Festive Winter Salad
Brighten your holiday table with this Festive Winter Salad, a colorful medley of seasonal ingredients that’s as delicious as it is nutritious. Sweet, roasted butternut squash pairs perfectly with tender, massaged kale for a hearty base, while bursts of juicy pomegranate seeds and crunchy candied pecans add layers of texture and flavor. Creamy crumbled goat cheese delivers an indulgent tang, balanced by a zesty homemade citrus vinaigrette infused with fresh orange juice, lemon juice, honey, and Dijon mustard. With its vibrant hues and irresistible flavors, this easy-to-make salad is the perfect side dish for your winter gatherings or a wholesome centerpiece for lighter meals. Celebrate the season with this truly unforgettable winter salad!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) Butternut squash
- 3 tablespoons Olive oil
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups (chopped and stems removed) Kale
- 0.5 cups Pomegranate seeds
- 0.5 cups Candied pecans
- 0.5 cups (crumbled) Goat cheese
- 3 tablespoons (freshly squeezed) Orange juice
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss to coat evenly, then spread into a single layer.
Roast the butternut squash in the preheated oven for 20 minutes, or until tender and lightly caramelized at the edges. Remove from the oven and let cool slightly.
While the squash roasts, prepare the kale. Rinse it thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Transfer to a large salad bowl.
Massage the kale with 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes, until the leaves become tender and darker in color.
In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, orange juice, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to create the dressing.
Add the roasted butternut squash, pomegranate seeds, candied pecans, and goat cheese to the bowl of kale.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately or refrigerate for up to 1 day. Enjoy your festive winter salad!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 48.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
