Gallery and Recipes

Winter Salad from the Pioneer Woman

Ingredients

• 6 oz. shredded kale

• 1/2 small lemon, juiced

• 1 Tbsp. extra-virgin olive oil

• 6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots

• 2 medium apples, cored and diced

• 1 1/2 cups candied pecans

• 4 oz. crumbled goat cheese

• 1 1/2 cups roasted butternut squash

• 1/2 cup pomegranate arils

For the Dressing:

• 1/2 cup red wine vinegar

• 4 tsp. whole grain or dijon mustard

• 4 tsp. pure maple syrup

• 1 tsp. kosher salt

• 1/2 tsp. ground black pepper

• 1/2 cup extra-virgin olive oil

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Directions

• 1. Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.

  2. Add the other shredded vegetables to the bowl as well as the chopped apple.

  3. Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. Toss well to combine.

  4. Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. Serve.