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Kale Salad
5 from 12 votes

Kale Salad

This Kale Salad combines hearty kale leaves tossed with a homemade strawberry vinaigrette, roasted butternut squash cubes, crispy bacon pieces, toasted walnuts, feta cheese, dried cranberries, and pomegranate seeds. The combination delivers a mix of textures from crunchy to creamy and a range of flavors—from sweet and tangy to savory—making it suitable as a light lunch or a flavorful side dish.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings (2 cups each)
Calories: 299 kcal
Course: Salad
Cuisine: American

Ingredients

For the strawberry vinaigrette:
  • 4 ounces strawberries stemmed
  • 2 tbsp red wine vinegar
  • 2 tbsp honey or sugar, or less to taste (see note 1)
  • 1 teaspoon dried mustard
  • 1/4 cup vegetable oil or light olive oil
  • black pepper to taste, freshly ground
  • salt to taste, freshly ground
For the salad:
  • 1 pound butternut squash peeled and cut into 1/4-inch cubes (see note 2)
  • 2 tablespoons olive oil
  • black pepper freshly ground
  • salt freshly ground
  • 1 bunch kale stemmed and torn into bite-sized pieces (about 8 ounces / 8 cups, see note 3)
  • 1/2 cup walnuts toasted if desired (see note 4)
  • 4 lices Bacon chopped into small pieces (see note 5)
  • 4 ounces feta cheese (see note 6)
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate seeds

Instructions

To make the strawberry vinaigrette:
    Cup of Yum
  1. In a blender, add strawberries, vinegar, sugar, and dried mustard. Blend until smooth. With the motor running, slowly drizzle in the oil.
  2. Season to taste with salt (I like /14 teaspoon). You should have about 1 cup dressing (cover and refrigerate until serving time).
To make the salad:
  1. Preheat oven to 400 degrees. For easy cleanup, line a rimmed baking sheet with parchment paper.
  2. In a large bowl, add diced butternut squash. Drizzle with olive oil and toss until evenly coated. Spread evenly on prepared baking sheet and sprinkle with salt and pepper to taste.
  3. Roast until tender and caramelizing on the edges, about 40 minutes, stirring occasionally. Remove from oven and set aside to cool.
  4. Meanwhile, in a small skillet over medium heat, add chopped bacon. Cook until tender and starting to crisp along the edges, about 10 minutes. Drain on paper towels.
  5. In a large bowl, add kale and drizzle with the strawberry vinaigrette. Using your hands, toss until evenly coated, massaging the kale as you do. Transfer the dressed kale to a serving bowl or divide among individual plates.
  6. Sprinkle with butternut squash, walnuts, bacon, cranberries, feta cheese, and pomegranate seeds.

Notes

  • Make the strawberry vinaigrette up to 3 days ahead and refrigerate until use.
  • Roast the butternut squash, toast walnuts, and cook bacon in advance; bring to room temperature before assembling.
  • Choose any sturdy winter squash such as sweet potato or acorn as a substitute for butternut.
  • Remove woody kale stems and tear leaves to manageable pieces for easier eating.
  • Toast walnuts to enhance flavor, or substitute with toasted pecans.
  • Substitute feta with crumbled goat cheese or blue cheese as preferred.
  • Store leftovers covered in the refrigerator for up to 4 days; the salad holds well due to hearty kale.

Nutrition Information

Serving 2cups Calories 299kcal (15%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 27g (42%) Saturated Fat 15g (75%) Cholesterol 11mg (4%) Sodium 84mg (4%) Potassium 454mg (10%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 5462IU (109%) Vitamin C 49mg (54%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings (2 cups each)

Amount Per Serving

Calories 299

% Daily Value*

Serving 2cups
Calories 299kcal 15%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 27g 42%
Saturated Fat 15g 75%
Cholesterol 11mg 4%
Sodium 84mg 4%
Potassium 454mg 10%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 5462IU 109%
Vitamin C 49mg 54%
Calcium 81mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.