Easy Thanksgiving Salads Good Enough to Outshine Other Sides

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Autumn Harvest Salad

This vibrant fall salad celebrates the flavors of autumn and is sure to be crowd pleaser! Roasted butternut squash and chickpeas add warmth and heartiness, while fresh kale, sweet cranberries, crunchy pumpkin seeds, and crisp apple slices provide balance and texture. It's a healthy, seasonal dish that can be enjoyed as a side or a satisfying main for a cozy fall meal.

Ingredients (for 4 servings):

For the Salad:

• 4 cups kale, stemmed and chopped
• 1 cup chickpeas, drained and rinsed (or use roasted chickpeas for extra crunch)
• 1 medium butternut squash, peeled, cubed, and roasted
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• 1 apple, thinly sliced
• 2 tbsp olive oil, divided
• Salt and pepper, to taste

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes and chickpeas with 1 tbsp. olive oil, salt, and pepper. Roast for 20-25 min, stirring halfway through, until the squash is tender and the chickpeas are slightly crispy.
2. While the squash and chickpeas roast, massage the chopped kale with a pinch of salt and 1 tbsp. olive oil until it softens. This helps break down the tough fibers and makes the kale more tender.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
4. In a large bowl, combine the massaged kale, roasted butternut squash, chickpeas, dried cranberries, pumpkin seeds, and apple slices.
5. Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.