I’ve finalized my November salad and I couldn’t be more excited.
This salad works perfectly as a Thanksgiving starter, but it’s equally welcome as an easy weeknight supper for the colder months. It balances bright, seasonal ingredients with satisfying textures so it can be served lightly before a big holiday meal or more heartily on an ordinary evening.
I’ve been in an apple kick lately—Fuji apples have been my go-to—and that inspired the idea of apple chips here. Apple chips are essentially crunchy, lightly sweet croutons: they add great texture without weighing the salad down. Once I decided on apple chips, the rest of the components fell into place.
I paired tender yet sturdy greens with roasted delicata squash, pomegranate arils, toasted pecans, gorgonzola, and a cranberry cinnamon vinaigrette that’s practically drinkable. The mix of kale and baby spinach gives both structure and a softer leaf, so every bite has a pleasing contrast.
About the squash: I adore delicata. Roasted thin, it becomes tender with slightly caramelized edges and turns this salad into a full meal. If you prefer a lighter starter for Thanksgiving, though, omit the squash—you’ll keep the salad refreshing and make one less thing to prepare on a busy day.
Key elements that make the salad sing:
- A blend of curly kale and baby spinach for texture and balance.
- Pomegranate arils for bright, juicy bursts.
- Toasted pecans for warmth and crunch.
- Creamy, tangy gorgonzola to add depth.
- Apple chips that function like crisp croutons.
- A cranberry cinnamon vinaigrette that ties sweet and savory together.
Everything comes together to create a seasonal salad that’s flavorful, textural, and light enough to leave room for traditional Thanksgiving favorites like stuffing and gravy.
The Best Thanksgiving Salad
Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette
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Ingredients
- 1 delicata squash thinly sliced, seeds removed
- 1 tablespoon olive oil
- salt and pepper for seasoning
- 2 heads about 6–8 cups curly green kale, stems removed and leaves torn
- 4 cups baby spinach leaves
- 2 cups apple chips
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup toasted pecans coarsely chopped
- 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 clove minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
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Preheat oven to 425°F. Place sliced delicata squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 15–20 minutes, until fork-tender and lightly browned.
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In a large bowl, add the torn kale. Drizzle about 1 tablespoon of the cranberry vinaigrette over the kale and massage it for a couple of minutes. Let it rest 5 minutes to soften.
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Add the baby spinach to the kale and toss. Season with salt and pepper. Add roasted squash (if using), apple chips, gorgonzola, pecans, and pomegranate arils. Toss to combine and serve with remaining dressing.
cranberry cinnamon vinaigrette
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Whisk together red wine vinegar, cranberry juice, honey, Dijon mustard, minced garlic, cinnamon, salt, and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Store in the refrigerator for a few days.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your salad to show how you served it—your photos are always appreciated.
And yes — it’s delicious and visually charming, too. A perfect seasonal salad to brighten your table this November.