imagine a thanksgiving get together where vibrant flavors and wholesome ingredients come together in an incredibly nutritious, yet super flavorful way!
enter ‘the best kale, cranberry, and butternut squash thanksgiving salad’—a culinary masterpiece that combines the richness of lacinato kale, sautéed cremini mushrooms, roasted butternut squash, and baked cranberries.
the addition of shredded vegan mozzarella cheese and slivered almonds adds a perfect crunch, while the luscious dressing, featuring runny tahini, sesame oil, liquid aminos, maple syrup, and a hint of garlic and dijon mustard, ties everything together.
this salad is not just a dish; it’s a celebration of flavors and textures that will elevate your thanksgiving feast to a whole new level!!
this wholesome salad packs a nutritional punch, offering a plethora of health benefits.
the lacinato kale, a nutrient-dense leafy green, brings a powerhouse of vitamins and minerals, including vitamin A, C, and K, along with calcium and antioxidants.
the cremini mushrooms contribute essential nutrients and are known for their immune-boosting properties. butternut squash adds a dose of fiber, vitamins, and antioxidants!
broccoli, another nutrient-rich ingredient, offers a good source of vitamin C and folate.
cranberries bring their unique tartness and are rich in antioxidants, potentially benefiting heart health.
oh, and the tahini-based dressing introduces heart-healthy fats, while sesame oil offers additional antioxidants. basically, this salad is the definition of health and it does NOT compromise on flavor.
this goodness is a testament to the idea that nutritious dishes can be bursting with flavor.
the lacinato kale, massaged to tender perfection in avocado oil, introduces a rich, earthy note, while sautéed cremini mushrooms add an umami depth.
the roasted butternut squash and broccoli bring a sweetness and a satisfying crunch, complemented by the burst of tartness from the baked cranberries.
the vegan mozzarella cheese adds a creamy texture, and the slivered almonds contribute a nutty, toasty flavor.
the crowning glory is the tahini-based dressing, a blend of nutty tahini, sesame oil, liquid aminos, maple syrup, garlic, dijon mustard, and lemon juice, creating a luscious dressing that ties all the elements together.
feel free to customize this vibrant salad to suit your preferences or accommodate dietary needs.
for a different leafy green, spinach or arugula can be substituted for lacinato kale.
if cremini mushrooms aren’t available, button mushrooms or shiitake mushrooms can be great alternatives.
swap out butternut squash with sweet potatoes or acorn squash for a seasonal twist.
you can experiment with different nuts in place of slivered almonds, such as walnuts or pecans.
also, you can use almond butter instead of tahini, soy sauce instead of liquid aminos, and agave instead of maple syrup.
these substitutions allow you to tailor the salad to your taste or accommodate specific dietary needs, ensuring that everyone can enjoy this flavorful and nutritious Thanksgiving dish :).
if you love The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad, then try these other recipes from my blog!
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The Best Kale, Cranberry and Butternut Squash Thanksgiving Side SaladCourse: Lunch u0026amp; Dinner, Salads
1 bunch lacinato kale, very finely sliced and massaged in avocado oil
8 ounces cremini mushrooms, sautéed in avocado oil
4 cups cubed butternut squash
3 cups broccoli florets
1 cup cranberries, baked in avocado oil at 400 degrees for 23-25 minutes
1 cup shredded vegan mozzarella cheese
1/3 cup slivered almonds
1/3 cup runny tahini
2 tbsp sesame oil
2 tbsp liquid aminos
2 tbsp maple syrup
1-2 minced garlic cloves
1 tsp onion powder
1 tsp dijon mustard
about 1/3 cup veggie broth to thin it out
juice of 1/2 lemon
sea salt and pepper to taste
- prepare the salad ingredients:
finely slice the lacinato kale and massage it in avocado oil to soften it.
sauté cremini mushrooms in avocado oil until golden brown or for a few minutes.
cube the butternut squash into bite-sized pieces.
cut the broccoli into florets.
toss the cubed butternut squash, broccoli florets, and cranberries in avocado oil. bake them at 400 degrees fahrenheit for 23-25 minutes or until they are tender.
- make the dressing:
in a bowl, whisk together runny tahini, sesame oil, liquid aminos, maple syrup, minced garlic cloves, onion powder, dijon mustard, veggie broth (add gradually for desired consistency), and the juice of half a lemon. adjust the seasoning to taste.
- assemble the salad:
in a large serving bowl, combine the finely sliced and massaged kale, sautéed cremini mushrooms, baked butternut squash, broccoli florets, cranberries, shredded vegan mozzarella cheese, and slivered almonds.
- dress the salad:
drizzle the prepared dressing over the salad. toss everything together until well coated with the dressing.
serve the kale, cranberry, and butternut squash salad immediately, and enjoy this flavorful and nutritious thanksgiving dish!