Winter Greens Salad with Creamy Vinaigrette

Winter Greens Salad with the best creamy vinaigrette you will ever eat. This dressing will be the one you measure all other vinaigrettes against. 

I love a good hearty salad with a great dressing. It never gets. And, with a good salad you can add whatever you want to make it is big and filling as you need. You can add whole grains for fiber and protein. Add nuts or seeds for texture and flavor. Add protein, flaked tuna, smoked trout, or even shredded chicken, and you have a gorgeous meal. And, when it comes to these winter greens they stand up to the richest of dressings. Winter greens, like kale, tatsoi, baby mustard and beet greens, arugula, radicchio, and spinach, work well in salads because they hold up well. Especially during the holidays, when a big group of people gather round the table, and take a long time to pass the salad bowl. These greens stay crunchy and sturdy – no more wilted, sad lettuce leaves! Plus this salad takes advantage of the late-autumn/winter harvest. I jazz it up with some fresh herbs, like parsley, thyme, and oregano, and add a few tomatoes left from the last frost. But you can skip that, and add radishes, scallions, celery, pecans… whatever you love. This dressing is my all-time favorite. It’s easy to make, and yields a big enough batch for salads all week. Hope your winter nights are bright and beautiful and your meals satisfying and delicious. 

Winter Greens Salad with Creamy Vinaigrette

Servings 8
Author Tania Van Pelt



  • 1 large egg yolk
  • 3 tablespoons Dijon or whole grain mustard
  • 3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar
  • 1 large garlic clove minced
  • 1 small shallot minced
  • 1 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper


  • Coarse sea salt
  • Pepper
  • 1/2 cup lightly packed Italian or flat leaf parsley, chopped
  • 2 tablespoons fresh thyme rosemary, or oregano, coarsely chopped
  • 4 cups baby kale mustard greens, Belgian or curly endive, chopped
  • 6 cups lightly packed arugula or spinach 4 ounces
  • 1/2 cup thinly sliced scallions


  1. In a blender food processor, combine the first 5 ingredients with 
2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.
  2. In a large bowl, combine all the greens (endive, arugula, kale, etc.) and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the fresh herbs and serve with the remaining dressing at the table.