Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

If you’re hunting for a vibrant, festive, and surprisingly simple dish to add to your holiday table, this Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe is going to be your new best friend. I absolutely love how fresh kale, roasted delicata squash, and a tangy-sweet vinaigrette come together to make a salad that’s both satisfying and feel-good. Trust me, once you try this, you’ll be reaching for it every holiday season and beyond!

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Ingredients You’ll Need

The ingredients here play off each other so well — the roasted delicata squash brings sweetness and texture, while the kale and spinach add that earthy green goodness. Each component adds a unique layer, and the cranberry cinnamon vinaigrette ties it all together with a cozy, festive punch.

• Delicata squash: I love delicata for roasting because its thin skin is edible, saving prep time and adding a lovely golden color.
• Olive oil: Use good quality for roasting and dressing – it really makes these flavors pop.
• Curly green kale: Remove the stems and massage it with dressing to soften and reduce bitterness.
• Baby spinach: Adds a tender contrast to the hearty kale.
• Apple chips: These give a sweet, slightly crunchy surprise in every bite.
• Crumbled gorgonzola cheese: Don’t skip this if you enjoy tangy, creamy notes – it pairs so well with the sweet components.
• Toasted pecans: Toasting brings out their natural nuttiness and crunch.
• Pomegranate arils: Their jewel-like pop and tartness balance the richness.
• Cranberry juice: The star of the vinaigrette, for a natural fruity tang.
• Red wine vinegar: Adds bright acidity to brighten the dressing.
• Honey: For a touch of natural sweetness in the vinaigrette.
• Dijon mustard: Gives a subtle tang and helps emulsify the dressing.
• Garlic: Minced fresh to give a gentle savory lift.
• Ground cinnamon: Adds that warm, holiday-spiced note to the dressing.
• Salt and pepper: Basic seasoning to enhance each flavor.

Variations

I’ve played around with this salad a bit to suit different preferences and seasonal produce. Feel free to make it your own! Sometimes a swap here or there can make a big difference depending on what you’ve got on hand.

• Vegan twist: Skip the gorgonzola or replace it with a vegan cheese alternative or toasted pumpkin seeds to keep that satisfying texture.
• Nut-free option: Substitute pecans with roasted sunflower seeds if someone has a nut allergy.
• Seasonal tweaks: Swap delicata squash for roasted butternut or sweet potato if you prefer.
• Extra fruitiness: Add dried cranberries or fresh orange segments for a brighter sweet punch.

How to Make Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

Step 1: Roast the Delicata Squash to Perfection

First things first: preheat your oven to 425°F. Slice the delicata squash into thin rounds and remove the seeds (don’t toss those, you can roast them too if you like!). Drizzle the slices with olive oil and sprinkle with salt and pepper. Spread them out evenly on a baking sheet and roast for about 15 to 20 minutes. You’re looking for tender slices that are just fork-tender and slightly caramelized around the edges. I discovered that thinner slices roast more evenly and have a better texture in the salad.

Step 2: Massage and Prep the Greens

While the squash roasts, add your kale to a large bowl. Drizzle about a tablespoon of the cranberry cinnamon vinaigrette you’ll make next onto the kale and massage it in with your hands for a couple of minutes. This step is key — it softens the kale and helps the flavors soak in. After massaging, let it sit for about 5 minutes to mellow out the texture. Then add the baby spinach, season lightly with salt and pepper, and toss everything gently.

Step 3: Whisk Together the Cranberry Cinnamon Vinaigrette

In a small bowl, whisk the cranberry juice, red wine vinegar, honey, Dijon mustard, minced garlic, cinnamon, salt, and pepper together until smooth. Then slowly drizzle in the olive oil while whisking briskly to emulsify the dressing. This vinaigrette keeps beautifully in the fridge for days, which means you can get a jump start on your salad prep.

Step 4: Assemble the Salad

Once the squash is roasted and the greens are ready, toss them together in your big salad bowl. Add in the apple chips for a sweet crunch, crumbled gorgonzola for creamy tang, toasted pecans for nuttiness, and the bright pomegranate arils. Give everything a good toss to combine those flavors and textures evenly. Serve with extra cranberry cinnamon vinaigrette on the side — I love guests being able to add a bit more zing if they want.

How to Serve Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

Garnishes

I usually finish the salad with a sprinkle of extra pomegranate arils and some more toasted pecans for that pop of color and crunch. Sometimes a few fresh thyme leaves or a light dusting of cinnamon elevates the aroma and gives it an extra festive touch I can’t resist.

Side Dishes

Because this salad has such bright, layered flavors, I love pairing it with classic Thanksgiving staples like roasted turkey or glazed ham. It also serves as a refreshing counterpoint to richer sides like mashed potatoes or stuffing. And honestly, it stands up well next to any roasted vegetable dish you might whip up.

Creative Ways to Present

For company or holiday meals, I’ve served this salad in a large wooden bowl or on a rustic platter adorned with extra pomegranate seeds and pecans scattered around. It’s great layered with some sliced roasted squash artfully fanned on top. I’ve even layered it in clear glass bowls so the colors shine through — it always sparks a few compliments!

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 2 days. I find if you store the dressing separately and toss just before serving, the kale stays fresher and crisper. If it sits tossed for too long, the greens can get a bit soggy, and the crunch from pecans and apple chips softens.

Freezing

I generally don’t recommend freezing this salad because the fresh greens and crunchy toppings won’t hold up well. But you can freeze leftover roasted squash separately — just thaw and reheat to add to future salads or soups.

Reheating

If you want to enjoy the roasted squash warm, gently reheat it in a skillet or oven before tossing into fresh greens. But I prefer this salad served chilled or at room temperature because the vinaigrette flavors shine best that way.

FAQs

Final Thoughts

This Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe has become a favorite of mine because it feels like a little celebration in every bite — hearty but fresh, sweet but balanced with savory, and beautifully colorful on the plate. I love sharing it with friends at the holidays and watching them ask for seconds. When you make it, I’m sure you’ll appreciate how it elevates your meal without stress or fancy ingredients. Give it a try and let me know how your family loves it!

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