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.
Ingredients
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)
🍋 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
Instructions
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.
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.
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.
Make the dressing:
Whisk all dressing ingredients in a small bowl or shake in a jar until emulsified.
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