This Ultimate Winter Salad brings together the best of the season: crisp kale, sweet roasted squash, juicy pomegranate, crunchy pecans, and creamy goat cheese—all tossed in a tangy maple-mustard vinaigrette. It’s vibrant, hearty, and packed with texture and flavor. Whether you serve it for a holiday gathering or prep it for weekday lunches, this salad is proof that winter produce can shine just as bright as summer.
Table of Contents
Why You’ll Love This Recipe
- Loaded with seasonal ingredients – winter squash, kale, pomegranate, and more
- Meal prep-friendly – great for make-ahead lunches
- Colorful & festive – perfect for winter dinner tables or potlucks
- Customizable – easy to swap in your favorite toppings or proteins
- Nutrient-dense – high in fiber, vitamins, and antioxidants
It’s cozy, crunchy, and endlessly satisfying—everything a salad should be.
Ingredients
For the Salad
- 1 bunch curly kale, stems removed and finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 cups shredded Brussels sprouts
- 1 cup shredded carrots
- 1 cup shredded cabbage or slaw mix
- 1 small apple, diced
- 1 cup roasted butternut squash (cubed)
- ½ cup pomegranate arils
- ½ cup candied pecans (or toasted nuts)
- ½ cup goat cheese (plain or cranberry-coated), crumbled
For the Maple-Mustard Vinaigrette
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon or whole grain mustard
- 1 tablespoon maple syrup
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Massage the kale
In a large bowl, add chopped kale, lemon juice, and 1 tablespoon olive oil. Massage with your hands for 1–2 minutes until tender and slightly darker in color. - Add the shredded base
Toss in shredded Brussels sprouts, carrots, and cabbage. Mix well. - Whisk the dressing
In a small bowl or jar, whisk together red wine vinegar, mustard, maple syrup, olive oil, salt, and pepper until well combined. - Assemble the salad
Add apple, roasted squash, pomegranate, pecans, and goat cheese to the greens. Drizzle with dressing and toss gently to combine. - Serve or store
Serve immediately or refrigerate for up to 3 days. If making ahead, store dressing separately and add just before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes (for squash)
- Total Time: 40 minutes
- Servings: 4–6 side servings
Nutrition Facts (Per Serving – Approximate)
- Calories: 320
- Protein: 6g
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 6g
- Sugar: 12g
- Sodium: 250mg
Nutritional content will vary based on ingredients and toppings used.
Tips & Variations
- Add protein: Top with roasted chicken, salmon, or lentils for a complete meal
- Use store-bought slaw: Save time by using a pre-shredded slaw mix
- Make it vegan: Skip the goat cheese or use a plant-based alternative
- Switch up the squash: Try roasted sweet potatoes or acorn squash instead
- Nut-free: Substitute sunflower or pumpkin seeds for crunch
FAQs
Can I make this ahead of time?
Yes! Massage and combine the base greens and veggies up to 2 days ahead. Store the dressing and toppings separately and mix right before serving.
How do I roast the squash?
Toss cubed squash in olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until golden and tender.
What other dressings work well?
A balsamic vinaigrette or citrus-honey dressing also pairs beautifully.
Ultimate Winter Salad
Equipment
- – Mixing bowls
- – Roasting pan (for squash)
- – Whisk or small jar for dressing
Ingredients
- #### Salad
- – 1 bunch kale chopped
- – 1 tbsp lemon juice
- – 1 tbsp olive oil
- – 2 cups shredded Brussels sprouts
- – 1 cup shredded carrots
- – 1 cup cabbage or slaw mix
- – 1 small apple diced
- – 1 cup roasted butternut squash
- – ½ cup pomegranate arils
- – ½ cup candied pecans
- – ½ cup goat cheese crumbled
- #### Dressing
- – 3 tbsp red wine vinegar
- – 1 tbsp Dijon or whole grain mustard
- – 1 tbsp maple syrup
- – ¼ cup olive oil
- – Salt & pepper to taste
Instructions
- Massage kale with lemon juice and olive oil until tender.
- Add Brussels sprouts, carrots, and cabbage to the bowl.
- Whisk together dressing ingredients until emulsified.
- Add apple, squash, pomegranate, pecans, and goat cheese to salad.
- Drizzle with dressing and toss to combine.
Notes
– Swap toppings and greens based on what you have
– Great served chilled or room temp
Conclusion
This Ultimate Winter Salad is more than just a side dish—it’s a seasonal showstopper packed with color, crunch, and comforting ingredients. Perfect for entertaining, healthy lunches, or simply celebrating the produce winter has to offer. Once you try it, it’ll become your go-to cold-weather salad.