Ultimate Winter Salad
A hearty winter salad packed with roasted squash, kale, crisp apple, and creamy goat cheese. Tossed in a sweet maple mustard vinaigrette for the perfect cold-season bite.
Equipment
- Large mixing bowl
- - Small jar or bowl for dressing
- - Roasting pan (for squash)
Ingredients
- #### Salad
- - 4 cups shredded kale
- - 1½ cups shredded Brussels sprouts
- - 1 cup shredded carrots
- - 1 cup cabbage slaw mix optional
- - 1 apple chopped
- - ½ cup roasted butternut squash cubes
- - ½ cup candied pecans
- - ¼ cup pomegranate seeds
- - ¼ cup cranberry-coated goat cheese crumbled
- #### Dressing
- - 2 tbsp red wine vinegar
- - 1 tbsp maple syrup
- - 1 tbsp Dijon or whole grain mustard
- - ¼ cup olive oil
- - Salt and black pepper to taste
Instructions
- Massage kale with olive oil and lemon juice for 1–2 minutes until tender.
- In a small jar, shake together dressing ingredients until emulsified.
- In a large bowl, combine kale, Brussels sprouts, carrots, cabbage, apple, squash, pecans, goat cheese, and pomegranate seeds.
- Pour dressing over salad and toss well. Serve immediately or refrigerate.
Notes
- Salad can be made 1 day ahead
- Dressing keeps in fridge up to 5 days
- Add protein like grilled chicken or chickpeas to make it a meal
- Dressing keeps in fridge up to 5 days
- Add protein like grilled chicken or chickpeas to make it a meal