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
- 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
- Preheat oven to 400°. Place a wire rack on a rimmed baking sheet.
- 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.
- Bake until lightly browned, 10 to 15 minutes.
- Using a spiralizer, peel beets and carrots into ribbons. Set aside.
- 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.
- In a medium bowl, combine vinegar, shallot, cane syrup, garlic, salt, and peppercorns. Whisk in oil in a slow, steady stream until combined.