Tired of heavy Thanksgiving dishes? Yearning for something vibrant, healthy, and surprisingly delicious to balance out the feast? Then look no further! This Thanksgiving Kale Salad is the perfect addition to your holiday table, offering a refreshing and flavorful counterpoint to traditional fare. It's packed with autumnal flavors, easy to prepare, and guaranteed to impress your guests – even the pickiest eaters! This recipe is perfect for those seeking healthy meal ideas or quick dinner ideas, offering a delicious and satisfying alternative to heavier dishes. It's a testament to how homemade cooking can be both simple and spectacular.
Ingredients:
This Thanksgiving kale salad recipe serves 6-8 people.
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For the Kale Salad:
- 1 large bunch of kale, stems removed and chopped
- 1 cup butternut squash, roasted and cubed (see instructions below)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese (or feta for a sharper taste)
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For the Maple-Dijon Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Roasting the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Peel, deseed, and cube the butternut squash into 1-inch pieces.
- Toss the squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Let it cool completely before adding to the salad.
Making the Salad:
- In a large bowl, massage the chopped kale with 1 tablespoon of olive oil. This helps to tenderize the kale and makes it easier to eat.
- Add the roasted butternut squash, cranberries, and nuts to the bowl.
- In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with crumbled goat cheese just before serving.
Tips for the Best Thanksgiving Kale Salad:
- Massage the kale: This is crucial! Massaging the kale with oil breaks down the tough fibers, making it more tender and palatable.
- Roast your squash: Roasting brings out the natural sweetness of the butternut squash, adding a delicious depth of flavor to the salad. Don't skip this step!
- Toast the nuts: Toasting the pecans or walnuts enhances their flavor and adds a lovely crunch to the salad.
- Adjust the dressing: Feel free to adjust the amount of maple syrup or Dijon mustard to your liking.
- Add other ingredients: Get creative! This salad is a blank canvas. Feel free to add other ingredients such as apples, pomegranate seeds, or different types of cheese.
Variations:
- Vegetarian/Vegan: Omit the goat cheese for a delicious vegan option.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.
- Different Nuts: Substitute almonds or pumpkin seeds for the pecans or walnuts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 5-7g
- Fat: 15-20g
- Carbohydrates: 20-25g
- Fiber: 5-7g
This Thanksgiving kale salad offers a delightful blend of flavors and textures, making it a perfect addition to your holiday spread. Its vibrant colors and healthy ingredients will surely impress your guests and leave them wanting more! Enjoy!