Diet Recipes

Harvest Salad with Maple Balsamic Dressing (Video)

This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

Maple Balsamic Dressing

You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

Want other salad recipes?

Harvest Salad with Maple Balsamic Dressing pouring

How do you soften kale for a salad?

To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

Can I use anything aside from kale?

Yes, use any leafy green that you love! 

Watch the video: 

Ingredients

    Salad

  • 1 Kabocha Squash
  • 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
  • 4 cups kale, chopped
  • 1 cup pecans, toasted
  • 1/2 cup pomegranate seeds
  • Maple Balsamic Dressing

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt

Directions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
  3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
  4. In a blender combine all dressing ingredients and blend until smooth.
  5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
  6. Massage kale with olive oil for 1-2 minutes.
  7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.

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healthy-holiday-sides-update

Cauliflower Stuffing from The Healthy Maven

This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

Vegan Scalloped Sweet Potatoes from Food Faith Fitness

These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

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