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  • Wistful Winter Salad with Cinnamon Kale Vinaigrette
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Wistful Winter Salad with Cinnamon Kale Vinaigrette

I love salads of all kinds and this one is no exception! Filled with delectable seasonal ingredients, this nutrition-packed recipe makes a perfect meal, or side salad, for any pregnant or nursing mom. Because this salad also contains many of the nutrients your body needs during recovery (Vitamin A & C, Zinc & Protein), it's a great salad to enjoy after delivery.


 Wistful Winter Salad with Cinnamon Kale Vinaigrette
Recipe Facts

salad: large salad or 2 side salads
vinaigrette: 2/3 cups (10 1-tablespoon servings)

Prep Time
x min

Cook Time
x min

Total Time
x min

Nutritional Benefits
  • B2 (Riboflavin)
  • Calcium
  • Copper
  • Manganese
  • Omega-3 (DHA)
  • Protein**
  • Vitamin A
  • Vitamin C
  • Vitamin D
  • Vitamin E
  • Vitamin K
  • Zinc

Dietary Info


Wistful Winter Salad
4 cups dark leafy greens (we use a premade mix of baby beet greens, kale and chard - spinach and arugula also work well)
1 cup honey spiced sweet potatoes
1/4 cup pomegranate seeds (see this link for an easy way to seed a pomegranate)
1/4 cups pumpkin seeds
2 tablespoons *pasteurized goat cheese

1/2 cup quinoa
1/2 cup pulled chicken (dark meat or breast)

*The FDA considers pasteurized soft cheeses safe during pregnancy. Always check the label as many imported cheeses, including hard cheeses like parmesan, are not pasteurized. 

1 cup packed kale (washed and chopped)
3 tablespoons chopped onions
1/2 teaspoon cinnamon
3 tablespoons fresh lemon juice
1/3 cup olive oil
1/8 teaspoon salt

Wistful Winter Salad with Cinnamon Kale Vinaigrette

Vinaigrette Directions:
Place the first four ingredients in a food processor and blend. While the contents are mixing, slowly pour in the olive oil. Open mixer to scrap down the sides, add the salt and blend for an additional 10 seconds.

Use approximately one tablespoon of dressing for every two cups of moderately packed greens. Pour the left over dressing into an airtight container and refrigerate. The dressing will keep in your fridge for five days.

Salad Directions:
Place the dark leafy greens in a bowl and add two tablespoons of the Cinnamon Kale Vinaigrette. Mix the greens with your hands, massaging the dressing into the greens and covering every leaf (we highly recommend using this technique whenever you make a salad to more evenly coat the leaves and reduce the use of excess dressing). Place the bowl to the side and allow the greens to sit for about 10-15 minutes. This will help tenderize the greens and let the flavor soak in.

Mix in the honey spiced sweet potatoes. Plate the salad mix and sprinkle on the pomegranates, goat cheese and pumpkin seeds. Serve immediately and enjoy!

Wistful Winter Salad with Cinnamon Kale Vinaigrette

Optional Added Protein: A 1/2 cup of pulled chicken and/or a 1/2 cup of quinoa can easily be added to this salad for an added protein punch. The chicken and quinoa should be added along with the sweet potatoes and coated with the dressing before plating. Additional dressing may be needed.

  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

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