Winter Kale Salad

Winter Kale Salad

Servings: 8
Author: Chef Gwyn


  • 1 butternut squash peeled & diced
  • olive oil
  • Kosher salt
  • freshly cracked black pepper
  • 1 bunch of kale ripped or chopped
  • 1 bunch of Tuscan or dinosaur kale ripped or chopped
  • 1 head of radicchio torn
  • 1/2 C. pecans toasted and chopped
  • 4 oz. honey or herbed goat cheese


  • Place a sheet pan in the oven and preheat to 400
  • Toss the butternut squash with olive oil, salt and pepper to coat. Place on the hot sheet pan and roast until fork tender - about 10 minutes. Let cool slightly
  • Sprinkle kale with kosher salt and massage the greens to tenderize them. Lightly dress them with some of your choice vinaigrette, tossing well to coat.
  • To serve, place a generous base of kale topped with the radicchio, red onion, pecans, butternut squash and goat cheese. Drizzle with a bit more of your vinaigrette
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