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ByJune Albertson-DickPublishedUpdated
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I almost feel like this salad can speak for itself because it is so darn beautiful! The colors are so magnificent! In my opinion, this salad is a combination of all things that make winter wonderful. This is A Cozy Winter Salad Recipe Your Family Will Love and you will be making again and again. Keep scrolling to see how all of the elements come together.
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I first made this winter salad recipe last month when I went to visit my sweet friend Chloe from Boxwood Avenue. I wanted to bring a salad that had hearty ingredients but it almost didn’t happen.
If you know anything about Chloe, then you know that she is the owner of a feisty little goat named, Butternut. She is so FUN! I sometimes watch Chloe’s Instagram feed just because I know that Chloe and her goats will brighten my day.
But as I was putting together this winter salad together, I stopped in my tracks! Did I dare take butternut squash to a ranch that’s mascot is BUTTERNUT {in my opinion anyway}? I panicked for a moment and realized just how silly that was and took the squash anyway. Sorry Butternut! Thankfully she loved it.
Thank you so much for stopping by! This Winter Salad recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
There are a few elements to this winter salad recipe, but let me tell you something…they are TOTALLY worth it. First of all, you need to roast butternut squash.
I bought a whole squash but you can buy it already cubed in the refrigerated and frozen section. Put it onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes at 375 degrees and let cool.
To assemble the salad, start by adding kale into a bowl. I prefer to use the baby kale because it is super tender but regular kale can be used too.
If you don’t have access to kale {or you don’t like it} then you can use spinach or another green of choice.
Top that with cooked farro. You can now find quick cooking farro at the grocery store which is such a time saver. For a long time farro was very time consuming to make.
The texture that it adds to the salad is everything!
Then add the roasted butternut squash. See the awesome color it got in the oven? So yummy!
Now for some crunch, with pecans. Almonds would totally work here too.
The dressing is really where you can make this salad your own. I like to use a Balsamic Vinaigrette but anything will work. I have even used a Cesar dressing and liked the results.
Toss it together at this point, get a helping and lets add the final toppings. The best part in my opinion.
A sprinkle of Parmesan cheese and a few pomegranate seeds complete the salad. It is almost looks too good to eat…almost!!
The flavors are so wonderful together. You can add a little cooked chicken for a complete meal but it is so great served as a side with any meal.
I might not love the snow that winter brings but if it means I can eat this salad then bring it on. It is healthy, gorgeous and perfect for a cool day. I know you will love it too.
Do you love delicious side dishes? Try these recipes…
- Fiesta Wedge Salad
- Frozen Vegetable Casserole Recipe
- Broccoli Salad with Poppy Seed Dressing
- Mexican Street Corn Skillet
- Roasted Melting Potatoes
A Cozy Winter Salad Recipe Your Family will Love
A delicious combination of kale, butternut squash, farro, pecans, Parm and pomegranate seeds are topped with your favorite dressing for the perfect winter salad.
Course: Salad
Author: June Albertson-Dick
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
5 from 1 vote
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Ingredients
- 3-4 cups baby kale
- 1 cup cooked farro {quick cooking works great}
- 1 cup roasted butternut squash {diced}
- 1/2 cup pecans {chopped}
- 1/4-1/3 cup dressing {I prefer Balsamic vinaigrette}
- 1/4 cup Parmesan cheese
- 1/4 cup pomegranate seeds
Instructions
In a large bowl add baby kale, top with cooked farro, roasted butternut squash*** and pecans. Add dressing and toss salad until coated.
To serve**: Plate 1/4 of prepared salad and top with 1 tablespoon of Parmesan cheese and 1 tablespoon of pomegranate seeds. Enjoy.
**If you are going to serve this family style then you can add the Parmesan cheese and pomegranate seeds directly to the salad and serve.
***To roast butternut squash: Take diced butternut squash and put onto a baking sheet. Drizzle squash with olive oil and sprinkle with salt and pepper, toss to coat. Bake in a 375 degree oven for 20-25 minutes. Cool completely.
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