Wednesday, December 19, 2012

Holiday Kale Salad

I don't want a lot for Christmas, there is just one thing I need... but it's a secret ;) What's YOURS? Whatever it is you want this season, it will go well with my Holiday Kale Salad!

Serves 4
  • 1 bunch kale, washed and stemmed
  • 2 cups cubed butternut squash, (I used frozen, which cooks quickly. If you are not using frozen, please roast or cook in boiling water first.)
  • 2 cups cranberries
  • 1 head cauliflower, chopped
  • 2 pears, diced
  • 1 stalk celery, diced
  • 2 tablespoons high quality extra virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  1. Spray a pan with non-stick cooking spray and place over medium-high heat on the stove.
  2. Cook the cranberries and cauliflower covered for 10 minutes, stirring frequently. Allow the cranberries to get juicy. This will help cook your other vegetables.
  3. Add in kale and squash. Cover with lid, and allow to cook for 10 minutes on medium-low, stirring occasionally. 
  4. While those ingredients are cooking, mix you diced pears and celery with olive oil and balsamic. Allow to sit until needed.
  5. Once the kale mix is all cooked, allow to cool for 5-10 minutes.
  6. Finally mix the kale mix with the celery/pear mix and toss.
  7. Serve warm, or refrigerate until chilled.


  1. I think you mean a "bunch" of kale. A bushel is 50 pounds. I am about to make this recipe. I figure I'll use roughly 1/2 of a bag of Trader Joe's chopped kale and see how it goes. Wish me luck!

  2. I'm sorry to say, nothing about this recipe works. I put the kale, cranberries, cauliflower and butternut squash into the large pot together. The kale burned because there was no liquid besides the spray (medium HIGH, really?) And while the cranberries all but melted, the cauliflower and squash is still raw. I have to take this to a party, I'm not sure what to do. Also, balsamic vinegar discolors the pears. White balsamic would be better. Sigh.

    1. I am so sorry that this did not work out for you!! I had used frozen butternut squash, so that cooked very quickly in the pan. The liquid from the cranberries had helped wilt the kale. I will adjust the directions above as the cranberries should be cooked first, and then the kale will be added. I have a affinity for balsamic vinegar, use it on everything! haha. But white sounds like another great option. Again, sincerest apologies and I hope the next recipe works better for you.
      xo, Sasha

  3. I tried this recipe and thought it was great! I didn't even add any salt because it was so flavorful with all the different colorful veggies and the balsalmic vinegar. You should adjust the heat depending on your stove and how quickly it heats up and how hot it gets. I think this is the case with every recipe! YUM!

  4. Gotta eat your colors!