thanksgiving kale salad

<em>This simple vegan Kale Salad is studded with dried cranberries, crunchy pecans, and shallot. The simple Tahini Cider Dressing takes it to the top!</em>

Kale &amp; Cranberry Salad with Tahini Cider Dressing

(85 g) runny tahini (I like this one)

(60 ml) apple cider*

lemon

water

sea salt,

black pepper,

(62 g) roughly chopped pecans

cranberries

shallot, thinly sliced

Tahini Cider Dressing, above

Make the Dressing: 

Whisk the tahini, cider, lemon juice, 2 tablespoons of water, salt, and black pepper together in a medium sized bowl, until the tahini emulsifies completely. If the dressing is too thick for your liking, whisk in water in 1 tablespoon increments, until it reaches your desired consistency.

Massage the Kale

Add the chopped kale to a large bowl. Pour the dressing (or as much of it as you&#8217;d like) over the kale, then massage until the kale becomes tender, about 1 to 2 minutes.

Toss: 

once the kale is tender, add in the cranberries, pecans, and sliced shallot. Mix until well-combined, then season with additional salt and pepper to taste, if necessary.

Serve: 

Divide the salad onto serving plates and serve as desired; leftovers will keep in the fridge for up to 3 days.

This Fall Harvest Salad recipe is a healthy kale-based salad packed with apples, figs, and pecans and brought together with a homemade maple balsamic dressing.

Fall Harvest Salad Recipe

extra virgin olive oil

balsamic vinegar

shallot (chopped)

maple syrup (agave

lemon juice (freshly squeezed)

salt

black pepper

kale (washed,

apple (sliced thinly)

figs

pomegranate arils

pecans (lightly toasted)

goat (feta, or blue cheese, crumbled)

To make the dressing: Place all dressing ingredients in a jar, put the lid on and give it a vigorous shake. Set it aside.

To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss.* Make sure that all the kale leaves are coated with the dressing. 

Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.

Top it off with the cheese and serve immediately.

This festive, flavorful and hearty plant-based Thanksgiving kale salad looks gorgeous on any holiday table.  It is full of texture from seasonal ingredients that everyone craves this time of year.  The creamy dairy-free maple tahini dressing ties everything together perfectly.

Thanksgiving Kale Salad with Maple-Tahini Dressing

kale

potato,

arrowroot flour/starch

pecans

maple syrup

fine sea salt

pear, thinly sliced (skin on)

flaky sea salt

tahini (fresh, runny tahini works best)

filtered water

garlic powder

fine grain sea salt

Preheat oven to 400 degrees Fahrenheit and line a half baking sheets with parchment paper.

Place finely chopped kale in a large mixing bowl and set aside as you prepare the toppings.

For the Crispy Roasted Sweet Potatoes

Toss cubed sweet potatoes with olive oil, arrowroot powder and pepper until fully and evenly coated. Spread the potatoes out so they are not touching one another otherwise they will steam and get soggy. Bake in oven for 20 minutes, toss well and bake another 15 minutes until golden brown.  Watch closely at the end to avoid browning.  Allow them to cool on the baking sheet for 10 minutes then toss with a generous sprinkle of flaky sea salt.

For the Maple Roasted Pecans

Lower the oven temperature to 300 degrees. Place pecans on a parchment paper lined baking sheet and add maple syrup and salt.  Toss to coat well and spread out on the baking sheet.  Bake for 5 minutes until fragrant.  Watch closely so the pecans do not burn.  Remove pecans from oven and allow to cool on baking sheet.

For the Maple-Tahini Dressing

Place all dressing ingredients in a glass measuring cup and whisk with a mini-whisk until smooth.  Add more water to thin out if needed.  Pour over kale salad just before serving and toss until dressing is evenly distributed.

Assemble Your Salad

Add all ingredients (roasted sweet potatoes and pecans, dried cranberries, pear slices and shallot slices) to the salad and toss well.  Taste and sprinkle with additional flaky sea salt if desired.

This salad is best when served fresh when the sweet potato and pecans are still warm.

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Top 3 thanksgiving kale salad recipes from across the web

The most viewed thanksgiving kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale &amp; Cranberry Salad with Tah...

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The most viewed thanksgiving kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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