Harvest Kale Salad with Maple Balsamic Dressing

Thanksgiving is almost here!

And while salad isn’t probably what gets you excited about the holiday, this one… just might. The finely chopped greens are incredibly tender (versus tough and chewy) and subtly dressed with balsamic vinegar, olive oil and a hint of garlic. The sweetness of dried cranberries balances the bitterness of the kale, and toasted pumpkin seeds add an amazing, texture and crunch. There is also a decent amount of butternut squash involved, which gives the salad extra heartiness, while still keeping things light, and a dusting of crumbled feta really ties everything together.

A serious crowd pleaser.

Since kale is a sturdy green, you can make this salad ahead of time (less stress on Thanksgiving Day) and – the best part – it will stay fresh in the fridge after the holiday so you can use it as a base for leftovers for a Thanksgiving bowl situation.

As with all salads (and recipes on this blog), you should feel free to use this as a template and tweak it to suit your personal tastes/mood/what you have hanging out in your fridge or pantry. I’m a die-hard kale fan, but spinach or arugula would work. Any chopped nuts (almonds! walnuts! pecans!) could be subbed for the pumpkin seeds in a pinch, and currants, dried cherries or pomegranate seeds are great alternatives for the dried cranberries. Feel free to swap goat cheese or sharp cheddar for the feta if you want a little more bite, or keep things vegan and opt for a dairy-free brand.

You’ve got this.

Harvest Kale Salad with Maple Balsamic Dressing

For The Butternut Squash:

1 small butternut squash, peeled, seeded, and cubed (or 3 cups pre-cut butternut squash)

extra virgin olive oil

salt and pepper

For The Maple Balsamic Dressing:

1/4 cup extra virgin olive oil

3 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons real maple syrup

1-2 cloves garlic, minced

1/8 teaspoon salt

For The Salad Assembly:

1 large bunch of kale (12 oz total), destemmed and thinly sliced

1/3 cup dried cranberries

4 oz crumbled feta or goat cheese (about 1 cup, dairy-free if desired)

3 cups roasted butternut squash

1/2 cup toasted pumpkin seeds

Roast the butternut squash: Turn oven to 425 degrees F. Arrange the butternut squash cubes evenly on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and toss so that the squash is evenly coated. Bake for 25-30 minutes, stirring halfway through.

Make the dressing: Add all dressing ingredients to a small bowl (or jar) and stir (or shake) until well combined.

Massage the kale: Add the de-stemmed and thinly sliced kale to large bowl. Drizzle with the dressing. Massage the kale with your hands until softened.

Assemble the salad: To the bowl with the kale, add the dried cranberries, crumbled feta, roasted butternut squash, and toasted pumpkin seeds. Toss everything together and add more salt, if needed, to taste. Enjoy!