This kale harvest salad is bursting with fall and winter produce!! Salads aren’t just for spring and summer…they can be delicious in winter as well by using produce in season! This kale harvest salad is an explosion of different flavors and textures in the best way possible. It’s filled with fresh kale, sweet cinnamon roasted butternut squash, salty feta cheese, crisp bacon, and juicy pomegranate seeds. Plus, it’s covered in a homemade pomegranate (or apple cider!) vinaigrette dressing that brings all the flavors together perfectly. I am so excited to share this deliciously fresh and vibrant salad with you all today!!
After all the sweet baked goods we’ve had around here, I feel definitely time to share a recipe with a bit more color (and fruits and veggies!). I absolutely ADORE this shredded brussels sprouts salad that I posted last year. It is definitely a go-to recipe for myself throughout the year, and many friends/family have loved it as well. I wanted to create a new fall/winter salad recipe this year, but I really wanted to use as many different ingredients as possible from the brussels salad. I am happy to report the results turned out excellent!
I initially tested this recipe several weeks ago earlier this month, and then made this salad for a family Thanksgiving this past weekend and everyone loved it…even the kids!! This kale harvest salad will also be making an appearance later this week for Thanksgiving! So if you’re looking for a last minute perfect Thanksgiving salad/side dish…try this recipe 🙂
Here’s what you’ll need to make this recipe:
Ingredients and Substitution Ideas
Kale
I love using a hearty green in salads (see shredded brussels sprouts salad), because they hold up well to bring to dinner parties and leftovers honestly still taste great the next day. You can definitely substitute any salad greens of your choice here, but I encourage you to give kale a try. The pomegranate vinaigrette dressing slightly softens the kale and makes it tender and not bitter. Plus, there is so much going on in this salad with all of the other ingredients I’m sure you’ll like this salad even if you don’t usually like kale!
Butternut Squash
Now I will admit, this ingredient does need a little bit of prep. I’ve seen pre-cut/diced butternut squash in some produce sections of grocery stores, so feel free to go that route to save a little time if you wish. I did buy a whole butternut squash and peeled/diced it. Then you’ll need to roast the butternut squash with a little olive oil and cinnamon until tender and sweet!! The addition of butternut squash definitely makes this salad more substantial and satisfying. If you buy a larger butternut squash and need ideas on how to use it…try out this butternut squash turkey chili!
Pomegranate Seeds
As I mentioned, I really wanted to use different ingredients in this salad. I have to admit that I have never bought a pomegranate before I tested this recipe! Instead of using dried fruit or apples, the pomegranate seeds add a delicious burst of sweetness and color to this salad and are in season during fall/winter, making them the perfect addition to this salad! I will say be careful when you are de-seeding the pomegranate…the juice can tend to stain a bit!
Feta cheese
I almost didn’t add this ingredients. Because…quite possibly every.single.salad I’ve ever made before has feta cheese in it! (This blueberry farro feta chicken salad, this pecan chicken salad, brussels sprouts salad), etc. BUT. Feta is my absolute favorite cheese and personally I (almost) always think a salad is lacking something without feta. However, feel free to use another cheese if you wish. Parmesan or goat cheese would be my recommendations other than feta.
Pepitas (aka pumpkin seeds)
As I mentioned, I wanted to try a different seed/nut that I hadn’t used before. Pecans were taken, sunflower seeds were in this brussels sprouts salad. So here we are with pumpkin seeds!! Not to mention they are a great fall addition with pumpkins being in season. You can definitely use any chopped nuts or seeds of your choice however! Use what you have on hand…sliced almonds, chopped pecans, sunflower seeds, walnuts, etc. would all be great.
Bacon
In addition to the butternut squash, the bacon also definitely makes this salad so delicious and have more staying-power than lame skimpy salads. I used ¾ lb of bacon in this recipe, although you could use a ½ lb or a whole lb or omit entirely if you want to keep the salad vegetarian! I always bake my oven which is SO much easier and less messy than pan-frying it on the stove top. If you’re a fan of bacon in salads…try this broccoli salad next!
Pomegranate Vinaigrette Dressing
I love making homemade salad dressings, especially if I’m making a homemade salad. It truly just takes a couple minutes to make and just a few ingredients…super easy! Here’s what you’ll need for the yummy pomegranate vinaigrette dressing recipe:
Olive oil
I pretty much exclusively use olive oil when making homemade salad dressings. You can use avocado or vegetable oil if you wish, but I think olive oil tastes the best (and is so heart-healthy!).
Pomegranate juice (or apple cider!)
Just like with buying the whole pomegranate to use the seeds in the salad, I had never bought pomegranate juice before testing this recipe. I can find a small bottle of pomegranate juice in grocery stores in the refrigerated produce section, near the bagged lettuce. If you can’t find or don’t have pomegranate juice, I think any dark/sweet 100% fruit juice would work. Other ideas include grape juice, cherry juice, cranberry juice, etc. I also tested this vinaigrette recipe using apple cider in place of the pomegranate juice and that was delicious and festive for fall!
Apple Cider Vinegar
Feel free to sub in red or white wine vinegar in place of the apple cider vinegar.
Pure Maple Syrup
Honey or agave would work in place of the pure maple syrup!
Dijon Mustard
The Dijon mustard helps emulsify the olive oil, juice, and vinegar to make a slightly more creamy dressing. It also adds delicious flavor! You can use any type of mustard, but Dijon is hands-down my favorite in homemade salad dressing recipes.
Garlic
I love using quite a bit of garlic for a stronger flavor! Feel free to substitute 1+ teaspoon garlic powder if you wish, or cut back or omit the garlic completely if you want a more mild flavor in the dressing.
- For the Salad:
- 1 small butternut squash, peeled and diced (1.5 lb or 5 cups diced)
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon ground cinnamon
- Sea salt, to taste
- ¾ lb (12 ounces) bacon
- 1 pomegranate, seeded
- ½ cup pepitas (pumpkin seeds)
- 10-12 ounces kale, chopped and de-stemmed (8-10 cups)
- 1 teaspoon olive oil
- 4 ounces feta cheese, crumbled
- .
- For the Vinaigrette Dressing:
- ¼ cup olive oil
- ¼ cup pomegranate juice OR apple cider (can also sub any dark/sweet juice, such as cherry, grape, cranberry, etc.)
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 2-3 cloves garlic
- Salt and pepper, to taste
- Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone nonstick baking mats.
- Lay bacon on one baking sheet.
- On the other baking sheet, add diced butternut squash and drizzle with the 1 tablespoon olive oil, 1 tablespoon pure maple syrup, 1 teaspoon cinnamon, and sea salt to taste. Stir until the butternut squash is all coated.
- Bake squash and bacon in oven until bacon is crisp and butternut squash is soft and begins to caramelize. This should take approximately 30 minutes, depending on your oven. Crumble bacon when slightly cool.
- In a very large serving bowl, add the kale. Drizzle with the 1 teaspoon olive oil and gently "massage" the oil into the kale with your (clean!) hands. This will soften the kale and make it more tender.
- Arrange the pomegranate seeds, cooked crisp bacon, feta cheese, roasted butternut squash, and pumpkin seeds on top of the kale.
- In a blender or small food processor, mix together the dressing ingredients until smooth and combined. Drizzle on top of salad right before serving and toss all ingredients together.
- Leftovers will keep well for the next day!
- This recipe make a lot, so is perfect for a Thanksgiving side dish or large family meal!
- I also like topping this salad with chicken breast or chicken sausage for a main dish/entree.
Recent Comments