Pioneer Woman Winter Salad Recipe

This Pioneer Woman Winter Salad Recipe is a hearty and festive recipe, which is made with massaged kale and roasted butternut squash. It’s a great choice for holiday parties, ready in about 30 minutes.

Pioneer Woman Winter Salad Recipe Ingredients

For the Salad:

• 6 oz. shredded kale
• 1/2 small lemon, juiced
• 1 Tbsp. extra-virgin olive oil
• 6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots
• 2 medium apples, cored and diced
• 1 1/2 cups candied pecans
• 4 oz. crumbled goat cheese
• 1 1/2 cups roasted butternut squash, cooled
• 1/2 cup pomegranate arils

For the Dressing:

• 1/2 cup red wine vinegar
• 4 tsp. whole grain or dijon mustard
• 4 tsp. pure maple syrup
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup extra-virgin olive oil

How To Make Pioneer Woman Winter Salad Recipe

1. Massage the Kale: Place the shredded kale in a very large salad bowl. Drizzle with the lemon juice and 1 tablespoon of olive oil. Use your hands to gently massage the kale for about a minute, until it wilts slightly and turns a deeper green color.
2. Add Base Ingredients: Add the other shredded vegetables and the diced apple to the bowl with the kale.
3. Make the Dressing: In a mason jar or a small bowl, combine the red wine vinegar, mustard, maple syrup, salt, and pepper. Secure the lid and shake vigorously for 30 seconds, or whisk until combined. While shaking or whisking, slowly drizzle in the 1/2 cup of olive oil until the dressing is emulsified.
4. Toss the Salad: Pour about half of the dressing over the salad and toss well to combine. Add more dressing as needed to coat the greens to your liking.
5. Add Toppings and Serve: Gently top the salad with the candied pecans, crumbled goat cheese, roasted butternut squash, and pomegranate arils. Serve immediately.

Recipe Tips

• Why do you massage kale? Kale is a tough, fibrous green. Massaging it with oil and an acid (like lemon juice) helps to break down the tough cell walls, making it much more tender, less bitter, and easier to digest.
• How to quickly roast butternut squash: Peel and cube a small butternut squash. Toss the cubes with a tablespoon of olive oil, salt, and pepper. Roast on a baking sheet at 400°F for 20-25 minutes, or until tender and lightly caramelized. Let it cool before adding to the salad.
• Can I make this salad ahead of time? Yes, the components can be prepped in advance. The kale can be massaged and stored in the fridge, the dressing can be made and stored separately, and the vegetables can be chopped. Combine everything just before serving for the best texture.
• What kind of apples are best? A crisp, sweet-tart apple works best to stand up to the other bold flavors. Honeycrisp, Fuji, Gala, or Pink Lady are all excellent choices.

What To Serve With Winter Salad

This substantial salad can be a meal on its own or a beautiful side dish for holiday mains.

• Roasted Chicken or Turkey
• Pork Loin with a fruit glaze
• A simple pan-seared steak
• A bowl of creamy tomato soup

How To Store Winter Salad

• Refrigerate: This salad is best enjoyed the day it is made, especially after the dressing and toppings have been added. You can store the undressed kale and vegetable mix in an airtight container for up to 2 days in the refrigerator. The dressing will keep for up to a week.

Winter Salad Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 30g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 7g
• Sodium: 450mg
• Fiber: 6g
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cucumber Salad Recipe
• Pioneer Woman Cranberry Salad Recipe
• Pioneer Woman Caesar Salad Recipe