Description
This Thanksgiving Salad is a vibrant, seasonal dish featuring massaged kale, roasted delicata squash, tart apples, dried cranberries, toasted pecans, and a tangy maple dijon vinaigrette—perfect as a fresh, colorful side for holiday meals.
Ingredients
- 1 delicata squash, sliced into half moons
- 1 tbsp olive oil (for roasting)
- Salt and pepper, to taste
- 1 bunch lacinato kale, chopped
- 1 tbsp olive oil (for massaging kale)
- 1 large honeycrisp apple, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/4 cup crumbled goat cheese (optional)
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/3 cup olive oil (for dressing)
- Salt and pepper, to taste (for dressing)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the delicata squash into half moons, remove seeds, and toss with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside to cool.
- While the squash roasts, prepare the kale. Place chopped kale in a large bowl, drizzle with 1 tbsp olive oil, and massage for 2–3 minutes until tender and dark green.
- In a small bowl or jar, whisk together maple syrup, apple cider vinegar, Dijon mustard, 1/3 cup olive oil, salt, and pepper to make the dressing.
- Add apple slices, dried cranberries, toasted pecans, and roasted squash to the massaged kale. Drizzle with the vinaigrette and toss to combine.
- Top with crumbled goat cheese if using. Serve immediately or chill until ready to serve.
Notes
- Delicata squash does not need to be peeled—its skin becomes tender when roasted.
- Prepare the salad components ahead of time and assemble just before serving.
- For a dairy-free version, omit the goat cheese.
- You can substitute pecans with walnuts or pumpkin seeds for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
