The Ultimate Winter Salad (with Creamy Orange-Ginger Dressing!)

Imagine a salad so vibrant and bursting with flavor that it can brighten even the coldest, darkest winter day. Picture a bed of fresh greens, topped with hearty quinoa, sweet and juicy tangerine slices, and a jeweled scattering of pomegranate seeds, all brought together by the most incredibly creamy, zesty, and fragrant orange-ginger dressing. That, my friends, is the beautiful, nourishing magic of this Winter Salad. This is, without a doubt, the most delicious and refreshing salad you will eat all season.

I promise you, from the moment you take your first bite, you will be in love. It’s a complete, satisfying meal in a bowl that’s ready in just 15 minutes. It’s the kind of dish that makes you feel energized, healthy, and completely satisfied. It’s perfect for a quick, wholesome lunch or a light yet elegant dinner.

Get ready to create an edible work of art that is as good for your body as it is for your taste buds.

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Why This Will Be Your New Favorite Go-To Salad!

You are going to be completely amazed by how much incredible flavor is packed into this simple and beautiful salad. It’s a guaranteed hit. Here’s why you have to make it:

• Incredibly Creamy Vegan Dressing: The dressing is a game-changer! Soaked cashews blend into a luxuriously creamy, dairy-free dressing that is packed with the zesty, vibrant flavors of fresh orange and ginger.
• A Celebration of Winter Produce: This salad makes the most of the season’s best offerings, like sweet tangerines and jewel-like pomegranate seeds. It’s a burst of sunshine in a bowl!
• Ready in Just 15 Minutes: This is the ultimate quick and healthy meal. If you have cooked quinoa on hand, this entire beautiful salad comes together in a flash.
• Hearty, Wholesome, and Satisfying: With protein and fiber from the quinoa and cashews, and loaded with vitamins from the fresh greens and fruit, this is a complete, balanced meal that will keep you full and energized.

Recipe Snapshot

Your Shopping List for This Vibrant Salad

This recipe uses a wonderful mix of fresh produce and healthy pantry staples. Here’s what you’ll need:

→ For the Salad

• 5 oz. leafy greens → A spring mix or baby spinach works beautifully.
• 1 cup cooked quinoa → Adds a hearty, protein-packed base.
• 3 tablespoons pomegranate seeds → For a juicy, sweet-tart burst and a beautiful jeweled look.
• 3 tangerines or clementines → The sweet, easy-to-peel star of the show.
• 1 tablespoon red onion, finely diced → For a sharp, savory bite.
• 1 tablespoon fresh mint, chopped → For a final burst of cool freshness.

→ For the Creamy Orange-Ginger Dressing

• 1/2 cup raw cashews, soaked → The secret to our incredible creamy texture! See notes for the quick-soak method.
• juice of 1 orange → For the bright, sweet citrus flavor.
• 1 – 2 tablespoons apple cider vinegar → Adds the perfect tangy balance.
• 1 inch knob fresh ginger → For that zesty, warming spice.
• 1/2 small clove garlic → A little bit goes a long way for savory depth.
• Himalayan salt & pepper → To taste.

Let’s Get Assembling! Your Step-by-Step Guide

Ready to create the most beautiful and delicious salad in just 15 minutes? This process is so simple.

Part 1: The Creamy Orange-Ginger Dressing

1. Soak the Cashews: This is a crucial first step! You can either soak the raw cashews in cool water for 2-3 hours, or for a super-quick method, soak them in hot (not boiling) water for just 5 minutes. Drain them well.
2. Blend to Perfection: Place the soaked and drained cashews and all the other dressing ingredients (water, orange juice, vinegar, ginger, garlic, salt, and pepper) into a high-speed blender or food processor.
3. Get it Silky Smooth: Blend on high until the dressing is completely smooth and creamy. If it seems too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust the seasoning—add more salt, pepper, or the other half of the garlic clove if you like!

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Part 2: Assemble the Salad

4. Prep the Oranges: Peel the tangerines and either separate them into segments or slice them width-wise into beautiful 1/4-inch rounds.
5. Build Your Bowl: To serve, divide the leafy greens among three bowls. Top each bowl with 1/3 cup of cooked quinoa, 1 tablespoon of pomegranate seeds, a sprinkle of finely diced red onion, and the slices of one tangerine.
6. Dress and Serve: Drizzle a generous helping of the creamy orange-ginger dressing over the top of each salad. Garnish with the chopped fresh mint, toss everything together, and enjoy immediately!

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Winter Salad with Creamy Orange-Ginger Dressing

This healthy, delicious vegan winter salad is ready in 15 minutes! It’s topped with quinoa, tangerines, and pomegranate seeds and paired with a homemade creamy, zesty orange-ginger dressing made from cashews.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 3

Course: Lunch, Main Course, Salad

Cuisine: Healthy, Vegan

Calories: 264

Ingredients Equipment Method Notes

Ingredients

  

For the Salad

• 5 oz. leafy greens of choice e.g., spring mix
• 1 cup cooked quinoa
• 3 tablespoons pomegranate seeds
• 3 tangerine or mandarin oranges
• 1 tablespoon red onion, finely diced
• 1 tablespoon fresh mint, chopped

For the Orange-Ginger Dressing

• 1/2 cup cashews, soaked
• 1/4 cup water plus more as needed
• 1 orange, juiced
• 1–2 tablespoons apple cider vinegar to taste
• 1 inch knob fresh ginger, chopped or grated
• 1/2 small clove garlic
• to taste Himalayan salt & pepper

Equipment

• Blender or Food Processor

Method

 

Part 1: Make the Dressing

1. First, soak the cashews: either in cool water for 2-3 hours, or in hot (not boiling) water for 5 minutes. Drain well.
2. Place the soaked cashews and all other dressing ingredients into a high-speed blender. Process until completely smooth and creamy. For a thinner dressing, add 1 tablespoon of water at a time until desired consistency is reached. Taste for flavor.

Part 2: Assemble the Salad

1. Peel the oranges and slice or separate into wedges.
2. To serve, divide the leafy greens among 3 bowls. Top each with 1/3 cup of cooked quinoa, 1 tablespoon pomegranate seeds, 1 teaspoon red onion, slices of 1 tangerine, and chopped mint.
3. Drizzle a generous helping of the dressing over the top, toss together, and enjoy!

Notes

Quick Soak Cashews: For a fast dressing, simply soak your raw cashews in hot (not boiling) water for 5 minutes. This is all it takes to soften them for a creamy blend.

Dressing Storage: Leftover dressing can be stored in an airtight container in the refrigerator for up to 5-6 days. It will thicken when chilled.

Meal Prep: Cook your quinoa ahead of time to make this a true 15-minute meal. Store salad components separately for the freshest results.

WiseRecipes’ Top Tips for the Perfect Winter Salad

These simple secrets will ensure your salad is flawless and bursting with flavor.

1. Don’t Skip Soaking the Cashews. This is the non-negotiable secret to a truly creamy, silky-smooth vegan dressing. Soaking softens the cashews, allowing them to break down completely in the blender without any grittiness. The quick-soak method in hot water works like a charm!
2. Use a High-Speed Blender if Possible. While a food processor will work, a high-speed blender (like a Vitamix or Blendtec) is the best tool for getting the absolute creamiest, most luxurious texture from the cashews.
3. Use Pre-Cooked Quinoa for Speed. To make this a true 15-minute meal, cook your quinoa ahead of time. I like to make a big batch at the beginning of the week to have on hand for quick salads and bowls.
4. Don’t Dress the Salad Until You’re Ready to Eat. To keep your greens crisp and fresh, wait to add the dressing until just before you plan to serve the salad.

Keep It Fresh! Storing Your Salad & Dressing

The dressing is fantastic for meal prep, and the salad components store well separately.

• Dressing: Store the creamy orange-ginger dressing in an airtight container or jar in the refrigerator. It will stay fresh and delicious for up to 5-6 days. It will thicken as it chills, so you may need to let it sit out for a few minutes or add a tiny splash of water to loosen it before serving.
• Salad: If you have leftover undressed salad, store the components in separate airtight containers in the fridge for the best results.

FAQs: Your Winter Salad Questions, Answered!

What if I have a nut allergy?

If you can’t use cashews, you can create a different but still delicious dressing. A great nut-free alternative would be to blend the orange juice, vinegar, ginger, and garlic with a few tablespoons of tahini (sesame paste) to get a creamy consistency.

Can I use a different type of green?

Yes, absolutely! This salad would be wonderful with a base of baby kale, arugula for a peppery bite, or even chopped romaine for a crispier texture.

Can I add other proteins to this salad?

Of course. This salad is a fantastic base for other proteins. Grilled chicken, chickpeas, or even some crumbled feta cheese (if you’re not keeping it vegan) would all be delicious additions to make it even heartier.

Can I make the dressing without a blender?

The creamy cashew-based dressing really requires a blender or food processor to achieve its signature texture. However, the recipe notes offer a great alternative for a simple vinaigrette: just whisk together the juice of two oranges with a tablespoon of fresh minced ginger!

Final Thoughts: A Bowl of Winter Wellness

There is nothing better than a meal that is both incredibly delicious and makes you feel absolutely amazing. This Winter Salad with its creamy, zesty dressing is a true celebration of vibrant, life-giving food. It’s a simple, nourishing, and deeply satisfying recipe that I know will bring a little bit of brightness to your day. Happy cooking!