What makes this winter salad "rustic"?

This salad is called rustic because of its natural, unrefined presentation—torn greens, hand-shaved vegetables, and irregularly cut croutons all contribute to its earthy, homemade aesthetic. The focus is on wholesome ingredients and seasonal simplicity rather than precision or formality.

Can I make the sherry vinaigrette in advance?

Yes! The sherry vinaigrette can be made up to 5 days in advance. Store it in an airtight jar in the refrigerator and shake well before using. This allows the flavors to deepen and makes salad prep even easier when you're ready to serve.

What other proteins pair well with this salad?

This Rustic Winter Salad with Sherry Vinaigrette and Torn Croutons pairs beautifully with roasted chicken, pan-seared salmon, or grilled tofu. For a vegetarian protein boost, consider adding roasted chickpeas, crumbled goat cheese, or a soft-boiled egg.

Rustic Winter Salad - Best Winter Crouton Recipe

Name: Rustic Winter Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup sherry vinegar: adds bright acidity to the dressing; 2 tbsp pomegranate juice: gives sweetness and fruity depth; 2 tbsp lemon juice: enhances freshness and sharpness; 1 tbsp maple syrup: balances acidity with a hint of sweetness; 3/4 cup olive oil: provides richness and emulsifies the vinaigrette; 1 tbsp chopped tarragon: adds a subtle licorice note; 3/4 tsp kosher salt: seasons the vinaigrette; 6 oz torn bread (ancient grain preferred): base for rustic croutons; Olive oil, as needed: for toasting croutons; Kosher salt, as needed: for seasoning croutons; 2 heads of endive: adds a crisp, bitter crunch; 1 head of radicchio: offers peppery bitterness and color; 10 radishes, quartered: provides a fresh, crunchy bite; 1 fennel bulb, thinly sliced: brings aromatic, anise-like flavor; 2 golden beets, thinly shaved: sweet earthiness and color; 1 red or candy cane beet, thinly shaved: adds visual contrast and depth; 1 large handful torn butter lettuce: softens texture and balances bitterness; 1 large handful arugula: peppery greens for added bite

Description

This Rustic Winter Salad with Sherry Vinaigrette and Torn Croutons is a seasonal favorite that combines crisp winter vegetables with a tangy-sweet vinaigrette and golden homemade croutons. Perfect as a light lunch or elegant dinner starter, it brings balance, color, and fresh flavor to any cold-weather meal.

Ingredients

Scale

1/4 cup sherry vinegar: adds bright acidity to the dressing
2 tbsp pomegranate juice: gives sweetness and fruity depth
2 tbsp lemon juice: enhances freshness and sharpness
1 tbsp maple syrup: balances acidity with a hint of sweetness
3/4 cup olive oil: provides richness and emulsifies the vinaigrette
1 tbsp chopped tarragon: adds a subtle licorice note
3/4 tsp kosher salt: seasons the vinaigrette
6 oz torn bread (ancient grain preferred): base for rustic croutons
Olive oil, as needed: for toasting croutons
Kosher salt, as needed: for seasoning croutons
2 heads of endive: adds a crisp, bitter crunch
1 head of radicchio: offers peppery bitterness and color
10 radishes, quartered: provides a fresh, crunchy bite
1 fennel bulb, thinly sliced: brings aromatic, anise-like flavor
2 golden beets, thinly shaved: sweet earthiness and color
1 red or candy cane beet, thinly shaved: adds visual contrast and depth
1 large handful torn butter lettuce: softens texture and balances bitterness
1 large handful arugula: peppery greens for added bite

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Instructions

In a bowl, whisk together sherry vinegar, pomegranate juice, lemon juice, and maple syrup.
Slowly drizzle in olive oil while whisking to emulsify the vinaigrette. Stir in chopped tarragon and salt. Set aside.
Heat a large sauté pan over medium heat and add enough olive oil to coat the bottom of the pan.
Add the torn bread and cook, stirring often, until golden brown and crisp on the outside. Season with salt and drain on paper towels.
Cut the root end off the endives and separate the leaves into a large bowl. Tear the radicchio leaves and add to the bowl.
Add quartered radishes, thinly sliced fennel, and shaved beets to the bowl along with torn butter lettuce and arugula.
Toss the vegetables with the vinaigrette a little at a time until well coated. Do not overdress.
Transfer salad to a serving dish and top with torn croutons. Serve immediately.

Notes

Use a mandolin to shave beets thinly and evenly for better texture.
Croutons should be added just before serving to stay crisp.
Leftover vinaigrette can be refrigerated for up to 5 days.
Mix greens gently to avoid bruising delicate leaves like arugula.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 6g
Sodium: 380mg
Fat: 24g
Saturated Fat: 3.5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg