Jamie Oliver Winter Salad

There’s something a bit magical about a proper winter salad — all that colour and crunch showing up when everything outside looks grey and sleepy. I made this one on a gloomy Sunday, when I’d had just about enough of stews and roast potatoes. Don’t get me wrong — I love a cozy casserole. But sometimes your body begs for greens, ya know?

This Jamie-inspired winter salad is exactly what I needed: sweet roasted squash, crunchy Brussels sprouts, jewel-like pops of pomegranate, and a tangy cider vinaigrette that brings it all together. It’s festive enough for Christmas dinner, but honestly, I make it on weeknights too — especially when I’ve got half a red onion rolling around the fridge and a sad wedge of kale eyeing me judgmentally from the veggie drawer.

Why You’ll Love It

• It’s hearty and healthy — filling but not heavy.
• You get roasted, fresh, tangy, and sweet in one bowl.
• Works great as a main or a side (hello, leftovers).
• That kale massage trick? Game-changer.
• Feels indulgent but totally good-for-you.
• Looks stunning on the table — all those colours!

Ingredients

• 2 cups cubed butternut squash
• ½ medium red onion, cut into thin wedges
• Extra-virgin olive oil (for drizzling)
• Sea salt and freshly ground black pepper
• ½ bunch curly kale (4 to 6 leaves), stemmed and torn
• Apple cider vinegar dressing (your favourite kind or homemade)
• ½ small radicchio, thinly sliced
• 6 Brussels sprouts, thinly sliced
• ¾ cup candied or toasted pecans
• ⅓ cup pomegranate arils (or dried cranberries)
• ⅓ cup shaved Parmesan or pecorino

How to Make It

Roast your squash and onions:

Preheat the oven to 425°F (220°C). Line a baking tray with parchment. On one side, lay out the squash; on the other, the onion wedges. Drizzle with olive oil, sprinkle with salt and pepper, toss a bit to coat, and roast for 20–35 minutes. Onions might finish earlier — just pluck them out when they’re soft and golden.

Show that kale some love:

While the veg is roasting, pop the kale into a big bowl and drizzle on a bit of dressing. Then — and I know this sounds odd — massage the kale with your hands. About a minute will do. It softens the leaves and takes away the bitterness. Plus, it’s strangely therapeutic.

Thin-slice the raw bits:

Slice up the radicchio and Brussels sprouts as thin as you can manage. The finer they are, the less “raw cabbage” vibe you’ll get. Trust me, even sprout skeptics won’t mind them like this.

Pull apart the roasted onions:

Once they’ve cooled slightly, break the onion wedges apart with your hands — they should come apart into pretty petals. Don’t skip this step, it adds so much.

Toss it all together:

Add the radicchio, Brussels sprouts, roasted squash, and onions to the kale. Drizzle on the rest of the dressing. Give everything a nice toss — gently, so you don’t smush the squash.

Top with all the good stuff:

Sprinkle over the pecans, pomegranate arils, and shaved cheese. Maybe give it one last light toss or just let everyone scoop from the top — your call.

Season and taste:

Give it a taste — maybe a bit more salt? A crack of pepper? Let your palate lead the way.

Common Mistakes and How to Dodge Them

Forgot to pull the onions early?
They’ll burn while the squash is still cooking. Check them around 20–25 minutes in.

Didn’t massage the kale?
You’ll know. It’ll be tough and a bit too… foresty. Just take the time to do it.

Squash still hard after roasting?
Chop it smaller next time. Big cubes take ages. Aim for 1-inch pieces max.

Overdressed the salad?
Go slow. You can always add more, but you can’t take it out.

Storage and Reheating

• Fridge: Keeps well for up to 2 days. Just store without the cheese if you can — it stays nicer that way.
• Freezer: Nope. The kale and poms won’t forgive you.
• Reheating: If you want it warm-ish, you can pop just the roasted veg into a pan or microwave for a bit, then reassemble the salad.

Frequently Asked Questions

Can I make it ahead?
Totally. Roast the veg and prep the greens ahead — assemble just before serving.

What if I don’t have radicchio?
Use a handful of arugula or baby spinach instead. Less bitter but still works.

Is it okay to skip the cheese?
Absolutely — it’s still lovely and vegan-friendly without it.

Can I use other squash?
Yep. Delicata, acorn, or even sweet potato will work fine.

Nutrition Facts (Per Serving):

• Calories: ~280
• Fat: 18g
• Carbs: 23g
• Protein: 6g
• Sodium: 210mg
• Sugar: 7g