Winter Kale Salad

This Winter Kale Salad is made with massaged kale, arugula, roasted butternut squash, sliced apples and juicy pears with a homemade vinaigrette. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.

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Easy Kale Salad Recipe

Looking for a festive green salad to add to your Christmas dinner for the holidays? This festive Christmas Salad is loaded with beautiful colors, cozy winter flavors and the perfect addition to your Christmas table or any holiday dinner!

It’s made with massaged kale, caramelized roasted sweet potatoes, sliced Brussels sprouts, arugula, crunchy nuts, sweet pomegranate seeds. Not only is this stunning salad packed with flavor, it’s a healthy side dish that is also naturally gluten-free, vegan, paleo, low carb, dairy-free and can easily be Whole30-friendly.

Ingredients you need

The best part about making winter salads like this is that you can customize them with whatever you have on hand. This festive kale salad uses:

• Chopped Kale: The base of this holiday salad. Lacinato kale, dinosaur kale or curly kale all work. Be sure to remove the stems and give it a good massage.
• Arugula: Sub with baby spinach or your favorite mixed greens.
• Roasted butternut squash: You can roast them in the oven or your air fryer.
• Apples: For that added crunch. Use Honeycrisp, Gala, Granny Smith or your favorite apple variety.
• Pears: To add some sweetness.
• Pumpkin seeds: Sub with any seeds you prefer.
• Sweet pomegranate arils: Adds a festive pop of color and sweetness. Can sub with dried cranberries.

Optional for topping:

• Vegan Parmesan: Adds a hint of savory saltiness. We love this brand but regular parmesan or even goat cheese work too if not dairy-free.

Dressing ingredients

For this homemade vinaigrette, you are going to need:

• Avocado oil: or extra-virgin olive oil.
• Dijon mustard: tahini works great as well.
• Apple cider vinegar: white wine vinegar or coconut vinegar work too.
• Lemon: fresh lemon juice works best.
• Pure maple syrup: you can sub with any liquid sweetener. You can use Lakanto sugar free maple syrup for lower sugar / lower carb or orange juice for Whole30.
• Fine sea salt: to taste.
• Freshly ground black pepper: to taste.

How to make Winter Kale Salad

1. Prepare the squash: Preheat the oven to 400 F. Line a baking sheet with parchment paper. Prepare the squash and spread onto the baking sheet. Drizzle with oil and season the squash with salt, black pepper and cinnamon. Toss to evenly coat and spread out into an even layer. Bake for 35-40 minutes or until the squash is fork tender and just starting to brown. Once done, remove from the oven and let it cool for 10 minutes before adding it to the salad.
   

   

   

   
   
2. Make the vinaigrette: Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined.
3. Prep and massage the kale: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large bowl. Drizzle with a little bit of dressingt and use your hands to massage until the leaves start to soften and wilt.
4. Combine the greens: Add the arugula and sliced fruit. Drizzle with dressing and toss gently.
5. Assemble: Layer the roasted squash, apples, pears, side-by-side on top of the greens. Drizzle with desired amount of dressing then gently toss to combine. Top with cheese and sprinkle with pumpkin seeds and pomegranate arils.
6. Serve: Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.

Variations

• Roasted butternut squash: Swap the squash for air fryer roasted sweet potatoes or acorn squash.
• Cheese: Instead of vegan parmesan, you can use goat cheese or halloumi if not dairy-free.
• Pomegranate: Swap with dried cranberries for sweetness.
• Nuts: Add some chopped pecans, walnuts, sliced or slivered almonds, shelled pistachios or cashews.
• Seeds: Swap the pumpkin seeds with sunflower seeds or hemp seeds.

Serving Suggestions

This salad would be delicious on it’s own or perfect as a healthier side to any holiday potluck.

Can I make this ahead of time?

The great thing about kale is that it lasts much longer than traditional salad greens so it works great for meal prep.

You can prep the kale ahead of time and store it in a resealable bag or container for up to 5 days.

How to store this kale salad

Store this winter kale salad in an airtight container in the  fridge for about 1-3 days.

More healthy salad recipes you might like:

Fall Salad with Kale and Delicata Squash

Thanksgiving Salad

Winter Salad with Kale 

Harvest Salad

Spinach Salad

5 from 1 vote

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Winter Kale Salad

Prep Time

10 mins

 

This Winter Kale Salad is made with massaged kale, arugula, roasted butternut squash, sliced apples and juicy pears with a homemade vinaigrette. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.

Course: Salad

Cuisine: American

Keyword: christmas salad, kale, kale salad, low carb recipe, paleo, paleo thanksgiving side dish, thanksgiving salad, whole30, winter salad

Servings: 4 servings

Calories: 181 kcal

Author: Kelly

Ingredients

For the salad:

• 2 cups kabocha squash can sub with acorn squash, honeynut squash, delicata squash or butternut squash, peeled, deseeded and cut into 1-inch cubes / chunks / slices
• Kosher or sea salt to taste
• Cracked black pepper to taste
• ¼ tsp ground cinnamon
• ½ bunch of lacinato kale , leaves removed from the stems and chopped
• 1-2 cups arugula , baby spinach or preferred mixed greens
• 1 small honeycrisp apple thinly sliced
• 1 small pear thinly sliced
• 2 tbsp shaved Parmesan cheese , dairy-free or regular. Optional - omit for Whole30.
• ½ tbsp pumpkin seeds
• 1 tsp pomegranate arils for garnish (can sub with dried cranberries)

For the dressing:

• 3 tbsp avocado oil or olive oil
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup or preferred liquid sweetener
• Kosher or sea salt to taste
• Cracked black pepper to taste

Instructions

1. To make the roasted squash: Preheat the oven to 400 F. Line a baking sheet with parchment paper. Prepare the squash and spread onto the baking sheet. Drizzle with oil and season the squash with salt, black pepper and cinnamon. Toss to evenly coat and spread out into an even layer. Bake for 35-40 minutes or until the squash is fork tender and just starting to brown. Once done, remove from the oven and let it cool for 10 minutes before adding it to the salad.
2. Meanwhile, make the dressing: Add all of the dressing ingredients into a bowl or a jar. Whisk or shake until combined.
3. Assemble the salad: Place the kale in a large bowl and add 1 1/2 tablespoons of the dressing. Massage the kale with your hands for 1-2 minutes, or until it starts to soften and turns a bright green color. Add the arugula and toss to combine.
4. Layer the roasted squash, apples, pears, side-by-side on top of the greens. Drizzle with desired amount of dressing then gently toss to combine. Top with cheese and sprinkle with pumpkin seeds and pomegranate arils.

Recipe Notes

How to make ahead

You can prep the kale ahead of time and store it in a resealable bag or container for up to 5 days.

How to store 

Store this salad in an airtight container in the  fridge for about 1-3 days.

 

Nutrition Facts

Winter Kale Salad

Amount Per Serving (1 serving)

Calories 181 Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.