Winter Greens Salad

Cooking Time

15 minutes

Prep Time

15 minutes

Serving Size

6 servings

Crisp, elegant, and full of flavor — this Winter Greens Salad with Garlic Croutons is the perfect side dish for any gathering. Peppery frisée, hearty kale, and vibrant chicories come together in a tangy red wine vinaigrette made with Wesson Canola Oil for a smooth, balanced finish.

Topped with golden, homemade garlic croutons, it’s a salad that looks beautiful on the table and tastes even better. Impress your guests with something fresh and effortless — ideal for holiday hosting or any cozy dinner party.

Recipe creation by @piloncilloyvainilla

CONTAINS:

Ingredients

Croutons

French baguette 4 slices, cubed.

Garlic, crushed 2 cloves.

Wesson Canola Oil 2 tbsp.

Fresh thyme 1 sprig.

Salt and pepper to taste.

Vinaigrette

Red wine vinegar 3 tbsp.

Grainy mustard 1 tbsp.

Garlic, grated 1 clove.

Maple syrup 1 tsp.

Wesson Canola Oil 1/2 cup.

Kosher salt and pepper to taste.

Salad

Curly frisée 1 head, torn.

Kale, stemmed 2 cups, torn.

Winter greens (escarole, chicory, radicchio) 2 1/2 cups.

Method

Croutons

Preheat oven to 375°F (190°C).

In a large bowl, toss the bread cubes with crushed garlic, 2 tablespoons Wesson Canola Oil, thyme, salt, and pepper.

Spread evenly on a baking sheet and bake for 12–15 minutes, stirring once, until golden and crisp. Let cool completely.

Vinaigrette

In a medium bowl, whisk together the vinegar, mustard, and maple syrup.

Slowly drizzle in the Wesson Canola Oil, whisking constantly, until the mixture is emulsified and creamy. Season with salt and black pepper.

Assembly Method

Add the greens to the bowl, then drizzle with the vinaigrette.

Gently toss with your hands to coat evenly. Lift the greens out of the bowl, letting excess vinaigrette drip back, and arrange in a shallow serving bowl or platter.

Finish & serve: scatter the cooled garlic croutons over the top. Serve immediately.