Winter Kale Salad

Full of flavors and textures, this colorful kale salad with Peppercorn Vinaigrette will be a festive addition to your Thanksgiving table.

Winter Kale Salad
Makes 6 servings
  • ½ small butternut squash, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 medium peeled red beets
  • 2 medium peeled golden beets
  • 2 medium peeled carrots
  • 1 bunch fresh curly kale, stemmed and torn (about 4 cups)
  • ½ cup Peppercorn Vinaigrette (recipe follows)
  • 1 cup chopped walnuts
  • ⅓ cup pomegranate arils
Peppercorn Vinaigrette
  • ⅓ cup red wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons cane syrup
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black peppercorns
  • ½ teaspoon cracked green peppercorns
  • ½ teaspoon cracked white peppercorns
  • ⅔ cup olive oil
  1. Preheat oven to 400°. Place a wire rack on a rimmed baking sheet.
  2. Using a Y-shaped vegetable peeler, slice squash from top to bottom into 1-inch-wide ribbons. Place squash ribbons on prepared rack; brush with oil, and sprinkle with salt.
  3. Bake until lightly browned, 10 to 15 minutes.
  4. Using a spiralizer, peel beets and carrots into ribbons. Set aside.
  5. In a large bowl, combine kale and Peppercorn Vinaigrette; toss to coat, gently massaging leaves with clean hands. Add squash, beets, and carrots; lightly toss to combine. Top with walnuts and pomegranate arils. Serve with additional vinaigrette, if desired. Serve immediately, or cover and refrigerate overnight.
Peppercorn Vinaigrette
  1. In a medium bowl, combine vinegar, shallot, cane syrup, garlic, salt, and peppercorns. Whisk in oil in a slow, steady stream until combined.



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