Thanksgiving Kale & Quinoa Harvest Salad: A Perfect Blend of Flavor, Nutrition, and Color

Introduction: What Makes Thanksgiving Kale & Quinoa Harvest Salad So Special?

Looking for a salad that’s not only nutritious but also delicious and perfect for the Thanksgiving table? Thanksgiving Kale & Quinoa Harvest Salad combines hearty grains, roasted vegetables, and a tangy maple Dijon dressing to create a perfect balance of flavor and texture. This salad isn’t just a feast for the taste buds; it’s a feast for the eyes too with its vibrant colors and nutrient-packed ingredients.

The combination of kale, quinoa, and butternut squash makes it an ideal dish for the season. The dried cranberries and toasted nuts add a delightful crunch, while the feta cheese or goat cheese provides a creamy texture that perfectly complements the earthy flavors of the greens and quinoa. Plus, it’s versatile enough to be served as a side dish, a light lunch, or even a make-ahead salad for your next potluck. Let’s dive into the recipe and explore the magic behind this harvest-inspired dish.

Origin of the Thanksgiving Kale & Quinoa Harvest Salad

While kale has been a staple in Mediterranean and Asian cuisines for centuries, quinoa is native to the Andes in South America. Over the years, both of these superfoods have gained global recognition for their high nutritional value, and their partnership in this salad makes it an excellent choice for health-conscious individuals looking to enjoy a hearty, yet light dish. Combining these two with seasonal favorites like butternut squash and dried cranberries gives you a Thanksgiving salad that is both festive and nutritious.

Ingredients for Thanksgiving Kale & Quinoa Harvest Salad

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 4 cups curly kale, stems removed and finely chopped
• 1 tbsp olive oil (for massaging kale)
• 1 cup roasted butternut squash (½-inch cubes)
• ½ cup dried cranberries (or pomegranate seeds for a fresher taste)
• ½ cup toasted pecans or walnuts, roughly chopped
• ½ cup crumbled feta or goat cheese
• ¼ small red onion, thinly sliced
• Optional: 1 apple, diced (Honeycrisp or Fuji are great choices)

For the Maple Dijon Dressing:

• 3 tbsp extra virgin olive oil
• 1 ½ tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt & pepper to taste

Step-by-Step Directions and Preparation Method

1. Cook the Quinoa:

• Begin by rinsing the quinoa under cold water to remove any saponins, the naturally occurring bitter coating.
• In a small pot, bring the rinsed quinoa and water or vegetable broth to a boil.
• Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until all the liquid is absorbed.
• After cooking, fluff the quinoa with a fork and allow it to cool slightly while you prepare the rest of the salad.

2. Prepare the Kale:

• Place the chopped kale into a large mixing bowl.
• Drizzle the kale with 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale leaves for 1-2 minutes. This process helps to soften the kale and break down its fibrous texture, making it more enjoyable to eat.
• The kale will darken and become tender after massaging.

3. Roast the Butternut Squash:

• Preheat your oven to 400°F (200°C).
• Toss the cubed butternut squash with a bit of olive oil, salt, and pepper.
• Spread the squash on a baking sheet in a single layer, and roast for 20-25 minutes until the cubes are tender and caramelized around the edges.

4. Make the Maple Dijon Dressing:

• In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and lemon juice.
• Season with salt and pepper to taste.
• Shake or whisk until all ingredients are emulsified, creating a smooth dressing.

5. Assemble the Salad:

• In a large mixing bowl, combine the massaged kale, cooked quinoa, roasted butternut squash, thinly sliced red onion, dried cranberries (or pomegranate seeds), and toasted nuts.
• Pour the Maple Dijon dressing over the salad and toss everything together gently, ensuring that all the ingredients are coated evenly.
• Sprinkle the crumbled feta or goat cheese over the top and add the diced apple (if you are using it).

Tips and Variations for Thanksgiving Kale & Quinoa Harvest Salad

This Thanksgiving Kale & Quinoa Harvest Salad is already packed with flavor, but there are plenty of variations you can try depending on your dietary preferences or what ingredients you have on hand.

• Sweet Potato Swap: If you prefer sweet potatoes over butternut squash, simply roast diced sweet potatoes the same way you would the squash for a slightly different texture and flavor.
• Add Protein: For an extra boost of protein, add grilled chicken or turkey. This turns the salad into a more substantial meal.
• Vegan Option: To make the salad vegan, skip the cheese or use a dairy-free feta alternative made from cashews or tofu.
• Nuts and Seeds: Feel free to swap pecans or walnuts with pumpkin seeds, sunflower seeds, or even hazelnuts for added crunch and flavor.

FAQs About Thanksgiving Kale & Quinoa Harvest Salad

1. Can I make this salad ahead of time?

Yes, you can make this salad ahead of time, and it actually tastes even better after the flavors have had time to meld together. Just store the ingredients separately in the fridge and combine them when you’re ready to serve. You can also prepare the dressing ahead of time and store it in the fridge for up to a week.

2. Can I use frozen butternut squash instead of fresh?

Absolutely! If you don’t have fresh butternut squash on hand, you can use frozen. Just roast it straight from frozen and ensure it gets nice and caramelized during roasting.

3. Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as you ensure your quinoa is gluten-free. Both quinoa and the dressing ingredients are gluten-free, making this a great option for those with gluten sensitivities.

4. How long will the salad last in the fridge?

Leftovers of this salad will keep in the fridge for up to 3 days. The quinoa and kale absorb the dressing and continue to develop flavor, but if you have any leftovers, you might want to remove the cheese to keep it fresh.

Conclusion: Thanksgiving Kale & Quinoa Harvest Salad

The Thanksgiving Kale & Quinoa Harvest Salad is a flavorful, nutritious, and visually stunning dish that is perfect for Thanksgiving or any holiday celebration. It’s loaded with vibrant vegetables, hearty grains, and sweet, tangy flavors that will make it a standout addition to your meal. Whether you’re preparing a side dish or a light main course, this salad is a crowd-pleaser.

With a simple yet flavorful dressing and endless customization options, this salad is not only an ideal addition to your Thanksgiving feast but also a healthy dish that you can enjoy year-round. So, gather your ingredients, prepare this delightful salad, and watch as it becomes a new favorite at your holiday table!

Thanksgiving Kale & Quinoa Harvest Salad: A Perfect Blend of Flavor, Nutrition, and Color

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• Author: David Andersson
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

While kale has been a staple in Mediterranean and Asian cuisines for centuries, quinoa is native to the Andes in South America. Over the years, both of these superfoods have gained global recognition for their high nutritional value, and their partnership in this salad makes it an excellent choice for health-conscious individuals looking to enjoy a hearty, yet light dish. Combining these two with seasonal favorites like butternut squash and dried cranberries gives you a Thanksgiving salad that is both festive and nutritious.

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Ingredients

Scale 1x2x3x

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 4 cups curly kale, stems removed and finely chopped

• 1 tbsp olive oil (for massaging kale)

• 1 cup roasted butternut squash (½-inch cubes)

• ½ cup dried cranberries (or pomegranate seeds for freshness)

• ½ cup toasted pecans or walnuts, roughly chopped

• ½ cup crumbled feta or goat cheese

• ¼ small red onion, thinly sliced

• Optional: 1 apple, diced (Honeycrisp or Fuji are great choices)

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🍋 For the Maple Dijon Dressing:

• 3 tbsp extra virgin olive oil

• 1 ½ tbsp apple cider vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Salt & pepper to taste

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Instructions

1. Cook the quinoa:

   • In a small pot, bring quinoa and water/broth to a boil.

   • Reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.

   • Fluff with a fork and let cool slightly.

2. Prepare the kale:

   • Place chopped kale in a large bowl.

   • Drizzle with 1 tbsp olive oil and a pinch of salt.

   • Massage with your hands for 1–2 minutes until leaves soften and darken in color.

3. Roast the butternut squash (if not pre-roasted):

   • Toss squash cubes with a drizzle of olive oil, salt, and pepper.

   • Roast at 400°F (200°C) for 20–25 minutes, until tender and lightly caramelized.

4. Make the dressing:

   • Whisk all dressing ingredients in a small bowl or shake in a jar until emulsified.

5. Assemble the salad:

   • In a large mixing bowl, combine kale, quinoa, roasted squash, red onion, cranberries, and nuts.

   • Pour dressing over and toss gently to coat.

   • Top with crumbled feta or goat cheese and diced apple (if using).

Notes

This Thanksgiving Kale and Quinoa Harvest Salad is vibrant, nutritious, and full of fall flavors! You can add roasted sweet potatoes, toasted pumpkin seeds, or a drizzle of maple vinaigrette to make it even more festive and satisfying.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Salad, Side Dish
• Method: Tossing
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 220

Keywords: Thanksgiving salad recipe, kale quinoa salad, harvest salad, quinoa kale salad, fall quinoa salad, roasted vegetable salad