Winter crunch salad is that one dish I rely on to lift the winter blues with its bright colors and crisp, refreshing bite. While colder days might have us craving warm, hearty meals, there’s something genuinely revitalizing about a crunchy, raw salad packed with seasonal goodies—think juicy pomegranate arils, sweet persimmons, and thinly sliced fennel for a subtle licorice note.
This salad isn’t just visually stunning; it’s a powerhouse of winter nutrition, making it ideal for anyone looking to feel refreshed and keep things light this season.
And thanks to its focus on fiber-rich ingredients, it’ll leave you feeling full without weighing you down—a big win if you’re easing into a healthier winter routine.
Why I Love This Recipe (And You Will Too):
- Vibrant Ingredients: Pomegranate seeds and persimmon slices make this salad taste as good as it looks.
- Winter-Friendly Nutrition: Packed with vitamins, antioxidants, and fiber to keep energy levels up during the winter months.
- Flexible Pairing: Pairs perfectly with roasted chicken or salmon for a complete meal, yet stands out on its own.
- Quick and Easy: Simple assembly means I can make it for last-minute dinners without hassle.
Winter Crunch Salad Recipe
When fresh vegetables are in short supply, make this Sweet Crunch Winter Salad packed full of winter vegetables and a homemade Maple Tahini Dressing.
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Calories: 250kcal
Servings: 4
Equipment
- Sharp Knife
- Peeler
- Box grater
- Large mixing bowl
- Small Bowl
- Whisk
Ingredients
Maple Tahini Dressing
- 1/4 cup tahini
- 1/4 cup water
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp garlic powder
- pinch cayenne pepper
Salad
- 3 cups chopped purple cabbage
- 3 cups finely chopped broccoli
- 1 large carrot shredded
- 2 green onions sliced
- 1/3 cup sunflower seeds unsalted
- 1/3 cup dried cranberries
Instructions
- In a bowl or jar, combine tahini, water, lemon juice, maple syrup, salt, garlic powder, and cayenne.
- Whisk the dressing ingredients together, or shake the jar if it has a lid, until smooth. Set aside.
- Finely chop the cabbage and broccoli and place them in a large mixing bowl.
- Peel and shred the carrot, then slice the green onions.
- Add the shredded carrot, sliced green onions, sunflower seeds, and dried cranberries to the bowl with cabbage and broccoli.
- Stir the salad mixture to combine all the ingredients evenly.
- When ready to serve, drizzle the dressing over the salad.
- Toss everything together until the salad is well-coated, using a generous amount of dressing like a coleslaw.
Nutrition
Calories: 250kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 250mg | Potassium: 500mg | Fiber: 6g | Sugar: 9g | Vitamin A: 700IU | Vitamin C: 55mg | Calcium: 100mg | Iron: 2.5mg
