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Winter Kale Salad | A healthy addition to your holiday gatherings! Made with roasted butternut squash, pomegranate, and goat cheese.

Winter Kale Salad

  • Author: Deborah Murphy
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5
  • Category: Salad, Side Dish

Description

This winter kale salad is the perfect healthy addition to your holiday gatherings! Made with roasted butternut squash, pomegranate, and goat cheese.


Ingredients

For the Squash:

  • 1 butternut squash
  • 1 1/2 tablespoons olive oil
  • Dash of salt and ground black pepper

For the Quinoa:

  • 1/2 cup quinoa
  • 1 cup vegetable broth

For the Vinaigrette:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

For the Salad:

  • 1 bunch lacinato kale
  • 1 teaspoon olive oil
  • 1/2 teaspoon lemon juice
  • Dash of salt
  • Seeds from 1 pomegranate
  • 1/4 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Peel and chop butternut squash into 1/2 inch pieces. 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. Remove from the oven and set aside.
  3. To make the quinoa, rinse quinoa well in a fine strainer. Add rinsed quinoa to a small saucepan and pour in broth. Bring a simmer and then cover. Cook for 20 minutes or until broth is absorbed and quinoa is soft. Turn off heat and set aside.
  4. Make the vinaigrette by adding all the ingredients to a jar and shaking until well mixed.
  5. Remove stems from kale leaves and thinly slice. Add to a large salad bowl and drizzle with olive oil, lemon juice and a sprinkle of salt. Massage until leaves start to soften.
  6. Stir in butternut squash, cooked quinoa, pomegranate, pumpkin seeds, and dressing. Toss to coat.
  7. Top salad with goat cheese.

Nutrition

  • Serving Size: 1/5 salad
  • Calories: 435 kcals
  • Sugar: 13.5 g
  • Sodium: 360 mg
  • Fat: 26 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 21.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 8.5 g
  • Protein: 10 g
  • Cholesterol: 5 mg