Hearty Kale Salad with Dijon Vinaigrette

When it comes to the colder, winter months, salads often tend to get forgotten. After all, salads are known for being cold, refreshing, and light. However, if there was ever a perfect winter salad, it would have to be this one. Introducing my Hearty Kale Salad with Dijon Vinaigrette: a warm, comforting salad full of tender kale, cozy butternut squash, and a delicious homemade dijon vinaigrette. This salad is gluten-free, grain-free, and can easily be made dairy-free, so what are you waiting for? Run, don’t walk, to your kitchen and go make this salad today!

Friends, call me crazy, but I truly believe that salads are a year-round food. While some people think that salads are just a way to stay cool and healthy during the summer time, I truly believe that a good salad is a staple of any healthy diet. Take my Ultimate Kale Salad, for example. This salad is one of the most popular recipes on my blog, and tends to make its way onto New Year’s Resolution meal plans, Easter dinner tables, and even Thanksgiving dinner tables too!

And of course, since my name is Kalejunkie, I can’t resist a delicious kale salad recipe. From my Lemony Parmesan Kale Salad to my Copycat Hillstone Emerald Kale Salad, to even my Ultimate Kale Tabouleh, there are so many ways to enjoy delicious, tender kale. If you don’t think you like kale, I encourage you to try one of these recipes. It may just change your mind!

But back to THIS salad recipe. This recipe is perfect for the wintertime because it is full of warming ingredients to keep your belly feeling cozy and happy. From the warm, roasted butternut squash, to crispy pepitas and salty parmesan cheese, this salad is full of ingredients that you will love, and is truly anything but boring.

What You Need to Make This Hearty Kale Salad

• Dino Kale: You can really use any kale variety you like, but I always recommend Dino (aka lacinato) kale. I always tear the kale leaves away from the stem, because the stem is bitter and I don’t use it in the salad. But if you enjoy it, by all means, feel free to include it. I also recommend chopping the kale thin- this will help the kale get nice and soft.
• Butternut Squash: Butternut squash is one of my favorite winter ingredients! It’s warm, tender, hearty, and makes this salad perfect for this season.
• Shallot: Shallot is the perfect aromatic for this salad, and truly adds the perfect flavor!
• Dried Cranberries: This salad is full of savory ingredients, so I love adding in dried cranberries for a boost of Vitamin C and an unexpected sweetness!
• Pepitas: Pepitas (aka pumpkin seeds) add the perfect crunch to this salad! If you really want to take it to the next level, I also highly recommend toasting your pepitas lightly, in a pan, before adding them to the salad.

• Pistachios: And because why have one crunchy element when you can have two? Pistachios add a delicious crunch to this salad – don’t skip them!
• Parmesan Cheese: Parmesan cheese adds a salty, tangy flavor that truly makes this salad shine. If you are vegan, or prefer to keep this salad dairy-free, you can simply substitute a dairy-free parmesan cheese instead.
• Olive Oil: This is one of those recipes, where you can taste the quality of the olive oil that you use. So if you have a nice bottle, bust it out and use it in this recipe. Your dressing will be out of this world. But again, just use what you have, it will still be amazing.
• Balsamic Vinegar: A touch of balsamic helps this dressing come together. Don’t skip this!
• Maple Syrup: To help balance out the tangy and salty flavors of this salad, a little maple syrup adds the perfect amount of sweetness.
• Dijon Mustard: To make this dijon vinaigrette you, of course, need some dijon mustard. It adds the perfect tang to this dressing!
• Sea Salt & Black Pepper: Of course, any dressing isn’t complete without a little salt and pepper!

How to Make This Perfect, Winter Kale Salad

Making this salad is so simple and easy, you’ll want to meal prep it every week! Simply start by preheating your oven to 400 F. Next, peel and cube your butternut squash and add it to a medium-sized bowl.

Toss your butternut squash cubes in olive oil, then transfer them to a baking sheet and roast them at 400 F. for 40 minutes, being sure to toss them at the halfway point. While the butternut squash is roasting, prepare the dijon vinaigrette by whisking together all of your vinaigrette ingredients in a small bowl, until fully combined. Taste and adjust salt as needed, then set aside.

Next, prepare your kale by chopping it and adding it to a large bowl. Add one teaspoon of salt to the bowl, then use your hands to massage the salt into the kale until it begins to break down. This should take approximately one minute. Once the squash is done, remove it from the oven, let cool, then add it to the bowl with the kale.

Finally, add the rest of your salad ingredients to the bowl: the shallot, dried cranberries, pepitas, pistachios, and parmesan cheese. Once done, pour your dressing on top, then toss the salad until all of the ingredients are fully combined and coated in the dressing. Then, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.

If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx

** Photography by Tanya Pilgrim