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Harvest Fall Salad is full of hearty autumn vegetables, in season fruit with a simple apple cider vinaigrette. Made with kale, endive, chicken, crispy apples, pears, roasted pumpkin, cranberries and crunchy pecans. Best of all, with low carb, keto, paleo & whole 30 options.

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.

Course Salad
Cuisine American
Keyword christmas salad, kale, kale salad, low carb recipe, paleo, paleo thanksgiving side dish, thanksgiving salad, whole30, winter salad
Prep Time 10 minutes
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.