Description
This Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette is a vibrant and flavorful dish perfect for holiday gatherings. Featuring roasted delicata squash, crisp kale, baby spinach, apple chips, tangy gorgonzola cheese, toasted pecans, and juicy pomegranate arils, this salad is complemented by a sweet and spicy cranberry cinnamon vinaigrette that ties all the fresh, seasonal flavors together.
Ingredients
Scale
Roasted Delicata Squash
- 1 delicata squash, thinly sliced and seeds removed
- 1 tablespoon olive oil
- Salt and pepper for seasoning
Salad
- 2 heads curly green kale (about 6 to 8 cups), stems removed and leaves torn
- 4 cups baby spinach leaves
- 2 cups apple chips
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup toasted pecans, coarsely chopped
- 1/3 cup pomegranate arils
Cranberry Cinnamon Vinaigrette
- 3 tablespoons cranberry juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Roast the Squash: Preheat the oven to 425°F. Arrange the thinly sliced delicata squash on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 15 to 20 minutes until the slices are fork tender and lightly caramelized.
- Prepare the Kale: In a large bowl, add the torn kale leaves and drizzle about 1 tablespoon of the cranberry cinnamon vinaigrette over them. Massage the dressing into the kale with your hands for several minutes to soften the leaves. Then let the kale sit for 5 minutes to absorb the flavors.
- Assemble the Salad Base: Add the baby spinach leaves to the bowl with the massaged kale and toss together. Season the greens with salt and pepper, and toss again to combine the seasoning evenly.
- Add Remaining Ingredients: Incorporate the roasted delicata squash slices, apple chips, crumbled gorgonzola cheese, toasted pecans, and pomegranate arils. Toss gently to evenly distribute all components throughout the salad.
- Make the Cranberry Cinnamon Vinaigrette: In a bowl, whisk together cranberry juice, red wine vinegar, honey, Dijon mustard, minced garlic, ground cinnamon, salt, and pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified and smooth. This dressing can be refrigerated and keeps well for a few days.
- Serve: Drizzle the remaining cranberry cinnamon vinaigrette over the assembled salad before serving or offer it on the side. Toss just before eating for optimal freshness and flavor.
Notes
- Massaging the kale softens its texture, making it more enjoyable to eat raw.
- Delicata squash is best roasted thinly for quick cooking and caramelization.
- The vinaigrette keeps well in the refrigerator for up to 4 days.
- Substitute gorgonzola with feta or goat cheese for a different flavor profile.
- For a vegan option, omit the cheese and use maple syrup instead of honey in the dressing.
- Ensure pecans are toasted to bring out their nutty flavor and crunch.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
