Ultimate Winter Salad Recipe
Make the Ultimate Winter Salad Recipe — a crisp, seasonal salad with kale, roasted squash, apples, and a maple-mustard dressing.
Ingredients
- 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
- 1/2 cup pomegranate arils
- 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
Instructions
Step 1: Massage the Kale
Place the shredded kale into a large, sturdy matte grey ceramic bowl. Drizzle the lemon juice and a touch of olive oil over the greens, then use your hands to rub and squeeze the leaves until they soften and relax—about a minute of gentle massage. You’ll notice the kale darken to a deeper, almost glossy green and the thick stems lose their rigid snap; the texture transitions from coarse and fibrous to tender and slightly wilted. This is the key transformation that tames bitterness and makes each bite more pleasurable.
Step 2: Add the Shredded Vegetables and Apples
Toss in the shredded vegetables — thin ribbons of Brussels sprouts, pale green cabbage, and orange carrot — letting them mingle with the massaged kale. Scatter the cored, diced apples across the top so that their crisp, pale cubes remain intact; they bring a bright crunch that contrasts the softer leaves. Gently lift and fold the mixture so the slaw combines uniformly but the apple keeps its shape, creating a layered texture of silky greens, fibrous shreds, and snap-crisp fruit throughout the bowl.
Step 3: Make and Add the Dressing
Combine red wine vinegar, whole grain mustard, pure maple syrup, kosher salt, ground black pepper, and extra-virgin olive oil in a clear mason jar; cap it and shake vigorously until the ingredients emulsify into a glossy, slightly thickened vinaigrette. Pour the dressing over the assembled salad and toss thoroughly so every leaf and shred is lightly coated with the sweet-tangy glaze. The result should be a cohesive salad where the dressing clings to the textures—tiny oil beads on the kale, mustard specks dotted across shreds, and a gentle sheen that unifies flavor and mouthfeel.
Step 4: Finish with Toppings and Serve
Scatter the candied pecans, crumbled goat cheese, warm roasted butternut squash cubes, and jewel-like pomegranate arils across the top, reserving a few pieces for garnish if you like. Give the salad one gentle toss to distribute toppings without crushing the squash or pulverizing the cheese, then transfer to a serving bowl and present immediately so the textures remain distinct—the crisp apple, crunchy candied pecans, creamy goat cheese, and tender, warm squash creating a satisfying contrast.
Notes
- Massage the kale for at least one minute to soften and reduce bitterness.
- Store dressing and crunchy toppings separately to keep texture fresh.
- Use Honeycrisp or Gala apples for best crispness and flavor.
- Roast squash until edges caramelize for the best sweet notes.
- Add dressing sparingly and taste before adding more.