When it comes time to prepare the holiday menu, few people clamor to be in charge of the “salad.” Today’s recipe for Winter Salad, however, is a side dish that’s so flavorful and festive, you’ll be heading back for second helpings instead of forcing yourself to take a second bite.Kale salad is just not the sort of dish that garners the instant appreciation that’s showered upon Homemade Scalloped Potatoes.More often than not, winter salad’s purpose at holiday parties is to be the tiny speck of green on our plates that makes us feel less guilty about all of the Mulled Wine and Glazed Sweet Potatoes we are sure to ingest.Why You’ll Love this Winter Salad It’s easy to make ahead.It won’t occupy any space on your stovetop or oven, both of which are prime territory during a holiday meal.The sweet pops of pomegranate against the salty, creamy feta and bright red onions will hook you at first bite.This red and green winter salad with kale and pomegranate will give you reason to be proud of your contribution.While often viewed as an undesirable ingredient, kale gets a chance to shine in this winter salad.It becomes tender once coated in the Dijon dressing, and any bitterness is offset by the sweet pops of pomegranate.While often viewed as an undesirable ingredient, kale gets a chance to shine in this winter salad.It becomes tender once coated in the Dijon dressing, and any bitterness is offset by the sweet pops of pomegranate.I love the crisp bite that red onions add to the salad.I love the crisp bite that red onions add to the salad.They also provide beautiful, festive pops of color, making this salad ideal for a holiday spread.Ingredient Swap This winter salad is also delicious with pears, apples, or a combination.Olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper create the most light, zippy, and delicious dressing that’s strong enough to hold up to the kale.To keep the flavor of the red onions but mellow some of their harsh afterbite, soak them in water before adding them to the salad.Make Ahead Tips Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!).– Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining.Rosemary Chicken Thighs with Apples and Brussels Sprouts – Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze.– Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze. .
Winter Kale Salad
Since Will and I are both dietitians, we often feel obligated to bring the “healthy” dish to any parties or potlucks.If you want to get started on this salad a little early, you can roast the butternut squash and make the quinoa ahead of time.When you are ready to assemble your salad, you can reheat them a bit (which I recommend) or add them in cold.I prefer to use lacinato (dinosaur) kale in my salads because I feel it gets much softer with the right treatment with the tips below.Massaging your kale in a bit of olive oil or lemon juice and a sprinkle of salt helps break down the cell walls in the kale leaves so the leaves are much softer.Massaging your kale in a bit of olive oil or lemon juice and a sprinkle of salt helps break down the cell walls in the kale leaves so the leaves are much softer.First, make sure you remove the tough inner stems of the kale – you definitely don’t want to include those in your salad!First, make sure you remove the tough inner stems of the kale – you definitely don’t want to include those in your salad!Plus, the acid in the citrus also helps break down the cell walls in the kale, making it easier to chew.Creamy dressings also work well for balancing out the bitter flavor of kale.Plus, the acid in the citrus also helps break down the cell walls in the kale, making it easier to chew.Creamy dressings also work well for balancing out the bitter flavor of kale.For this salad, feel free to add the quinoa and roasted butternut when it is still a little warm.Speaking of toppings, balance out the bitter kale and acidic vinaigrette with something creamy like goat cheese and you’ve got a winning salad.1/8 teaspoon ground black pepper For the Salad: 1 bunch lacinato kale.crumbled 1/4 cup pumpkin seeds Instructions Preheat oven to 375 degrees Fahrenheit.Add to a baking sheet and drizzle with olive oil, salt, and black pepper.Toss to coat and bake fro 40-45 minutes or until soft with browned edges.Add to a large salad bowl and drizzle with olive oil, lemon juice and a sprinkle of salt.Stir in butternut squash, cooked quinoa, pomegranate, pumpkin seeds, and dressing. .
The Best Winter Kale Salad to Make
Our absolute favorites salad to make filled with the most delicious seasonal eats that can be a main or side dish for the holidays.HELLLOOO to your new favorite winter salad recipe friends.He lives for his blood oranges and tequila, I am surprised he even let us use one for this salad haha!We also toss in some cooked beets (J steamed these but roasted works too), some walnuts, parm, cous cous (such a game changer to add) and we dress it with a mix of olive oil, blood orange juice, lemon juice and salt and pepper.If you can make this salad as a base for a main and add in some chicken, salmon, or any protein.Add the kale to a bowl and drizzle with a bit of oil and squeeze 1/2 a lemon or blood orange and massage into the kale Next add the mix-in’s then dress with more oil and sea salt and pepper Serve with desired main or with protein on top as a meal! .
Ultimate Winter Salad
Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so.Add the crumbled goat cheese, butternut squash, and pomegranate arils on top.Add a pinch of salt and remove from the pan to cool before adding them to the salad.This ingredient shopping module is created and maintained by a third party, and imported onto this page.And preparation for those big meals in general: It’s all super fun, but a lot of work, you know?My goal for this salad was to have something fresh, colorful, yet still hearty enough to stand alone as a meal.Now you can buy all kinds of vegetables chopped, shredded, cubed, and even spiralized.Rubbing citrus and oil into kale makes the leaves softer and less bitter.I massage some lemon juice and oil into kale every time I plan on eating it raw.I added some shredded Brussels sprouts, carrots, and some cabbage slaw mix.Candied nuts are super easy: I just threw them into a small skillet for 5–6 minutes with a combination of maple and mustard to mimic the dressing (see recipe notes for instructions).Just a few ingredients: red wine vinegar, whole grain or Dijon mustard, maple syrup, and some extra virgin olive oil.Just leave it out on the counter for an hour before you plan to use it or hold the jar under warm running water to loosen it up.I found some cranberry-coated goat cheese left over from the holidays so I crumbled it up and tossed it on top. .
Winter Roasted Kale Salad Recipe
It’s my vegetable of choice this time of year, especially when the internet (and even my kitchen, a little bit) is full of sugary, buttery foods.And because I live with a cheese lover, I made my salad with some shaved pecorino (not to worry, I also list a vegan alternative). .
Winter Kale Super Salad
It is full of nutrients, amazing flavor, and it makes enough to feed a crowd.This Winter Kale Super Salad brings a balance to my holiday diet.While I could literally eat sweets several times a day (and I do), I love to have a balance.No sense to make guest shudder at the thought of kale and Brussels sprouts.You can throw together a bowl full of nutritious food and have it look and taste divine.I made this large batch for a family Christmas party, so I added goat cheese to add some white for a more Christmas-y effect.I actually prefer to make this a few hours beforehand because I love letting all of the veggies “marinate” in the dressing.For the dressing, over medium-high heat, add 2 tablespoons of olive oil in a large saute pan.Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine.In a large salad bowl add kale, Brussels sprouts, broccoli, pomegranate seeds, apples, pistachios, and bacon.It is full of nutrients, amazing flavor, and it makes enough to feed a crowd.1 1/2 cups bacon bites I used fresh bacon, cook and roughly chopped Optional Topping 8 ounces crumbled goat cheese Instructions Dressing Over medium-high heat, add 2 tablespoons of olive oil in a large saute pan.Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine. .
Winter Kale Salad Recipe with Grapefruit & Balsamic Delicata
This Winter Kale Salad Recipe is loaded with fresh seasonal flavors!Grapefruit, balsamic delicata squash, pistachios, and a zippy dressing are combined in this healthy and fresh side dish.This Winter Kale Salad Recipe is a lot of flavor combinations.We have hearty kale, bright grapefruit, nutty and crunchy pistachios, fresh scallions, herbaceous parsley, sweet balsamic delicata squash, and a zippy graperuit/balsamic/olive oil/garlic dressing.It is bright, it is fresh, it is a lot of flavors that come together in a flavortown explosion of yumminess.This time of year it is juicy, sweet, tart, and the perfect addition to our Winter Kale Salad Recipe.Pistachios are one of my favorite nuts and add great flavor to this Winter Kale Salad Recipe!Go from top to bottom in even strokes and try to cut off all the peel and white pith, while leaving as much fruit intact as possible. .
Winter Farro & Kale Salad Recipe
This salad is packed with so many things that I crave, like dark leafy kale and hearty farro; and to make it extra festive – hazelnuts and pomegranates.I usually find curly kale to be a little bit softer, but this pretty bouquet of local lacinato was on the smaller side so the leaves were nice and tender – especially after massaging them with this tangy dressing. .