Thanksgiving Harvest Kale Salad
by Ana
Prep Time20 minsCook Time25 minsServings6 servings
A festive fall salad with massaged kale, roasted butternut squash, crisp apples, dried cranberries, and candied pecans in a warm apple cider vinaigrette.
Every Thanksgiving table needs a fresh, vibrant counterpoint to all the rich casseroles, and this harvest salad is it. Massaging the kale transforms it from tough and bitter into silky and sweet, while the maple-candied pecans and cider vinaigrette bring cozy autumn flavor to every bite. Even better: unlike delicate lettuce salads, this one holds up for hours, so you can dress it before guests arrive.
Ingredients
Recommended Tools
- Baking sheet
- Large mixing bowl
- Small skillet
- Small jar or bowl for dressing
Instructions
- Preheat your oven to 200°C (400°F). Toss the butternut squash cubes with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes until tender and caramelized at the edges.
- While the squash roasts, toast the pecans in a small skillet over medium heat for 3-4 minutes. Drizzle with 2 tablespoons maple syrup, stir to coat, and let cool on parchment paper.
- Place the chopped kale in a large bowl and massage it with a pinch of salt for 2-3 minutes by hand until it softens, darkens, and reduces in volume.
- Shake together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper in a jar until emulsified.
- Pour the dressing over the kale and toss thoroughly, letting it sit for 10 minutes to absorb the flavors.
- Top the kale with the roasted squash, apple slices, cranberries, candied pecans, and crumbled goat cheese. Toss lightly and serve at room temperature.