Thanksgiving Kale Salad Kale Quinoa

Brighten your holiday table with this vibrant Thanksgiving Kale Quinoa Salad—a wholesome, flavor-packed dish perfect for balancing rich holiday spreads. This recipe combines nutrient-dense kale with fluffy quinoa, tender roasted butternut squash, sweet dried cranberries, and crunchy toasted pecans, creating a perfect harmony of textures and autumnal flavors. Tossed in a light maple-Dijon vinaigrette, this salad is both refreshing and satisfying, making it an ideal side dish or a hearty vegetarian main. Ready in under an hour, it's a crowd-pleaser that can be made ahead for stress-free entertaining. Perfect for Thanksgiving and beyond, this kale quinoa salad is a must-try addition to your healthy holiday recipes!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups kale (preferably curly or Tuscan)
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 2 cups butternut squash, peeled and diced
• 0.5 cup dried cranberries
• 0.5 cup toasted pecans (or walnuts)
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Set aside to cool.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Spread the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly, then roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. Let cool slightly.

Step 5

While the squash is roasting, prepare the kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.

Step 6

Drizzle 1 tablespoon of olive oil over the kale. Using your hands, massage the kale for 2-3 minutes until it becomes tender and reduces in volume.

Step 7

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper to make the dressing.

Step 8

Add the cooked quinoa, roasted butternut squash, dried cranberries, and toasted pecans to the bowl with the kale. Pour the dressing over the salad and toss gently to combine.

Step 9

Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1759.6g)

Amount per serving	% Daily Value*
Calories	2071.0

Total Fat 99.2g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3758.4mg	0%
Total Carbohydrate 262.8g	0%
Dietary Fiber 28.7g	0%
Total Sugars 77.0g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 1217.3mg	0%
Iron 17.1mg	0%
Potassium 4275.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 9.8%

Carbs: 48.8%