Can I make this kale salad ahead of time without it getting soggy?

Yes! You can prep most of it in advance. Roast the butternut squash and whisk the dressing up to 3 days ahead , then store them separately in the fridge. Combine everything just before serving so the kale stays crisp and the dressing doesn’t weigh it down.

How long should I massage the kale (and can I skip it)?

Give it about 1-2 minutes of massaging with a drizzle of olive oil or dressing. You’ll notice the leaves darken and soften slightly and that’s when it’s ready. I don’t recommend skipping this step; it makes the kale tender and much easier to eat.

Kale Salad with Cranberries and Feta

Description

Kale salad recipe with butternut squash, cranberries, pomegranate, pumpkin seeds, and feta, tossed in a simple balsamic dressing. This kale salad is festive, delicious, and healthy.

Ingredients

Units Scale

For the Salad

4 cups butternut squash, chopped into about 1-inch pieces
2 Tbsp. extra-virgin olive oil
10 cups chopped curly kale, leafy parts only, no stems
1 cup pomegranate arils (seeds)
1/3 cup dried cranberries
1/3 cup pumpkin seeds, toasted
4 oz. feta cheese, crumbled
Kosher salt and freshly ground black pepper

For the Balsamic Dressing

1/4 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey or pure maple syrup
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

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Instructions

Preheat the oven to 450 degrees F. In a large bowl, toss butternut squash with two generous tablespoons of olive oil and season with salt and pepper, to taste. Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Cool slightly.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper, to taste.
In a large bowl, toss kale with half of the dressing. Using your hands massage the dressing evenly into the kale. It helps break down the toughness of the leaves.
Transfer the kale to a serving bowl and combine with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese. Drizzle with more dressing as needed. Taste for salt and pepper. Serve immediately.

Notes

Time-Saving Tip: Cut down on prep by using store-bought shortcuts. Look for pre-chopped butternut squash, bagged kale, and pomegranate seeds already separated in the produce section. You can also grab roasted pumpkin seeds instead of toasting them yourself.
To Make-Ahead: Roast the butternut squash, let it cool, then store it in an airtight container in the fridge for up to 3 days. The dressing can be made a few days ahead and kept refrigerated until you’re ready to toss everything together.

Nutrition

Serving Size:
Calories: 249
Sugar: 12.6 g
Sodium: 159.6 mg
Fat: 16.7 g
Carbohydrates: 23.4 g
Protein: 5.6 g
Cholesterol: 12.6 mg