Go Back
–+ servings
Thanksgiving Salad with Cinnamon Cider Vinaigrette

Thanksgiving Salad with Cinnamon Cider Vinaigrette Bliss

This Thanksgiving Salad with Cinnamon Cider Vinaigrette features massaged kale, roasted sweet potatoes, and vibrant pomegranate arils, perfect for your holiday feast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 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
For the Vinaigrette
  • 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

Equipment

  • Oven
  • medium saucepan
  • large mixing bowl
  • Skillet
  • Parchment paper
  • small bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a medium saucepan, cook wild rice according to package instructions, usually 40–45 minutes.
  3. Peel and dice sweet potatoes into 1-inch cubes, toss with olive oil, maple syrup, and spices, then roast for 25–30 minutes.
  4. Toast nuts in a skillet for about 4 minutes with a drizzle of maple syrup and additional spices.
  5. Whisk together olive oil, apple cider vinegar, maple syrup, and spices in a small bowl for the vinaigrette.
  6. In a large bowl, massage chopped kale with half the vinaigrette for 2–3 minutes until tender.
  7. Assemble the salad with massaged kale, wild rice, roasted sweet potatoes, toasted nuts, and pomegranate arils, topping with cheese.
  8. Drizzle the remaining vinaigrette over the salad before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 180mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 7000IUVitamin C: 35mgCalcium: 150mgIron: 2mg

Notes

Store dressed salad in an airtight container for up to 3 days; keep vinaigrette separate until serving.

Tried this recipe?

Let us know how it was!