Ultimate Winter Salad
A seasonal salad full of color, crunch, and creamy textures—perfect for winter lunches or holiday spreads. Massaged kale, roasted squash, and maple vinaigrette bring it all together.
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
- Store undressed salad in the fridge for up to 3 days
- Swap toppings and greens based on what you have
- Great served chilled or room temp
- Swap toppings and greens based on what you have
- Great served chilled or room temp