Thanksgiving Kale Salad Kale Quinoa
Brighten your holiday table with this vibrant Thanksgiving Kale Quinoa Salad—a wholesome, flavor-packed dish perfect for balancing rich holiday spreads. This recipe combines nutrient-dense kale with fluffy quinoa, tender roasted butternut squash, sweet dried cranberries, and crunchy toasted pecans, creating a perfect harmony of textures and autumnal flavors. Tossed in a light maple-Dijon vinaigrette, this salad is both refreshing and satisfying, making it an ideal side dish or a hearty vegetarian main. Ready in under an hour, it's a crowd-pleaser that can be made ahead for stress-free entertaining. Perfect for Thanksgiving and beyond, this kale quinoa salad is a must-try addition to your healthy holiday recipes!
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Recipe Information
Ingredients
- 6 cups kale (preferably curly or Tuscan)
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 2 cups butternut squash, peeled and diced
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans (or walnuts)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside to cool.
Preheat the oven to 400°F (200°C).
Spread the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly, then roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Let cool slightly.
While the squash is roasting, prepare the kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.
Drizzle 1 tablespoon of olive oil over the kale. Using your hands, massage the kale for 2-3 minutes until it becomes tender and reduces in volume.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper to make the dressing.
Add the cooked quinoa, roasted butternut squash, dried cranberries, and toasted pecans to the bowl with the kale. Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 20.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
