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This Winter Kale Salad recipe is sponsored by Nature’s Path. I’m a longtime fan of their cereal and granola, so it’s an honor to work with them. I appreciate that Nature’s Path uses sustainably grown organic ingredients and supports regenerative organic agriculture. Read on for the Winter Kale Salad and notes on Nature’s Path grain-free granola.
Give me a salad every day and I’m happy — but not a bland one. I want a hearty, colorful bowl with a mix of roasted and raw vegetables, a creamy dressing, and a crunchy finish. This Winter Kale Salad is a version of the salad I eat almost daily, year-round. I swap vegetables with the seasons and add different proteins or grains depending on what I have, but the formula stays the same: tender massaged kale, a flavorful creamy dressing, bright vegetables, and something crunchy for texture.
I didn’t grow up eating raw vegetables, and I only started enjoying salads in my twenties. Now, a large entree salad is my idea of a satisfying meal. Over the years I’ve honed a reliable approach that makes salads filling and interesting — and I love sharing that with others so they can enjoy greens as much as I do.
Dark leafy greens like kale are an excellent source of insoluble fiber, which supports regular digestion and a healthy gut environment. Fiber helps friendly gut bacteria thrive, aiding nutrient absorption and many other important functions. A daily salad can make a real difference in gut health and overall wellness.
This Winter Kale Salad works as an entree any time of day. I kept the recipe simple so the Nature’s Path Maple Almond grain-free granola can shine — though I often add beans and whole grains to make the salad more substantial. The massaged kale provides a tender base for the roasted vegetables, dressing, and crunchy topping.
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Texture matters: something crunchy is essential. I’ve long enjoyed toasted pumpkin seeds, candied nuts, or crispy chickpeas. Regular granola didn’t quite hit the note I wanted in salads until I found grain-free granola. Nature’s Path Maple Almond grain-free granola is crunchy, lightly sweet, and comes in large clusters that add great texture to salads and make a tasty snack. It blends almonds, pumpkin seeds, chia, and coconut, sweetened with coconut sugar and maple syrup. I sprinkle enough so each bite has a little crunch.
Whether you already love salads or want to learn to, this recipe is approachable. Be sure to massage the kale well so it becomes tender and loses bitterness. If you’re new to raw greens, start with baby kale or a mix of baby kale, arugula, and spinach — they’re naturally tender and don’t require massaging. The dressing here is inspired by my dad’s popular nutritional yeast dressing and tends to convert even veggie skeptics.
Love salads? Watch the included video for tips on creating an amazing salad every time.
Winter Kale Salad
Jenné Claiborne
Ingredients
- 1 sweet potato, cubed
- 1 head cauliflower, chopped
- 2 tbsp oil (divided for roasting)
- ½ tsp sea salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 bunch kale (curly or lacinato), about 8 large leaves, very thinly sliced
- ½ cup Sweet Potato Granola or other granola (optional)
- ½ cup pomegranate seeds
Nutritional Yeast Dressing
- ¼ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp nutritional yeast (add more to taste)
- 1–2 tbsp maple syrup
- ½ tsp sea salt
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the sweet potato and cauliflower separately with 1 tablespoon of oil each. Sprinkle with salt, smoked paprika, and garlic powder.
- Spread the vegetables on baking sheets and roast until tender: sweet potatoes about 35–40 minutes, cauliflower 30–35 minutes.
- To make the dressing, combine all dressing ingredients in a jar, shake until creamy, and adjust maple syrup or olive oil to taste.
- In a large bowl, massage the sliced kale with about half of the dressing until tender.
- Add the roasted vegetables to the kale and toss to combine.
- Plate the salad and top with granola and pomegranate seeds.
Notes
Recipe Tips:
- You can cook the sweet potato and cauliflower in an air fryer if preferred.
- This salad holds up well when dressed and stored, making it ideal for meal prep.
- For a savory crunchy topping, substitute granola with spiced crispy chickpeas.
Nutrition
Carbohydrates: 29 g |
Protein: 6 g |
Fat: 26 g |
Fiber: 7 g