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!
Ingredients
For the Salad:
- 1 Bunch Dino Kale stems removed and chopped
- 1 ½ Cups Butternut Squash peeled, cubed, and roasted
- 1 Shallot sliced
- ½ Cup Dried Cranberries
- ½ Cup Pepitas
- ½ Cup Pistachios
- ⅔ Cup Parmesan Cheese grated
For the Dijon Vinaigrette:
- ¼ Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
- 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.
- Pour your dressing on top, then toss the salad until all of the ingredients are fully combined and coated in the dressing.
- Once done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 426kcal | Carbohydrates: 32g | Protein: 13g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 623mg | Potassium: 597mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9028IU | Vitamin C: 43mg | Calcium: 341mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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