Winter salads don’t get nearly enough love. When the days are cold and gray, this Kale and Brussels Sprouts Winter Salad brings a burst of sunshine to your plate. It’s crisp, vibrant, and brimming with nutrients to help you feel great during the season’s shorter days.
After a heavy holiday feast, I craved something light yet satisfying, and this salad hit all the right notes—quickly becoming my favorite winter reset meal.
The magic is in the prep: massaging the kale softens it to a tender, silky texture, while shaving the Brussels sprouts creates a delicate crunch.
Tossed with a tangy lemon-Dijon dressing, crunchy toasted almonds, and sweet-tart pomegranate seeds, it’s a perfect blend of bold flavors and textures.
Winter salads are trending because they pack nutrition into meals dominated by heavier dishes. This one feels like a celebration in every bite!
Why I Love This Recipe (And You Will Too)
- It’s the perfect post-holiday reset. After indulgent meals, this salad feels like hitting refresh without compromising flavor.
- Massaging kale is a game-changer. Trust me, it transforms this green from tough to tender in just a few minutes.
- The pops of pomegranate! They’re sweet, tart, and turn an ordinary salad into something special.
- It fits into any meal. Serve it as a side for roast chicken or make it the main event with a little grilled salmon.
- You’ll feel amazing eating it. Kale and Brussels sprouts are loaded with fiber and vitamin C—just what winter bodies need.
Kale and Brussels Sprouts Winter Salad Recipe
Equipment
- Large mixing bowl
- Small Bowl
- Whisk
- Knife
- Baking sheets
- Parchment Paper
- Tongs
Ingredients
For the dressing
- ¼ cup maple syrup
- ¼ cup dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce
- 2 tbsp olive oil
- ¼ teaspoon Black pepper
- ¼ teaspoon Red pepper
- For the salad
For the salad
- 1 half butternut squash cubed (about 4 cups)
- 1 red onion sliced
- 3 tablespoon olive oil
- 1 tablespoon cinnamon
- 1 ½ teaspoon allspice
- 1 14 oz block extra firm tofu
- 2 tablespoon cornstarch
- 3-4 cups kale chopped
- 8-10 Brussels sprouts thinly sliced
- 2 apples*
- 1 cup Pomegranate seeds
- ¼ – ½ cup Pecans chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together all dressing ingredients, then refrigerate until ready to use.
- Toss butternut squash and onions with 2 tablespoons olive oil, ½ tablespoon cinnamon, and ¾ teaspoon allspice; spread on a parchment-lined baking sheet.
- Coat tofu cubes with cornstarch, remaining cinnamon, and allspice; arrange on a separate parchment-lined baking sheet.
- Roast both trays in the oven for 20-25 minutes, until the squash is fork-tender; let cool for 5-10 minutes.
- Massage chopped kale with 1 tablespoon olive oil in a large bowl to soften. Add shredded Brussels sprouts and mix.
- Layer roasted squash, onions, and tofu over the kale and Brussels.
- Top with sliced apples, pomegranate seeds, and pecans.
- Drizzle with the dressing or serve it on the side. Enjoy!
