Ultimate Winter Salad is a fresh, crunchy, and colorful celebration of seasonal produce. Loaded with hearty greens, sweet apples, roasted butternut squash, candied pecans, and tangy goat cheese — all tossed in a maple mustard vinaigrette — it’s everything you want from a cold-weather salad. It’s bold, beautiful, and satisfying enough for lunch or a light dinner.

When winter hits, most of us crave warm, heavy meals — but this Ultimate Winter Salad brings the brightness of fresh produce and the comfort of roasted vegetables together in perfect balance. Kale and Brussels sprouts form the sturdy base, while crisp apples and pomegranate seeds add sweetness and color. Add roasted squash, cranberry goat cheese, and a simple maple vinaigrette, and you’ve got a restaurant-worthy salad right at home.

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❤️ Why You’ll Love This Recipe

Seasonal & satisfying: Uses hearty winter produce
Meal prep friendly: Holds up well without wilting
Texture heaven: Crunchy, creamy, roasted, and juicy
Beautiful presentation: Perfect for holiday tables
Customizable: Easy to swap ingredients based on what you have

🛒 Ingredients

For the Salad:

4 cups kale, finely shredded
1½ cups shredded Brussels sprouts
1 cup shredded carrots
1 cup cabbage slaw mix (optional)
1 apple, chopped (Honeycrisp or Gala)
½ cup candied pecans
½ cup roasted butternut squash cubes
¼ cup pomegranate arils
¼ cup cranberry-coated goat cheese (or plain), crumbled

For the Maple Mustard Vinaigrette:

2 tbsp red wine vinegar
1 tbsp maple syrup
1 tbsp whole grain or Dijon mustard
¼ cup extra-virgin olive oil
Salt and black pepper, to taste

👨‍🍳 Instructions

Step 1: Massage the Kale

Add shredded kale to a large bowl. Drizzle with a bit of olive oil and lemon juice (optional) and massage for 1–2 minutes until leaves are tender and deep green.

Step 2: Prepare the Dressing

In a small jar or bowl, combine vinegar, maple syrup, mustard, olive oil, salt, and pepper. Shake or whisk until well emulsified.

Step 3: Assemble the Salad

Add Brussels sprouts, carrots, and cabbage to the bowl with kale. Stir in apples, roasted butternut squash, pecans, pomegranate seeds, and goat cheese.

Step 4: Dress and Serve

Pour the dressing over the salad and toss thoroughly to combine. Serve immediately or store in the fridge up to 24 hours.

⏱️ Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes (for squash)
Total Time: 40 minutes
Servings: 4–6

🔢 Nutrition Facts (per serving, approx.)

Calories: 320
Protein: 6g
Fat: 20g
Carbohydrates: 28g
Fiber: 6g
Sugar: 12g
Sodium: 220mg

💡 Tips & Variations

No goat cheese? Try feta or blue cheese crumbles
Make it a meal: Add grilled chicken, roasted chickpeas, or quinoa
Nut-free: Swap pecans for pumpkin seeds or omit entirely
Short on time? Use pre-chopped veggies and store-bought candied nuts
Roast once, use twice: Batch roast squash for soups or sides later

❓ FAQs

Can I make this ahead of time?
Yes! This salad holds up well, especially because kale and Brussels sprouts don’t wilt easily. Keep dressing separate until serving for best texture.

What can I use instead of butternut squash?
Roasted sweet potato, delicata squash, or even carrots work great.

Is this salad vegan?
It can be! Use maple syrup-based vinaigrette and skip the goat cheese or use a vegan alternative.

Do I have to massage the kale?
It’s highly recommended — it softens the texture and reduces bitterness, making the salad more enjoyable.