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Winter salad with oranges and pomegranates

Winter Salad

Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Salad

  • 6 ounces kale shredded
  • 1/2 fresh lemon juiced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 6 ounces cabbage shredded
  • 6 ounces carrots shredded
  • 6 ounces spinach chopped
  • 1 1/2 cups candied pecans (directions below)
  • 4 ounces goat cheese crumbled
  • 1/2 cup dried cranberries
  • 2 Tablespoons pumpkin seeds roasted and salted
  • 1 1/2 cups roasted butternut squash cubed (directions below)
  • 1/2 cup pomegranate arils

Dressing

  • 1/2 cup red wine vinegar
  • 4 teaspoons Dijon mustard or whole grain mustard
  • 4 teaspoons pure maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Extra Virgin Olive Oil
  • 4 mandarin oranges peeled and sectioned

Instructions

  1. Put the shredded kale into a large bowl. Add the lemon juice and olive oil. Using your hands, massage the oil and lemon juice into all of the greens so they are coated. The greens will wilt slightly and turn a bright/deep green color.

  2. Add all of the other vegetables into the kale bowl. Mix well and then add the cranberries and pecans, stirring gently until it is all evenly combined.

  3. Toss the salad with the salad dressing, making sure not to use too much dressing. (directions below). Plate the salad and add the squash, goat cheese, mandarin orange sections, and pomegranate arils on top of each serving.

Dressing

  1. Put all of the dressing ingredients into a canning jar with a tight-fitting lid. Shake for 30 seconds.

Candied Pecans

  1. Place the pecan in a small skillet with 1 Tablespoon of pure maple syrup and 1 Tablespoon of whole grain mustard. Cook on medium-low heat until the nuts are toasted and sticky about 6-8 minutes. But do not burn them! The pan should be dry. Take the pan off of the heat and stir in a pinch of sea salt. Allow the pecans to cool before using.

Roasted Butternut Squash

  1. Place the squash cubes on a small baking sheet. Toss with 1 Tablespoon of avocado oil and a pinch of sea salt. Roast at 450℉ until browned and soft, about 15-20 minutes.