Winter Salad With Virtue Cider Rosé Vinaigrette Recipes

26 BEST WINTER SALADS TO PUT ON REPEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a winter salad in 30 minutes or less!

WINTER SALAD WITH MAPLE CIDER VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Place pecan halves in a small bowl and toss with melted butter.
• In a larger bowl, stir together the sugar and spices. Add the pecans and toss to coat.
• Spread pecans in a single layer on the prepared pan and bake for 10 to 13 minutes, or until lightly browned.
• Cool in pan on a wire rack for 20 minutes, then separate the pecans with a fork.
• In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour the olive oil into the bowl in a slow stream, whisking as you go until the vinaigrette is well blended and emulsified.
• Combine the salad greens, sliced apple, red onion, and blue cheese in a large salad bowl.
• Drizzle with desired amount of Maple-Cider Vinaigrette, gently tossing to coat.
• Sprinkle with candied curried pecans and additional blue cheese, if desired.

WINTER CRUNCH SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• Remove any tough ribs from your kale and roughly chop leaves; rinse under cool water and pat dry with a paper towel or shake well in the strainer. Place the kale into a large serving bowl.
• Drizzle 1 tsp of extra virgin olive oil over the kale; add a pinch of salt. Gently massage the oil and salt into the leaves of the kale for about 2-3 minutes or until the kale seems tender. This is an important step, otherwise the kale will have a rough mouthfeel and will be generally just... yucky.
• Once the kale is tender, add the shaved Brussels sprouts, apple slices, julienned radicchio, toasted sunflower seeds, pomegranate arils, and dried cranberries to the bowl. Give the salad a toss to distribute the ingredients throughout.
• Serve the salad with a side of the apple cider vinegar for drizzling. Don't drizzle the vinaigrette over the entire salad if you think you might have leftovers. The leftovers will keep in the fridge for 2-3 days without getting soggy, as long as they aren't dressed with the vinaigrette.
• If you want to add cheese, crumble some feta or goat over your salad. These cheese go great with these flavors.
• Place all of the ingredients except the olive oil into the blender. Start to blend the ingredients and, while blending, slowly drizzle the olive oil into the mixture bit by bit. Taste, and season with more salt and pepper if needed (though it should be fine as is).

WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE

Steps:

• Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.
• Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
• Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
• Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.

SIMPLE CIDER VINAIGRETTE

Steps:

• Using a small blender such as a magic bullet or a stick blender, mix everything together except for the oil.
• Continue blending as you slowly drizzle in the oil, in a steady slow stream.
• Season with additional S&P if you like.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

WINTER SALAD WITH VIRTUE CIDER ROSé VINAIGRETTE

Steps:

• To create the vinaigrette, in a electric blender, blend shallot, mustard, honey, vinegar, Virtue Cider Rosé, and tarragon on low until combined (20 seconds)
• Slowly incorporate oil to emulsify and season well with salt and pepper
• To begin the poached apples, boil sugar, water, Virtue Cider Rosé and vanilla bean. Transfer 1/3 of the liquid into a bowl and set aside, cooling over another bowl filled with ice
• Peel, core, and slice pears thinly. Add pears to saucepan, simmering gently and covered
• When pears are knife-tender, transfer to cold poaching liquid with a slotted spoon
• To toast the pepitas, toss pumpkin seeds in ¼ tsp olive oil and toast in the oven at 325 degrees F until golden
• Remove from oven, season with salt and coat evenly with 1 to 1 ½ TB honey, cool until room temperature
• For the popped quinoa, heat a large stock pot over medium-high heat, covered until just before it begins to smoke
• Turn off the heat, add 1 tsp of quinoa at a time and shake continuously until kernels pop. Be careful not to turn them black! This process will happen relatively quick. Pop until desired amount is created
• To compose the salad, gently toss mixed greens, endive, poached pears and toasted pepitas with a light drizzling of the vinaigrette
• Sprinkle the popped quinoa over top with crumbled goat cheese or Boursin
• Serve immediately with the rest of the dressing on the side