I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
WELCOME!
Affiliate links included. Thanks for supporting the brands I trust!
Cool-weather greens, bright citrus, and a silky lemon olive oil vinaigrette come together in a salad that feels thoughtful yet easy. This winter greens salad is designed for easy hosting, weeknight dinners, and anyone who wants a fresh, balanced plate without overthinking it.
Winter salads deserve just as much attention as summer salads. When the weather cools, I lean into tender greens, citrus for brightness, and a well-balanced vinaigrette that ties everything together without overpowering the dish.
This winter greens salad with lemon olive oil vinaigrette is one I return to often – whether I’m hosting friends, building a composed dinner plate, or simply craving something fresh that still feels seasonally grounded.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Light, fresh, and balanced for cooler months
Easy to prep ahead without sacrificing texture
Elegant enough for entertaining, simple enough for everyday meals
Flexible ingredients that adapt to what you have on hand
Make the Vinaigrette. In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, and grated garlic until emulsified. Season with salt and freshly cracked black pepper to taste.
Prep the Greens. Add the arugula and mixed winter greens to a large bowl. Toss gently with just enough vinaigrette to lightly coat the leaves – start with half and add more as needed.
Assemble. Divide the dressed greens among plates. Top with radish slices, citrus segments, chopped pistachios, and shaved pecorino.
Finish. Just before serving, sprinkle lightly with flaky sea salt and a final crack of black pepper.
MAKE-AHEAD & STORAGE TIPS
I prefer to toast my pistachios in a dry skillet on the stovetop for just a few minutes, then cool and roughly chop.
The vinaigrette can be made up to 3 days in advance and stored in the refrigerator.
Wash an dry greens earlier in the day and store in a clean towel-lined container.
Assemble and dress the salad right before serving to maintain crispness and texture.
FREQUENTLY ASKED QUESTIONS
Can I make this salad ahead of time?
You can prep all components ahead, but dress and assemble just before serving for best texture.
What greens work best for winter salads?
Baby kale, spinach, arugula, and spring mix all hold up well while staying tender.
Can I make this dairy-free?
Yes – simply omit the pecorino or replace it with a dairy-free alternative.
What protein pairs well with this salad?
Roasted chicken, grilled fish, or a simple seared steak complement it beautifully.
HOSTING TIPS
When serving this salad for guests, plate it individually rather than family style. It keeps the greens from wilting and gives the entire meal a composed, restaurant-inspired feel with minimal extra effort.
A fresh and balanced winter greens salad made with tender baby greens, citrus, pistachios, and shaved pecorino, finished with a bright lemon olive oil vinaigrette. Ideal for effortless hosting or everyday meals.
Ingredients
Scale
Salad
4 ounces baby arugula
4 ounces tender mixed winter greens
4 – 5 radishes, very thinly sliced
1 orange, cut into segments and diced
1 grapefruit, cut into segments and diced
1/3 cup roasted pistachios, roughly chopped
1/2 cup shaved aged pecorino cheese
flaky sea salt, to finish
Lemon Olive Oil Vinaigrette
1/4 cup extra virgin olive oil
zest of one lemon
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated
sea salt and freshly cracked black pepper, to taste
Instructions
Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, and garlic until smooth and emulsified. Season to taste.
Toss greens with just enough vinaigrette to lightly coat.
Divide greens among plates and top with radishes, citrus, pistachios, and pecorino.
Finish with flaky sea salt and black pepper just before serving.
Use a mild extra virgin olive oil for a softer vinaigrette or a peppery one for more bite.
Pecorino can be swapped for Parmigiano Reggiano if preferred.
Citrus can be mixed for added color and flavor contrast.
Prep Time:15 minutes
Cook Time:5 minutes
Category:Salad
Method:No-Cook
Cuisine:Mediterranean-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
Buy Now → 
+ Show / Hide Comments
Share to: