Chopped Winter Salad with Lemon Dressing

Looking for a delicious seasonal salad you can enjoy in the cooler months? This chopped winter fennel salad is filled with cool weather produce, including cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of easy lemon dressing, and a sprinkle of crunchy hazelnuts. Packed with fiber, healthy fats, and essential vitamins and minerals, this recipe is the perfect antidote to the winter doldrums. This Chopped Winter Salad with Lemon Dressing is packed with color, crunch, flavor, and nutrition to brighten your day! Simply chop your veggies, mix with this simple vinaigrette, and garnish with hazelnuts. Dig in! Plus, this sturdy salad holds up for a few days in the fridge, making it a great meal prep option.

Chopped Winter Salad with Lemon Dressing

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 12 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Brighten your day with this easy, delicious, seasonal Chopped Winter Salad with Lemon Dressing, which is healthy, vegan, and gluten-free.

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Ingredients

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Lemon Dressing:

• 2 tablespoons extra virgin olive oil
• 1 medium lemon, juiced (2 tablespoons juice)
• 1 tablespoon whole grain mustard
• Pinch black pepper
• Pinch salt

Winter Salad:

• ½ medium head (about 8 ounces) red cabbage, thinly sliced
• 3 stalks celery, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 1 medium pear, with peel, cored, chopped
• 1 medium apple, with peel, cored, chopped
• 2 mandarin oranges, peeled, chopped

Garnish:

• 1/3 cup coarsely chopped hazelnuts
• Freshly ground black pepper (optional)
• Sea salt (optional)

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Instructions

1. Prepare lemon dressing by whisking together olive oil, lemon juice, mustard, black pepper, and salt in a small dish. Set aside. 
2. Place red cabbage, celery, fennel, pear, apple, and oranges in a large salad bowl and gently toss together. Drizzle vinaigrette over the salad ingredients, and gently toss to distribute dressing. 
3. Sprinkle with hazelnuts. 
4. May garnish with additional black pepper and sea salt, if desired.
5. Serve immediately. Makes 12 servings (about 1 cup each). May store leftovers in an airtight container in the refrigerator for up to 5 days. 

• Prep Time: 12 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 88
• Sugar: 7 g
• Sodium: 70 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 2 g

Try a few of my other favorite plant-based salad recipes:

Purple Cauliflower Salad with Lemon Vinaigrette
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
Italian Chopped Salad
Nicoise Salad with Tofu
Jewel Winter Salad with Orange Vinaigrette

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