• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest

The Dietitian Feed

Recipes to nourish

  • Home
  • Recipes
    • Breakfast
    • Dinner
    • Meal Prep
    • Quick & Easy Meals
    • Soups
    • Salads + Sides
    • Snacks
    • Sweets
    • Plant Based
    • Gluten-Free
    • Dips & Sauces
  • Blog
  • Brand Partnerships
  • About

in Dinner, Gluten-Free, Meal Prep, Plant Based, Salads + Sides · February 18, 2021

Winter Kale Salad

Jump to Recipe Print Recipe

It’s time to bring on the hearty loaded salads! If you’re anything like me, salads in the winter or fall are less appealing. I crave all the warm, comforting meals like soups, pastas and anything roasted. This delicious winter kale salad is an exception. With roasted acorn squash and toasted pecans this side salad is winter ready.

I had first sought out to make this salad with delicata squash, but I could not find it anywhere at my local grocery stores. Instead of scouring the markets, I chose to use acorn squash as it is more readily available to most people.

I went with acorn squash for a few reasons:

  • It has a similar taste to delicata squash
  • You can roast it in a similar way
  • They both have edible skins!

Acorn squash, also called pepper squash, is a winter vegetable available in early fall through the winter season. It is rich in many nutrients, including fibre, vitamins & minerals.

Acorn squash is very easy to roast and work with compared to butternut or spaghetti squash. Plus it looks super cute cut into semi-circles (see photo below)!

Ingredients for this Winter Kale Salad

  • 2 acorn squashes
  • 1 large bunch of Kale
  • 1 pomegranate (or about 1 cup if buying pre-seeded)
  • Pecans- feel free to sub different nuts here, pistachios or walnuts would work great!
  • Feta cheese
  • Olive oil
  • Salt & pepper

Ingredients for the White Wine Pomegranate Vinaigrette

  • Pomegranate juice – I bought a small bottle. You can freeze the leftover juice if you don’t plan to use it right away.
  • White wine vinegar
  • Olive oil
  • Dijon mustard
  • Garlic cloves
  • Salt & pepper

If you’re not into making your own salad dressings, this recipe would pair nicely with a balsamic or citrus salad dressing.

Try out my other favourite salad recipe, Apple Cheddar Salad with a delicious Maple Cider Vinaigrette

If you try it out let me know what you think by leaving me a review and star rating. Ratings help others enjoy my recipes as well!

winter salad pomegranate kale

Acorn Squash & Pomegranate Kale Salad

Andrea Toole
A delicious winter salad made with roasted acorn squash, pomegranate seeds, feta and roasted salted pecans. This salad pairs perfectly with my White Wine Pomegranate Vinaigrette!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 40 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 as a side

Ingredients
  

  • 2 medium acorn squash
  • Drizzle of olive oil
  • Pinch salt & pepper
  • 1 cup pecans, toasted with a pinch of salt
  • 8 cups chopped kale
  • 1 cup pomegranate arils
  • 4 oz feta cheese, crumbled

White Wine Pomegranate Vinaigrette

  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 3 tbsp pomegranate juice
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • 1/8 tsp salt
  • Fresh cracked black pepper to taste

Instructions
 

Roast the Acorn Squash

  • Start by roasting the acorn squash. Preheat the oven to 375F and line 2 baking sheets with parchment paper.
    Rinse the acorn squash under cold water to clean the skin.
  • Slice in half lengthwise as shown above. Scoop out the seeds and pulp. (You can save the seeds and roast like pumpkin seeds)
  • Next, slice the squash into half-inch strips horizontally (across the short side) as shown above.
  • Once the acorn squash is sliced, drizzle with some olive oil. You don't need too much here, about 2 tsp worth of oil. Rub in with your fingers to ensure all sides are coated with oil, then add a pinch of salt and pepper and mix together.
  • Arrange the squash pieces between the 2 baking sheets evenly. (We are using 2 baking sheets instead of 1 because we want to avoid overcrowding the pieces or they will steam rather than roast)
  • Bake for 25 minutes, then remove from the oven and flip each piece over. Return to the oven for an additional 15-18 minutes until each side is golden and soft when pierced with a fork. The skin is edible and it will be soft enough to eat. I like to leave it on, but you can peel it off if you'd like. Cut each piece in half through the middle. Set aside to cool.

Roast the Pecans

  • Place the pecans on a baking sheet. Roast them in the oven for 5 minutes at the same temperature as before until they are roasted and fragrant. Once out of the oven sprinkle with a pinch of salt and set aside to cool.

Make the Salad

  • Add the chopped kale to a large bowl and drizzle with about 1 tsp of olive oil and a pinch of salt. Massage the kale with your hands for about 30 seconds-1 minute until the leave appears to have a deeper green colour and they are more tender.
  • Top with the pecans, acorn squash pieces, pomegranate seeds and crumbled feta cheese.

Make the Vinaigrette

  • Combine all vinaigrette ingredients in a small mixing bowl and whisk together. Set aside.
  • Either mix the vinaigrette into the salad or serve on the side if you anticipate leftovers. Enjoy!

Notes

  • Store refrigerated in an airtight container for 4-5 days without the vinaigrette mixed in.
  • Stored in the refrigerator, the vinaigrette will keep for up to 1 week. The olive oil will harden in the fridge. Allow the vinaigrette to sit at room temperate for 30 minutes before serving for the oil to liquefy again.
  • Freeze the leftover pomegranate juice if you don’t plan to use it right away.
 
 
Keyword acorn squash, kale salad, side salad, squash
Previous Post: « Vegan Gingerbread Bites
Next Post: Marbled Banana Bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome!

Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

Don’t Miss a Thing

Join the email list

  • Facebook
  • Instagram
  • Pinterest

Recently Loved

  • peanut sauce tofu stir fry on top of rice noodles
    Peanut Sauce Tofu Noodle...
  • Strawberry Chia seed jam in a bowl on top of a grey napkin
    Strawberry Chia Seed Jam
  • maple chili lime marinated salmon on.a plate with broccoli and mini potatoes
    Maple Chili Lime Salmon

Looking for Something?

Footer

Join the Facebook Community

A spot to ask me all your questions plus exciting free stuff!

Lets Go!

thedietitianfeed

Dietitian made recipes + meal planning ideas
Get them here 🍽👇🏻

Andrea | Healthy + Easy Recipes
New! Peanut Sauce Tofu Noodle Bowl by @thedietitia New! Peanut Sauce Tofu Noodle Bowl by @thedietitianfeed

This noodle bowl is a delicious, flavourful and nourishing meal you will want to make on repeat.

Like & save this post to make later and follow @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
Tofu Stir Fry & Noodles
* 1 block extra firm tofu
* 1 tbsp sesame oil, divided
* pinch salt, pepper and garlic powder
* 200 g rice noodles of choice, cooked according to package directions
* 1 bunch green onions, white parts thinly sliced *Chop some of the greens for garnish
* 1 large carrot, grated
* 1/4 of a small green cabbage
* 1 red bell pepper, thinly sliced
Peanut Sauce
* 1/3 cup natural smooth peanut butter
* 3 tbsp soy sauce
* 2 tbsp honey
* 2 cloves garlic, minced
* Juice of 2 limes
* 1/2 tsp red pepper flakes
* 1/3 cup water
* 1 tbsp cornstarch

Directions:
1. Start by preheating the oven to 400℉ and line a baking sheet with parchment paper. Pat the block of tofu dry with a paper towel and slice the tofu into sticks. 
2. Place the sliced tofu in a medium bowl and add 1/2 tbsp of sesame oil along with the pinch of salt, pepper and garlic powder. Mix well then spread out evenly on the baking sheet. Bake for 25 minutes while you prep the remaining ingredients.
3. Mix the ingredients for the peanut sauce in a bowl and set aside, cook your noodles according to package directions and set aside. Toss a drizzle of oil into the cooked noodles to prevent from sticking. Heat a large frying pan over medium heat and add the remaining 1/2 tbsp of the sesame oil.
4. Once hot add the green onions to the pan and fry for about 30 seconds before adding the carrot, cabbage and bell pepper. Sauté for 10-15 minutes until the veggies are softened and cooked through. Remove from heat and pour in the peanut sauce and tofu. Mix for about 30 seconds, it will start to thicken slightly from the heat. 
5. Serve over top the rice noodles (or mix the noodles into the stir fry mixture) and garnish with the reserved green onions. Enjoy!
.
.
.
.
.
.
#healthyrecipes #vegetarianrecipes #balancedmeal #healthylifestyle #healthyfood #noodlebowl #peanutsauce #stirfryveggies #easydinner #easydinners #quickhealthymeals
Episode 5 of Dinner in a Pinch @thedietitianfeed Episode 5 of Dinner in a Pinch @thedietitianfeed

My Moroccan Chicken Sheet Pan dinner is an easy, nourishing & super flavourful sheet pan dinner you can whip up in a pinch!

It contains warming spices, plenty of veggies and makes for the perfect quick weeknight meal.

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
- 2 lbs boneless, skinless chicken thighs
- 1 medium cauliflower, chopped into bite size pieces
- 2 large carrots, peeled & chopped into bite size pieces 
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 1⁄2 tsp paprika
- 1 tsp turmeric powder
- 1 tsp cinnamon
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- Pinch black pepper 
- Feta cheese for topping *Optional
Directions: 
1. Pre heat the oven to 425°F and line a large baking sheet with parchment paper. 
2. Toss all the vegetables and chicken into a large mixing bowl. Add the olive oil and lemon juice, mixing to coat. Mix in the garlic, spices, salt and pepper. 
3. Spread the chicken and vegetables out on the baking sheet. Bake for 25-30 minutes, flipping halfway, or until the chicken is cooked through and reached an internal temperature of 165°F. Sprinkle feta cheese on top if using and serve warm. 
4. Serve with grain of choice or as is. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
#sheetpan #sheetpandinner #sheetpanmeals #healthyfood #healthydinnerideas #healthydinnerrecipes #moroccanchicken #chickensheetpan
Simple Lemon Tahini Sauce 🍋 by @thedietitianfee Simple Lemon Tahini Sauce 🍋 by @thedietitianfeed

This delicious Lemon Tahini Sauce is such a great staple to add to so many meals to add flavour. It’s also a great nutrient dense way to top off your dish with healthy fats, b vitamins & antioxidants. 

Use it to top:
- grain bowls
- Salads
- Drizzle on a baked sweet potato 
- Roasted veggies 

Lemon Tahini Dressing:
-  1/3 cup tahini
-  Juice of 1 large lemon
-  1 clove garlic, minced
-  5-6 tbsp water or more to thin to desired consistency
-  Pinch salt and pepper to taste

In a small bowl, whisk together the tahini, lemon juice and garlic. Whisk in the water 1 tbsp at a time until your desired consistency is reached. Add salt and pepper to taste. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#tahinidressing #tahinisauce #tahini #healthyrecipes #healthymeals #sauces #healthysauce #healthydressing #wholefoods
New! Strawberry Chia Seed Jam by @thedietitianfeed New! Strawberry Chia Seed Jam by @thedietitianfeed 

Am I really a dietitian if I don’t have a chia seed jam on my blog 😘

This Strawberry Chia Seed Jam only takes 10-15 minutes to make & is the perfect addition to you PB & J. 

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Chia seeds are incredibly nutrient packed, and this recipe is a fun way to use more of them! They pack in loads of fibre, vitamins & minerals like calcium and iron, omega 3-fatty acids and contain multiple antioxidants which promote good health. 

Use it for PB & J, top yogurt or smoothie bowls, stir into oatmeal or overnight oats, spread on baked goods. 

Ingredients: 
* 2 cups frozen or fresh sliced strawberries
* 2 tbsp chia seeds
* Juice of 1/2 a lemon
* 1-2 tbsp honey
* Pinch salt
Directions:
1. Heat a small/medium pot over medium heat. Add the strawberries and stir occasionally until they are softened and their juices start to release about 5-10 minutes depending if the berries are frozen or fresh.
2. Once they are very soft, mash them with a potato masher or fork until your desired consistency is reached. Heat for another 5 minutes until the juices start bubbling.
3. Stir in the chia seeds, lemon juice, honey and salt. Remove from heat and allow to cool completely. The chia seeds will absorb the liquid while it cools. 
4. Once cooled add the mixture to an airtight container and refrigerate for up to 1 week. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#chiaseedsbenefits #chiaseedjam #healthyrecipes #veganfood #healthybreakfastideas #healthyeating #healthyliving #homemadejam #quickrecipes
Follow on Instagram
  • Home
  • About
  • Brand Partnerships

Copyright © 2023 · The Dietitian Feed · Design by Studio Mommy