Winter Salad with Orange Vinaigrette


We call this a “winter salad” because it uses cabbage, a cold-season vegetable, and citrus, which is grown during the winter months.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Clean jar with tight-fitting lid
  • Medium-sized bowl
  • Salad servers or tongs
  • Box grater (adult needed)


  • For the Orange Vinaigrette:
  • 2 tablespoons orange juice
  • 2 tablespoons fresh lemon juice or vinegar
  • 1⁄4 cup olive oil
  • 1 teaspoon kosher salt
  • pinch black pepper
  • For the salad:
  • 1 head romaine lettuce, washed and chopped
  • 1⁄4 head red cabbage, cored and shredded
  • 1 orange, peeled and pulled apart into sections
  • 1⁄2 cup toasted green pumpkin seeds (or another toasted seed or nut)
  • 1⁄4 cup grated cheddar cheese or crumbled feta cheese


  • Make the Orange Vinaigrette: Put all the vinaigrette ingredients in the jar, screw the lid on tightly, and shake until well mixed.
  • Make the Salad: Put all the salad ingredients in the bowl, add half the vinaigrette, and toss well. Taste a piece of lettuce. Does it need more dressing? If so, add it and toss again.
  • Serve right away. Leftover dressing can be refrigerated for up to 1 week.



To make the vinaigrette even more orangey, grate a little of the orange zest into it before you juice the orange!

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