Pacific Northwest Winter Green Salad

Recently I talked about how there ARE awesome seasonal veggies available now, even in the middle of winter with Pacific Northwest Roasted Vegetables. As the days get ever so slightly longer, if you’re like me, you might be interested in thinking about salads again! Enter the Pacific Northwest Winter Green Salad. Colorful, local, nutrient packed deliciousness!

Pacific Northwest winter green salad

While local greens are grown around Western Washington, I have had trouble finding them in grocery stores, where all the produce (even the greens) seem to be from California. Of course, you can make this salad with any greens you like! However, if you want to eat local with this one, you’ll need to check out the local farmer’s markets to get it. This has the added bonus of discovering new greens you never heard of (Escarole, anyone? I never heard of it either!). You can check out the year round farmer’s markets in West Seattle, University District, Ballard or Capitol Hill as well as Pike Place Market. Not all the produce at Pike Place Market is local (not necessarily local in the high stalls) but you can definitely find it. Sosios produce in the market has lots of local greens right now (and you can ask them for more ideas if you like).

I like this salad with a balsamic vinaigrette, but you should have it with any salad dressing you like! You can also add toasted nuts, beans (did you know that dried beans are grown in Washington too?) or chicken if you’d like to add protein and make it more like a meal.


Pacific Northwest Winter Green Salad

pacific northwest winter green salad

A delicious mix of local winter greens and beets with a balsamic vinaigrette.

  • Author: Jennie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: American


6 cups of local winter greens, such as Escarole, Frisse, Red Oak, Kale, Chard

1 roasted or pickled beet (optional)

2 Tablespoons dried cranberries (optional)

A sprinkle of parmesan, feta or goat cheese (whichever you like best!)

1/4 cup olive oil

1/4 cup balsamic vinegar

1 Tablespoon dijon mustard

2 garlic cloves (or more if you love the garlic!)

Salt and pepper to taste


Mix the dressing ingredients (olive oil, balsamic vinegar, dijon, garlic, salt and pepper) in a jar and shake.

Chop the salad greens and place in a bowl.

Top the greens with beets and cranberries (if using)

Sprinkle with cheese

Toss with the dressing or serve it on the side


You can add nuts, beans or chicken to add some protein and make it a meal. I love it with pickled beets or roasted beets and dried cranberries but that’s completely optional.

As far as choosing the greens, I would ask someone which greens they recommend and over time you’ll learn which ones you like best.

Keywords: winter green salad

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Jennie Flaming
Jennie Thwing Flaming, Chief Adventure Officer: Jennie's life has been a continual quest for adventure (of the non-adrenalin inducing kind) from birth till now. Professionally, she pursues adventures in teaching, counseling and working to obliterate institutional racism for students in our region's public schools and also works as a tour and hiking guide. Previous professional adventures include working in schools in Seattle and Alaska, leading tours and managing tour guides and presenting traveling science shows and lessons with Pacific Science Center. She believes in sharing her beloved Pacific Northwest home with visitors. She likes to be outdoors and spend time with the people she loves. Jennie is born and raised in Seattle and has also lived in Alaska and the Netherlands.