Thanksgiving Salad (Make-Ahead Friendly & Crowd-Pleasing)

Nutritionist's Note:

This salad is always loved - colorful, hearty, and made with fall foods rich in antioxidants, fiber, and plant-based protein. Here's why it deserves a place at your table:

• Crowd appeal: Beautiful, colorful, and festive - it always stands out on the Thanksgiving table.
• Balanced satisfaction: Hearty enough to feel like a meal, yet light enough to balance richer dishes.
• Nutrient density: Packed with antioxidants, fiber, and plant-based protein for lasting energy.
• Seasonal ingredients: Highlights the best of fall - warm, earthy, and naturally sweet.
• Wholesome dressing: A creamy tahini-balsamic blend that's oil-free yet full of flavor.

👩🏼‍🌾 Things to Know About Ingredients

Below, I've included notes on the ingredients from the perspective of a nutrition expert and a trained chef. For a complete list of ingredients and quantities, see the recipe card below. 

• Kale: High in fiber, calcium, vitamin K, and carotenoids. Its sturdy texture holds up well under dressing, making it ideal for make-ahead salads.
• Butternut Squash: Naturally rich in the antioxidant beta-carotene. Adds color, mild sweetness, and a soft contrast to the leafy greens.
• Quinoa: Provides plant-based protein, iron, and magnesium. White quinoa has a softer texture and milder flavor, while tricolor quinoa adds a nuttier taste and deeper color. Red and black varieties contain more antioxidants than white.
• Pecans: Contain healthy unsaturated fats, fiber, and trace minerals. Their crunch adds balance to the salad's creamy and tender components.
• Unsweetened Dried Cranberries: Offer natural antioxidants and a tart flavor that brightens the dish and balances the dressing.
• Pumpkin Seeds: Provide plant-based protein, iron, and magnesium. Their light crunch and nutty flavor add texture and a savory balance to the salad.
• Lentils (optional): Rich in plant-based protein, fiber, and iron. When roasted, they add a crisp, hearty texture that makes the salad more filling.

For the Tahini Balsamic Dressing:

• Tahini: Made from sesame seeds, it has a smooth, nutty flavor that adds richness and creaminess to the dressing, along with protein, calcium, and healthy fats.
• Balsamic vinegar: Adds acidity and depth, balancing the creamy texture and bringing all the flavors together without oil.

🥬 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

• Kale: Can be replaced with shredded Brussels sprouts (roasted or raw), baby spinach, or arugula.
• Butternut squash: Swap with sweet potatoes, delicata squash, or carrots for a similar sweetness and color.
• Quinoa: Substitute with farro, barley, bulgur, or wild rice for different textures and levels of heartiness.
• Lentils: Use crispy roasted chickpeas for a similar crunch and added protein.
• Dried cranberries: Use unsweetened or sweetened dried cranberries as desired. Or replace them with pomegranate seeds or chopped dried apricots for a tart-sweet contrast.
• Pecans: Try walnuts, sliced almonds, or pistachios for varied crunch and nutty flavor. Use sunflower seeds or hemp hearts for a nut-free salad.
• Tahini: Can be replaced with runny almond butter or sunflower seed butter instead of tahini.
• Balsamic vinegar: Use apple cider vinegar or red wine vinegar for a lighter flavor.
• Maple syrup: Substitute with date syrup or agave instead.
• Garlic powder: Pressed fresh garlic works well.

⚖️ Convert the Recipe to Metric (g & mL)

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✔️ Storage & Make-Ahead Tips

These simple tips keep this Thanksgiving Salad fresh, flavorful, and perfectly textured from prep to serving.

• Make-Ahead Prep: Roast the squash and lentils, cook the quinoa, and chop the kale up to two days in advance. Store each component separately in airtight containers in the fridge.
• Dressing: Whisk the dressing ahead and keep it refrigerated in a sealed jar. Whisk again before using.
• Assembling: Combine ingredients and toss with the dressing just before serving. If serving warm, briefly reheat the squash and lentils before mixing.
• Nuts and Seeds: I don't toast my nuts or seeds to preserve their healthy fats, but you can toast them if you prefer a deeper flavor.
• Storage: The fully assembled salad will keep for up to 4 days in the fridge, but it's best to dress it right before serving to maintain the most flavor.

🦃 What to Serve This With

Pair this salad with my Easy Tofu Turkey (or Tofurkey) - a healthy, vegan main that tastes incredible and even has a crispy skin.

For a soy-free option, try my Easy Vegan Turkey made with Seitan - moist on the inside with a perfectly crisp exterior.

Add another side like my Easy High-Protein Vegan Lentil Shepherd's Pie - cozy comfort food that also happens to be nourishing.

And for something creamy yet light, serve it alongside my High-Protein Vegan Spinach Artichoke Dip - rich in flavor without feeling heavy.