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Festive kale and winter squash salad recipe

Festive kale and winter squash salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Kale salad

This salad is a great addition to any festive table. You can use other kinds of winter squash, dried fruit and nuts to fit your taste.

Washington, United States

2 people made this

IngredientsServes: 8

  • 1 delicata squash
  • 150ml olive oil, divided
  • 1/4 teaspoon ground cinnamom
  • 3 to 4 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon Dijon mustard
  • 700g chopped lacinato kale, tough ribs removed
  • 150g shredded red cabbage
  • 60g dried cranberries
  • 30g chopped walnuts
  • salt and pepper to taste
  • 1 apple, cored and sliced

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 190 C / Gas 5.
  2. Cut the squash in half, remove seeds and cut into thick slices. Mix the cinnamon with 2 tablespoons (30ml) of the olive oil. Place the slices on a baking tray and brush with cinnamon-oil on both sides. Roast for 30 to 40 minutes, until squash is soft and starting to brown at the edges.
  3. While squash is roasting, make the dressing. Add the remaining 120ml of olive oil, maple syrup, mustard and vinegar to a jar and shake well. Set aside.
  4. Add the kale, red cabbage, cranberries and walnuts to a large bowl. Season with salt and pepper to taste. Pour in the dressing and mix well (or massage with your hands). Mix in the apple.
  5. Arrange the roasted squash slices around the salad and serve.

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Reviews & ratingsAverage global rating:(1)

Winter Farro & Kale Salad

This 6-ingredient winter kale salad is sweet & salty, crunchy & crisp, and it's doused in a delicious gingery dressing. Make it for an easy weekday lunch!

All you want for Christmas is a Christmas salad – right? Ok, maybe not, but in between all of the cookies and other sweet treats, doesn’t it just feel so good to eat something nourishing before your next cocktail? 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. It’s the salad that looks like a Christmas tree.

You can use either lacinato kale (pictured) or curly kale for this recipe. 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.

This salad looks gorgeous as a side dish on your holiday table or is delicious with soup for a cozy night in. If you want to make it a meal on its own, add your protein of choice, and pack it up for lunch during the week. It’s great the second day (and also the third).

The story behind this salad:

A couple of months ago I shared these Butternut Squash Crostini with Fig Glaze which is where I got the inspiration for this kale salad. I've always been a fan of balsamic vinaigrette but adding fig preserves is such a game-changer I can't believe I only discovered the combination recently! I don't remember where I saw the combination for the first time but it's so good. I always add a touch of sweetener to my vinaigrette to balance out the flavors but with the fig preserves, you don't have to. It adds great natural sweetness and goes really well with the balsamic vinegar and goat cheese.

Kale and Butternut Squash Salad with Orange Vinaigrette

I’ve got it, friends: the perfect winter side dish to serve at upcoming holiday feasts! It’s this kale and butternut squash salad with orange vinaigrette, and it’s just as flavorful as it sounds. Plus, it is oh-so festive and beautiful. I can guarantee that you’ll want this on your dinner table this holiday season.

While this salad takes a bit of prep, it is worth every second and can even be prepared ahead of time too. The other good news is that while the squash is roasting, you can work on all the other elements of the salad. The most complicated part is definitely deseeding the pomegranate, but if desired, you can buy (and pay extra, of course) a container of fresh pomegranate seeds. I have found that this method works best for getting the seeds out and the only tweak I make is quartering the pomegranate in the bowl of water before I thwack it. It exposes the seeds more and they pop out easier. A fresh pomegranate yields way more seeds than those little containers and it’s gratifying to do it yourself too!

There are just so many things I love about this beauty of a salad. It is all of the following and so much more:

  • light, yet satisfying
  • full of winter delights
  • super fresh
  • a sight for sore eyes
  • adorned with beautiful little jewels (aka pomegranate seeds)
  • pairs with nearly any protein
  • can be made ahead of time
  • doesn’t get soggy and retains its shape

I hope you decide to serve this beauty at your holiday gatherings this season. It’s not only gorgeous and flavorful, but a conversation piece too (at least I think so).

Lastly, catch me making this recipe on Portland’s KATU Afternoon Live HERE.

Winter Roasted Kale Salad

Learn how to roast kale in this delicious, healthy Winter Roasted Kale Salad recipe! Crispy tempeh, pine nuts, and dried cranberries make this salad a satisfying meal.

I know, I’ve used a lot of kale lately. 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. With so much indulgence, I feel the need for balance… but tasty balance. Enter: this roasted kale salad.

This was going to be a raw kale salad, but I changed my mind at the last minute and made a roasted kale salad because I was craving something warm and cozy. I made my roasted kale in the oven… a method I especially love because it creates two textures in the salad… hearty wilted kale mixed with some lighter crispy pieces.

Roasted kale leaves go perfectly with a creamy tahini dressing. 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). The leftover dressing is great the next day on toast, sandwiches, another salad, you know the extra-dressing drill.

To make this roasted kale salad meal I added some tempeh. I quickly cooked it in a pan with balsamic, soy, and a little bit of honey until it got a nice caramelized char. It adds a bacon-esque flavor, but if you’re a meat eater, some crispy pancetta would go nicely here instead.

Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan

This salad is hands down one of the best tasting we have ever had. We make this for dinner parties and the family and it works every time, even for a picky nine-year old boy who shall go unnamed. If you are looking for a variety of excellent plant-based recipes, look no further. We are often delving into the pages of the Angela Liddon’s Oh How She Glows cookbooks and website. If you haven’t heard of her, start now. And enjoy this fantastic (and easy to make) vegan masterpiece.


For the Pecan Parmesan

  • ½ cup pecans, toasted
  • 1½ tsps nutritional yeast
  • 1½ to 3 tsps extra-virgin olive oil
  • ¼ tsp salt

For the Dressing

  • 3 Tbsps apple cider vinegar
  • 2 Tbsps + 1 tsp fresh lemon juice (1/2 lemon)
  • 2 Tbsps pure maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp fine-grain sea salt
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsps unsweetened applesauce
  • ½ tsp minced fresh peel ginger

To Assemble

  • 1 bunch kale, de-stemmed and leaves torn into bite-size pieces
  • 1 apple, cored and finely chopped
  • ¼ cup dried cranberries
  • ½ pomegranate arils (about ½ pomegranate)


Make the Pecan Parmesan: Preheat the oven to 300°F. Spread the pecans in a single layer on a rimmed baking sheet and toast in the oven for 7 to 9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes.

In a mini food processor, combine the toasted pecans, nutritional yeast, oil, and salt and process until crumbly and combined. Set aside.

Make the Dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil, applesauce, and ginger until combined.

To assemble the salad, place the kale in a large salad bowl pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly during this time.

Top the kale with apple, cranberries, and pomegranate arils. Sprinkle the Pecan Parmesan over the salad just before serving.

Kale Salad Recipe with Fennel, Butternut Squash and Orange Vinaigrette

As summer turns to fall and winter looms on the horizon, my taste buds always undergo a transformation. Sometimes, this transformation can spell bad news for my health and waistline.

You know what I’m talking about, don’t you?

During summer’s heat, I am happy to feast on bright, refreshing salads for just about every meal. My preferred summer menus tend to be on the light side. When it comes to cooking, it requires little more than the tossing of lettuce and fresh veggies in a bit of dressing. No pots, pans, or stoves are needed or wanted. Cold foods pair perfectly with hot temperatures, especially salads.

Then the mercury plummets and everything changes.

The Most Wonderful Time of the Year (Except for our Waistlines)

This time of year, I find myself craving hot, hearty, stick-to-the-ribs fare. Cheesy casseroles, brimming bowls of chili or thick soup accompanied by fresh, hot from the oven bread. (I am making myself hungry just writing about it. A snack break may be required before I can continue.)

Our bodies have to work a little harder to maintain their temperatures when it gets colder. So it probably makes sense that we crave a few extra calories and that we want those foods to be hot. How else are we supposed to stay warm? The supply of fresh fruits and vegetables is also more limited than it was in the summer, and more expensive, so we might be eating less of them. And, of course, late November to early January sometimes seems like one big party, featuring so many irresistible but often unhealthy goodies.

You’re not imagining this, Bunny. It really is harder to stick to a healthy diet in the colder months. You’re fighting the growing season, biology, and Santa Claus. What’s a health-conscious girl to do when faced by such powerful forces?

Winter greens and roasted veggies to the rescue!

Eat Seasonal, Eat Local

I really love winter greens – kale, chard, mustard, and the like. They’re not as delicate as their summer cousins, all those lovely lettuces that make summer salads taste so light and bright. But winter greens can be very versatile and have a toothsome texture and fuller flavor that pairs so well with winter foods. Plus, they’re incredibly good for you.

I so enjoyed getting a weekly CSA share of organic vegetables and meats over the summer that I signed on for the local farm’s winter CSA too. This is a monthly program rather than weekly, featuring an abundant box of winter vegetables, including greens. It’s always fun getting my box, filled with mystery vegetables, and then finding innovative ways to use them.

This month, I’ve been tossing chopped winter greens into soups for a healthy boost of flavor. I also like them sautéed with a little garlic, olive oil, and balsamic vinegar as a side dish for roasted chicken or pork. But my favorite way to enjoy winter greens is in a big salad, topped with oven-roasted vegetables. So delicious and so satisfying!

The Perfect Kale Salad Recipe to Balance Out Thanksgiving

The kale salad recipe I’m loving right now has a base of Tuscan kale, which you should be able to find in any supermarket. It’s delicious and, unlike some kales, not at all tough to chew. But what really makes this salad stand out is the roasted vegetables.

Butternut squash and fennel get caramelized and a little sweeter when they’re oven-roasted, which is great for someone like me, who definitely has a sweet tooth. The candied pecans help too, but those can be left out if you have allergies or are watching your calories. The pomegranate arils (seeds) are sweet but tart and make this salad look so pretty. (Remember, we eat with our eyes as well as our mouths, so making a dish look appetizing adds to the enjoyment of it.)

The final touch that makes this fabulous kale salad recipe really work is the tangy flavor of crumbled goat cheese and the bright, sweet-tart vinaigrette with orange, honey, and a dash of Dijon. Such a beautiful balance of colors and flavors!

Give my Kale, Fennel, and Butternut Winter Salad a try this month. It’s satisfying enough to serve as a main course but would also be a great side dish for a festive holiday meal. If you’re searching for a dish to bring to a neighborhood or family gathering over the holidays, look no further. This salad will earn raves!

Oh She Glows Kale Salad with Delicata Squash & Quinoa

Who else is ready for Thanksgiving? Is your 10-course menu all planned out, your grocery list alphabetized, and your seating arrangement thoughtfully set? No?

I’m not that organized or fancy either. To be fair though, it’s just Aaron and me this year hanging out in Southern California trying to avoid all signs of winter, so it’s going to be a very laid back (and hopefully in the 70s and sunny!) holiday. Aaron would be content with pizza and cookies for Thanksgiving dinner, but I’d like it to be more festive. Pumpkin and apples and spices and tofurky squash! I just love those Thanksgiving flavors, and this wholesome Delicata Squash, Quinoa and Kale Salad with Lemon-Tahini Dressing has them in spades.

This week (and probably next week if I’m being honest with myself), Pickles & Honey will be all about the vegan Thanksgiving recipes. For me, the side dishes are where it’s at. I like to pile my plate high with roasted veggies, mashed potatoes, cranberry sauce, and a big ol’ hearty salad. Today’s salad recipe is from one of my top 5 favorite cookbooks of all time, The Oh She Glows Cookbook. I kid you not, every recipe is a winner. Angela has a knack for making really approachable, practical food that’s this great balance of comforting and nutritious. It’s food that makes you feel good.

This Delicata Squash, Quinoa and Kale Salad requires just 12 ingredients and 30 minutes of prep time. Also, no peeling the squash! Delicata squash has a thin, edible skin and it’s easy to chop. And like all of the recipes in The Oh She Glows Cookbook, it’s hearty and comforting while still being light and energizing.

Kale salad recipes - 7 recipes

This salad is ideal for making ahead for company (or tomorrow's lunch) and has been a mainstay on the menu at North.

  • Serves 2
  • 1/2 1/2
  • cup cubed kabocha, butternut, or other winter squash
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1
  • bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
  • 1/4 1/4
  • cup almonds, cut roughly in half
  • 1/4 1/4
  • cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
  • Fresh lemon juice
  • Pecorino or other hard cheese, for shaving (optional)

Roasted Yam & Kale Salad

Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad

  • 2 garnet or jewel yams, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme

Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette

Black-eyed peas are mixed with a variety of spices to make these lovely little cakes that are fried and served over.

  • 2 cups milk
  • 2 eggs
  • 4 tablespoons garlic, minced
  • 4 tablespoons shallots, minced
  • Canola oil, as needed
  • 6 cups black-eyed peas, cooked
  • 1/2 cup olive oil
  • 2 lemons, zested and juiced
  • 1 teaspoon cumin seed, toasted then ground
  • 1 teaspoon coriander seed, toasted then ground
  • 1/4 cup scallions, sliced thinly
  • 2 cups panko bread crumbs, divided
  • Flour as needed
  • 2 cups mushrooms, sliced
  • 1 cup tomatoes, chopped
  • 1/4 cup sherry vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup olive oil, plus more for sautéing
  • Salt and pepper to taste
  • 1 pound kale, washed and torn
  • 2 ounces Parmesan cheese, shaved

Black Rice, Beet & Kale Salad with Cider Flax Dressing

This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a d.

  • 1 pound beets, halved
  • 2/3 cup uncooked black rice
  • 1 1/3 cup water
  • 1/2 cup pecans, roughly chopped
  • 2 cups packed, shredded raw kale
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • Ground pepper, to taste

Salad: Kale Salad with Grapes and Quinoa

Dressing: In a small bowl, combine the vinegar, shallots and salt set aside for 20 minutes to soften the shallot

  • Dressing:
  • 2 tbs. champagne vinegar
  • 1 1/2 tsp. minced shallots
  • 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
  • 1/4 cup canola oil
  • 3 tbs. extra virgin olive oil
  • 3/4 tsp. chopped chervil or tarragon
  • zest of 1 lemon
  • 1/4 tsp. ground black pepper
  • salad:
  • 1/2 cup quinoa
  • salt
  • 4 cups loosely packed julienned kale, from 1 large bunch
  • 3 tablespoons toasted sunflower seeds
  • 2/3 cup red seedless grapes, halved
  • 1 cooked ear of corn, cut from the cob
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup grated Manchego cheese
  • 10 to 12 strips finely julienned preserved lemon

Deb’s Kale Salad with Apple, Cranberries and Pecans

1. Preheat the oven to 350 degrees and spread the pecans on a baking tray

  • Salad
  • 1/2 cup pecans
  • 8 ounces kale
  • 4 to 5 medium radishes
  • 1/2 cup dried cranberries (or cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled
  • Dressing
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • Sea salt and freshly ground pepper, to taste

Festive Kale Salad "Oh She Glows"

Blend dressing ingredients in mini processer until smooth, addd to chopped kale, let sit 30-60 minutes


Here are some things you can do with the veggie mixture!

1. Serve it on a plate as is! You won&rsquot regret it.

2. Make Butternut Squash and Kale Quesadillas. Unbelievably glorious.

3. Put the mixture inside a panini or grilled cheese. Utter heaven.

4. Slice up a baguette, drizzle the pieces with olive oil, lightly toast them in the oven, then spread each slice with a little goat cheese or flavored cream cheese, spoon a little of the veggie mixture on each one, and serve them as an appetizer with cold white wine. Yum!

5. Puree the cooked squash in some chicken broth to make a soup, splash in a little cream, then throw in the kale after the soup is ready. Butternut Squash and Kale Soup!

6. Follow this risotto recipe, but include the kale to make it gorgeous and green.

6. Grill some chicken, put it inside pita bread, stuff it full with the squash/kale mixture, and spoon in a yogurt/herb mixture as a dressing. Yum! That just sounded good for some reason.

7. Make a simple skillet pasta dish:

Just dump some cooked bowtie pasta right into the skillet&hellip

Then drizzle in a little olive oil&hellip

Here&rsquos the handy dandy printable for the veggie mixture. Go have fun with it this weekend!


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