Winter Green Salad

4.8
(62)
48 Reviews
6 Photos

People tend to forget to eat green salads and other raw foods in the cold winter weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be the main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.

Submitted by jgmurphy
Updated on July 2, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
close up view of a Winter Green Salad with nuts, avocado pieces and strawberry pieces on a brown plate with a fork
6
6
6
6
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

Salad:

  • 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

Dressing:

  • 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

Directions

  1. Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.

  2. Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.

  3. Pour dressing over salad; toss to coat.

Editor's Note:

Please note ingredient substitutions and serving size difference when using the magazine version of this recipe.

158 home cooks made it!

Nutrition Facts (per serving)

421 Calories
28g Fat
44g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 19%
Sodium 394mg 17%
Total Carbohydrate 44g 16%
Dietary Fiber 12g 43%
Total Sugars 23g
Protein 8g 15%
Vitamin C 157mg 175%
Calcium 215mg 17%
Iron 4mg 21%
Potassium 1337mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.