Recipe: Hearty Kale and Pomegranate Winter Salad

I’ll let you in on a nutrition expert’s secret: salads don’t have to be cold. They don’t even have to contain lettuce in the traditional sense if you don’t want them to. In winter months (at least here in Minnesota), salads with more oomph are necessary. So let’s gravitate toward hearty vegetables – I’m talking tubers and cruciferous, with a little kale mixed in for fun. Throw in some bacon… because bacon. And top it all off with a dusting of winter pizzazz – pomegranate seeds. Let’s make this delicious salad.



Hearty Kale and Pomegranate Winter Salad

Serves ~8

Ingredients + Directions

1. Roast:

  • 1 medium butternut squash (~2 lbs), chopped into 1-inch pieces roasted at 400F for 30-40 min or until tender (a fork easily goes in)
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • Pinch of sea salt


  • 1 lb Brussels sprouts, halved and roasted at 400F for 15 min or until tender

2. Rub:

  • 1 bunch kale (~4-5 cups), de-stemmed and chopped
  • 3 tbsp lemon juice
  • Pinch of sea salt

3. Mix:

Roasted squash, Brussels sprouts and kale with…

  • 1 pomegranate, deseeded
  • 1/2 lb bacon, cooked and cut into bits
  • 1 cup canned chickpeas

4. Dressing (optional, you can always purchase a balsamic dressing)

  • 6 tablespoons olive oil
  • 3 tablespoon lemon juice
  • 3 tablespoon balsamic vinegar or apple cider vinegar
  • 3 teaspoon dijon mustard
  • salt and pepper to taste

Nutrition Information: 265 Calories, 14g Total Fat (2g Saturated Fat), 29g Carbohydrates (8g Fiber, 3g Sugar), 10g Protein


Print Friendly, PDF & Email


Carly Sippel is a registered yoga teacher, certified life coach, and nutrition nut. She has a Bachelor of Science in Nutritional Dietetics from the University of Minnesota, Twin Cities. She turns her passion into practice, promoting healthy bodies in both her personal and professional life.