Description
Winter’s warmth embraces this Vibrant Winter Kale Salad with roasted squash and pomegranate, blending earthy greens with sweet-tangy notes. Seasonal ingredients dance together, creating a nourishing dish you’ll savor with each colorful, wholesome bite.
Ingredients
Scale
Vegetables and Greens:
- 4 cups fresh kale, chopped
- 1 small butternut squash, peeled and cubed
Toppings and Nuts:
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted walnuts
Dressing Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 milliliters) honey
- 1 teaspoon (5 milliliters) dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F, ensuring the rack is positioned in the center. Coat butternut squash cubes with a light drizzle of olive oil, seasoning generously with salt and freshly ground black pepper.
- Arrange seasoned squash in a single layer on a rimmed baking sheet, avoiding overcrowding. Roast for 22-25 minutes, rotating the pan halfway through to ensure even caramelization and golden edges.
- While squash roasts, create the vinaigrette by vigorously whisking balsamic vinegar, honey, Dijon mustard, olive oil, salt, and cracked pepper until emulsified and smooth.
- Remove tough stems from kale leaves and chop into bite-sized pieces. Using clean hands, massage half the prepared dressing into the kale, working the liquid through the leaves until they soften and become slightly wilted.
- Transfer massaged kale to a serving platter, creating an elegant base for the salad. Artfully distribute the roasted squash cubes across the greens.
- Sprinkle pomegranate seeds generously over the salad, adding vibrant color and burst of tangy flavor. Crumble goat cheese and scatter toasted walnuts for additional texture and richness.
- Finish by drizzling remaining dressing over the composed salad, ensuring each ingredient is lightly coated. Serve immediately to preserve the salad’s crisp and fresh qualities.
Notes
- Massaging kale breaks down tough fibers, making it more tender and easier to digest while improving its overall texture and flavor absorption.
- Roasting squash at high temperature caramelizes natural sugars, creating deeper, sweeter notes and adding beautiful golden-brown edges to enhance visual appeal.
- Choose fresh, crisp kale leaves and remove thick stems for a more delicate salad experience, ensuring each bite is soft and palatable.
- For vegan alternatives, replace goat cheese with nutritional yeast or creamy cashew cheese to maintain richness and protein content while keeping the dish plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg