Winter Roasted Kale Salad is a vibrant, nutrient-packed dish that brings warmth and crunch to chilly evenings. The kale, roasted to crispy perfection, offers a delightful contrast to creamy avocado and tangy pomegranate seeds. With just 30 minutes of cooking time, this salad is as quick as it is satisfying, making it perfect for busy weeknights or cozy gatherings. Each bite is a harmonious blend of earthy, sweet, and zesty flavors that will leave you feeling nourished and energized.
This salad isn’t just a feast for the taste buds—it’s a celebration of textures and colors. The tender roasted kale pairs beautifully with the juicy bursts of pomegranate, while toasted almonds add a satisfying crunch. A drizzle of bright lemon dressing ties it all together, creating a dish that’s as refreshing as it is hearty. Whether you’re a kale enthusiast or a skeptic, this recipe will win you over with its simplicity and depth of flavor. It’s the ultimate winter comfort food that’s both wholesome and indulgent.
Ingredients for Winter Roasted Kale Salad
- For the dressing: (makes extra)
- 2 tablespoons extra-virgin olive oil
- 2-3 tablespoons lemon juice, plus some zest
- 1 teaspoon honey or agave
- 1 garlic clove
- Sea salt and fresh black pepper
- 2 tablespoons tahini
- Grated pecorino or parmesan cheese (reserve some for garnish; omit if vegan or replace with nutritional yeast)
- Water to thin, as needed
- A few pinches of red pepper flakes
- For the salad:
- Large bunch of kale
- Extra-virgin olive oil, for drizzling
- 2-3 scallions, chopped (white and green parts)
- ¼ cup dried cranberries
- ½ cup chopped parsley
- ¼ cup toasted pine nuts or other nuts
- For the soy-balsamic tempeh bites:
- ½ package tempeh, sliced into ¼″ thick strips
- Extra-virgin olive oil
- Splash of soy sauce
- Splash of balsamic vinegar
- Drizzle of honey
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Start the dressing: In a small bowl, combine olive oil, lemon juice, zest, honey, and a pinch of salt and pepper. Smash the garlic clove and add it to the mixture (you’ll remove it later). Set aside to infuse.
- Prepare the kale: Drizzle whole kale leaves with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet (use two if needed). Bake for 8-12 minutes until edges are crispy and centers are wilted. Let cool, then stack, chop, and remove coarse stems. Set aside.
- Cook the tempeh: Heat oil in a small skillet. Add tempeh slices and cook for a few minutes on each side until browned. Add soy sauce, balsamic vinegar, and honey. Flip to coat and cook until caramelized (a slight char adds flavor). Remove from heat and chop into bite-sized pieces.
- Finish the dressing: Remove the garlic clove (leave small bits if desired). Whisk in tahini, cheese (or nutritional yeast), water to thin, and red pepper flakes. Taste and adjust seasoning.
- Assemble the salad: Toss kale with dressing to taste. Add scallions, cranberries, parsley, and tempeh pieces. Toss again.
- Plate and garnish: Serve the salad topped with pine nuts and extra grated cheese. Offer extra dressing on the side.
Perfect Pairings: Serving Suggestions
This Winter Roasted Kale Salad is hearty enough to stand alone as a meal, but it also pairs beautifully with other dishes. Serve it alongside a warm bowl of butternut squash soup or a slice of crusty sourdough bread for a cozy winter dinner. For a heartier option, add a side of roasted sweet potatoes or quinoa to make it even more filling.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or pantry staples. Swap the tempeh for crispy tofu or roasted chickpeas for a different protein option. If you’re not a fan of cranberries, try dried cherries or chopped apricots for a sweet twist. For a nut-free version, replace the pine nuts with toasted sunflower seeds or pumpkin seeds.
Save Time: Quick Prep Tips
To streamline the process, prep the dressing and chop the kale the night before. Store them separately in the fridge until you’re ready to roast. You can also pre-toast the pine nuts and slice the tempeh ahead of time. When you’re ready to cook, simply assemble and bake—this will cut your active prep time in half!
Keep It Fresh: Storage and Reheating
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the kale from getting soggy. If you’d like to reheat the tempeh, pop it in a skillet over medium heat for a few minutes to restore its crispiness. The kale, however, is best served at room temperature.
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a rimmed baking sheet for roasting the kale and a small skillet for cooking the tempeh. A whisk or small jar will come in handy for mixing the dressing. If you’re short on time, consider using a mandoline slicer to quickly slice the tempeh into even strips.
Winter Roasted Kale Salad
Ingredients
For the dressing: (this makes extra)
- 2 tablespoons extra-virgin olive oil
- 2-3 tablespoons lemon juice, plus some zest
- 1 teaspoon honey or agave
- 1 clove garlic
- Sea salt and fresh black pepper
- 2 tablespoons tahini
- Grated pecorino or parmesan cheese, reserve some for garnish (omit if vegan, or replace with nutritional yeast)
- Water to thin, as needed
- A few pinches red pepper flakes
For the salad:
- Large bunch kale
- Extra-virgin olive oil, for drizzling
- 2-3 scallions, chopped, white and green parts
- ¼ cup dried cranberries
- ½ cup chopped parsley
- ¼ cup toasted pine nuts or other nuts
For the soy-balsamic tempeh bites:
- ½ package tempeh, sliced into ¼″ thick strips
- Extra-virgin olive oil
- Splash soy sauce
- Splash balsamic
- Drizzle honey
Instructions
- Preheat the oven to 400 degrees.
- Start the dressing: In a small bowl combine the olive oil, lemon juice, zest, honey, and a few pinches salt and pepper. Give your garlic clove a good smash and drop it in. You’re going to fish it out later, after it sits and infuses garlic flavor into the oil (alternatively, just mince it in). Set aside while you work on the other components.
- Drizzle the whole kale leaves with olive oil, salt & pepper. Spread into a single layer on a baking sheet (you might need 2). Bake in the oven for 8-12 minutes or until the edges are crispy and the centers are wilted. Remove from the oven and let cool to room temperature. Stack the leaves and chop them, removing the coarser parts of the stems. Set aside.
- Start the tempeh: Heat oil in a small skillet. When your pan is hot, add the tempeh. Cook on both sides for a few minutes until it starts to brown. Then add a splash of soy sauce and balsamic. Flip around to coat all sides. Add a drizzle of honey and cook a few minutes longer until the sugar and vinegar caramelize a bit on the edges of the tempeh. (This got sticky in my pan, and some of the sugar burned, but that slight char ends up tasting really good). Remove from heat and chop into bite size pieces.
- Finish the dressing: Fish out the garlic clove (it’s ok if some bits stay in, just try to remove the larger pieces of the skin). Whisk in the tahini, cheese or nutritional yeast, water if necessary to thin it, and a few red pepper flakes. Taste and adjust seasonings to your liking.
- Toss the kale leaves with some of the dressing, adding as much or little as you like. Add the scallions, cranberries, parsley, and tempeh pieces and toss again. Plate and garnish with pine nuts & more grated cheese. Serve with extra dressing on the side.