Name: Thanksgiving Salad with Cinnamon Cider Vinaigrette Bliss
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 bunch Kale (Fresh, not pre-packaged); 1 cup Wild Rice (Can substitute with quinoa); 2 medium Sweet Potatoes (Or butternut squash if preferred); 1 cup Nuts (Walnuts/Pecans) (Almonds or sunflower seeds for nut-free option); 1 cup Pomegranate Arils (Cranberries can be used as an alternative); 1/2 cup Goat Cheese or Feta (Omit for vegan option or replace with avocado); 1/3 cup Olive Oil (Use high-quality for best flavor); 1/4 cup Apple Cider Vinegar (Balsamic vinegar could be suitable alternative); 2 tbsp Maple Syrup (Honey can be substituted); 1 tsp Spices (Chili Powder, Cumin, Cinnamon, Cayenne) (Adjust according to preference)

As I sliced into the warm sweet potatoes, the aroma of cinnamon and maple filled my kitchen, whisking me away to the beloved holidays of my childhood. This Thanksgiving Salad with Cinnamon Cider Vinaigrette captures that nostalgic essence, mixing hearty massaged kale with tender roasted sweet potatoes, crunchy maple-spiced nuts, and vibrant pomegranate arils. Not only is it a stunning centerpiece for your holiday table, but it’s also make-ahead friendly—perfect for easing the stress of Thanksgiving preparations. This salad is vegetarian, gluten-free, and oh-so satisfying, making it a delightful addition to any festive feast. Are you ready to elevate your Thanksgiving spread with this colorful, seasonal delight?

How can this Thanksgiving salad shine?

Simplicity, preparing this salad is a breeze, allowing you to whip it up in no time. Vibrant flavors unite through sweet roasted potatoes, tangy pomegranate, and a warm cinnamon cider vinaigrette. Make-ahead friendly, it lets you prep ingredients in advance, ensuring you can enjoy the holiday without a last-minute rush. Versatile pairing, it beautifully complements classics like turkey or ham, but stands strong as a light main dish too. Nutritious elegance comes through in every bite, boasting fiber, healthy fats, and a satisfying crunch. Elevate your feast with this salad that captures the holidays perfectly!

Thanksgiving Salad with Cinnamon Cider Vinaigrette Ingredients

For the Salad

Kale – The vibrant green base packed with nutrients and texture; opt for fresh kale over pre-packaged versions for better flavor.
Wild Rice – Adds a hearty, chewy element; feel free to substitute with quinoa for a lighter option.
Sweet Potatoes – Offers natural sweetness and stunning color; you can swap these with butternut squash if you prefer.
Nuts (Walnuts/Pecans) – Provide a delightful crunch and nuttiness; almonds or sunflower seeds work well for a nut-free version.
Pomegranate Arils – Fresh bursts of sweetness and color that enhance the dish; alternatives like cranberries add a different twist.
Goat Cheese or Feta – For a creamy touch; omit for a vegan option or replace it with avocado for a similar richness.

For the Vinaigrette

Olive Oil – Forms the base of the dressing, adding richness; use high-quality oil for the best flavor.
Apple Cider Vinegar – Brings a bright acidity to balance the sweetness; balsamic vinegar could be a suitable alternative.
Maple Syrup – Sweetens the vinaigrette with a warm flavor; honey can be used instead for a slightly different taste.
Spices (Chili Powder, Cumin, Cinnamon, Cayenne) – Add warmth and depth; adjust according to your spice preference.

This Thanksgiving Salad with Cinnamon Cider Vinaigrette is guaranteed to be a crowd-pleaser!

Step‑by‑Step Instructions for Thanksgiving Salad with Cinnamon Cider Vinaigrette

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). While the oven warms, line two baking sheets with parchment paper to ensure an easy cleanup after roasting those beautifully vibrant sweet potatoes. This step sets the stage for caramelizing the natural sugars, enhancing the flavors of your Thanksgiving Salad with Cinnamon Cider Vinaigrette.

Step 2: Cook the Wild Rice
In a medium saucepan, cook wild rice according to the package instructions, which typically takes about 40–45 minutes. Bring the water to a boil and then reduce to a simmer, covering the pot. Once cooked, drain any excess water and fluff the rice with a fork. Set it aside to cool while preparing the other elements of your salad.

Step 3: Roast the Sweet Potatoes
Peel and dice the sweet potatoes into 1-inch cubes, then toss them in a large mixing bowl with olive oil, maple syrup, chili powder, cumin, cinnamon, and cayenne. Spread the seasoned sweet potatoes evenly on the prepared baking sheets and roast for 25–30 minutes, flipping halfway through, until they are fork-tender and caramelized at the edges—a perfect addition to your Thanksgiving Salad.

Step 4: Toast the Nuts
While the sweet potatoes are roasting, place your choice of walnuts or pecans in a skillet over medium heat. Drizzle a little maple syrup and sprinkle additional chili powder and cinnamon over the nuts. Toast them for about 4 minutes, stirring frequently, until they are fragrant and golden brown. Remove from heat and allow them to cool, ensuring a delightful crunch in your salad.

Step 5: Prepare the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and spices until well combined. Taste and adjust the seasoning if desired, feeling the warmth of cinnamon and sweetness of maple come together. This vinaigrette is the key to elevating your Thanksgiving Salad with Cinnamon Cider Vinaigrette, balancing the flavors beautifully.

Step 6: Massage the Kale
In a large bowl, add the chopped kale. Drizzle about half of the vinaigrette over the kale and use your hands to massage it gently for 2–3 minutes. This process breaks down the tough fibers, making the kale tender and flavorful. Once massaged, it serves as a hearty foundation for your Thanksgiving Salad.

Step 7: Assemble the Salad
Now it’s time to bring your Thanksgiving Salad with Cinnamon Cider Vinaigrette together! Layer the massaged kale with the cooked wild rice, roasted sweet potatoes, toasted nuts, and the vibrant pomegranate arils. Crumble goat cheese or feta over the top, adding a creamy richness that compliments the crunch and sweetness of the other ingredients.

Step 8: Drizzle with Vinaigrette and Serve
Finally, drizzle the remaining vinaigrette over the assembled salad, giving it one last gentle toss to combine all the flavors. Serve immediately, or for a make-ahead option, cover and refrigerate for up to several hours. This beautifully presented salad is both visually stunning and utterly delicious—a showstopper at your Thanksgiving table!

How to Store and Freeze Thanksgiving Salad

Fridge: Store dressed salad in an airtight container for up to 3 days to maintain freshness. For best results, keep vinaigrette separate until ready to serve.

Freezer: It’s not recommended to freeze this salad as the ingredients, particularly the kale and sweet potatoes, can become mushy upon thawing.

Preparation Storage: Keep components like roasted sweet potatoes, toasted nuts, and vinaigrette in separate containers in the fridge for up to 5 days. This makes assembling the Thanksgiving Salad with Cinnamon Cider Vinaigrette a breeze on the day of serving.

Reheating: If you choose to reheat the sweet potatoes, do so in the oven until warmed through; avoid microwaving to maintain texture.

What to Serve with Thanksgiving Salad with Cinnamon Cider Vinaigrette

This delightful medley of textures and flavors effortlessly enhances your holiday dining experience.

Creamy Mashed Potatoes: Their buttery richness provides a comforting contrast to the salad’s crunchy elements, making each bite a perfect balance.
Herb-Roasted Turkey: The savory, herb-infused flavors complement the salad’s sweetness and elevate the entire meal to festive heights.
Maple-Glazed Carrots: Sweet and tender, these vibrant carrots mirror the cinnamon notes in the vinaigrette, adding warmth to your plate.
Cranberry Sauce: A dollop of tart cranberry sauce adds a pop of acidity, enhancing the overall flavor profile of your Thanksgiving feast.
Stuffing with Nuts and Dried Fruits: This hearty side introduces a warm, cozy element, featuring textures that echo the salad’s delightful crunch.
Spicy Pumpkin Soup: A silky, spiced soup warms the soul and transitions beautifully between your salad and main courses.

Consider pairing a chilled glass of apple cider or a light white wine for an uplifting beverage option, effortlessly complementing the seasonal theme. With these pairings, your Thanksgiving spread will be vibrant and unforgettable!

Thanksgiving Salad with Cinnamon Cider Vinaigrette Variations

Feel free to get creative with this Thanksgiving salad—there’s no limit to how you can customize it!

Spinach Swap: Replace kale with baby spinach for a milder flavor and softer texture; it adds a lovely green boost.
Grain Alternative: Use quinoa or farro instead of wild rice for a unique texture and added nutrition; both grains complement the flavors beautifully.
Protein Boost: Toss in chickpeas or grilled chicken for extra protein, transforming this salad into a more substantial, satisfying dish.
Sweetness Twist: Swap pomegranate arils for crunchy apples or tart cranberries; this change introduces a delightful crunch and sweetness.
Nut-Free Version: Substitute walnuts or pecans with pumpkin seeds or sunflower seeds; this keeps the crunch without any nut allergens in your Thanksgiving spread.
Cheese Options: Omit goat cheese for a dairy-free salad, or replace it with creamy avocado for a similar richness; either way, it elevates the dish.
Heat Level: Add sliced jalapeños or a sprinkle of red pepper flakes for heat; it enhances the flavors and offers an exciting twist to the traditional salad.
Herb Infusion: Incorporate fresh herbs like parsley or cilantro in the vinaigrette for a flavor boost; it brings brightness and depth to the dish.

For some delicious inspiration, consider checking out this Corn Pasta Salad or make a batch of Cinnamon Sugar Cruffins for a special treat that pairs wonderfully with your holiday feast!

Expert Tips for Thanksgiving Salad

Massaging Kale: Gently massage the kale with the vinaigrette for 2–3 minutes; this softens the leaves, enhancing flavor and texture in your Thanksgiving Salad with Cinnamon Cider Vinaigrette.
Uniform Roasting: Ensure sweet potatoes are cut into even 1-inch cubes for consistent roasting; this prevents some from being undercooked while others burn.
Make-ahead Magic: Roast sweet potatoes and prepare vinaigrette a day in advance; this saves time and allows flavors to meld beautifully before serving.
Nuts Toasting: Keep a close eye on toasting nuts, as they can burn quickly; you want them golden and fragrant, adding the perfect crunch to your salad.
Serving Freshness: Drizzle the vinaigrette only when you’re ready to serve; adding it too early can make the kale soggy, reducing the vibrant crunch.

Make Ahead Options

This Thanksgiving Salad with Cinnamon Cider Vinaigrette is perfect for busy cooks looking to save time on the big day! You can prepare components like the roasted sweet potatoes, toasted nuts, and the vinaigrette up to 3 days in advance. Simply roast the sweet potatoes and store them in an airtight container in the refrigerator, while the nuts can be kept in a cool, dry place. For the vinaigrette, whisk together your ingredients and refrigerate it in a jar. When you’re ready to serve, massage the kale and assemble the salad, adding all your prepped ingredients for a fresh, vibrant dish that tastes just as good as when newly made. Enjoy a stress-free holiday with this time-saving approach!

Thanksgiving Salad with Cinnamon Cider Vinaigrette Recipe FAQs

What type of kale is best for this salad?
Absolutely, I recommend using fresh curly or lacinato kale for the best flavor and texture. Avoid pre-packaged shredded kale as it may lack the freshness needed for a vibrant Thanksgiving Salad with Cinnamon Cider Vinaigrette.

How should I store the salad if I want to make it ahead of Thanksgiving?
You can store the dressed salad in an airtight container in the refrigerator for up to 3 days. However, for the best flavor and texture, keep the vinaigrette separate and add it just before serving. Individual components like roasted sweet potatoes, toasted nuts, and vinaigrette can be stored separately for up to 5 days.

Can I freeze the salad?
It’s not recommended to freeze this salad, as the kale and sweet potatoes can become mushy when thawed. Instead, prepare the individual components in advance and store them separately in the fridge for optimal freshness.

What if I have allergies to nuts?
No problem at all! You can simply substitute walnuts or pecans with pumpkin seeds or sunflower seeds for that delightful crunch without the nuts. This ensures everyone can enjoy this delicious Thanksgiving Salad with Cinnamon Cider Vinaigrette.

How can I adjust the sweetness of the vinaigrette?
If you find the vinaigrette too sweet for your taste, feel free to reduce the maple syrup to your liking or even replace it with apple cider vinegar for a tangier flavor. Taste as you go, and don’t hesitate to personalize the dressing to achieve the balance you love!