Winter Kale Salad


Winter brings less daylight hours, less sunshine and colder weather. What better way to brighten your day (and diet!) than with a fabulous winter salad packed full of nutrients? With sunny squash and bright pomegranate seeds tossed on top, this salad is sure to bring some color and flavor to a drab winter day!




2 bunches of curly kale, washed and chopped
1 delicata squash, seeds removed and cut into ½” thick half-moons
½ cup slivered almonds
1 pomegranate, seeded

For the vinaigrette:
2-3 mandarin oranges, juiced (about ½ cup)
1 T. rice wine vinegar
2 T. olive oil*, optional
1 T. maple syrup
¼ tsp. salt




-Preheat oven to 400F
-Wash and prep the delicata squash by cutting it lengthwise and then cross-wise into ½” thick half-moons
-Place squash slices on a baking sheet in a single layer
-Roast squash for 20 minutes until tender
-After 10 minutes of time has elapsed, place the almonds in the oven on a small sheet pan, checking often to make sure they don’t burn
-Remove the squash and almonds from the oven and let cool
-Meanwhile, add the vinaigrette ingredients into a small container with a lid and shake vigorously until well-combined
-Pour dressing over kale in a large bowl and massage into the kale
-Divide the salad into portions and top each serving with squash slices, pomegranate pearls, and toasted almonds.
-Leftover salad keeps well in the refrigerator for up to 4 days.

*A ripe avocado can be substituted for the olive oil.

Thank you, Eat Within Your Means, for the recipe!

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