbsp Maple syrup (I use Wholesome Yum sugar-free maple syrup , but any kind will work) ▢
• 1 tbsp Lemon juice ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 425 degrees F (218 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced butternut squash with 1 tablespoon of oil (14.8 ml), 1/2 teaspoon of salt (2.84 g), and 1/4 teaspoon of pepper (1.42 g). Arrange in a single layer on the baking sheet.
3. In the same bowl (or another bowl), toss the quartered beets with the remaining 1 tablespoon of oil (14.8 ml), 1/8 teaspoon of salt (0.7 g), and 1/8 teaspoon of pepper (0.7g). Arrange on the same baking sheet.
4. Roast the butternut squash and beets in the oven for 25-30 minutes , until tender.
5. Meanwhile, prepare the dressing. Combine all ingredients in a small jar. Stir (or cover with a lid and shake).
6. In a large salad bowl, combine the mixed greens, roasted vegetables, apple slices, pomegranate, and pecans.
7. Drizzle the winter salad with dressing and serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: Check out my recipe tips above to help you get perfect roasted veggies for this winter salad and the nicest serving presentation.
• Storage: This salad tastes best fresh, but you can keep leftovers in the fridge for 1-2 days.
• Meal prep: I don’t recommend making the entire salad ahead, but you can roast the squash and beets up to 3-4 days in advance, and make the dressing up to 1-2 weeks in advance.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Winter Salad

Serving Ideas

This festive salad is the perfect addition to your holiday feast or weeknight dinner in the winter. Here are some ways I like to serve it:

• Lunch Meal Salad – Turn the salad into a meal by adding a protein! My go-to options are chicken (either shredded chicken or baked chicken breast ), skirt steak , or a fillet of baked salmon .
• Holiday Mains – This winter salad always looks impressive on the holiday table for Thanksgiving, Christmas, or Hanukkah! Pair it with my roasted turkey , slow cooker turkey breast , butter poached lobster , or beef tenderloin .
• 30-Minute Meals – For easy weeknight dinners, I love serving this salad with stuffed acorn squash , chicken florentine , creamy mushroom chicken , or baked cod .

More Winter Salad Recipes

Want more fresh ways to use seasonal produce this time of year? Try one of my other winter salad ideas next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Winter Salad (Easy Recipe)

My easy winter salad recipe has creamy squash and root veggies, crisp apples, sweet pomegranate, and crunchy pecans in maple Dijon dressing.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/winter-salad/

Ingredients

Roasted Vegetables:

• 2 cups Butternut squash (peeled and diced; about 1.5 lbs or 1/2 of a medium squash)
• 2 tbsp Olive oil
• 5/8 tsp Sea salt (divided into 1/2 tsp and 1/8 tsp)
• 3/8 tsp Black pepper (divided into 1/4 tsp and 1/8 tsp)
• 1 large Beet (peeled and cubed)

Cold Ingredients:

• 4 cups Mixed greens
• 2 medium Green apples (sliced)
• 1/2 cup Pomegranate seeds
• 1/4 cup Pecans (use sunflower or pumpkin seeds for nut-free)

Maple Dijon Dressing:

• 1/2 cup Olive oil
• 2 tbsp Dijon mustard
• 2 tbsp Maple syrup (I use Wholesome Yum sugar-free maple syrup , but any kind will work)
• 1 tbsp Lemon juice
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced butternut squash with 1 tablespoon of oil (14.8 ml), 1/2 teaspoon of salt (2.84 g), and 1/4 teaspoon of pepper (1.42 g). Arrange in a single layer on the baking sheet.
3. In the same bowl (or another bowl), toss the quartered beets with the remaining 1 tablespoon of oil (14.8 ml), 1/8 teaspoon of salt (0.7 g), and 1/8 teaspoon of pepper (0.7g). Arrange on the same baking sheet.
4. Roast the butternut squash and beets in the oven for 25-30 minutes , until tender.
5. Meanwhile, prepare the dressing. Combine all ingredients in a small jar. Stir (or cover with a lid and shake).
6. In a large salad bowl, combine the mixed greens, roasted vegetables, apple slices, pomegranate, and pecans.
7. Drizzle the winter salad with dressing and serve.

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: Check out my recipe tips above to help you get perfect roasted veggies for this winter salad and the nicest serving presentation.
• Storage: This salad tastes best fresh, but you can keep leftovers in the fridge for 1-2 days.
• Meal prep: I don’t recommend making the entire salad ahead, but you can roast the squash and beets up to 3-4 days in advance, and make the dressing up to 1-2 weeks in advance.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)