Recipe: Ultimate Winter Salad

Bowls of salad ingredients including kale, butternut squash, pecans, apples, pomegranate arils, goat cheese

Showcase the season’s harvest with a colorful salad featuring roasted vegetables, hearty greens, crisp apples, crunchy nuts and creamy cheese. It holds up well with a tangy dressing. You can find many of these ingredients at the Lenexa Farmers Market.

Recipe credit: The Pioneer Woman 

Yield: 6 servings

Ingredients

For the salad:

6 ounces shredded kale
1/2 small lemon, juiced
6 ounces shredded vegetables, such as Brussels sprouts, cabbage, carrots
2 medium apples, cored and diced
1 1/2 cups candied pecans
4 ounces 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 teaspoons whole grain or Dijon mustard
4 teaspoons pure maple syrup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

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.

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