Winter Salad with Orange Vinaigrette

We call this a “winter salad” because it uses cabbage, a cold-season vegetable, and citrus, which is grown during the winter months.

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Hands-on time: 20   |    Total time: 30   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Clean jar with tight-fitting lid
Medium-sized bowl
Salad servers or tongs
Box grater (adult needed)


*For the Orange Vinaigrette*
2 tablespoon orange juice
2 tablespoon fresh lemon juice or red wine vinegar
1⁄4 cup olive oil
1 teaspoon kosher salt
pinch black pepper
*For the salad*
1 head romaine lettuce
1⁄4 head red cabbage
1 orange
1⁄2 cup toasted green pumpkin seeds
1⁄4 cup grated cheddar cheese


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Make the Orange Vinaigrette: Put all the vinaigrette ingredients in the jar, screw the lid on tightly, and shake until well mixed.
  2. Make the Salad: Put all the salad ingredients in the bowl, add half the dressing, and toss well. Taste a piece of lettuce. Does it need more dressing? If so, add it and toss again.
  3. Serve right away. Leftover dressing will keep in the refrigerator up to 1 week.


To chop the lettuce, simply slice across the whole head every inch or so and the lettuce will naturally fall apart into bite-size pieces. To shred the cabbage, first slice the head in half from top to bottom, and then slice each half again to get quarters. Lay one quarter flat on the cutting board and thinly slice across it (the cabbage will fall apart into skinny strips or shreds) until you get to the solid core, which you can throw away.


Green pumpkin seeds are called pepitas in Mexico, where they are a common ingredient in many dishes. They’re hulled, which means they’ve had the shell removed, leaving behind just the green kernel.