Thanksgiving Salad Recipe
A colorful Thanksgiving salad with butternut squash, kale, quinoa, and a creamy tahini-balsamic dressing. Festive and packed with fall flavor. Easy to make ahead. (Nut-free option)
Servings: 5 servings
Calories: 371kcal
Equipment
- 1 Large baking sheet
Ingredients
- 3 cups cubed butternut squash ¾-inch cubes, about 1 small
- ⅔ cup dried lentils black, Puy, or green (optional)
- ⅓ cup dried quinoa or 1 cup cooked
- 1 bunch kale lacinato or curly kale, finely chopped
- ¼ cup unsweetened dried cranberries or pomegranate arils
- ¼ cup chopped pecans or sunflower seeds, or hemp hearts
- ¼ cup pumpkin seeds optional
For the Tahini Balsamic Dressing:
- ¼ cup tahini
- 1 ½ tablespoons balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon date syrup or maple syrup, plus more to taste
- ½ teaspoon garlic powder or 1 small minced garlic clove
- 1 teaspoon dried herbs
- 1 lemon juice
- Salt and black pepper to taste
- 3 tablespoons cold water plus more as needed
Instructions
- Prepare the squash: Preheat the oven to 400°F (200°C). Toss the cubes in a splash of balsamic vinegar, coconut aminos, or olive oil. Roast on a parchment-lined or nonstick baking sheet for 25–30 minutes, flipping halfway through. For a lighter option, steam or simmer the cubes for 8–10 minutes, until just tender.
- Cook and roast lentils (if using): Cook lentils in simmering water until al dente, then drain well. Spread on a baking sheet, toss with garlic powder and a light spray of olive oil, coconut aminos, or balsamic vinegar, and roast alongside the squash for 15–20 minutes, until crisp, tossing halfway through.
- Cook the quinoa: Rinse ⅓ cup dry quinoa under cold water. Add to a small pot with ⅔ cup water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and let cool.
- Prepare the kale: Remove tough stems and finely chop the leaves. Massage with a splash of coconut aminos, lemon juice, or olive oil to soften. For a warm salad, roast the kale with the squash until just tender and slightly crisp at the edges.
- Make the dressing: In a bowl, whisk tahini, Dijon mustard, date syrup, garlic powder, lemon juice, herbs, and balsamic vinegar to taste. Add the cold water and whisk until smooth. Add more water as needed. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine kale, cooked quinoa, roasted squash, cranberries, and pecans. Add lentils if using. Drizzle with dressing and toss gently to coat.
- Serve: Garnish with pumpkin seeds, extra cranberries, or a sprinkle of fresh herbs. Serve warm or cold.
Notes
Kale: Optional–Remove the kale stems for a more tender salad. See the blog post for details.
Nuts & Seeds: I don’t toast my nuts or seeds to keep their healthy fats intact, but you can toast them if you prefer a deeper, roasted flavor.
Dressing: Add the balsamic vinegar gradually and taste as you go. Different brands vary in acidity and sweetness, so adjust slowly until the flavor is balanced and smooth.
For more detailed cooking instructions for the lentils and quinoa, see the following blog posts: How to Cook Quinoa. How to Roast Lentils.
Nutrition
Calories: 371kcal | Carbohydrates: 44g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 797mg | Fiber: 16g | Sugar: 5g | Vitamin A: 10123IU | Vitamin C: 52mg | Calcium: 164mg | Iron: 7mg
