Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Winter Kale Salad
This winter kale salad is bright and cheery with the addition of sunny delicata squash, pomegranate pearls, and a tongue-tickling orange vinaigrette.
Course
Salad
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Author
Beth Hornback
Ingredients
2
bunches of curly kale
washed and chopped
1
delicata squash
seeds removed and cut into 1/2" thick half-moons
1/2
cup
slivered almonds
1
pomegranate
seeded
For the vinaigrette
2-3
cup
mandarin oranges
juiced (about 1/2 )
1
T
. rice wine vinegar
2
T
. olive oil*
optional
1
T
. maple syrup
1/4
tsp
. salt
Instructions
Preheat oven to 400F
Wash and prep the delicata squash by cutting it lengthwise and then cross-wise into 1/2" 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.
Notes
*A ripe avocado can be substituted for the olive oil, such as in this
Simple Kale Salad