Winter Kale Salad

mains recipes Jan 09, 2022

Who said you can’t enjoy a lovely, refreshing salad in the winter? While I love a good cozy soup or stew in the colder months, there are also so many wonderful seasonal fruits and veggies to enjoy. And what better way to use them all than in a loaded salad?

For those not sure where to begin with seasonal eating, I have you covered! Get all of the details and tips you need in my The Grocery Store Hack That’ll Make You Healthier All Year Long blog post.

For this seasonally-appropriate salad, kale is my go-to. It’s obviously a powerhouse superfood, and for good reason! It’s packed full of vitamins, minerals and antioxidants to boost your immune system, protect your heart and reduce inflammation. Actually, dark, leafy greens in general are one of my TOP 5 Simple Ways to Embrace an Anti-Inflammatory Diet.

Wanna get on a kale kick with me? Also check out these recipes that are just as tasty as they are nutritious:

To make kale even tastier and bit easier to digest for those with a sensitive tummy, I recommend massaging your greens in bit of lemon juice and olive oil. When it begins to break down, your kale is more tender and flavorful.

But the really good part of any salad is the toppings (duh). Here, I’ve added a few of my favorite winter ingredients. Butternut squash adds great flavor and texture, plus it’s the perfect complex carb to keep you full and satisifed. Not to mention how packed it is with vitamin C and antioxidants!

Also, I’m a HUGE fan of adding a grain to salads to make them more satisfying (and tasty), and farro does just that. You can give my Peach & Farro Summer Salad and Farro, Apple & Arugula Salad a try if you’re not convinced!

For another boost of flavor, blood oranges cannot be beat. First, they’re just incredibly beautiful – that’s a fact. But they also provide lots of great gut-boosting fiber and nutrients that I can’t recommend more.

But don’t forget the crunch! Pumpkin seeds are a must as they’re easy to throw into any salad and are super tasty. Plus they’ve been linked to a reduction in certain cancers, lower blood sugar, improved sleep and more. Give them a quick toast in the oven to amp up the flavor even more!

And last but not least, cheese simply makes everything better, right? I used the Miyokos Double Cream Garlic Herb cheese for a dairy free option, but you’re welcome to use whatever you prefer! Goat cheese, feta or parmesan would all be delicious.

Throw all of these goodies into a bowl, mix it up and enjoy! I recommend adding a protein like grilled chicken or salmon for a heartier meal, or you can enjoy as a side salad with your favorite winter meal.

Give me a shout if you try this tasty combo yourself  .


 YIELDS1 Serving
  •  1  bunch Lacinato kale, destemmed and shredded
  •  1 cup roasted butternut squashI cut mine into cubes, toss in avocado oil, salt and pepper and roast at 400 for 20-30 minutes, until golden and soft all the way through.
  •  1 cup cooked farrocan sub for quinoa if preferred
  •  2  blood oranges, peeled into sections
  •  ½ cup pumpkin seeds, toasting optional
  •  ½ cup crumbled cheese of choiceI used a dairy-free version from Miyokos; goat cheese, feta and parmesan would all be delicious!
  •  juice of 1/2 lemon
  •  extra virgin olive oil
  •  salt & pepper to taste
1. Add kale, lemon juice and a drizzle of olive oil to a large bowl. Use your hands to massage the kale for 30 seconds - one minute.
2. Top with farro, butternut squash, blood oranges, pumpkin seeds, cheese and salt and pepper to taste.
3. Toss to incorporate.
4. Serve and enjoy!

*I recommend serving as a side salad for ~four people or adding a protein like grilled chicken or salmon for a heartier meal for two!

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