• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Winter
  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
      • Condiments and Sauces
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Course » Salads

Winter Kale Salad

Created On: November 21, 2017 | By Debbie | Leave a comment

Jump to Recipe Print Share Pin

This post may include affiliate links. To learn more, see my privacy policy.

winter kale salad

In case you are still looking for any last minute dishes for Thanksgiving, this delicious winter kale salad would be a perfect healthy side dish! Since Will and I are both dietitians, we often feel obligated to bring the “healthy” dish to any parties or potlucks. A kale salad like this one is totally a cliche thing for a dietitian to bring to dinner, but I promise this winter kale salad is delicious! Plus, it doesn’t hurt to have something a little healthier on the table right?

If you want to get started on this salad a little early, you can roast the butternut squash and make the quinoa ahead of time. When you are ready to assemble your salad, you can reheat them a bit (which I recommend) or add them in cold. If you are like me and love the crispier butternut squash pieces, I found that reheating the butternut squash in a toaster oven helps it crisp up again as if you had just pulled it out of oven the first time. Yum!!!

winter kale salad

Winter Kale Salad Preparation Tips

After making my fair share of not so tasty kale salads, there are a few secrets I’ve learned to make them taste so much better. In fact, I find that I often crave more kale salads than spring mix salads in the colder winter months. I prefer to use lacinato (dinosaur) kale in my salads because I feel it gets much softer with the right treatment with the tips below. Plus, it is much prettier than the curly kale variety in salads! Here are my tips:

  • Give your kale a massage. It makes a big difference! Massaging your kale in a bit of olive oil or lemon juice and a sprinkle of salt helps break down the cell walls in the kale leaves so the leaves are much softer. A little olive oil/lemon juice seems to go a long way, usually I only need about 1 teaspoon oil for a bunch of kale. After massaging, let it sit for 5 minutes to allow it to soften a bit more.
  • Chop it up. First, make sure you remove the tough inner stems of the kale – you definitely don’t want to include those in your salad! Next, cut your kale into thin 1/3 inch strips. This makes it so much easier to eat and it will get much softer when you massage it.
  • Pair it with citrus. Kale can be a little on the bitter side so I find it is important to use some citrus juice either when I massage the kale leaves for a salad or in the dressing. I think the flavor of the citrus balances out some of that bitter flavor. Plus, the acid in the citrus also helps break down the cell walls in the kale, making it easier to chew. Creamy dressings also work well for balancing out the bitter flavor of kale. (This kale salad with yogurt citrus dressing is the best of both worlds – citrus-y and creamy!)
  • Add warm toppings. Just like oil and acid help soften the kale leaves, so will adding warm toppings which will slightly cook the leaves. For this salad, feel free to add the quinoa and roasted butternut when it is still a little warm. Speaking of toppings, balance out the bitter kale and acidic vinaigrette with something creamy like goat cheese and you’ve got a winning salad.

More Tasty Salad Recipes:

  • Roasted Cauliflower, Feta, and Lentil Salad (Vegetarian)
  • Strawberry Spinach Salad with Lemon Poppyseed Dressing (Vegan)
  • Blood Orange Moroccan Salad (Vegetarian)
  • Kale Salad with Crispy Chickpeas and Apples (Vegetarian)
Winter Kale Salad | A healthy addition to your holiday gatherings! Made with roasted butternut squash, pomegranate, and goat cheese.

Winter Kale Salad

Created by: Deborah Murphy

Course Entree, Salad, Side Dish
Cuisine Gluten-free, Mediterranean, Vegetarian
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
5
This winter kale salad is the perfect healthy addition to your holiday gatherings! Made with roasted butternut squash, pomegranate, and goat cheese.
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

For the Squash:

  • 1 butternut squash
  • 1 1/2 tablespoons olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

For the Quinoa:

  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth

Vinaigrette

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 tablespoon dijon mustard
  • 2 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
  • 1/8 teaspoon sea salt
  • 1 pomegranate
  • 1/4 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds

Instructions

For the Squash

  • Preheat oven to 375 degrees Fahrenheit.
  • 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.

For the Quinoa

  • 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.

For the Dressing

  • Make the vinaigrette by adding all the ingredients to a jar and shaking until well mixed.

Salad Assembly

  • 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.
  • Stir in butternut squash, cooked quinoa, pomegranate, pumpkin seeds, and dressing. Toss to coat.
  • Top salad with goat cheese.

Video

Nutrition

Serving: 1/5 salad | Calories: 435kcal | Carbohydrates: 46g | Protein: 10g | Fat: 26g | Saturated Fat: 4.5g | Polyunsaturated Fat: 21.5g | Cholesterol: 5mg | Sodium: 360mg | Fiber: 8.5g | Sugar: 13.5g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe

SaveSave

posted in: Holiday Recipes, Salads, Vegan Thanksgiving Recipes

Previous
Pomegranate Ginger Sangria
Next
Ginger Pear Pop Tarts

Reader Interactions

5 from 2 votes (2 ratings without comment)

Leave A Reply! Cancel reply

Share your thoughts!
Your email address will not be published. Required fields are marked with *
Rate this recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome!

I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Search

Fall Recipes

  • roasted butternut squash and red pepper soup in bowl with croutons.
    Butternut Squash and Red Pepper Soup
  • red lentil pumpkin soup
    One Pot Red Lentil Pumpkin Soup
  • vegan apple crisp in bowl.
    Apple Crisp with Maple Syrup
  • Easy Kale Apple Walnut Salad
  • vegan baked pumpkin donuts with maple frosting on white marble
    Vegan Baked Pumpkin Donuts
  • Four Bean Vegan Chili
    Vegan Slow Cooker Chili

Popular Recipes

  • Simple Curry Spiced Quinoa
    Simple Curry Spiced Quinoa (Vegan, Gluten Free)
  • Warm Faro Salad with Roasted Vegetables
    Warm Farro Salad with Roasted Root Vegetables
  • 8 Healthy Ways to Flavor Your Oats
  • beet juice made in blender.
    Beet Juice Recipe (Blender)
  • pineapple cucumber smoothie in glass with slice of cucumber.
    Pineapple Cucumber Smoothie
  • vegan cream cheese stuffed peppers on a white plate.
    Cream Cheese Stuffed Peppers

What's For Dinner?

V
Vegan
GF
Gluten Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2025, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy Accessibility Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.