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Flexible Chopped Winter Salad in white bowls with forks

Flavorful and Flexible Chopped Winter Salad

A simple recipe to make the most of whatever vegetables you have in the fridge. Toss with a simple dressing along with any toasted nuts. It's bright and crunchy, a welcome counterpoint to typical heavy winter dishes. 

Course Salad, lunch, dinner
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 5
Calories 230 kcal
Author Katie Morford


  • 3 cups diced crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
  • 3 cups shredded crunchy lettuce/cabbage (such as little gems, romaine hearts, or any variety of cabbage)
  • 2 crisp apples, diced, such as Pink Lady, Honey Crisp, or Granny Smith
  • ½ cup roasted nuts, chopped, such as almonds, hazelnuts, pecans, or walnuts
  • ½ cup diced flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere (leave out for vegan version)
  • 2 tablespoons minced chives or 3 sliced scallions
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt (I used Diamond Crystal brand)
  • Freshly ground black pepper


  1. Put the vegetables, lettuce/cabbage, apples, nuts, cheese, and chives in a large bowl and toss well.
  2. In a small bowl, whisk together the vinegar, mustard, olive oil, salt, and several generous grinds of black pepper.
  3. Drizzle the dressing over the salad and toss again. Serve immediately.
  4. Store any leftover in a covered container in the fridge where it will still be tasty the next day.
  5. Makes 4 to 5 servings.