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Warm Kale Salad with Pomegranate Balsamic Dressing

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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.

warm salad on a plate with ingredients surrounding it on a table

[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?

How do I make this salad?

pouring pomegranate balsamic vinegar into saucepan

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

hand holding a white bowl of cubed butternut squash with other salad ingredients below

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.

cubed butternut squash in saucepan

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.

chopped kale and butternut squash in saucepan

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

closeup of salad with kale, butternut squash, chopped pistachios, and pomegranate aerils with pork loin on a plate

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.

Warm Salad with Pomegranate Balsamic Marinated Pork Loin on plate

What can I make with the leftover ingredients?

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

Warm Salad with Pomegranate Balsamic Marinated Pork Loin on plate
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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About Rebecca

Welcome! I’m Rebecca, a food loving dietitian. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

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Comments

  19. EA The Spicy RD says

    5 stars
    This looks delicious! And, you must have read my mind, because I was thinking “Goat cheese would be really yummy with this salad” then I scrolled to the bottom of the recipe & read your tip 🙂 The mint sounds delicious too!

    Reply

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