One staple that's always included in our holiday party menus is a big, delicious kale salad. Not only does it bring a nourishing element to an otherwise indulgent menu, but kale is sturdy enough to toss with dressing hours before it's served without wilting. You can make it in advance and pop it in the fridge before guests arrive, making it perfect for hosting.
The one we've got on repeat this holiday season is this Kale Harvest Salad by Chloe-Charlotte Crampton, the chef and creator behind Chloe's Kitchen. Chloe whipped up this salad at a recent dinner party at her home, and we were all obsessed.
A stunning mix of hearty greens, creamy avocado, honey-roasted butternut squash, crisp apples, and herbed goat cheese creates a satisfying mix of textures. Tossed with a deliciously tangy dijon dressing, it’s got that perfect balance flavors that’ll send everyone back for seconds. Double the recipe and serve for a crowd in our 17" handcrafted wood salad bowl (like Chloe did!)
Whether you’re hosting a holiday dinner or bringing a dish to share, this salad adds. vibrant, festive touch to any gathering. Scroll on for the recipe.
Kale Harvest Salad
35 minutes
6
Chloe-Charlotte Crampton
Ingredients
- 1 bag kale (roughly 6-8 cups)
- 1 Whole butternut squash, peeled and cubed
- Drizzle of honey, for the squash
- Drizzle of extra virgin olive oil, for the squash
- 2 avocados, diced
- 2 apples, diced
- 1 cup beets, diced
- 1 cup pecans, roughly chopped
- 1 cup herbed goat cheese, optional
For the dressing:
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 cup balsamic vinegar
- 1 cup extra virgin olive oil
- 2 cloves garlic, crushed
- Salt/pepper
Instructions
- Toss the peeled and diced butternut squash in salt/pepper, olive oil, and honey.
- Roast the butternut squash at 425 for 20-25 minutes, turning half way through.
- Add everything onto a bed of massaged kale along with your cut-up beets, avocado, apples, nuts, and the herbed goat's cheese (optional).
- Make your dressing now.
- Add in your Dijon, honey, garlic as the base. Then add in your balsamic vinegar and slowly drizzle in your olive oil whilst whisking to emulsify. Season with a generous pinch of salt and pepper.
- Pour over the salad and toss to combine just before you are ready to serve.
Notes
- Add grilled chicken breast if you want to make this salad your main instead of just a side dish.
