Pioneer Woman Winter Salad is made with hearty shredded kale, sweet roasted butternut squash, tangy goat cheese, crunchy pecans, and jewel-like pomegranate seeds. The result is a colorful, crunchy side dish with a perfect balance of savory, sweet, and nutty flavors. It is a beautiful addition to a Thanksgiving or Christmas dinner table, yet simple enough for a healthy weeknight lunch.
Jump to Recipe🧡 Why You Will Love This Winter Salad:
- It Gets Better With Time: Unlike delicate lettuce salads that get soggy within minutes of dressing, kale is sturdy. This salad holds its texture beautifully, making it perfect for meal prep or holiday buffets where dishes sit out for a while.
- A Perfect Balance of Flavors: Every bite has something different. You get sweetness from the maple and squash, tanginess from the goat cheese and vinegar, and a satisfying crunch from the toasted pecans.
- The Kale is Actually Tender: Many people dislike kale because it can be tough and chewy. This recipe uses the “massaging” technique, which transforms the leaves into soft, delicate greens that are easy to eat.
- It Looks Festive: With the deep green kale, bright orange squash, and red pomegranate seeds, this dish looks like Christmas in a bowl. It adds a vibrant pop of color to brown and beige winter meals.
🍠 Pioneer Woman Winter Salad Ingredients
For the Salad Base:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil (for roasting)
- 1 bunch kale, stems removed and leaves shredded
- 1/2 cup dried cranberries or pomegranate seeds
- 1/2 cup pecans, roughly chopped and toasted
- 1/3 cup goat cheese, crumbled
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
🥗 How To Make Pioneer Woman Winter Salad
- Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized. Let it cool slightly.
- Massage the kale: Place the shredded kale in a large salad bowl. Drizzle a tiny bit of olive oil or lemon juice over it. Use your clean hands to massage and squeeze the kale leaves for 1-2 minutes. This softens the tough fibers and makes the kale much easier to chew.
- Make the dressing: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the mixture is emulsified (creamy and blended).
- Assemble the salad: Add the roasted squash, pomegranate seeds (or cranberries), and toasted pecans to the bowl of kale.
- Toss and finish: Pour the dressing over the salad and toss gently to coat everything evenly. Top with the crumbled goat cheese just before serving so it doesn’t get messy.
💭 Recipe Tips
- Massage the Kale: Do not skip this step! Raw kale can be tough and bitter. Massaging it breaks down the cell walls, turning the leaves a darker green and making the texture soft and pleasant.
- Toast the Pecans: To bring out the natural oils and crunch, toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the salad. Watch them closely so they don’t burn.
- Cool the Squash: Allow the roasted squash to cool for at least 10 minutes before adding it to the greens. If it is piping hot, it will wilt the kale too much and melt the goat cheese immediately.
- Deseeding Pomegranates: To easily get the seeds out, cut the pomegranate in half. Hold it cut-side down over a bowl and whack the back of it firmly with a wooden spoon. The seeds will fall right out.
🍗 What To Serve Winter Salad?
This hearty salad is substantial enough to be a light main course but it shines as a side dish. It pairs beautifully with roasted meats like Thanksgiving turkey, honey-glazed ham or a simple roast chicken. It also cuts through the richness of heavier winter dishes like lasagna or shepherd’s pie.
🎚 How To Store Leftovers Winter Salad?
- Refrigerate: Unlike delicate lettuce salads, kale holds up very well to dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale may even become softer and more flavorful the next day.
- Freeze: Do not freeze this salad. The roasted squash will become mushy, and the greens will lose their texture when thawed.
FAQs
Yes, you can use baby spinach or mixed greens. However, skip the “massaging” step. Also, spinach will wilt much faster once dressed, so only add the dressing right before you eat.
Yes. You can roast the squash and make the dressing up to 2 days in advance. Store them separately in the fridge. Assemble the salad just before serving for the freshest taste.
If you don’t like the tang of goat cheese, Feta cheese is a great salty alternative. For a milder flavor, use small mozzarella pearls or shaved Parmesan.
📊 Winter Salad Nutrition Facts
Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 180mg
- Total Carbohydrate: 28g
- Dietary Fiber: 6g
- Sugars: 12g
- Protein: 6g
Pioneer Woman Winter Salad Recipe
Course: Salads, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Beginner4-6
servings15
minutes20
minutes320
kcalPioneer Woman Winter Salad is made with hearty shredded kale, sweet roasted butternut squash, tangy goat cheese, crunchy pecans, and jewel-like pomegranate seeds. The result is a colorful, crunchy side dish with a perfect balance of savory, sweet, and nutty flavors. It is a beautiful addition to a Thanksgiving or Christmas dinner table, yet simple enough for a healthy weeknight lunch.
Ingredients
1 medium butternut squash, peeled and cubed (about 4 cups)
2 tablespoons olive oil (for roasting)
1 bunch kale, stems removed and leaves shredded
1/2 cup dried cranberries or pomegranate seeds
1/2 cup pecans, roughly chopped and toasted
1/3 cup goat cheese, crumbled
- For the Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
- Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and caramelized. Let it cool slightly.
- Massage the kale: Place the shredded kale in a large salad bowl. Drizzle a tiny bit of olive oil or lemon juice over it. Use your clean hands to massage and squeeze the kale leaves for 1-2 minutes. This softens the tough fibers and makes the kale much easier to chew.
- Make the dressing: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the mixture is emulsified (creamy and blended).
- Assemble the salad: Add the roasted squash, pomegranate seeds (or cranberries), and toasted pecans to the bowl of kale.
- Toss and finish: Pour the dressing over the salad and toss gently to coat everything evenly. Top with the crumbled goat cheese just before serving so it doesn’t get messy.
Notes
- Massage the Kale: Do not skip this step! Raw kale can be tough and bitter. Massaging it breaks down the cell walls, turning the leaves a darker green and making the texture soft and pleasant.
Toast the Pecans: To bring out the natural oils and crunch, toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the salad. Watch them closely so they don’t burn.
Cool the Squash: Allow the roasted squash to cool for at least 10 minutes before adding it to the greens. If it is piping hot, it will wilt the kale too much and melt the goat cheese immediately.
Deseeding Pomegranates: To easily get the seeds out, cut the pomegranate in half. Hold it cut-side down over a bowl and whack the back of it firmly with a wooden spoon. The seeds will fall right out.
