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Winter Kale Salad

Hello February! We are officially in the thick of a good old Philly winter, with spring feeling such a long way off. This is typically the time of year when my slow-cooker gets a workout from rich comfort food recipes. However, this year I have come across a new winter favorite – Winter Kale Salad. This simple recipe packs a healthy punch and is the perfect meal when you need a break from heavy comfort foods.

I have served this as a side salad and as a main dish. You can easily add protein such as salmon, shrimp, grilled chicken, crumbled bacon or cubed cheddar cheese. I recommend taking the time to whip up the homemade dressing. It has a sweet tanginess that pairs exceptionally well with kale. A crusty slice of bread or whole wheat role is a must for sweeping up any remaining dressing. Enjoy!!

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Yield: 4 side servings or 2 meal sized servings


6 cups chopped kale
6 Brussel sprouts, sliced into thin ribbons
3/4 cup chopped broccoli florets
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds
1 small apple or pear – cored and diced


1 TBSP sugar
2 TBSP white balsamic vinegar
2 TBSP mayo
1 TSP Dijon mustard
1 TBSP olive oil
Salt and Pepper to taste

Optional Protein Add-Ons

Pan seared salmon filet
Grilled chicken strips
Cubed sharp cheddar cheese
Sautéed Tempeh
Crumbled bacon


1. Combine all salad ingredients and toss with dressing.

by: Mandy DeCecco
Mandy is a Drexel University graduate and Philly area native. Mandy coordinates marketing, website and promotions for The Philadelphia Catering Company. She is always looking for creative and fresh ideas for home and catering.
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