Description
Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette is a vibrant and refreshing dish that elevates your holiday feast. Crisp kale is paired with sweet dried cranberries and crunchy toasted pecans, all drizzled with a fragrant cinnamon vinaigrette. This salad offers a delicious balance to heavier Thanksgiving dishes, making it a must-have on your table. Easy to prepare and visually stunning, it’s perfect for impressing guests and can be enjoyed year-round!
Ingredients
Scale
- 4 cups fresh curly kale, chopped
- 1 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Wash the kale thoroughly, remove tough stems, and chop into bite-sized pieces.
- Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a small bowl, whisk together olive oil, balsamic vinegar, cinnamon, salt, and pepper.
- In a large mixing bowl, combine kale, cranberries, red onion, and toasted pecans. Drizzle with vinaigrette and toss until well coated.
- Let the salad marinate for 15-30 minutes before serving to enhance flavors.
- Serve on a platter or individual plates; garnish with extra cranberries or pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg