Winter Greens Salad with Carrot-Ginger Dressing

After you enjoy this carrot ginger dressing over a bed of winter greens, drizzle the leftover dressing on your favorite cooked protein.
chunky minestrone with rosemary recipe

Drizzle leftover dressing on your favorite cooked protein.


  • 2 medium carrots, peeled and grated (about 1 cup packed)
  • 3 tbsp sesame oil
  • 2 tbsp peeled ginger, chopped
  • 2 tbsp rice vinegar or apple-cider vinegar
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • 1 garlic clove
  • 1 tbsp low-sodium soy sauce
  • 2 tsp honey
  • 8 cups winter greens, such as mixed greens, baby kale, or beet greens


1. In a blender, process carrots, oil, ginger, vinegar, lemon juice, garlic, soy sauce, and honey until smooth. Thin dressing with ¼ to ½ cup water, if desired.
2. Toss the dressing in a bowl with greens and serve immediately.

Bonus Tip: You can refrigerate dressing in an airtight container for up to 1 week.

Nutrition Information

  • Serving Size: 4
  • Calories: 194
  • Carbohydrate Content: 20 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Saturated Fat Content: 1 g