Everyone loves a good winter salad, and this one is our favorite!

Loaded with baby kale, cucumbers, goat cheese, dried cranberries, pecans, bacon, and pomegranate seeds, it’s the perfect way to brighten up those cold winter days. And… topped with a simple balsamic vinaigrette… it’s perfectly light, yet oh so satisfying.

Whether you’re looking for a new holiday side dish or a flavor packed post-holiday meal, you’ll love everything about this recipe!

Salads. They’re one of those things people tend to think about mostly during summer. Which makes sense! We’re all focused on lighter meals in the summertime and comfort foods in the wintertime, and I’m not about to suggest we give that up.

But. I have to say… there’s nothing I love more than a good winter salad recipe, and this one is the BEST.

Not only is it loaded with tons of amazing flavors, like pears and pomegranate seeds and pecans, but just look at it. COULD IT BE ANY MORE GORGEOUS!?!?

I think not. Which makes it the ideal addition to any holiday menu… and a great way to add some greens to the rest of your winter.

Ingredients:

(See full recipe below)

Salad:

• 5 oz. baby kale
• 2 mini cucumbers, thinly sliced
• 4 oz. crumbled goat cheese
• 1/3 c. dried cranberries
• 1 pear, thinly sliced
• 8 pieces bacon, cooked & crumbled
• 1/3 c. pomegranate seeds
• 1/4 c. chopped pecans
• 2 green onions, thinly sliced
• 1-2 Tbsp. hemp hearts

Dressing:

• 1/2 c. olive oil
• 1/3 c. balsamic vinegar
• 1.5 Tbsp. sugar
• 1/4 tsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Pour baby kale into large salad bowl.
2. Top with remaining salad ingredients as desired.
3. Combine dressing ingredients in a small jar or container with a lid.
4. Shake well; drizzle over salad just before serving.

To make it in advance:

This salad is easy to make in advance. Simply assemble as instructed and store the dressing separately. You may choose to slice and add the pear just before serving to avoid browning. Store the salad and dressing, covered, in the refrigerator until ready to serve. I would not recommend making this salad more than one day in advance.

To store leftovers:

Leftovers can be stored in an airtight container in the refrigerator. If the dressing has already been tossed in, leftovers will not last more than 1-2 days.

What are hemp hearts?

Hemp hearts are shelled hemp seeds. They have a nutty flavor and texture, along with numerous health benefits. Many dietitians and nutritional experts consider them to be nature’s perfect balance of protein, essential fatty oils, vitamins, and fiber.

Where do you buy hemp hearts?

They can be found at many large grocery stores, along with specialty/organic/health food stores.

Recipe variations:

• Use regular kale or other mixed greens in place of baby kale
• Add thinly sliced apples
• Use red pears or a combination of red & green
• Substitute walnuts or almonds for the chopped pecans
• Substitute blue cheese for the goat cheese
• Use your favorite store bought dressing in place of homemade vinaigrette
• Use red onion for an extra pop of color

More of our favorite winter salad recipes:

• Brussels Sprouts Salad
• Cranberry Apple Pecan Salad
• Apple Walnut Salad
• Pear, Walnut & Gorgonzola Salad
• Apple Brie Salad
• Apple Wedge Salad
• Roasted Butternut Squash Salad
• Cherry Pecan Goat Cheese Salad

Winter Salad

Yield: 12

Prep Time: 20 minutes

Total Time: 20 minutes

Everyone loves a good winter salad, and this one is our favorite! Loaded with baby kale, cucumbers, goat cheese, dried cranberries, pecans, bacon, and pomegranate seeds, it's the perfect way to brighten up those cold winter days. And... topped with a simple balsamic vinaigrette... it's perfectly light, yet oh so satisfying.

Print

Ingredients

• 5 oz. baby kale
• 2 mini cucumbers, thinly sliced
• 4 oz. crumbled goat cheese
• 1/3 c. dried cranberries
• 1 pear, thinly sliced
• 8 pieces bacon, cooked & crumbled
• 1/3 c. pomegranate seeds
• 1/4 c. chopped pecans
• 2 green onions, thinly sliced
• 1-2 Tbsp. hemp hearts
• 1/2 c. olive oil
• 1/3 c. balsamic vinegar
• 1.5 Tbsp. sugar
• 1/4 tsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Pour baby kale into large salad bowl.
2. Top with cucumbers, goat cheese, dried cranberries, pears, crumbled bacon, pomegranate seeds, green onions, chopped pecans, and hemp hearts.
3. Combine dressing ingredients in a small jar or container with a lid.
4. Shake well; drizzle over salad just before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 14mgSodium: 275mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 7g