The best recipes for nasal sprays for the winter season in one place. Get inspired!

Even in winter, healthy salads should not be forgotten .

That’s why we choose salads from available vegetables and fruits, which will provide us with the missing substances and we try to diversify them as much as possible.

We have prepared for you 5 luxurious recipes for winter salads that you will really enjoy.

You can serve them as a side dish or as a separate dish.

So let’s do it!

Winter salad of roasted vegetables

Even a salad can be a delicacy! Don’t you believe? Then try the following recipe for a simple roasted vegetable salad with maple syrup and tahini dressing.


  • 8 cups (800 g) chopped cabbage
  • 2 1/2 cups (500 g) butternut squash, peeled and diced
  • 1 1/2 cups (165 g) thinly sliced ​​baby carrots
  • 3 cups (264 g) quartered Brussels sprouts
  • 1 tablespoon (15 ml) olive oil
  • ½ cup (65 g) toasted pecans, halved or chopped, plus more to taste
  • ½ cup (65 g) dried cranberries, plus more to taste

For the dressing:

  • ½ cup (128 g) tahini paste
  • 1 and ½ tablespoons (22 ml) maple syrup
  • 2 tablespoons (30 ml) lemon juice
  • ½ teaspoon of dried garlic
  • 1 teaspoon of salt
  • ⅛ teaspoon of freshly ground black pepper


  • Preheat the oven to 200° Celsius and grease the tray or line it with baking paper.
  • Place the prepared cabbage in a large bowl.
  • Spread the pumpkin, carrot and Brussels sprouts on a baking sheet and drizzle with olive oil.
  • Using a rubber spatula, mix the vegetables thoroughly in the oil.
  • Bake for 20-30 minutes until the vegetables are tender (the carrots may be a little undercooked, but that’s okay because they’ll still taste great).
  • Meanwhile, mix the ingredients for the dressing.
  • Add water as needed until desired consistency is reached.
  • Add about 1/2 of the dressing to the cabbage and toss.
  • Let the cabbage sit in the dressing for a while while the vegetables cook.
  • Add the roasted vegetables, toasted pecans and cranberries to the cabbage, then add the rest of the dressing.
  • Add additional pecans and dried cranberries if desired.
  • Serve!
Vegetable salad in two bowls with wooden spoons next to it.

We also have 9 best recipes for canning pumpkin or how to enjoy it all year round. Get inspired!

Bean salad with bacon

An amazing and filling enough salad that you can easily serve as a separate dish for dinner.


  • 250 g dark beans
  • 480 g of white beans
  • 1 red onion
  • 1 garlic
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • 100 g of lean English bacon
  • salt and pepper


  1. Soak the beans in water overnight.
  2. Drain the water, replace and cook the beans for 2 hours until soft.
  3. Cut the onion and bacon into smaller cubes.
  4. Fry the bacon in a pan.
  5. Place all the ingredients in a bowl and mix together.
  6. Add salt and pepper to taste.
  7. Enjoy it!
Bean salad in a bowl with a spoon and dressing next to it.

Apple salad with pecans and goat cheese

A simple salad of apples, bacon, pecans and goat cheese is full of flavor. In addition, it contains only good, fresh ingredients and a great dressing gives it the right twist.


  • 3 heads of romaine lettuce, chopped
  • 1 gala apple, thinly sliced
  • 1 green apple, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup pecans
  • 200 g of bacon, cut into cubes and fried until crispy

For the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons of mustard
  • 1/2 cup olive oil
  • 2 cloves of crushed garlic
  • 3 teaspoons of hot sauce
  • 2 teaspoons of honey
  • 1/2 teaspoon of salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried onion


  • Mix all the dressing ingredients in a glass and shake well to mix everything well.
  • Mix the rest of the ingredients.
  • Serve the salad with a dollop of dressing on the side so that everyone can add as much as they like.
  • Enjoy your meal!
Apple, bacon, pecan and goat cheese salad in a bowl with wooden spoons.

Perhaps you will also find our recipes for 5 simple salads for the Easter season useful. Try them all!

Winter fruit salad

This luxurious colorful fresh fruit salad with a light honey dressing and poppy seeds is perfect for brunch or on a festive table. Prepare it for your friends or family and they will be delighted!


  • 3 cups chopped pineapple
  • 1 cup peeled and quartered kiwi
  • 2 cups tangerines
  • 1/2 cup pomegranate seeds
  • 3 tablespoons of lemon or lime juice
  • 3 spoons of honey
  • 1 spoon of poppy seeds
  • fresh mint leaves (optional)


  • Place the pineapple, kiwi, tangerines and pomegranate in a large bowl.
  • In a small bowl, whisk together the lemon or lime juice, honey and poppy seeds.
  • Pour the dressing over the fruit and mix gently.
  • Garnish with mint leaves if desired.
Fruit salad in a large bowl.

Try our other recipes for refreshing fruit salads in several ways. Interesting combinations that will surprise you!

Arugula salad with roasted pork tenderloin

Toasted walnuts, blue cheese, pears, and roasted pork tenderloin make this salad a luxurious affair that you can whip up any time of the week.


  • 2 tablespoons chopped walnuts
  • 3 tablespoons of balsamic vinegar
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of lemon juice
  • 1 teaspoon of honey
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried
  • 1 clove of garlic, chopped
  • ½ teaspoon of salt
  • ½ teaspoon ground paprika
  • 500 g of pork tenderloin
  • 8 cups arugula
  • 4 small or 2 large red pears, cut into wedges
  • ¼ cup crumbled blue cheese


  • Preheat the oven to 200 degrees Celsius.
  • Spray a large rimmed baking sheet with cooking spray.
  • Toast the walnuts in a pan over medium heat, stirring frequently, until golden and fragrant.
  • Set aside.
  • In a large bowl, whisk together the vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon salt and pepper.
  • Place the pork on the prepared baking sheet.
  • Spread 1 tablespoon dressing and sprinkle with remaining 1/4 teaspoon salt and pepper.
  • Roast the pork until a thermometer registers 62 degrees Fahrenheit, 20 to 22 minutes.
  • Transfer to a clean cutting board and let rest for 5 minutes.
  • Cut into slices about 2 cm thick.
  • Add the arugula and pears to the dressing in a large bowl and toss.
  • Divide the salad among 4 serving plates.
  • Top with pork tenderloin, blue cheese and reserved walnuts.
Arugula and pear salad served on a plate with cutlery along with slices of pork tenderloin.

We usually only serve salads with pastries. It can be bread, buns, rolls, toasted bread, various toasts and toasted pieces of pastry or salty crackers. We prefer whole grain bread.

Do you love salads, but simply hate preparing them? It can take time to cut all the ingredients to the desired size. Do you have experience with electric vegetable slicers? He can do other things too. If you’re interested, check out our electric food slicer review .

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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