Warm Winter Salad Recipe with Lemon Miso Dressing
Mar 14, 2023 Updated Dec 21, 2025
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Table of Contents
- Winter Salad Ingredients
- Step-by-Step Recipe for a Warm Winter Salad
- Warm Winter Salad Video Tutorial
- Pro Tip: Add Protein to Make it a Meal
- Harvest Salad Ingredient Substitutions
- Harvest Salad Hack (with Substitutions)
- Pro Tip: Balancing Flavors and Textures
- Harvest Salad: Dairy Free or Gluten Free Options
- Pro Tip: How to Prevent Soggy Greens
- Pairing Ideas for this Warm Winter Salad
- FAQ
- Show Me Your Salads
- Warm Winter Salad Recipe with Lemon Miso Dressing
This warm winter salad is the first recipe I reach for when the weather turns cooler. I love making this for a group, or just to prep my own lunches for the week. It really hits all the right notes; it’s hearty, healthy, and I love the flavor combination of roasted sweet potatoes, tangy goat cheese, and crisp, crunchy apples—yum!
I’m a sucker for the Sweetgreen Harvest Bowl, and the lemon miso salad dressing I use here is the perfect way to get the same vibe at home. This recipe is from my friend and New York Times bestselling author Alex Snodgrass; it’s in her book The Comfortable Kitchen, one of my favorite cookbooks!
If you are craving something warm, but also healthy and delicious, this winter salad recipe comes together quickly. It’s on repeat in my kitchen all winter long, and once you try this dressing, it will be in yours too!
If you want a few other salad recipe ideas, try my Fall Harvest Salad, Strawberry and Brie Bites Salad, Waldorf Salad Platter, Cobb Salad Platter, Ultimate Chopped Salad.
Winter Salad Ingredients
This salad really shines because it’s built with winter produce that doesn’t lose texture when warmed. Wild rice is my go-to (instead of quinoa or couscous) because it keeps its chewy bite and adds a nutty depth that balances the sweet potatoes and tangy lemon miso dressing.
Here’s what’s in my winter salad bowl. Jump down to some ingredient swaps if you want alternative ideas.
Sweet Potatoes
- 1½ pounds sweet potatoes, peeled, halved lengthwise, and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Miso Dressing (from The Comfortable Kitchen)
- ¼ cup extra-virgin olive oil
- 1½ tablespoons white miso paste
- 2 garlic cloves, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- Honey, to taste (optional)
Salad
- 5 cups curly or lacinato kale, stemmed and sliced into thin ribbons (about 1 bunch)
- 1 large Honeycrisp apple, cored, peeled, and cut into 1-inch pieces
- 2 cups cooked wild rice (I like Lundberg Family Farms)
- ½ cup crumbled goat cheese
- ½ cup lightly salted roasted almonds, slightly crushed
Step-by-Step Recipe for a Warm Winter Salad
- Roast sweet potatoes, in a 400°F oven for 22-25 minutes, until tender.
- Whisk dressing ingredients together (olive oil, miso paste, garlic, vinegar, lemon juice, salt, pepper, and honey—if using) until well combined
- Assemble the salad in a large bowl. First layer roasted sweet potatoes, warm rice, kale, and apple to the bowl. Dress and toss until very well coated. Crumble goat cheese and almonds to the top.
- Divide the salad between bowls, and serve warm.
Warm Winter Salad Video Tutorial
Pro Tip: Add Protein to Make it a Meal
To make this a hearty main course, add a source of protein. Shredded rotisserie chicken is an easy, no-cook addition. Other great options include grilled chicken breast, roasted chickpeas, or pan-seared salmon.
Harvest Salad Ingredient Substitutions
The best part about this warm winter salad is its versatility. If you don’t love sweet potatoes, want to customize this recipe for guests, or are just looking for something new, try any of these alternative ingredients.
| Ingredient | Substitution | Why it works |
| Sweet potato | Cooked beets, carrots, acorn squash, other root vegetables, potatoes (like russets or Yukon Gold) | Provides a hearty, warm starch base that complements the dressing and adds flavor depth to the bowl. |
| Apple | Citrus (like orange segments), radishes, or persimmon | Offers a crisp, fresh texture and a slightly sweet or sharp flavor to cut through the richness of the miso and cheese. |
| Kale | Spinach, arugula, or mixed winter greens blend | A sturdy leafy green that holds up well to warm ingredients and hearty dressings without wilting instantly. |
| Goat cheese | Crumbled feta, blue cheese, Greek yogurt, mozzarella, or ricotta (for less tang) | Adds a desirable creamy, tangy element that contrasts beautifully with the savory miso flavor. |
| Lemon-miso dressing | Classic balsamic or a light honey-mustard dressing | Provides the bright, acidic moisture needed to coat the greens and bring all the complex flavors together. |
Harvest Salad Hack (with Substitutions)
I love this recipe so much that I use variations of it throughout the year. The variation below uses celery, merlot cheese, and chicken instead. Plus, I added some honey to the dressing recipe for sweetness.
If you’re in a hurry, or just don’t want to prep by hand, my favorite chopping shortcut is this amazing veggie chopper.
Pro Tip: Balancing Flavors and Textures
There’s something really satisfying about this salad because of the mix of textures and flavor pairings. The sweet potatoes are earthy and sweet, the apples are crisp and fresh, the miso is salty and umami, and the goat cheese is creamy, tangy, and melty.
If you choose to swap out any of the ingredients, just make sure you keep the flavor profiles and textures balanced. When building a salad, I usually make sure I include the following elements: a hearty base, something crunchy, something crispy, something creamy, and something tart or acidic.
Harvest Salad: Dairy Free or Gluten Free Options
It is very easy to customize this winter salad recipe to meet any dietary restrictions or preferences. If serving this for a group, you can always keep the components (including the dressing) separate to ensure everyone can build a salad bowl that works best for them.
To make this winter salad dairy free, remove the goat cheese. Substitute with your favorite dairy-free cheese; just make sure you choose a creamy alternative as anything sharp may conflict with the salty miso dressing.
For a gluten-free version of this salad, you won’t have to change much. Ensure the miso paste you use isn’t made with any gluten allergens. If you need a dressing alternative, a classic balsamic works well.
Pro Tip: How to Prevent Soggy Greens
To keep your kale from getting too soggy, make sure you add the warm rice and sweet potatoes to the bowl first. Kale should be added immediately before serving. If you are making this ahead, keep the dressing, warm ingredients, and kale separate and combine them right before eating.
Pairing Ideas for this Warm Winter Salad
This salad is robust and flavorful, making it a wonderful side dish or a light, satisfying main course, especially for a fall or winter gathering.
- White Wine: Sauvignon Blanc
- Red Wine: Pinot Noir or Beaujolais
- Non-Alcoholic: Sparkling cider, ginger beer, or sparkling water with a lemon slice.
Other Food to Serve This With
- Soup: Pair with a creamy starter like Butternut Squash Soup or a warming bowl of Mushroom Bisque.
- Secondary salad: If you want to go full salad mode, pair with my Burrata and Citrus Salad; they will play together nicely for a gathering.
- Protein main: A simple Lemon-Herb Roasted Chicken or seared Pork Tenderloin makes a great companion, allowing the salad to serve as the main vegetable and starch component.
- Bread: A crusty, rustic bread like sourdough or a soft, herbed focaccia is perfect for soaking up any leftover dressing.
FAQ
The recipe calls for white miso paste (shiro miso). White miso is fermented for a shorter time, resulting in a milder, sweeter, and less salty flavor, which is generally preferred for lighter dressings. Other misos work just fine too (red miso, brown miso) they just might have a stronger flavor.
Miso paste does not dissolve easily on its own. It’s important to whisk the dressing vigorously until the miso is fully incorporated. If it remains too thick, you can add a touch more oil, water, or lemon juice, a teaspoon at a time, until the desired consistency is reached.
Yes. While the recipe uses apple cider vinegar and lemon juice, common substitutes include rice vinegar or white wine vinegar. I would caution against using a darker or more strongly flavored vinegar (like regular balsamic) as it will change the flavor profile of the dressing significantly. For a sweeter version, you can try substituting freshly squeezed orange juice (which has more acidity than from concentrate or from a carton) in place of the lemon juice.
Yes, but not fully assembled. You can roast the sweet potatoes, cook the wild rice, and make the dressing 1-2 days ahead. Store the dressing in the fridge. For the best texture, keep the dressing, warm ingredients, and kale/apple/nuts separate. Warm the potatoes and rice before assembling and dress just before serving.
Store components (roasted veggies, rice, dressing) in separate airtight containers in the refrigerator for up to 3 days. Once assembled and dressed, the salad should be consumed immediately for optimal flavor and texture; leftovers will become soggy.
This salad is meant to be served warm, not hot. If you’ve prepped components ahead, simply reheat the sweet potatoes and wild rice (a quick 5-minute warm-up in the oven or microwave is fine), then toss them with the chilled kale, apples, and dressing. Do not reheat the assembled salad.
Absolutely! While it is delicious when warm, it holds up beautifully as a cold salad, similar to a traditional grain bowl. It’s an excellent cold option for a packed lunch!
Show Me Your Salads
I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful recipes and spreads you create from my and my friends’ tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Warm Winter Salad Recipe with Lemon Miso Dressing
Ingredients
Sweet Potatoes
- 1 1/2 lbs sweet potatoes peeled, halved lengthwise, and thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Miso Dressing
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp white miso paste
- 2 garlic cloves grated
- 2 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
- Pinch of kosher salt
- Freshly ground black pepper
- Honey, to taste (optional)
Salad
- 5 cups curly or lacinato kale stemmed and sliced into thin ribbons (about 1 bunch)
- 1 large Honeycrisp apple cored, peeled, and cut into 1-inch pieces
- 2 cups cooked wild rice
- 1/2 cup crumbled goat cheese
- 1/2 cup lightly salted roasted almonds slightly crushed
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Arrange the sweet potatoes on the prepared sheet and toss with the olive oil and season with the salt and pepper.
- Roast until the sweet potatoes are tender and lightly browned, 22 to 25 minutes.
Make the Dressing
- While your potatoes are roasting, mix up your dressing.
- In a large bowl, whisk the olive oil, miso paste, garlic, vinegar, lemon juice, salt, pepper, and honey, if using, until well combined.
Assemble the Salad
- In a large salad bowl, add the roasted sweet potatoes, kale, and apple.
- Drizzle the dressing over the top.
- Toss until well coated. Add the rice (while still warm!), goat cheese, and almonds.
- Divide the salad between bowls and serve warm.
Made this for a Holiday party