Winter Kale Salad (Printable Version)

This vibrant, nutrient-packed salad combines hearty kale, sweet roasted vegetables, and a bright citrus dressing, ideal for chilly days.

# Ingredient List:

→ Fresh Produce

01 - 1 large bunch curly kale (approximately 7 ounces), stems removed, leaves chopped
02 - 1 medium sweet potato, peeled and diced
03 - 1 small red onion, thinly sliced
04 - 1 small apple, cored and thinly sliced
05 - 1/2 cup pomegranate seeds

→ Pantry & Nuts

06 - 1/3 cup toasted pecans, roughly chopped

→ Dressing Components

07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon fresh orange juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon maple syrup or honey
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Optional Garnishes

14 - 1/4 cup crumbled feta cheese (omit for vegan preparation)

# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine the diced sweet potato and thinly sliced red onion with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread the seasoned vegetables in a single layer onto the prepared baking sheet.
02 - Roast the vegetables for 20 to 25 minutes, stirring halfway through the cooking time, until they become tender and slightly caramelized. Remove from oven and allow to cool slightly.
03 - Place the chopped kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil and a small pinch of salt. Using your hands, gently massage the kale leaves for 2 to 3 minutes until they soften and deepen in color.
04 - In a small bowl, whisk together the remaining extra virgin olive oil, fresh lemon juice, fresh orange juice, Dijon mustard, maple syrup (or honey), salt, and freshly ground black pepper until thoroughly emulsified.
05 - Add the slightly cooled roasted sweet potatoes and red onion, thinly sliced apple, pomegranate seeds, and roughly chopped pecans to the massaged kale in the large mixing bowl. Pour the prepared dressing over the ingredients.
06 - Gently toss all ingredients until the kale and vegetables are uniformly coated with the dressing. If desired, garnish with crumbled feta cheese before serving immediately. This salad can also be refrigerated for up to 4 hours prior to serving.

# Expert Tips:

01 -
  • It's secretly packed with nutrients but tastes utterly indulgent.
  • You'll be amazed how quickly it comes together, leaving you more time to actually enjoy dinner.
02 -
  • Don't skip massaging the kale; it truly transforms the texture from tough to tender, making it so much more enjoyable.
  • Roasting the sweet potatoes and red onions until they're slightly caramelized brings out incredible depth of flavor that's crucial for this salad.
03 -
  • Always taste your dressing before adding it to the salad; it's easier to adjust the balance of sweet, salty, and sour at this stage.
  • If preparing ahead, keep the dressing separate and only toss it with the kale and other ingredients just before serving to prevent sogginess.

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