A vegan Winter Salad with orange, pomegranate and quinoa tossed with fresh leafy greens and creamy orange-ginger dressing is delicious and so easy to make!
With winter abound, this healthy winter salad recipe with oranges, pomegranate seeds and quinoa is a great way to enjoy some of the winter fruits while they are in season. Colorful, flavorful and filling, this salad will be sure to brighten your winter days!
This simple, vibrant winter salad is perfect for a light lunch or dinner, and special enough for to be adapted for parties, potlucks and family & friend gatherings. It’s easy to make and will be ready in 15 minutes or less!
The creamy orange-ginger dressing is so light and refreshing. It’s like eating an orange creamsicle with ginger added. The flavors of the fruits along with the quinoa and bed of greens all mingle together creating a truly fantastic vegan winter salad, that’s fresh, vibrant and healthy!
Winter Salad Ingredients
- Leafy greens of choice
- Cooked quinoa
- Oranges – Mandarine, clementines or navel
- Pomegranates
- Red Onion
- Fresh mint
- Cashews
- Ginger
- Apple cider vinegar
- Garlic
- Salt & Pepper
The salad ingredients for this winter salad is very simple, but it’s full of flavor – especially with the delicious creamy orange-ginger dressing!
The orange ginger dressing is super easy to make, and whips up in about 1 minute. You can optionally soak the cashews if you like. I usually do the quick soak method in hot water for 5 minutes, making soaking cashews quick and easy. And my favorite tool for small dressings like this is a personal blender, like this NutriBullet <affiliate link>. It works fast, cleans up well, and doesn’t take up much space.
I hope you LOVE this winter salad as much as I do! It’s:
- Quick and easy to make
- Only 10 ingredients
- Super flavorful
- Colorful and delicious
If easy salads are you’re thing, be sure to take a look at this Roasted Butternut Squash Salad, Autumn Wheat Berry & Butternut Squash Salad, or this delicious Roasted Cauliflower, Chickpea & Golden Beet Salad!
If you try this vegan winter salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
WINTER SALAD + CREAMY ORANGE-GINGER DRESSING
This healthy, delicious winter salad is paired with a homemade creamy orange-ginger dressing. Easy to prepare and ready in 15 minutes!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 3
- Category: Salad
- Cuisine: Vegan
Ingredients
- 5 oz. leafy greens of choice (I used a spring mix)
- 1 cup cooked quinoa
- 3 tablespoons pomegranate seeds
- 3 tangerine or cuties (mandarins), slices
- 1 tablespoon red onion, finely diced
- 1 tablespoon fresh mint, chopped
Orange-Ginger Dressing
- 1/2 cup cashews, soaked* (see notes)
- 1/4 cup water + more as needed
- juice of 1 orange
- 1 – 2 tablespoons apple cider vinegar, to taste
- 1 inch knob fresh ginger, chopped or grated
- 1/2 small clove garlic
- himalayan salt & pepper, to taste
Instructions
Orange-Ginger Dressing: Place all ingredients into food processor/blender and process until creamy. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Taste for flavor, add the other half of the garlic clove if needed. Makes about 3/4 cup. Store leftovers in airtight container in refrigerator for up to 5 – 6 days.
Salad: Peel the oranges, and slice width wise into 1/4 inch slices, or simply break them up into wedges. Serve individual salads with 1/3 of the leafy greens, 1/3 cup of cooked quinoa, 1 tablespoons pomegranate seeds, 1 teaspoon red onion, slices of 1 tangerine and chopped mint. Add a helping of dressing over top, mix together and enjoy!
NOTES:
For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoons of fresh minced ginger, mix and top on your salad.
Cashews can be soaked a couple ways:
- Soak in cool water for 2 – 3 hours.
- Soak in hot water for 5 minutes.
