Winter Kale Vibrant Bright Salad (Printable)

Hearty kale with roasted veggies, nuts, and citrus dressing for a nourishing winter dish.

# What You'll Need:

→ Vegetables

01 - 1 large bunch kale (about 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 - ½ cup pomegranate seeds

→ Nuts & Cheese

06 - ⅓ cup pecans or walnuts, roughly chopped
07 - ¼ cup crumbled feta cheese (optional)

→ Dressing

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

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Spread the diced sweet potato on the prepared sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20 to 25 minutes, stirring halfway through, until tender and golden. Allow to cool slightly.
03 - Place the chopped kale in a large bowl, sprinkle with a pinch of salt, and massage it with your hands for 1 to 2 minutes until softened and color deepens.
04 - Add the roasted sweet potato, sliced red onion, apple slices, and pomegranate seeds to the kale and gently toss to combine.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
06 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients.
07 - Top the salad with chopped nuts and crumbled feta cheese if desired. Serve immediately or allow to rest for 10 minutes to blend flavors.

# Expert Suggestions:

01 -
  • The kale gets tender enough to actually enjoy eating, which changes everything about how you feel about raw greens.
  • Roasted sweet potatoes and pomegranate seeds create little bursts of sweetness that make every bite feel intentional.
  • You can prep most of this while the oven does its work, leaving you genuinely relaxed before eating.
02 -
  • Massaging the kale is non-negotiable—it's the difference between eating something that feels like work and something that actually tastes good.
  • Don't dress the salad more than 20 minutes before eating or the kale will continue to soften and eventually lose its personality to the dressing.
  • The sweet potato must cool slightly before mixing in or it will wilt everything and make the whole salad warm, which defeats the point.
03 -
  • Make the dressing up to three days ahead and keep it in a jar in the fridge—it actually tastes better after the flavors have had time to settle together.
  • Chop everything but the apple and pomegranate seeds the night before, then assemble just before eating so nothing wilts or browns.

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