Winter Green Salad with Grainy Mustard Vinaigrette & Garlic Croutons

This crisp winter salad layers hearty greens, golden garlic croutons, and a grainy mustard vinaigrette that ties everything together. It’s fresh, full of texture, and exactly what you want when you’re craving something light but still satisfying. Ready in 20 minutes and naturally vegetarian, it’s a go-to side or lunch that brings color and crunch to any winter table.

Recipe

A bowl of fresh green and purple Winter Green Salad with crunchy garlic croutons on top sits on a gray surface. Two gold salad servers are placed beside the bowl. The salad appears vibrant and crisp.
This recipe was created in partnership with Wesson® Oil, my go-to for everyday cooking.

About this recipe

This Winter Green Salad with Grainy Mustard Vinaigrette & Garlic Croutons is everything a crisp, cold-weather salad should be — tangy, crunchy, and full of texture. Bitter winter greens like frisée, kale, and radicchio balance beautifully with a zippy vinaigrette and warm, garlicky croutons.

It’s the kind of salad that feels both simple and special — one you can throw together for a quick lunch or serve alongside soup, a quick one-pan pasta, or roasted vegetables.

Why You’ll Love This Recipe

  • Crunchy homemade garlic croutons that steal the show
  • A bold, tangy grainy mustard vinaigrette that is a dream!
  • A mix of hearty winter greens that stay crisp and perfect
  • Easy to prep ahead for weeknight dinners or gatherings
A plate of leafy green salad with grilled chicken cubes and crispy garlic croutons sits beside a bottle of Wesson canola oil on a light pink surface. Two gold salad serving utensils rest nearby, against a light, marbled wall.

ingredient notes

  • Winter greens: Use a combination of frisée, kale, and radicchio for flavor and color contrast. If you prefer something milder, mix in escarole or baby spinach.
  • Grainy mustard: Dijon mustard also works if you prefer a smoother texture.
  • Bread: Day-old French baguette or homemade. The slightly stale texture helps them bake up crisp without burning.
  • Vinegar: Red wine vinegar gives this dressing its brightness, but apple cider or sherry vinegar works too.
  • Wesson: keeps the flavor neutral.
Cubed pieces of bread, perfect for Garlic Croutons, are scattered across a metal baking sheet. The ridged surface catches the light, highlighting their golden and white edges. A partially visible glass bowl with more bread cubes appears at the bottom.
A person with red nail polish pours Wesson vegetable oil into a glass mixing bowl of brown powder, holding a whisk in the other hand—preparing to mix ingredients for a grainy mustard vinaigrette on a white countertop.
A close-up of fresh mixed salad greens, including curly kale, red radicchio, and frisée, in a glass bowl. The vibrant greens and purples are crisp and leafy. In the background, Garlic Croutons and a salad spinner rest on the kitchen counter.

How to Make It

  1. Make the garlic croutons: Preheat the oven to 375°F (190°C). Toss the bread cubes with crushed garlic, vegetable oil, thyme, salt, and pepper. Spread on a baking sheet and bake 12–15 minutes, stirring once, until golden and crisp. Cool completely.
  2. Whisk the vinaigrette: In a medium bowl, whisk together the red wine vinegar, grainy mustard, and maple syrup. Slowly drizzle in the oil, whisking constantly until emulsified. Season.
  3. Assemble the salad: In a large bowl, add the frisée, kale, and radicchio. Drizzle with vinaigrette and toss gently until evenly coated.
  4. Finish & serve: Transfer to a serving bowl or platter. Top with the cooled garlic croutons and serve immediately.

Variations

  • Add shaved Parmesan or pecorino for a salty finish.
  • Toss in roasted chickpeas or lentils for extra protein.
  • Swap red wine vinegar for balsamic vinegar for a deeper, sweeter flavor.
  • Use honey for a sweeter vinaigrette

Home-Cook to Home-Cook Tips

  • Let your croutons cool before adding them to the salad so they stay extra crunchy.
  • If using only kale, massage the kale with a little vinaigrette for 2 minutes before mixing to soften the texture.
  • Prep ahead: The vinaigrette lasts up to 5 days in the fridge. Croutons can be baked a day ahead and stored in an airtight container.
  • If taking this salad with you, leave the vinaigrette at the end of the bowl, the greens on top, and the croutons in a separate container. When ready to serve, mix the greens, then finish with the crunchy croutons.
  • I prefer to serve this salad on a platter because it looks prettier, with all the colors shining beautifully.
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A bowl of mixed leafy greens, including kale and red lettuce, is topped with golden-brown garlic croutons. This Winter Green Salad sits on a light surface beside gold salad servers, the vibrant ingredients beautifully highlighted.

Winter Green Salad with Grainy Mustard Vinaigrette & Garlic Croutons

Alejandra Graf
This crisp winter salad layers hearty greens, golden garlic croutons, and a grainy mustard vinaigrette that ties everything together. It’s fresh, full of texture, and exactly what you want when you’re craving something light but still satisfying. Ready in 20 minutes and naturally vegetarian, it’s a go-to side or lunch that brings color and crunch to any winter table.
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Ingredients
  

For the garlic croutons

  • 4 slices French baguette cut into cubes
  • 2 garlic cloves crushed
  • 2 tbsp Wesson
  • 1 sprig fresh thyme
  • Kosher salt and freshly ground black pepper

For the vinaigrette

  • 3 tbsp red wine vinegar
  • 1 tbsp whole-grain mustard
  • 1 garlic clove grated
  • 1 tsp honey or maple syrup
  • ½ cup Wesson
  • Kosher salt and freshly ground black pepper to taste

For the salad

  • 1 head curly frisée torn into bite-size pieces
  • 2 cups kale stemmed and torn
  • 2 –3 cups other winter greens escarole, chicory, or radicchio

Instructions
 

Make the croutons:

  • Preheat the oven to 375°F (190°C). In a large bowl, toss the bread cubes with crushed garlic, vegetable 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.

Make the vinaigrette:

  • In a medium bowl, whisk together red wine vinegar, mustard, grated garlic, and honey or maple syrup.
  • Slowly drizzle in the oil, whisking constantly, until emulsified and creamy. Season with salt and black pepper.

Assemble the salad:

  • In a large bowl, add frisée, kale, and other greens. Drizzle with the vinaigrette and toss gently to coat evenly.
  • Lift the greens out of the bowl, letting excess dressing drip off, and transfer to a serving platter.

Finish & serve:

  • Scatter the cooled garlic croutons over the top and serve immediately.

Notes

Make ahead: The vinaigrette keeps for up to 5 days in a jar in the fridge.
Vegan option: Use maple syrup instead of honey.
Tip: For extra crunch, make a double batch of croutons — they’re great on soups or just for snacking.
Balance tip: If your greens are extra bitter, let them sit with the vinaigrette for 10 minutes before serving.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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