Warm Kale Salad with Pomegranate Balsamic Dressing

This simple warm salad with a pomegranate balsamic reduction dressing will keep you warm in the winter and happy because it was so easy. It’s bursting with flavor because of this simple 3 ingredient pomegranate balsamic vinegar dressing.

[This recipe was originally posted in January 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

How will this warm salad make your life easier?

If you batch cook butternut squash, this is a great and easy way to use it up. This warm salad is easy and delicious, plus it makes it easier to eat vegetables in the cold winter months because they’re warmed and cozy. Here are a few of my other favorite warm veggie recipes: simple warm kale salad, sheet pan roasted vegetables, & rustic potato and brussels sprouts au gratin.

What makes this warm salad so good?

• Olive oil
• Butternut squash
• Kale
• Pomegranate balsamic vinegar 
• Pistachios

How do I make this salad?

Reduce vinegar by pouring 1/2 cup of pomegranate balsamic vinegar to hot saucepan. Cook on medium-medium/high heat, stirring occasionally, until 1/3-1/2 of vinegar remains.

Remove from heat and add 1 tablespoon of olive oil to reduced sauce. Stir together, and set aside.

Expert Tip: If dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out

Add 1/2 c uncooked butternut squash cubes to a microwave safe bowl with 1/4 cup water in it. Microwave on high for 4-5 minutes, or until butternut squash is soft

Expert Tip: Test by piercing a fork into one cube. If it goes in and comes out easily, it’s done.

Heat cast iron skillet or large saucepan over medium/medium high heat. Once pan is hot, add 2 tsp oil, and then 1/2 cup cooked cubed butternut squash. Season with a pinch of salt and pepper.

Stir and flip butternut squash just 3-4 times so each side gets crispy. Squash is done once sides are crispy. Remove from pan once crispy.

Add chopped kale to pan, and cook until softened and kale begins crisp up. Stir kale often to avoid burning. Remove from pan.

Add butternut squash, cooked kale, 1 tablespoon of each pistachios and pomegranate aerils (optional) to a plate. Pour pomegranate balsamic salad dressing over salad.

Serve with pomegranate balsamic marinated pork loin or pork chop. Find the simple recipe in the expert tips section below. Add goat cheese and chiffonade mint leaves (really thin sliced) for extra flavor.

Expert Tips

• If salad dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out.
• Test doneness of butternut squash by piercing a fork into one cube. If it goes in and comes out easily, it’s done
• Pomegranate balsamic vinegar recipe
• Pomegranate balsamic marinated pork loin recipe: marinade 2-3 lb pork loin in 2 cups pomegranate balsamic vinegar for 4+ hours. Remove from refrigerator and cook (with marinade) in an Instant Pot on MEAT setting for 15-20 minutes. Check doneness by using an instant read thermometer (it should be 145 degrees)
• Add goat cheese and chiffonade mint leaves (really thin sliced) for extra flavor

FAQ

Can you eat kale as a salad?

Kale is great in salads, both raw and cooked salads. If you use raw kale, make sure to massage it, by rubbing the leaves between your hands. This will soften the leaves. You don’t need to massage the leaves if you cook the kale. These are great

Raw kale salad recipes: kale apple & pecan salad

Cooked kale recipes: this recipe, egg and sausage casserole (with kale) and a simple sauteed kale salad recipe

How do you warm up salad?

To get the best texture and flavor, warm up your salad on the stove. This will let some of the lettuce/greens get crispy, and all of it soft. If you heat your salad up in the microwave, it could get too wilted and bitter. Add some sweet flavors and salt to cut down on bitterness.

What can I make with the leftover ingredients?

• (squash) Warm Harvest Bowl
• (kale) Warm Kale Salad or Kale Apple & Pecan Salad
• (pistachios) Strawberry Salad, Avocado Grapefruit Salad, or Spinach and Mandarin Orange Salad.

Did you make this warm salad? Leave me a comment & rating to share how it turned out!

Print Pin

5 from 12 votes

Warm Salad with Pomegranate Balsamic Dressing

This simple warm salad with pork and a pomegranate balsamic reduction dressing will keep you warm in the winter and happy because it was so easy.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 person

Author Rebecca

Equipment

• small sautee pan
• knife
• cutting board
• Measuring Spoons
• Measuring Cups
• tongs

Ingredients

• 2 teaspoons Extra virgin olive oil (need an additional 1 tablespoon for salad dressing)
• 1/2 cup butternut squash cubed
• 2 cups chopped kale
• 1/2 cup Pomegranate balsamic vinegar refer to pomegranate balsamic vinegar recipe in notes
• 1 tablespoon Pistachios chopped
• Salt and pepper
• 1 tablespoon Pomegranate aerils (optional)

Instructions

• Reduce vinegar by pouring 1/2 cup of pomegranate balsamic vinegar (link to recipe in recipe notes) to hot saucepan. Cook on medium-medium/high heat, stirring occasionally, until 1/3-1/2 of vinegar remains. Remove from heat and add 1 tablespoon of olive oil to reduced sauce. Stir together, and set aside. (if dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out)
• Add 1/2 c uncooked butternut squash cubes to a microwave safe bowl with 1/4 cup water in it. Microwave on high for 4-5 minutes, or until butternut squash is soft (test by piercing a fork into one cube. If it goes in and comes out easily, it's done).
• Heat cast iron skillet or large saucepan over medium/medium high heat. Once pan is hot, add 2 tsp oil, and then 1/2 cup cooked cubed butternut squash. Season with a pinch of salt and pepper. Stir and flip butternut squash just 3-4 times so each side gets crispy. Squash is done once sides are crispy. Remove from pan once crispy.
• Add chopped kale to pan, and cook until softened and kale begins crisp up. Stir kale often to avoid burning. Remove from pan.
• Add butternut squash, cooked kale, 1 tablespoon of each pistachios and pomegranate aerils (optional) to a plate. Pour pomegranate balsamic salad dressing over salad.
• Serve with pomegranate balsamic marinated pork loin or pork chop. Recipes in notes section.

Video

Warm Salad with Pomegranate Balsamic Dressing

Notes

• If salad dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out.
• Test doneness of butternut squash by piercing a fork into one cube. If it goes in and comes out easily, it’s done
• Pomegranate balsamic vinegar recipe
• Pomegranate balsamic marinated pork loin recipe: marinade 2-3 lb pork loin in 2 cups pomegranate balsamic vinegar for 4+ hours. Remove from refrigerator and cook (with marinade) in an Instant Pot on MEAT setting for 15-20 minutes. Check doneness by using an instant read thermometer (it should be 145 degrees)
• Pork chop recipe
• Add goat cheese and chiffonade mint leaves (really thin sliced) for extra flavor

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