This Winter Harvest Salad is a simple and healthy winter salad with grapefruit, kale, broccoli, jicama and a savory-sweet maple-balsamic dressing. A quick Paleo and AIP-friendly side to enjoy all winter.
How to make this Winter Harvest Salad with Grapefruit
This recipe makes an excellent quick side salad for a winter evening meal, or a winter potluck. Just wash and prep your ingredients, toss with a delicious maple-balsamic dressing and your salad is ready! The fact that this salad has just 4 main ingredients, plus a 4-ingredient dressing, makes it that much easier.
this recipe!
For the Winter Harvest Salad
- 4 cups curly kale, stems removed and leaves chopped
- 1 cup small broccoli florets
- 1 cup shredded jicama
- 1 grapefruit, halved and sliced
For the Maple-Balsamic Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar (double-check ingredients for AIP compliance)
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
Instructions
Wash and prep the kale, broccoli, jicama and grapefruit. Add all to a large salad bowl.
Add dressing ingredients to a small mason jar or dressing bottle and shake to combine. Drizzle over the vegetables and grapefruit and toss to combine. Serve immediately.
FAQ
Absolutely! There is lots of fresh winter produce to take advantage of in the form of a winter salad. Eating a variety of fresh and cooked fruits and vegetables is one of the best ways to get a variety of nutrients, as well as help balance your gut bacteria.
If kale is too tough for your liking, I have three tips you could try. First, make sure you chop your kale as finely as possible. It is much easier to eat small pieces than large leaves. Second, try massaging your kale before adding the other ingredients. Add the kale to the salad bowl, add a drizzle of olive oil and a pinch of salt and “massage” for 3-4 minutes, squeezing the kale in your hands until the leaves are softened. My third tip is to just use baby kale instead of mature kale. Baby kale leaves are much more tender and not too fibrous at all! Plus, they require much less prep!
There are lots of delicious alternatives to kale! As mentioned above, baby kale makes an excellent substitute for mature kale. You can also try a number of other winter greens, such as chard, beet greens, arugula, romaine, escarole, mustard greens and spinach. All of these should make for a slightly more tender salad green than kale.
Other recipes to try
Looking for more winter salads to try? Check out these excellent choices!
Vibrant Raw Beet Salad with Balsamic Dressing (AIP)
Easy Winter Orzo Salad (Gluten Free, Paleo & AIP)
Warm Kale Salad with Roasted Delicata Squash (AIP)
If you enjoyed this Winter Harvest Salad with Grapefruit, I would love it if you would leave a star rating and review below! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.
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Winter Harvest Salad with Grapefruit (AIP, Paleo)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Toss
- Cuisine: Winter-Inspired
- Diet: Gluten Free
Description
This Winter Harvest Salad is a simple and healthy winter salad with grapefruit, kale, broccoli, jicama and a savory-sweet maple-balsamic dressing. A quick Paleo and AIP-friendly side to enjoy all winter.
Ingredients
For the Winter Harvest Salad
- 4 cups curly kale, stems removed and leaves chopped (see notes)
- 1 cup small broccoli florets
- 1 cup shredded jicama
- 1 grapefruit, halved and sliced
For the Maple-Balsamic Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar (double-check ingredients for AIP compliance)
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
Instructions
- Wash and prep the kale, broccoli, jicama and grapefruit. Add all to a large salad bowl.
- Add dressing ingredients to a small mason jar or dressing bottle and shake to combine. Drizzle over the vegetables and grapefruit and toss to combine. Serve immediately.
Equipment
dressing bottle
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cutting board
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chef’s knife
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If kale is too tough for your liking, I have three tips you could try. First, make sure you chop your kale as finely as possible. It is much easier to eat small pieces than large leaves. Second, try massaging your kale before adding the other ingredients. Add the kale to the salad bowl, add a drizzle of olive oil and a pinch of salt and “massage” for 3-4 minutes, squeezing the kale in your hands until the leaves are softened. My third tip is to just use baby kale instead of mature kale. Baby kale leaves are much more tender and not too fibrous at all! Plus, they require even less prep!
Because kale is so hardy, this salad will actually save in the fridge for a day or two before wilting. Just store in an airtight container in the fridge for a couple of days and toss to redistribute the dressing before eating.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 111
- Fat: 7.4g
- Carbohydrates: 11.3g
- Fiber: 2.8g
- Protein: 2.1g
Keywords: winter salad, kale salad, winter salad with fruit, aip, paleo
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