Winter Salad recipe

 

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a104726/ultimate-winter-salad/

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 c. 

  candied pecans

• 4 oz. 

  crumbled goat cheese

• 1 1/2 c. 

  roasted butternut squash

• 1/2 c. 

  pomegranate arils

For the Dressing:

• 1/2 c. 

  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 c. 

  extra-virgin olive oil

Directions:

• 1. Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  2. 2Add the other shredded vegetables to the bowl as well as the chopped apple.
  3. 3Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. Toss well to combine.
  4. 4Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. Serve.
     

Tip: To make roasted butternut squash, dice the squash into 1/2-inch pieces and place on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch or two of kosher salt. Roast at 425ºF until browned and soft, about 15 to 20 minutes.