Perfect Winter Salad
Brighten up chilly days with the Perfect Winter Salad—a vibrant and nutritious medley that celebrates the season's finest ingredients. This hearty salad features tender roasted butternut squash, protein-packed quinoa, and crisp massaged kale, all tied together with bursts of juicy pomegranate seeds and the nutty crunch of toasted walnuts. A tangy-sweet dressing made with maple syrup, apple cider vinegar, and Dijon mustard takes this winter comfort dish to the next level. Ready in under an hour, this easy-to-make salad is perfect as a wholesome main course or a stunning side dish. Packed with flavor, color, and superfoods, it’s the ultimate way to showcase seasonal produce!
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Recipe Information
Ingredients
- 6 cups kale
- 2 cups butternut squash
- 1 cup quinoa
- 0.5 cup pomegranate seeds
- 0.5 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the cubes on a baking sheet lined with parchment paper.
Roast the squash in the oven for 20-25 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and let cool slightly.
While the squash roasts, rinse the quinoa thoroughly under cold water. Cook the quinoa according to package instructions (typically 1 cup quinoa to 2 cups water simmered for 15 minutes). Fluff with a fork and set aside to cool.
Prepare the kale by removing the thick stems and tearing the leaves into bite-sized pieces. Place the kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then massage the leaves for about 2-3 minutes until they soften and darken in color.
In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until fragrant, being careful not to burn them. Set aside to cool.
Prepare the dressing by whisking together the remaining tablespoon of olive oil with the maple syrup, apple cider vinegar, dijon mustard, salt, and black pepper in a small bowl.
To assemble the salad, combine the massaged kale, roasted butternut squash, cooked quinoa, pomegranate seeds, and toasted walnuts in a large bowl.
Drizzle the dressing over the salad and toss until everything is evenly coated.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Enjoy your Perfect Winter Salad!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 36.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2313 mg | 49% | |
*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.
