Festive Winter Salad

Brighten your holiday table with this Festive Winter Salad, a colorful medley of seasonal ingredients that’s as delicious as it is nutritious. Sweet, roasted butternut squash pairs perfectly with tender, massaged kale for a hearty base, while bursts of juicy pomegranate seeds and crunchy candied pecans add layers of texture and flavor. Creamy crumbled goat cheese delivers an indulgent tang, balanced by a zesty homemade citrus vinaigrette infused with fresh orange juice, lemon juice, honey, and Dijon mustard. With its vibrant hues and irresistible flavors, this easy-to-make salad is the perfect side dish for your winter gatherings or a wholesome centerpiece for lighter meals. Celebrate the season with this truly unforgettable winter salad!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups (peeled and cubed) Butternut squash
• 3 tablespoons Olive oil
• 0.75 teaspoons Salt
• 0.5 teaspoons Black pepper
• 4 cups (chopped and stems removed) Kale
• 0.5 cups Pomegranate seeds
• 0.5 cups Candied pecans
• 0.5 cups (crumbled) Goat cheese
• 3 tablespoons (freshly squeezed) Orange juice
• 1 tablespoon Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss to coat evenly, then spread into a single layer.

Step 3

Roast the butternut squash in the preheated oven for 20 minutes, or until tender and lightly caramelized at the edges. Remove from the oven and let cool slightly.

Step 4

While the squash roasts, prepare the kale. Rinse it thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Transfer to a large salad bowl.

Step 5

Massage the kale with 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes, until the leaves become tender and darker in color.

Step 6

In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, orange juice, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to create the dressing.

Step 7

Add the roasted butternut squash, pomegranate seeds, candied pecans, and goat cheese to the bowl of kale.

Step 8

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Step 9

Serve immediately or refrigerate for up to 1 day. Enjoy your festive winter salad!

Nutrition Facts

Serving size	888.2 grams (888.2g)

Amount per serving	% Daily Value*
Calories	1534

Total Fat 113.50g	146%
Saturated Fat 34.30g	172%
Polyunsaturated Fat 4.70g
Cholesterol 92mg	31%
Sodium 2500mg	109%
Total Carbohydrate 99.40g	36%
Dietary Fiber 24.90g	89%
Total Sugars 48.90g
Protein 39.50g	79%

Vitamin D 0IU	0%
Calcium 643mg	49%
Iron 9mg	49%
Potassium 2106mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 10.0%

Carbs: 25.2%