This winter salad is not only delicious and filled with several flavors, it is also nutrient-dense. Although the winter is typically thought of as being soup season, it’s nice to add salads to spice up your menu. The ingredients are color-rich, protein-packed, and beneficial for your health. This salad has an abundant amount of kale, pomegranate, goat cheese, toasted nuts, and the nice addition of warm vegetables all brought together with a wonderful maple dijon vinaigrette.
I would like to thank Holly from Spend with Pennies for this tasty recipe. Also, don’t feel like you are limited to stick with the ingredients in this recipe. Other suggestions for this salad include:
Greens: You can swap out the kale for any greens with a robust flavor.
Vegetables: Any roasted root vegetable is perfect in this recipe, such as turnips, rutabagas, Brussels sprouts, butternut squash, pumpkin, and acorn squash.
Nuts: walnuts, sliced almonds, or pinenuts
Cheeses: feta or blue cheese
For the Salad:
1 Large Sweet Potato Peeled and Diced
2 Beets Quartered
Salt and Pepper to Taste
2 Tablespoons Olive Oil
1/2 Cup Pomegranate Arils
1/2 Cup Pecans Toasted
4 Ounces Goat Cheese
8 Cups Kale
For the Vinaigrette:
1/4 Cup Cider Vinegar
3 Tablespoons Maple Syrup
2 Tablespoons Dijon Mustard
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Each of Salt and Pepper
1/2 Cup Vegetable Oil
Massage the Kale
I would recommend while you are waiting for the root vegetables that have to go into the oven for roasting, go ahead and massage the kale. Massaging the kale will help to soften its texture and change the flavor. Massaging it with your hands will darken the color and tenderize the leaves. Go ahead and wash and dry the kale and then remove the ribs/stems from each leaf. Then set aside for later.
Toast Pecans in the Oven
Preheat oven to 325 degrees Fahrenheit. Place pecans in a single layer on a baking sheet. Toast them in the oven for 7-10 minutes, stirring occasionally, or until golden brown.
Roast the Vegetables
Preheat the oven to 425 degrees Fahrenheit. Toss the sweet potatoes with one tablespoon of olive oil and place them on a baking sheet. Toss the beets with the remaining olive oil and place them on a pan. Season the sweet potatoes and beets with salt and pepper. Roast for 35-40 minutes or until tender. Then remove from the oven and allow to cool. Rub the skins of the beets to remove.
Preparing the Vinaigrette
Combine all of the dressing ingredients in a small jar and shake well.
Combining the Ingredients for the Salad
Add the salad ingredients to a large bowl, including the cooled beets and sweet potatoes. Drizzle with dressing and then serve.