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Winter Salad Recipe

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February 3, 2026

The Winter Salad I Make When I’m Over Stew Season

So, about this winter salad recipe—I have this weird, happy memory of it snowing outside, and my old dog (Rufus, big oaf of a lab) eyeing me suspiciously while I was, for some unexplained reason, massaging kale like I owed it money. I think I just couldn’t face another bowl of soup. The first bite: zippy citrus, sweet shards of apple, and walnuts so crunchy it almost startled me. Anyway, this salad? It genuinely brightens up those dull, grey days when you’re tired of everything being cooked to oblivion. Also, it’s one of those things that, weirdly, my brother requests every year at Christmas instead of, you know, actual cookies. Families are odd.

Why You’ll Love This Salad, Or At Least I Do

I whip this out whenever I’ve overeaten roast potatoes (which, honestly, is every December). But, my family goes nuts for it because it’s got ALL the good bits—salty cheese (feta wins here), a hit of sharp dressing, and enough crunch to wake you back up from winter hibernation. The thing is: I used to always hate salads this time of year; they felt too cold or sad. Turns out, if you’re willing to jazz it up a little, even lettuce can be a comfort food (with enough toppings, yeah?). Oh, and it’s the one way I sneak in vitamins after a cookie binge. Win-win, in my book.

What’s In It? (With a Few Cheeky Substitutions)

4 big handfuls kale (or honestly, any sturdy greens. I nicked Swiss chard once when I’d run out—worked great)
1 crisp apple, diced (Granny Smith for tang, Pink Lady if you like sweet, or whatever’s knocking about in the fruit bowl)
Half a small red onion, thinly sliced (I sometimes soak it in water if I remember—it takes the sting off. If you forget, no dramas.)
1/2 cup crumbled feta (my gran swears by this Greek sheep’s milk stuff, but supermarket feta honestly does the trick)
1/3 cup chopped walnuts (pecans are ace if you have ‘em, or sunflower seeds in a pinch)
Zest of 1/2 an orange + juice (sometimes I use clementines if they’re lurking in the fruit bowl. Don’t stress it)
2–3 tbsp olive oil (I eyeball this, but if you’re fussy, measure it)
1 tbsp maple syrup or honey (I prefer maple, but honey’s fine. Or, y’know, skip it if you’re not into sweet dressings.)
Salt and black pepper, to taste

Here’s How I Throw it Together

First, tear or chop the kale into bite-ish pieces. In a big mixing bowl, add a drizzle of olive oil and a pinch of salt—then, yes, massage the kale with your hands for a minute or two. (It gets less tough and less like chewing on a hedge. This is my favourite bit because I always end up eating a few leaves like a rabbit.)
Add that apple, red onion, nuts, and cheese right on top of the kale. (This is usually where my son sneaks a bite and loses half the feta while my back’s turned.)
The dressing’s just orange zest and juice, rest of the olive oil, the maple syrup or honey, and some black pepper. Whisk it up in a cup (or a jar if you’re feelin’ fancy—shake it for fun). Taste. Too tart? Add more syrup. Too sweet? Extra juice or a tiny squeeze of lemon if you must.
Pour the dressing over the lot. Toss it all (I use tongs, but hands work too—just not if you want pretty nails). Take a bite. Adjust salt, pepper, whatever. Eat standing up in the kitchen if no one’s looking.

Notes from My Half-Organized Kitchen

If you forget to massage the kale, it’s not a disaster; just let it sit in the dressing longer. I learned the hard way that skipping this doesn’t actually ruin dinner—just makes it a bit more “hearty.”
Using a really good olive oil does make a difference, but—let’s be honest—half the time I grab whatever is closest to the stove.
I tried this once with blue cheese instead of feta and regretted it, but maybe that’s just me?

Salad Experiments: Hits and Misses

I sometimes chuck in roasted sweet potato chunks for heartiness; it turns into a proper meal.
Pomegranate seeds look fancy but pick ‘em out of your teeth for ages (still worth it!)
Tried roasted brussels sprouts once—came out weird. Not recommended. Now brussels get their own dish.

Do You Really Need Equipment for Salad?

Big bowl and a chopping board’s all you *really* need. If you’ve lost your whisk (mine’s been MIA ‘form’ years), use a fork to blend the dressing. No salad spinner? Kitchen towel works fine. Just pray your greens aren’t soggy, or embrace the extra vitamin water.

How Long Does This Keep? (Real Talk)

Technically, it’ll keep 2 days in a sealed container in the fridge; the kale survives better than regular lettuce. But honestly, in my house it doesn’t stick around longer than a day—leftovers make a cracking lunch.

How I Like to Serve Winter Salad (Or How My Mum Does It)

We always put this out with roast chicken. Or sometimes just on its own with a heel of bread and too much butter (that’s the Yorkshire in me coming out). My brother dunks it in hummus, which is…a choice.

What I’ve Learned The Hard Way

Don’t skimp on the seasoning—tried it; tasted like garden clippings.
I once tried throwing the dressing on too early and, wow, things got soggy. Best to add dressing close to serving.
If you use spinach, don’t massage it (I did, made sad green mush).

Questions I Get (For Real!) About This Salad

Can I skip the cheese? Oh, for sure. The salad’s still good, but maybe add avocado for extra creaminess. Or just be cheese-less—live wild!
Do I have to use kale? Not at all. I mean, I use it for the “health” vibes, but Swiss chard, cabbage, heck, even arugula (rocket) works. It’s a salad, not rocket science. Pun intended.
Can I prep this ahead? Sort of—prep the veg and dressing separately; toss together last minute so nothing gets limp and sad.
It looks a bit small—should I double? If you’re feeding a hungry crew, absolutely. I’ve doubled it for parties and, if anything, leftovers are a bonus (I think it tastes even better the next day, but that might just be me).

One last thing—I once spilled the dressing on the floor and the dog licked it up before I could stop him, so if you’ve got pets, maybe don’t leave salad unattended! Anyway, enjoy—let me know how it goes, or, if you’re nearby, just pop in for lunch.