Salads > Seasonal Salads > Winter Salads > Kale Salad with Roasted Root Vegetables Recipe

Winter Kale Salad with Roasted Root Vegetables

A hearty and flavorful winter salad featuring roasted root vegetables, massaged kale, and a tangy maple dijon dressing. Perfect as a side dish or a light meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 bunch (about 8 cups chopped) Kale
  • 1 medium, peeled, seeded, and cubed Butternut Squash
  • 2 medium, peeled and cubed Sweet Potatoes
  • 1 cup, halved Brussels Sprouts
  • 1/2 medium, sliced Red Onion
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1/4 cup Dried Cranberries
  • 1/4 cup, chopped Pecans or Walnuts

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash and sweet potatoes. Halve the Brussels sprouts and slice the red onion.

Roast the Vegetables

In a large bowl, toss the butternut squash, sweet potatoes, Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Massage the Kale

While the vegetables are roasting, prepare the kale. Remove the tough stems from the kale and chop the leaves. Place the chopped kale in a large bowl. Add the remaining 1 tablespoon of olive oil and massage the kale for 2-3 minutes, until it becomes tender and slightly darker in color. Massaging the kale helps to break down its tough fibers and makes it easier to digest.

Make the Maple Dijon Dressing

In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Taste and adjust seasonings as needed.

Assemble the Salad

Once the roasted vegetables are cool enough to handle, add them to the bowl with the massaged kale. Add the dried cranberries and pecans or walnuts. Pour the maple dijon dressing over the salad and toss gently to combine. Serve immediately or chill for later. The salad can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Calories: 150
Protein: 3g
Fat: 7g
Carbohydrates: 20g
Fiber: 4g
Sugar: 8g

Other Considerations for Nutrition

To reduce sugar, use a sugar-free maple syrup alternative or reduce the amount of maple syrup in the dressing. For a lower-fat option, use less olive oil or a light olive oil spray.

← Winter Citrus and Fennel Salad →

FAQ

  • Can I use other root vegetables?

    Yes, feel free to substitute or add other root vegetables like carrots, parsnips, or beets.
  • Can I make this salad ahead of time?

    Yes, you can roast the vegetables and massage the kale ahead of time. Store them separately in the refrigerator. Prepare the dressing just before serving. Assemble the salad right before you plan to eat it for the best texture.
  • What if I don't like kale?

    You can substitute spinach or other hearty greens. Keep in mind that spinach doesn't need to be massaged.