Description
Refreshing Winter Salad: Kale, Cranberries, Pecans, Orange Vinaigrette. Quick, colorful, and packed with vibrant flavors to brighten up your winter meals.
Ingredients
Scale
- 6 cups kale, stems removed and roughly chopped (about 1 large bunch)
- 2 tablespoons olive oil (30ml)
- 1 medium butternut squash (about 2 pounds/900g), peeled, seeded and cut into ¾-inch cubes
- 2 tablespoons maple syrup (30ml)
- 1 crisp apple (such as Honeycrisp or Pink Lady), thinly sliced
- ½ cup pomegranate seeds (80g)
- ⅓ cup dried cranberries (40g)
- ½ cup toasted pecans or walnuts, roughly chopped (50g)
- 4 ounces goat cheese, crumbled (115g)
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil (45ml)
- 2 tablespoons apple cider vinegar (30ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon Dijon mustard (5ml)
- 1 small shallot, finely minced (about 2 tablespoons)
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Kale Remove the tough stems from the kale and tear or chop the leaves into bite-sized pieces. Place in a large salad bowl, drizzle with 1 tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens and darkens slightly. This essential technique transforms the texture and flavor of raw kale, making it more digestible and less bitter. Set aside while you prepare the other components.
- Step 2: Roast the Butternut Squash Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. The high temperature creates that beautiful caramelization that adds depth to your Winter Salad. Let cool slightly before adding to the salad.
- Step 3: Prepare the Dressing While the squash roasts, whisk together all dressing ingredients in a small bowl until well combined. Start with the Dijon mustard and slowly drizzle in the olive oil while whisking continuously to create an emulsion. This technique ensures your dressing won’t separate and will coat the salad ingredients evenly. Taste and adjust seasoning as needed – the dressing should be slightly sweet with a tangy finish.
- Step 4: Toast the Nuts In a dry skillet over medium heat, toast the pecans or walnuts until fragrant and slightly darkened, about 3-5 minutes. Stir frequently to prevent burning. This quick step enhances the nuts’ flavor and crunch, adding another dimension to your Winter Salad Recipe. Transfer immediately to a plate to cool.
- Step 5: Assemble the Salad To the bowl with massaged kale, add the roasted butternut squash, sliced apple, pomegranate seeds, dried cranberries, and toasted nuts. Drizzle with about two-thirds of the dressing and toss gently to combine. Add the crumbled goat cheese and carefully fold it in. The warm squash will slightly soften the goat cheese, creating pockets of creaminess throughout your Winter Salad.
- Step 6: Serve Transfer to a serving platter or individual plates. Drizzle with remaining dressing and finish with a few grinds of fresh black pepper. Serve immediately while the squash is still slightly warm for the perfect contrast of temperatures.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg