Whenever I got to a pot luck dinner where I know there is going to be a lot of heavy food…..cough cough Thanksgiving….I almost always make this salad! It is almost always the favorite of everyone because it cuts through the heaviness of all the other dishes. It is light, sweet and tangy, and has amazing fall flavors. I also love this salad because you can make it ahead, and even dress it ahead because Kale does better when dressed and massaged in advance, perfect for a pot luck or a side dish for Thanksgiving!

Ingredients and Substitutions:

  • Kale – kale is great for this recipe because you can dress it ahead of time, up to 2-3 hours ahead, and it holds up well. You can replace it with any hearty leafy green, but if it is a lighter like arugula, dress right before serving.
  • Quinona – quinoa adds a healthy and heartiness to this salad that compliments the kale. If you don’t like quinoa, lentils are also great here.
  • Delicata squash – this is one of my favorite fall squash are delicata squash. They are sweet and have an amazing soft texture once roasted. You can replace with any fall squash that you like, such as butternut squash, honeynut, acorn, or others. Sweet potatoes are also great in this recipe.
  • Pomegranate seeds – one of my favorite fruits in a fall salad, pomegranate seeds come in season towards the end of fall and are sweet and tart, perfect in this recipe! You can also use persimmons or apples, perfect fall fruit.
  • Cranberries – I love using dried and sweetened cranberries here to tie in the winter and fall flavors around Thanksgiving. If you don’t like cranberries you can substitute with raisins, dried figs, apricots, or omit completely.
  • Candied pecans – you always need a good crunch to add to a salad, and maple candied pecans are perfect here. You can also use any nut of choice!
@kellyscleankitchen

The best salad for thanksgiving! #salad #kalesalad #thanksgiving

♬ Romantique – Brigitte Bardot
  • SERVINGS:  6
  • PREP TIME: 15 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 45 Min

Ingredients:

  • 1/2 cup quinoa
  • 1 delicata squash, thinly sliced
  • avocado oil
  • salt and pepper
  • 1 bunch curly kale, stem removed and chopped
  • vinaigrette:
    • 1 lemon, juiced
    • pinch of salt
    • 2 tsp dijon mustard
    • 1 tsp dried rosemary
    • 1 tbsp maple syrup
    • 3/4 cup avocado oil
  • 1/2 pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/2 cup maple candied pecans, chopped

Preparation:

STEP 1.

Preheat the oven to 400*F.

STEP 2.

In a pot, add the quinoa and 1.25 cups of water. Bring it up to a low simmer and top with a lid. Cook for 15 minutes, or until it is fluffy and cooked through. Fluff with a fork and cool completely.

STEP 3.

Coat the delicata squash with avocado oil, salt and pepper and roast in the oven for 20-30 minutes until cooked through. Cool and set aside.

STEP 4.

Make the vinaigrette by blending juiced lemon, salt, dijon mustard, rosemary and maple syrup. While blending, slowly add 3/4 cup of avocado oil to emulsify. Taste for seasoning and adjust as needed. Massage of the dressing into the kale.

STEP 5.

Mix the remaining ingredients and dress with the dressing. Make sure to salt and taste, adjust accordingly.

STEP 6.

Make this up to 4 hours in advance and refrigerate.

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