Go Back
+ servings
Print

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, 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
Prep Time 10 minutes
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.

    Lemon dressing in a measuring cup

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. 

    Top view of kale in a clear bowl with caesar dressing on a grey background with wooden spoons
  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.