Colorful Winter Salad Recipe

The holidays are a time for sweet baked good and savory meals shared with loved ones. Holiday meal favorites are delicious and comforting, but if you are craving something lighter that utilizes seasonal winter veggies, look no further!

The sweet roasted squash and beets, the sturdy kale, crunchy apple and the pop of the lime juice is a lively combination. The colorful rainbow of veggies in this salad made it stand out on the table!

If you have delicata squash by all means use it as you won’t have to peel it. This salad, like many, is begging for adaptations so be creative!


  • Use any squash you have on hand
  • Substitute pumpkin seeds or toasted pecans for the garnish
  • Add cubed ripe avocado for a creamier texture

Ingredients: (Serves 4)

  • 1 small bunch kale, well washed and dried, stems removed if tough and very thinly sliced
  • 3 cups cubbed
  • 2 cups cooked or pickled beats, cubbed
  • 2 cloves garlic, minced
  • Juice of 1 lime (start with a little less and then add to taste)
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt, more to taste
  • Freshly ground pepper
  • Seeds of 1 pomegranate
  • 1/2 cup crumbled goat cheese
  • 1 apple or pear, thinly sliced
  • ½ cup toasted walnuts (toast in a dry skillet over medium to med-high heat, stirring often, until popping and starting to brown—about 5-6 minutes.)


  1. Preheat oven to 425 degrees.
  2. Bake the squash slices or chunks in a single layer on a baking sheet. Bake, turning once, for about 15 minutes or until tender and just starting to brown.
  3. Mince or press or mash the garlic until very fine and put in a small bowl. Stir in the lime juice, olive oil and 1/2 teaspoon salt and plenty of pepper.
  4. Put the kale in a large salad bowl and toss with about 2/3 of the dressing to begin softening the kale.
  5. Add the squash, beets, apple or pear, goat cheese, nuts and the remaining dressing and toss gently. Taste and adjust seasoning with salt, oil, lime juice as needed.

Recipe adapted from