Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette
User Reviews
5
Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette
Description
The Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette uses thinly sliced and roasted delicata squash, providing subtle sweetness and a tender texture. The salad base is made of curly kale and baby spinach, with the kale massaged in a cranberry and cinnamon-spiced dressing to soften its texture and infuse flavor before assembly. Additional ingredients like apple chips add chewiness, pecans bring crunch, pomegranate arils contribute bursts of acidity, and gorgonzola offers creamy, sharp contrast. The cranberry cinnamon vinaigrette, made from cranberry juice, red wine vinegar, honey, and spices including cinnamon and Dijon mustard, is whisked with olive oil to an emulsion, delivering a balanced, slightly sweet and tangy dressing that ties all salad components together. This salad can be served as a festive side, providing a range of textures and a bright flavor profile suitable for holiday meals.
Ingredients
- 1 delicata squash thinly sliced and seeds removed
- 1 tablespoon olive oil
- salt for seasoning
- black pepper for seasoning
- 2 heads about 6 to 8 cups curly green kale, stems removed and leaves torn
- 4 cups baby spinach leaves
- 2 cups apple chips
- 1/2 cup gorgonzola cheese crumbled
- 1/2 cup pecans coarsely chopped, toasted
- 1/3 cup pomegranate arils
cranberry cinnamon vinaigrette
- 3 tablespoons cranberry juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic minced, clove
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle it with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until the slices are fork tender.
- To make the salad, add the kale to a large bowl. Drizzle on about 1 tablespoon of the cranberry dressing and massage it into the kale for a few minutes. Let the kale sit for 5 minutes.
- Add the spinach to the bowl with the kale and toss. Season with salt and pepper and toss again. Add in the squash, apple chips, gorgonzola, pecans and pomegranate. Toss well. Serve with the dressing!
cranberry cinnamon vinaigrette
- Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
User Reviews
Overall Rating
5
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