Packed with color, bold flavors and lots of crunch, this gorgeous Winter Chopped Salad with Citrus Dressing is worthy of any special occasion meal, but it’s so delicious and flavorful, you’ll want to serve it all winter long.
I love it when a salad is the most exciting part of a meal and this hearty winter chopped salad always delights me. With shaved Brussels sprouts, ribboned radicchio, gorgeous chunks of red pear, dried cherries, red onions, pecans, blue cheese, and bacon, the salad is a great mix of bitter and sweet flavors, juicy and crunchy, filling and comforting, too.
If you’re looking for a salad that is a true winner this holiday season, this one is it. Not only does it look pretty and festive when served, but the combination of textures and flavors is outstanding.
What You Will Love About This Salad
I found the recipe for this salad a few years ago in the Washington Post. I have adapted it only slightly by adding cheese and using pecans instead of walnuts. There’s many reasons to love this winter chopped salad but here’s my top 4:
- YOU CAN MAKE IT IN ADVANCE. The hearty Brussels sprouts and radicchio hold up well even if you dress them ahead of time, so this salad is a perfect one to make ahead for holiday parties.
- LEFTOVERS ARE DELICIOUS – This recipe makes a big batch of salad which is a good thing because leftovers make the most magnificent lunches and it also travels well, even after being dressed.
- PUNCHY DRESSING – I am obsessed with the citrusy dressing used in this salad. Made with orange zest, fresh orange juice, maple syrup, dijon mustard, apple cider vinegar and olive oil, it sweetens and softens the bitter radicchio and Brussels sprouts beautifully. Made with orange zest, fresh orange juice, maple syrup, dijon mustard, apple cider vinegar and olive oil, it’s simple to make but feels festive, seasonal, and extra special.
- OUTSTANDING FLAVOR AND TEXTURE – Chopped salads are my favorite and I knew the second I saw this one, it would have all the textures and flavors I love; crunchy, nutty, tangy, salty and sweet. Every bite will feel special and taste delicious.
Ingredient Notes
Admittedly, this isn’t a salad with few ingredients. But I promise it is worth going the extra mile for this one. Every single bite is dazzling and texturally interesting.
Brussels Sprouts – Have you made a salad with raw, shaved Brussels sprouts yet? Once dressed, the whispy shaved brussels sprouts collapse and go from bitter-raw to delightfully sweet and delicious. So good. You’ll need about 1/2 lb. fresh Brussels sprouts for this salad. Try and buy sprouts that look tight and are not too large because they will have the best flavor. That said, don’t buy tiny ones either which will be harder to slice.
Radicchio – You will need one small/medium head of radicchio. Most large supermarkets now stock radicchio so it shouldn’t be hard to find. Look for heads that don’t have any wilted leaves and check that the stem at the bottom isn’t brown or mushy.
Bacon – Unless you don’t eat pork, the salty bits of bacon are so fabulous in this salad I urge you not to omit it. You will need 5 strips.
Red onion – I love the flavor and texture of red onion in a salad. Shallots will work just as well.
Pears – Use any pear variety you enjoy. This time of year you can usually find red pears which look really pretty and it’s what I used here. Try and use pears that are ripe, but still firm, so they slice well and don’t get mushy. You’ll need 2 to 3 pears.
Dried Cherries – I adore the dried cherries in this salad. They add chew and bursts of tart sweetness and I am always digging for any left behind at the bottom of the bowl. Sometimes dried cherries are hard to find so feel free to use dries cranberries. They aren’t as juicy but they are tangy and delicious, too.
Pecans – These candies pecans are excellent in this salad. You can of course use plain toasted pecans, or walnuts, if you wish.
Blue cheese – Adding cheese to this salad is optional, but very delicious. I love blue cheese, but if it isn’t your favourite, substitute goat cheese, manchego, or freshly grated parmesan.
Fresh parsley – Fresh herbs always add some nice bright flavor to salads. But if I’m feeling lazy, I will leave it out.
Dressing – As mentioned above, the dressing is made with made with orange zest, fresh orange juice, maple syrup, dijon mustard, apple cider vinegar and olive oil. It’s simple to make but feels festive, seasonal, and extra special.
🌟Suggested Tweak🌟
If using dried cranberries instead of cherries, consider soaking them in some orange juice to plump them up. You can even microwave them (in the juice) for 45 seconds to speed up the process.
Variations And Substitutions
- Pear: Use any variety of apple instead of pear.
- Greens: Kale, endive, or even cabbage can be used in place of the Brussels sprouts and/or radicchio.
- Nuts: If nuts are an allergy concern, use sunflower seeds or pepitas.
- Make it vegan: Simply omit the bacon and cheese or use vegan alternatives.
- Orange: The sweetness of the orange is wonderful in this dressing but you can use lemon juice if you prefer.
Best Way To Shave Brussels Sprouts
This time of year, many grocery stores will sell bagged, pre-shredded Brussels sprouts. You can go that route if you’d like but they are very easy to prepare at home.
Start by trimming off the hard root end and remove any bruised or yellowed outer leaves. Using a mandoline, or sharp knife, shave the sprouts one at a time. Then, use your fingers to separate any leaves that are still attached so that the shredded sprouts resemble a very fine slaw.
If you’re making a really large batch of this salad, you can use a food processor with a slicing blade to shave the Brussels sprouts. Simply place a few whole sprouts at time in the feeding tube, and pulse until done.
How To Make This Winter Chopped Salad With Citrus Dressing
Here is a quick overview of the recipe. The full recipe with measurements and instructions can be found in the recipe card below.
Make the dressing. Stir together the orange zest, orange juice, maple syrup, dijon mustard, salt, and pepper in a small bowl.
Add salad ingredients to a large bowl. In a large bowl, combine the shaved Brussels sprouts, sliced radicchio, bacon, red onion, chopped pear, pecans, dried cherries and fresh parsley. Hold back the blue cheese and nuts, for now.
Toss everything together. Pour the citrusy dressing on the salad and toss until well combined. Top with pecans and cheese and enjoy immediately or cover and refrigerate for a couple of hours before serving.
Recipe Tips
- Add toppings last. The salad will look and taste fresher if you add the pear, nuts and cheese just when ready to serve.
- Chill assembled salad for 30 minutes. Before adding the dressing, chill the salad if not using immediately. This will keep all the ingredients nice and crunchy.
- Make the dressing ahead. The dressing can be made up to 5 days in advance and kept refrigerated. Allow to come to room temperature before using.
- Use ripe but firm pears. Like apples, pears will not last as long in a salad as they start to soften once chopped. Try and use fairly ripe pears that are still firm enough so they don’t run mushy even after being stored.
Serving Suggestions
This winter chopped salad with citrus dressing is hearty and satisfying enough to be a meal in itself, especially with some crusty bread on the side. It also makes a fabulous side dish for your holiday table.
The salad is especially delicious alongside a simple grilled steak, pan-fried fish, or roasted chicken.
Storage Tips
To store: The dressed salad will lose a bit of crunch when stored but it will still be delicious. Store in an airtight container and refrigerate for up to 3 days. Any leftover dressing can be covered and refrigerated for up to 5 days.
Pro Tip: If you know you will have leftovers of this chopped salad, leave some of it undressed and don’t add the pears.
More Hearty Salads To Try
I hope you love this Winter Chopped Salad with Citrus Dressing recipe as much as we do! If you give this recipe a try, please let us know in the comment box below. Your review and rating is very helpful to me and other readers. Thank you!
Winter Chopped Salad with Citrus Dressing
Ingredients
For the salad
- 5 slices bacon (preferably thick cut) cut into 2-inch pieces
- 1 small head radicchio (5 ounces), chopped
- 3/4 pound Brussels sprouts, trimmed and thinly sliced (see notes)
- 2 ripe pears, ripe, but firm, unpeeled, cored and chopped
- 1/2 small red onion, thinly sliced
- 2 Tablespoons chopped fresh flat-leaf parsley leaves
- 1/2 cup pecans or walnuts, toasted and roughly chopped, plus a few more for topping
- 1/4 cup (1 ounce) dried cherries, plus a few more for topping
- 2 ounces blue cheese, optional, or use feta, manchego, or goat cheese
For the dressing
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- Finely grated zest and juice of 1 medium orange
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt or fine sea salt
Instructions
- Line a plate with paper towels, set aside. In a large skillet over medium heat, cook bacon until crispy. Remove to prepared plate.
- In a medium bowl, whisk together the vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined. Slowly drizzle in the olive oil, whisking contstantly, until emulsfied.
- In a large bowl, toss together half of the bacon, the radicchio, Brussels sprouts, pears, onion, parsley, and cherries. Pour half of the dressing over the salad and toss again. Sprinkle the rest of the bacon, the pecans and the blue cheese (if using) over the salad. Drizzle with a little more dressing to taste, and top with more pecans and dried cherries, if desired.
Aimee
Can’t wait to try this recipe! Also, love the wooden salad servers. Can I ask where you bought them?
Sandra Valvassori
Sorry, Aimee, I honestly can’t remember where I got them. If I do end up remembering, I will reach out to you for sure.