Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

If you’re anything like me, you’re always hunting for that perfect salad that brings a fresh, festive twist to your holiday table—and trust me, this Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe is exactly that. It’s loaded with vibrant colors, cozy fall flavors, and a dressing that’s sweet with just a hint of warm spice. Cooking this feels like giving your Thanksgiving dinner a joyful, healthy upgrade without sacrificing any of the fun!

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Ingredients You’ll Need

To nail this Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe, I always start with fresh, seasonal ingredients. Shopping for quality kale and delicata squash really boosts the flavor, and having the right balance of sweet and savory elements will make you smile every time you take a bite.

• Delicata squash: I love this squash because it roasts quickly and its tender skin is edible, so no peeling hassle.
• Olive oil: Use extra virgin for the best flavor in both roasting and dressing.
• Curly green kale: Be sure to remove the tough stems to keep the texture pleasant and easy to chew.
• Baby spinach leaves: Adding spinach softens the salad’s texture and rounds out the leafy greens.
• Apple chips: These bring surprising crunch and fruity sweetness—if you can’t find them, thinly sliced fresh apples work too.
• Gorgonzola cheese: Crumbled for that punchy, creamy contrast—feel free to swap for feta if you prefer.
• Toasted pecans: Toast them briefly to unleash their rich flavor and crunch.
• Pomegranate arils: These jewel-like seeds add a lovely burst of tartness and pop of color.
• Cranberry juice: Go for 100% cranberry juice for a natural tartness in the vinaigrette.
• Red wine vinegar: It adds a nice kick and balances the sweetness.
• Honey: Just enough to bring gentle sweetness without overpowering.
• Dijon mustard: For that slight tang and helps emulsify the dressing.
• Garlic clove: Minced finely so it melds into the dressing without any harsh bites.
• Ground cinnamon: Adds warmth and ties the vinaigrette back to classic holiday spices.
• Salt and pepper: Essential for seasoning both squash and salad components perfectly.

Variations

I love making this salad my own by tweaking a few things depending on what I have on hand or who I’m cooking for. Feel free to tailor it—this recipe is forgiving and versatile, so don’t be shy about making it yours!

• Vegan version: Swap the gorgonzola for toasted chickpeas or vegan cheese for a dairy-free option that still packs flavor.
• Different nuts: Try walnuts or sliced almonds if pecans aren’t your favorite, each adding a unique crunch.
• Fruit swap: Using fresh apples or dried cranberries instead of apple chips brings fresh texture or chewiness.
• Adding grains: For a heartier salad, toss in some cooked quinoa or farro, which also complements the dressing beautifully.

How to Make Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

Step 1: Roast the Delicata Squash to Sweet Tenderness

Start by preheating your oven to 425°F. Slice the delicata squash thinly, scoop out the seeds (this is easier than peeling!), and then spread the slices on a baking sheet. Drizzle with olive oil and sprinkle with a good pinch of salt and pepper. Roast for 15–20 minutes until the edges caramelize and the slices are fork-tender. You’ll love how this roasting brings out the natural sweetness—and it adds that cozy fall vibe every bite needs.

Step 2: Massage the Kale with Cranberry Cinnamon Vinaigrette

This is a game-changer for kale salads. Place your torn kale leaves into a large bowl. Drizzle about a tablespoon of the cranberry cinnamon vinaigrette over the kale, then give it a good massage with your hands for two to three minutes. I discovered this step softens the kale’s tough fibers and infuses it with flavor right away, making the leaves more enjoyable to eat. Let it rest for 5 minutes afterward to really absorb the dressing.

Step 3: Toss in the Spinach and Remaining Ingredients

After the kale has rested, add the fresh baby spinach leaves to the bowl. Season lightly with salt and pepper, then toss everything together. Now it’s time to add your roasted delicata squash, apple chips, crumbled gorgonzola, toasted pecans, and pomegranate arils. Give the salad a thorough toss to combine the textures and flavors beautifully. Pour the remaining cranberry cinnamon vinaigrette over the top just before serving for maximum freshness.

Step 4: Whisk Up the Cranberry Cinnamon Vinaigrette

Whisk together the cranberry juice, red wine vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, salt, and pepper in a bowl. Slowly drizzle in olive oil as you continue whisking until the mixture emulsifies into a smooth, bright dressing. The cinnamon adds that delightful holiday warmth you won’t find in your typical vinaigrette. I always make extra and store it in the fridge—it stays fresh and flavorful for days!

How to Serve Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe

Garnishes

I often top this salad with a few extra pomegranate arils and a sprinkle of flaky sea salt right before serving—it makes the colors pop and adds a lovely burst of flavor. Sometimes I’ll toss on some fresh rosemary or thyme leaves for a little herbal note that feels so seasonal.

Side Dishes

This salad pairs beautifully with classic Thanksgiving mains like roast turkey or honey-glazed ham. I also enjoy serving it alongside sweet potato casserole or a warm stuffing—it adds a fresh contrast that balances rich holiday flavors.

Creative Ways to Present

For a festive presentation, I like serving this salad in a large wooden bowl to bring a rustic vibe. On special occasions, try layering the ingredients in a glass trifle bowl to showcase all the colorful layers—it always wows guests before they even taste it!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover salad components separately—keep the kale salad in an airtight container and the dressing in a small jar. This way, the greens don’t get soggy, and you can dress just before eating leftovers. The salad lasts about 2 days in the fridge this way.

Freezing

I don’t freeze this salad as the kale and fresh ingredients don’t hold well, and the texture can suffer. Instead, focus on enjoying it fresh or within a couple of days where the flavors shine best.

Reheating

This salad is best served cold or at room temperature, so there’s no need to reheat. If you want to warm just the roasted squash separately, do so gently in the oven or on the stovetop, then mix it back in for a comforting element.

FAQs

Final Thoughts

I absolutely love how this Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette Recipe brings vibrant color, flavor complexity, and a touch of warmth to my holiday table. It satisfies my craving for something fresh and festive, while keeping things light and bright amidst all the traditional dishes. Give it a try—you’ll find yourself reaching for this salad recipe every Thanksgiving and beyond. It’s a little celebration in every bite, and I can’t wait to hear how much you enjoy it too!

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