Thanksgiving Salad

This Thanksgiving Salad is full of flavor and packed with cozy fall vegetables, and a homemade vinaigrette. Made with massaged kale, roasted butternut squash, crunchy pecans, walnuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.

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Updated November 2021

Easy Thanksgiving Salad Recipe

Looking for a festive green salad to add to your Thanksgiving meal? This Thanksgiving Salad is loaded with beautiful colors, cozy fall flavors and the perfect addition to your Thanksgiving table or any holiday dinner!

It’s made with massaged kale, caramelized roasted butternut squash, crunchy nuts, pumpkin seeds and sweet pomegranate seeds. Not only is this stunning salad packed with flavor, it’s a healthy side dish that is also naturally gluten-free, vegan, paleo, low carb, dairy-free and can easily be Whole30-friendly.

Ingredients you need

The best part about making fall salads like this is that you can customize them with whatever you have on hand. This festive kale salad uses:

• Chopped Kale: The base of this holiday salad. Lacinato kale, dinosaur kale or curly kale all work. Be sure to remove the stems and give it a good massage.
• Radicchio: Adds a pop of color and crunch. Red cabbage works too.
• Roasted Butternut squash: You can roast them in the oven or your air fryer.
• Avocado: Adds a little creaminess and heart-healthy fats.
• Toasted pecans and walnuts: For that added crunch.
• Pumpkin seeds: Adds crunch and healthy fats.
• Sweet pomegranate arils: Adds a festive pop of color and sweetness.

Optional for topping:

• Blueberries: Add extra sweetness for that sweet and salty combo. You can sub with blackberries or even some sweet mandarin oranges. 
• Vegan Feta: Adds a hint of savory saltiness. We love this brand but regular feta or even goat cheese work too if not dairy-free.

Dressing ingredients

For this homemade vinaigrette, you are going to need:

• Avocado oil: or extra-virgin olive oil.
• Dijon mustard: tahini works great as well.
• Apple cider vinegar: or fresh lemon juice
• Pure maple syrup: you can sub with any liquid sweetener. You can use Lakanto sugar free maple syrup for lower sugar / lower carb or orange juice for Whole30.
• Fine sea salt: to taste.
• Freshly ground black pepper: to taste.

How to make Thanksgiving Salad

1. Make the vinaigrette: Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined.
2. Prep and massage the kale: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large bowl. Drizzle with oil & a pinch of salt and use your hands to massage until the leaves start to soften and wilt.
3. Add dressing and assemble the salad. Add the rest of the ingredients to the bowl. Drizzle with dressing & black pepper. Toss lightly to coat and top with more nuts, seeds or pomegranate arils if desired.

Variations

• Roasted squash: Swap the butternut squash for air fryer roasted potatoes or acorn squash.
• Cheese: Instead of vegan feta, you can use goat cheese or halloumi if not dairy-free.
• Apples: Add some chopped apples for some sweetness and crunch.
• Pomegranate: Swap with dried cranberries for sweetness.
• Nuts: Instead of pecan or walnuts, you can swap with sliced or slivered almonds, shelled pistachios or cashews.
• Seeds: Swap the pumpkin seeds with sunflower seeds or hemp seeds.

Serving Suggestions

This Thanksgiving salad would be delicious on it’s own or perfect as a healthier side to Thanksgiving, Christmas or any holiday potluck.

We like to serve as part of our Thanksgiving dinner with our Thanksgiving Turkey, Roasted Brussels Sprouts or Vegan Mashed Potatoes.

Can I make this ahead of time?

The great thing about kale is that it lasts much longer than traditional salad greens so it works great for meal prep.

You can prep the kale ahead of time and store it in a resealable bag or container for up to 5 days.

How to store this kale salad

Store this winter kale salad in an airtight container in the  fridge for about 1-3 days.

More healthy Thankgiving salad recipes you might like:

Fall Salad with Kale and Delicata Squash

Mixed Bean and Wild Rice Salad

Winter Salad with Kale 

Harvest Salad

Spinach Salad

5 from 1 vote

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Thanksgiving Salad

Prep Time

10 mins

 

This Thanksgiving Salad is full of flavor and packed with cozy fall vegetables, and a homemade vinaigrette. Made with massaged kale, roasted butternut squash, crunchy pecans, walnuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten-free, low carb, keto and easily paleo-friendly and Whole30 compliant.

Course: Salad

Cuisine: American

Keyword: christmas salad, kale, kale salad, low carb recipe, paleo, paleo thanksgiving side dish, thanksgiving salad, whole30, winter salad

Servings: 4 servings

Calories: 181 kcal

Author: Kelly

Ingredients

For the dressing:

• 3 tablespoons avocado oil OR extra-virgin olive oil
• 2 tablespoons apple cider vinegar OR lemon juice
• 1 tablespoon Dijon mustard
• 1-2 tsps maple syrup OR Lakanto maple syrup for low carb OR orange juice for Whole30
• fine sea salt + freshly cracked black pepper , to taste

For the salad:

• 1 large bunch kale , stems removed and finely chopped (5–6 cups)
• 1/4 cup chopped radicchio or shredded red cabbage
• 1/2 - 2/3 cup roasted or air fried cubed butternut squash , for low carb or keto, sub with roasted pumpkin or any roasted vegetable of choice
• 1 tablespoons toasted pecans
• 1 tablespoon toasted walnuts
• 1 teaspoon pumpkin seeds
• 1.5 tablespoons pomegranate arils
• 1/4 avocado , cubed

OPTIONAL:

• vegan feta , for garnish - regular feta or goat cheese works too if not dairy-free
• blueberries , can sub with blackberries, chopped apples, mandarin oranges or any fruit of choice

Instructions

Make the dressing:

1. Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.

   

For the salad:

1. PREP & ASSEMBLE GREENS: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large mixing bowl. Drizzle with a little bit of dressing and use your hands to massage until the leaves start to soften and wilt.

   Add the cabbage to the bowl. Drizzle with dressing. 

   

2. DIVIDE: Place all the greens on large serving bowl or divide the salad into bowls. Arrange the butternut squash on top. Sprinkle with nuts, seeds, pomegranate arils, avocado, feta and blueberries, if using.

   Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.

   

Recipe Notes

How to make ahead

You can prep the kale ahead of time and store it in a resealable bag or container for up to 5 days.

How to store 

Store this salad in an airtight container in the  fridge for about 1-3 days.

 

Nutrition Facts

Thanksgiving Salad

Amount Per Serving (1 serving)

Calories 181 Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.