Buy Now → The Thanksgiving Salad
The Thanksgiving salad is the perfect addition to your holiday tables featuring hearty kale, roasted squash, juicy pears and a hot honey infused toasted pecan vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salads
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Salad
- 1 medium butternut squash, chopped into 1” cubes
- 2 tablespoons olive oil
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup toasted pecans
- 1 large bunch curly kale with stems removed
- 1 red pear, sliced
Hot Honey Pecan Vinaigrette
- ⅓ cup toasted pecans
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons hot honey
- 1 clove garlic
- ½ teaspoon salt
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Add squash cubes to a large bowl and drizzle with olive oil, tossing to coat. Add salt and cinnamon and toss again. Transfer to the lined baking sheet and roast for 25-30 minutes until tender and browned around the edges.
- Place the kale in a food processor and pulse a few times until lightly shredded (but not pulverized).
- Make the dressing: transfer the kale to a large bowl and wipe out the food processor. Add pecans, olive oil, apple cider vinegar, hot honey, garlic and salt. Run until smooth and pourable, adding a little water if necessary.
- Drizzle ⅔ of the dressing over top of the kale and massage with clean hands until bright green and slightly broken down. Transfer the kale to a serving platter and top with roasted squash cubes, sliced pears and pecans. Drizzle with remaining dressing as desired just before serving.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Nutrition
- Calories: 228 calories
- Fat: 19 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
- Protein: 2 grams
Find it online: https://healthyishappetite.com/the-thanksgiving-salad/
