Description
This Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette is a vibrant and festive dish perfect for the holiday season. It features roasted delicata squash, curly kale massaged with a tangy and slightly sweet cranberry cinnamon dressing, baby spinach, crunchy apple chips, tangy gorgonzola cheese, toasted pecans, and fresh pomegranate arils. The combination of textures and flavors creates a refreshing and nourishing salad ideal for holiday gatherings or a healthy seasonal meal.
Ingredients
Scale
Roasted Delicata Squash
- 1 delicata squash, thinly sliced and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad
- 2 heads curly green kale (about 6 to 8 cups), stems removed and leaves torn
- 4 cups baby spinach leaves
- 2 cups apple chips
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup toasted pecans, coarsely chopped
- 1/3 cup pomegranate arils
Cranberry Cinnamon Vinaigrette
- 3 tablespoons cranberry juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Roast the squash: Preheat your oven to 425 degrees F (220 degrees C). Place the thinly sliced delicata squash on a baking sheet and drizzle evenly with 1 tablespoon of olive oil. Sprinkle with salt and pepper to season. Roast in the oven for 15 to 20 minutes until the slices are fork-tender and lightly golden.
- Prepare the kale: Add the torn kale leaves to a large bowl. Drizzle about 1 tablespoon of the cranberry cinnamon vinaigrette over the kale. Massage the dressing thoroughly into the kale leaves for a few minutes until they soften and become more tender. Let the kale sit at room temperature for 5 minutes to absorb the flavors.
- Assemble the salad: Add the baby spinach leaves to the bowl with the kale and toss to combine. Season the greens with salt and pepper to taste, then toss again to distribute seasoning evenly.
- Add toppings: To the kale and spinach mixture, add the roasted delicata squash slices, apple chips, crumbled gorgonzola cheese, toasted pecans, and pomegranate arils. Toss gently but thoroughly to combine all ingredients evenly.
- Serve: Serve the salad with the remaining cranberry cinnamon vinaigrette on the side or drizzled on top as desired.
- Make the vinaigrette: In a small bowl or jar, whisk together the cranberry juice, red wine vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified and smooth. Store any leftover vinaigrette in the fridge for up to a few days.
Notes
- Massaging the kale with the vinaigrette softens the tough leaves and reduces bitterness.
- Delicata squash is a great choice because it has an edible thin skin and roasts evenly.
- Adjust the cinnamon amount in the vinaigrette to your taste preferences – start with less if unsure.
- This salad can be made ahead by roasting squash and preparing dressing in advance; assemble just before serving.
- Use fresh pomegranate arils for a burst of color and sweet-tart flavor; dried cranberries can be a substitute but will change texture.
- For a vegan version, omit the gorgonzola or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
