Winter Salad with Creamy Balsamic Dressing

Although a huge salad in the summer is so often a main dish for me, during the winter months, I find it much more challenging to think of a salad as an entire meal.

This hearty winter salad is an exception when I add something warm and comforting over the top, like roasted butternut squash and onions or steamed Brussels sprouts, or for that matter, sweet potatoes with spiced beans. Steamed quinoa would be nice over the top too. Think of this as a template to mix and match with your favorites.

And this Creamy Balsamic Dressing pulls it all together deliciously. To your health! xo


Winter Salad
romaine lettuce, chopped
mixed baby greens, chopped
radicchio, chopped
grape tomatoes, halved
English cucumbers, thinly sliced
red bell pepper, diced
roasted butternut squash and onions

Creamy Balsamic Dressing
1 cup raw cashews
1/2 cup unsweetened soy (or other nondairy) milk
1/2 cup balsamic vinegar
1/2 cup water
3 tablespoons lemon juice
2 teaspoons brown mustard
3/4 teaspoon kosher salt


Place salad greens in medium size bowl. Top with additional salad ingredients, and set aside.

To make dressing, place cashews, soy milk, balsamic vinegar, water, lemon juice, mustard, and salt in a high-powered blender (like a Vitamix), and process until smooth.

Drizzle salad with desired amount of dressing, and refrigerate the remainder. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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