10 Delicious Vegan Winter Salads to Warm Your Soul

Winter is the perfect time to warm up with hearty, nourishing salads that are packed with flavor and nutrients. These vegan salads make use of seasonal ingredients, providing a satisfying crunch and a cozy feeling. Whether you’re looking for something quick to whip up or want to impress at a dinner gathering, this list has something for everyone, ensuring you stay healthy and satisfied during the colder months.

Enjoy creating these delicious salads that bring warmth and joy to your table!

Warm Roasted Sweet Potato and Kale Salad

This warm roasted sweet potato and kale salad is a cozy dish perfect for winter. The sweetness of the roasted sweet potatoes combines beautifully with the hearty kale, creating a satisfying meal that’s packed with nutrients. It’s simple to make and can be whipped up in about 30 minutes, making it a great option for weeknight dinners.

The warm flavors and textures in this salad come together to create a delicious balance. The crunchy sunflower seeds add a delightful crunch, while a light dressing pulls everything together seamlessly. It’s a fantastic choice among warm salad recipes for winter vegan cuisine.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup sunflower seeds
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 2 tablespoons of olive oil, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
3. In a large bowl, massage the chopped kale with the remaining olive oil and balsamic vinegar until softened.
4. Add the roasted sweet potatoes and sunflower seeds to the bowl. Toss everything gently to combine.
5. Serve warm and enjoy your delicious winter salad!

Related post: Winter Salads Packed with Protein

Spiced Lentil and Spinach Salad with Tahini Dressing

This spiced lentil and spinach salad is a delightful blend of earthy flavors and vibrant colors. Lentils provide a hearty protein base while spinach adds a fresh crunch. The tahini dressing gives it a creamy, nutty finish that ties all the flavors together. Plus, it’s simple to prepare, making it a go-to option for warm salad recipes winter vegan enthusiasts.

Perfect for a cozy dinner or a nutrient-packed lunch, this salad is both satisfying and wholesome. Serve it warm for an extra comforting touch!

Ingredients

• 1 cup cooked lentils
• 4 cups fresh spinach
• 1 medium tomato, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, spinach, diced tomato, cucumber, and red onion.
2. In a separate small bowl, whisk together olive oil, tahini, lemon juice, minced garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately while warm.

Related post: Refreshing Winter Salad Recipes Featuring Oranges

Hearty Chickpea and Roasted Cauliflower Salad

This Hearty Chickpea and Roasted Cauliflower Salad is a delightful blend of flavors and textures, perfect for those chilly winter days. The roasted cauliflower adds a warm, nutty flavor that pairs beautifully with the protein-packed chickpeas. Toss in some fresh herbs for a burst of color and freshness, making this dish not only satisfying but also visually appealing.

With its simple preparation steps, this salad is ideal for meal prep or a cozy dinner. It’s versatile too, as you can easily modify the ingredients based on what you have on hand. Enjoy it warm or at room temperature, making it one of the best winter salad recipes vegan options out there!

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet in a single layer. Roast for about 25-30 minutes, or until the cauliflower is golden and tender.
4. Once done, remove from the oven and squeeze fresh lemon juice over the salad.
5. Garnish with chopped parsley or cilantro before serving. Enjoy warm!

Related post: Delightful Winter Salad Recipes to Warm You Up

Warm Brussels Sprouts and Pomegranate Salad

This warm Brussels sprouts and pomegranate salad brings together earthy flavors and a delightful crunch. Roasted Brussels sprouts offer a nutty taste, perfectly complemented by the sweet and tangy burst of pomegranate seeds. It’s a simple and satisfying dish that makes for a fantastic side or a light meal on chilly days.

Perfect for winter gatherings or a cozy dinner at home, this salad is not only delicious but also packed with nutrients. With minimal prep and cooking time, you can whip it up effortlessly. It’s an ideal choice for those looking to add a vibrant and healthy option to their winter salad recipes vegan collection.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, chopped
• 1/4 cup crumbled vegan feta cheese (optional)
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden brown and crispy on the outside.
4. Once roasted, remove the Brussels sprouts from the oven and let them cool slightly.
5. In a large bowl, combine the roasted Brussels sprouts, pomegranate seeds, chopped walnuts, and crumbled vegan feta cheese if using.
6. Drizzle the balsamic vinegar over the salad and toss gently to combine. Serve warm and enjoy!

Warm Quinoa Salad with Roasted Vegetables

If you’re looking for a cozy dish to warm you up this winter, this warm quinoa salad with roasted vegetables is a perfect choice. It brings together the nutty flavor of quinoa and the savory goodness of roasted vegetables, creating a satisfying meal that’s easy to whip up. Perfect for lunch or dinner, this salad is both nourishing and delicious, making it a great addition to your winter salad recipes vegan collection.

The combination of roasted bell peppers, zucchini, and onions tossed with fluffy quinoa creates a delightful blend of textures and flavors. Plus, it’s not only filling but also packed with nutrients and plant-based goodness. You’ll find it’s simple to prepare and can be customized with your favorite veggies!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 15 minutes or until quinoa is fluffy.
3. While the quinoa cooks, spread the diced bell pepper, chopped zucchini, and sliced onion on a baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Toss to coat.
4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they’re tender and slightly caramelized.
5. Once the quinoa and vegetables are ready, combine them in a large bowl. Mix gently and top with fresh parsley before serving.

Related post: Review all Winter Salad Recipes

Warm Winter Farro Salad with Butternut Squash

This warm winter farro salad is a cozy and nourishing dish that’s perfect for chilly days. The combination of nutty farro, sweet butternut squash, and a hint of tartness from cranberries creates a delightful mix of flavors and textures. It’s not only delicious but also incredibly simple to prepare, making it a great addition to your winter salad recipes vegan repertoire.

Each bite brings warmth and comfort, with roasted squash adding a caramelized sweetness that pairs beautifully with the chewy farro. This salad is filling enough to be a main dish or can serve as a hearty side. Let’s get started on this delightful recipe!

Ingredients

• 1 cup farro
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1 tablespoon maple syrup (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, rinse the farro under cold water. In a pot, combine the farro and vegetable broth, bringing it to a boil. Reduce the heat and simmer for about 25-30 minutes until the farro is tender but still chewy. Drain any excess liquid.
3. In a large bowl, combine the cooked farro, roasted butternut squash, cranberries, and pumpkin seeds. Drizzle with maple syrup if using, and toss everything together gently.
4. Serve warm, garnished with fresh parsley. Enjoy your hearty and warming winter salad!

Roasted Root Vegetable Salad with Balsamic Glaze

This Roasted Root Vegetable Salad is a warm, hearty dish perfect for winter meals. The sweetness of roasted carrots and beets, combined with the earthiness of parsnips, creates a delightful medley of flavors. Drizzled with a tangy balsamic glaze, this salad is not just nutritious but also incredibly simple to prepare, making it an excellent choice for cozy dinners.

With its vibrant colors and rich tastes, this salad embodies the essence of winter salad recipes vegan. It’s a warm salad recipe winter vegan that will please both your palate and your senses. Let’s dive into the ingredients and steps to create this delicious dish!

Ingredients

• 2 cups carrots, peeled and sliced
• 2 cups parsnips, peeled and sliced
• 2 cups beets, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the carrots, parsnips, and beets with olive oil, salt, and pepper until well coated.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until they are tender and caramelized.
4. Remove from the oven and drizzle with balsamic glaze, tossing gently to combine.
5. Serve warm, garnished with fresh parsley if desired.

Caramelized Onion and Mushroom Warm Salad

This Caramelized Onion and Mushroom Warm Salad is a comforting dish that celebrates the cozy flavors of winter. With sweet, caramelized onions and earthy mushrooms, it brings warmth and heartiness to your table. Perfectly simple to prepare, this salad is a delightful addition to your winter salad recipes vegan collection.

The combination of sautéed onions and mushrooms over a bed of fresh greens creates a fulfilling meal that is not only tasty but also nutritious. This salad can be a great side or a main dish, and it pairs beautifully with a slice of crusty bread for a satisfying bite.

Ingredients

• 1 large onion, thinly sliced
• 2 cups mushrooms, sliced (any variety)
• 4 cups fresh spinach or mixed greens
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme (fresh or dried)
• Sliced bread (for serving)

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced onions and sauté until they become soft and golden brown, about 10-15 minutes.
2. Add the sliced mushrooms to the skillet with the onions. Season with salt, pepper, and thyme. Cook until mushrooms are tender, about 5-7 minutes.
3. In a large bowl, place the fresh spinach or mixed greens. Drizzle the balsamic vinegar over the greens, and toss gently.
4. Top the greens with the caramelized onion and mushroom mixture.
5. Serve warm with sliced bread on the side for a complete meal.

Warm Wild Rice Salad with Cranberries and Pecans

This warm wild rice salad is a cozy delight, perfect for winter meals. Combining nutty wild rice with the sweetness of cranberries and the crunch of pecans, it creates a wonderful balance of flavors and textures. It’s not only simple to make but also a filling option that can serve as a main dish or a side.

This salad is warm and inviting, making it great for chilly days. Toss in some fresh herbs for an added touch, and you have a satisfying dish that’s both nutritious and delicious. It’s a fantastic choice among winter salad recipes vegan lovers will enjoy!

Ingredients

• 1 cup wild rice, rinsed
• 4 cups vegetable broth
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley or thyme for garnish

Instructions

1. Cook the Rice: In a medium pot, combine the wild rice and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for about 45-50 minutes until the rice is tender.
2. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes.
3. Combine Ingredients: Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed onion and garlic. Stir in the cranberries and pecans, mixing well.
4. Season: Add salt and pepper to taste, and heat everything through for a few minutes.
5. Garnish and Serve: Transfer the salad to a serving bowl, garnish with fresh herbs, and serve warm.

Warm Beet and Arugula Salad with Orange Dressing

This warm beet and arugula salad is a delightful combination of earthy beets and peppery arugula, topped with a bright orange dressing. It’s a simple dish that brings together warm and cold elements, making it perfect for winter. The sweet and tangy dressing perfectly complements the flavors of the beets and greens, resulting in a salad that feels both hearty and refreshing.

Easy to prepare, this salad is not only nourishing but also visually appealing, making it a great addition to any winter meal. Enjoy it as a main dish or a side, and let its vibrant colors brighten up your dining table!

Ingredients

• 4 medium beets, roasted and sliced
• 4 cups arugula
• 1/4 cup walnuts, chopped
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for about 45-60 minutes, or until tender. Let them cool, then peel and slice.
2. In a small bowl, whisk together orange juice, olive oil, maple syrup, salt, and pepper to create the dressing.
3. In a large bowl, combine the roasted beet slices and arugula. Drizzle the orange dressing over the salad and toss gently to combine.
4. Top with chopped walnuts for added crunch and serve warm.

Embrace the warmth of winter with these 10 delicious vegan salads that nourish both body and soul. Packed with seasonal ingredients, rich flavors, and wholesome goodness, these salads prove that winter meals can be both comforting and refreshing. Try them today and add a burst of color and flavor to your cold-weather menu!