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Christmas Salad

A festive holiday salad with kale, roasted butternut squash, pomegranate seeds, walnuts, and feta, tossed in a light vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Holiday, Salad
Cuisine: American, Festive
Calories: 220

Ingredients
  

Salad
  • 6 cups kale washed, trimmed, chopped
  • 2 cups roasted butternut squash cubed
  • 1 cup pomegranate seeds
  • 0.5 cup dried cranberries
  • 0.5 cup walnuts toasted
  • 0.5 cup feta cheese crumbled
Dressing
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Whisk

Method
 

  1. Wash and chop kale into bite-sized pieces. Massage lightly with hands to soften.
  2. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
  3. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
  4. Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
  5. In a large bowl, combine kale, roasted butternut squash, pomegranate seeds, dried cranberries, walnuts, and feta.
  6. Pour dressing over the salad and toss gently to combine.
  7. Transfer to serving bowl and garnish with extra pomegranate seeds or walnuts. Serve immediately.

Notes

Add citrus slices like tangerine or blood orange for extra festive flavor.