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Thanksgiving Salad » Simple and Healthy Recipe! ✅

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IT IS thanksgiving salad it’s bursting with flavor and full of cozy fall vegetables and a homemade vinaigrette. Made with massaged black cabbage, roasted butternut squash, crunchy pecans, walnuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten free, dairy free, and easily low carb, keto, paleo, and Whole30 compliant.

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Updated November 2021

easy thanksgiving salad recipe

Looking for a festive green salad to add to your Thanksgiving meal? IT IS thanksgiving salad it’s full of beautiful colors, pleasant fall flavors, and is the perfect addition to your Thanksgiving table or any holiday dinner.

It’s made with massaged black kale, caramelized roasted butternut squash, crunchy pecans, pumpkin seeds, and sweet pomegranate seeds. This fantastic salad is not only packed with flavor, it’s a healthy side dish that’s also naturally gluten free, vegan, paleo, low carb, dairy free, and can easily be Whole30 compliant.

ingredients

What do you need

The best part about making fall salads like this is that you can customize them with whatever you have on hand. This Christmas coleslaw uses:

  • Chopped cabbage: The base of this Christmas salad. Lacinato cabbage, dinosaur cabbage or cabbage. Make sure to remove the stems and massage well.
  • Radish: Add a touch of color and crunch. Red cabbage works too.
  • Roasted pumpkin: You can roast them in the oven or in your air fryer.
  • Avocado: Add some creaminess and healthy fats.
  • Roasted pecans and walnuts: For that extra crunch.
  • Pumpkin seeds: Add crunchy, healthy fats.
  • Sweet pomegranate arils: Add a festive touch of color and sweetness.

Optional to cover:

  • Blueberries: Add extra sweetness for that sweet and salty combination. You can replace it with blackberries or even sweet tangerines..
  • vegan feta cheese: Adds a touch of savory salty flavor. We love this brand, but regular feta or even goat cheese will work too if they’re not dairy-free.

ingredients

of the seasoning

For this homemade vinaigrette you will need:

  • Avocado oil: or extra virgin olive oil.
  • Dijon mustard: tahini also works very well.
  • Apple cider vinegar: or fresh lemon juice
  • Pure maple syrup: You can substitute it for any liquid sweetener. You can use Lakanto Sugar Free Maple Syrup for less sugar/carbs or orange juice for Whole30.
  • Fine sea salt: Attempt.
  • Freshly ground black pepper: Attempt.

how to make thanksgiving salad

  1. Make the vinaigrette: Add the seasoning ingredients to a bowl or jar. Beat or shake until combined.
  2. Prepare and massage the black cabbage: Remove and discard the abundant stems and chop or chop the black cabbage leaves into fine pieces and place in a large bowl. Drizzle with oil and a pinch of salt and massage with your hands until the leaves begin to soften and wilt.
  3. Add the dressing and assemble the salad. Add the rest of the ingredients to the bowl. Sprinkle with seasoning and black pepper. Toss lightly to coat and garnish with more nuts, seeds, or pomegranate arils if desired.

variations

  • Roasted pumpkin: Swap the squash for baked potatoes or acorn squash.
  • Cheese: Instead of vegan feta, you can use goat cheese or halloumi if it’s not dairy-free.
  • apples: Add some chopped apples for some sweetness and crunch.
  • Grenade: Swap it out with dried cranberries for sweetness.
  • walnuts: Instead of pecans or walnuts, you can switch with sliced ​​or sliced ​​almonds, shelled pistachios, or cashews.
  • Seeds: Swap pumpkin seeds for sunflower seeds or hemp seeds.

serve suggestions

This Thanksgiving salad would be delicious on its own or perfect as a healthier side dish for Thanksgiving, Christmas, or any holiday meal.

We like to serve it as part of our Thanksgiving dinner with our Thanksgiving Turkey, Roasted Brussels Sprouts, or Vegan Mashed Potatoes.

Can I do it in advance?

The great thing about cabbage is that it lasts much longer than traditional salad greens, so it works great for meal prepping.

You can prepare the cabbage ahead of time and store it in a resealable bag or container for up to 5 days.

How to store this kale salad

Store this winter slaw in an airtight container in the refrigerator for about 1-3 days.

Other Healthy Thanksgiving Salad Recipes You May Like:

Autumn salad with cabbage and delicate pumpkin

Mixed Bean and Wild Rice Salad

Winter salad with cabbage

harvest salad

Spinach salad

thanksgiving salad

IT IS thanksgiving salad it’s bursting with flavor and full of cozy fall vegetables and a homemade vinaigrette. Made with massaged black cabbage, roasted butternut squash, crunchy pecans, walnuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten free, low carb, ketogenic, and easily paleo-friendly and Whole30 compliant.

Course: Salad

American kitchen

Servings: 4 servings

Calories: 181 kcal

:

ingredients

For the dressing:

  • 3 tablespoons avocado oil OR extra virgin olive oil
  • 2 tablespoons apple cider vinegar OR lemon juice
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons maple syrup OR Lakanto maple syrup for low carb OR orange juice for Whole30
  • fine sea salt + freshly ground black pepper, to taste

For the salad:

  • 1 large cabbage, stemmed and finely chopped (5-6 cups)
  • 1/4 cup chopped radicchio or chopped red cabbage
  • 1/2 – 2/3 cup diced roasted or air-fried butternut squash, for low carb or keto, with roasted butternut squash or any roasted vegetables of your choice
  • 1 tablespoon toasted walnuts
  • 1 tablespoon toasted walnuts
  • 1 teaspoon pumpkin seeds
  • 1.5 tablespoons pomegranate arils
  • 1/4 avocado, diced

OPTIONAL:

  • Vegan feta, for garnish: regular feta or goat cheese, but not dairy-free
  • blueberries, you can substitute blackberries, chopped apples, tangerines or any fruit of your choice

Instructions

Prepare the dressing:

  1. Add the seasoning ingredients to a bowl or jar. Beat or shake until combined. Taste and adjust ingredients.

For the salad:

  1. PREPARE AND ASSEMBLE THE GREENS: Remove and discard the abundant stems and chop or chop the black cabbage leaves into fine pieces and place in a large bowl. Drizzle with a little dressing and massage with your hands until the leaves begin to soften and wilt.

    Add cabbage to bowl. Drizzle with dressing.

  2. DIVIDED: Place all vegetables in a large serving bowl or divide salad into bowls. Place pumpkin on top. Sprinkle with nuts, seeds, pomegranate arils, avocado, feta cheese, and cranberries, if using.

    Once ready to serve, lightly drizzle the dressing over the salad, toss and serve immediately.

recipe notes

how to advance

You can prepare the cabbage ahead of time and store it in a resealable bag or container for up to 5 days.

How to store

Store this salad in an airtight container in the refrigerator for about 1-3 days.

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