I'm not big on kale. What do you recommend?

I hear you! First I'll say that the kale in this recipe is pulsed in the food processor so it's very finely chopped. This makes it a lot easier to eat and a little more approachable, even if you don't tend to love it. If you still aren't sure, you can also sub in arugula with these changes: add a little water to the dressing to make it thinner, then very lightly toss the arugula in the dressing instead of massaging like you would the kale. Do this just before serving since the arugula is a lot more delicate.

What can I use in place of the pecans if I have a nut allergy?

Leave out the pecans and the dressing should still be great. Make sure to leave off the pecans from the salad too.

Is this salad dairy-free and/or gluten-free?

Yes and yes! I specifically made this salad to be free of dairy and gluten. I know it can sometimes be stressful to make a holiday dish that is delicious and works for a variety of dietary needs/preferences so hopefully this one is a winner for everyone.

The Thanksgiving Salad - Healthyish Appetite

The Thanksgiving Salad

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5 from 1 review

The Thanksgiving Salad will be an iconic addition to your holiday tables featuring hearty kale, roasted squash, juicy pears and a hot honey infused toasted pecan vinaigrette. It’s a vibrant, showstopper of a side dish and will leave your dinner guests asking for the recipe!

Author: Leanne Ray, MS, RDN
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, roughly chopped
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

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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). Do this in batches if necessary.
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 water one tablespoon at a time to thin 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 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/