Hello, November! Welcome to Kelly’s Kitchen. It’s time to start thinking about Thanksgiving food…we all have our favorites; perhaps we favor certain dishes more for their nostalgia factor than for how they actually taste. And maybe we have some truly favorite dishes that we only indulge in at Thanksgiving. Whichever the case may be, this Fall Harvest Salad is a great, healthy holiday recipe to bring to the Thanksgiving Table.
A Colorful Thanksgiving Side
Most of the Thanksgiving menu consists of brown or neutral colored food. Have you ever noticed that? The cranberry sauce or jello salad is the only item with a pop of color on the table… Well, adding some vivacious green, purple, and orange will beckon your eyes and your appetite, dressed in a maple Dijon dressing – a perfect palate cleanser between heavy bites of mashed potatoes, gravy, and dressing.
Fall Harvest Salad Ingredients
Easy Salad for Thanksgiving
- 1 Medium Butternut Squash, peeled and sliced
- 15-20 Brussels Sprouts, halved
- 2-3 tbsp. Olive Oil
- Kosher Salt and Pepper to taste
- 1 tsp. Red Pepper Flakes
- 1 Head Radicchio, leaves torn into pieces
- 1 Bunch Kale, stems removed and torn into pieces
- 1 Gala Apple, thinly sliced into wedges
- 1/2 -1 Medium Red Onion, thinly sliced
- 1 cup Toasted Pecans, broken into pieces
- Parmesan, shaved (optional)
Maple Dijon Dressing
- 1/4 cup Fresh Orange Juice
- 1 Small Shallot, minced
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Pure Maple Syrup
- 1 tbsp. Dijon Mustard
- 1.5 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 1/3 cup Olive Oil
Toasted Pecans
- 1 tbsp. Unsalted Butter
- Pinch of Kosher Salt
- 1 tsp. Black Pepper
- 1 tsp. Sugar
- 1/8 tsp. Cayenne Pepper
How to Prepare Roasted Butternut Squash Salad
Step 1: Roasted Veggies
Preheat oven to 450 degrees. Remove outer leaves of Brussels sprouts and trim bottoms, cut in half. Peel Butternut squash and slice into even pieces. Place sprouts and squash in a large bowl and toss to combine with olive oil, salt, pepper, and red pepper flakes. Spread in a single layer on a sheet tray and bake for 20 minutes, or until golden.
Step 2: Salad
Wash kale and tear leaves from stems, tearing leaves into bite-sized pieces. Place in a large bowl and set aside
Wash radicchio and tear leaves into bite-sized pieces. Set aside separately from the kale.
Thinly slice red onion into rings. Set aside.
Step 3: Pecans
Break up pecans by hand so they have irregular edges and shapes. Over medium-low heat, melt butter in a skillet, and add the pecans. Add salt, black pepper, sugar, and cayenne pepper. Stir pecans in the melted butter until golden and fragrant, about 3-5 minutes. Remove pecans from the skillet and set on a paper-towel-lined plate. S
Step 4: Dressing
Pour all ingredients except for the olive oil into a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat, and pour dressing into a heat-proof measuring cup.
Step 5: Assembly
Pour ⅓ of the hot dressing over the kale and massage until the kale is tender and slightly wilted.
Add radicchio and toss by hand to combine.
Step 6
Then, add the apple and onion slices, pour another 1/3 of the dressing, and toss by hand to combine.
Finally, add roasted veggies and add the last 1/3 of the dressing. Gently hand mix to combine.
Finishing Touches
Transfer tossed, dressed salad to a wide, shallow serving bowl. Just before serving, add pecans and shaved parmesan.
This salad has so many levels of flavor. Its mellow sweetness comes from the butternut, bitter notes from the radicchio, and a sweet-tart zing from the apple. The olive oil dressing adds a citrusy layer of fat to the kale, which is perfectly tender and not at all bitter because we massaged and wilted it with the hot dressing. And don’t forget the slightly spicy crunch from the toasted pecans!
Your New Favorite Thanksgiving Side
I do hope you try this Fall Harvest Salad! It’s a great Thanksgiving salad recipe that will be on the Djalali Thanksgiving table. If you’re looking for more fall recipe inspiration, check out our 6 Fall Soup Round Up. Thank you all for joining me today. Take care and be well. xo Kelly
Frequently Asked Questions
Fall Harvest Salad
1. What makes this Fall Harvest Salad perfect for Thanksgiving?
It adds color, freshness, and balance to a typically heavy Thanksgiving spread, with seasonal produce like butternut squash and Brussels sprouts.
2. Can I make the Fall Harvest Salad ahead of time?
Yes! You can roast the veggies and prepare the dressing a day before. Assemble right before serving for the best texture.
3. What can I substitute for radicchio?
Try purple cabbage or arugula for a similar color and mild bitterness.
4. Is this salad vegetarian or vegan?
Yes, it’s vegetarian. To make it vegan, simply skip the Parmesan cheese or use a dairy-free alternative.
5. Can I use different nuts instead of pecans?
Absolutely. Walnuts or almonds make great substitutes for a similar crunch and flavor.
6. What dressing pairs best with fall harvest salads?
A citrus-maple Dijon vinaigrette balances the earthy vegetables with bright, tangy-sweet flavors.
Key Equipment
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Fall Harvest Salad
Ingredients:
Salad
- 1 Medium Butternut Squash peeled and sliced
- 15-20 Brussels Sprouts halved
- 2-3 tbsp. Olive Oil
- Kosher Salt and Pepper to taste
- 1 tsp. Red Pepper Flakes
- 1 Head Radicchio leaves torn into pieces
- 1 Bunch Kale stems removed and torn into pieces
- 1 Gala Apple thinly sliced into wedges
- 1/2 -1 Medium Red Onion thinly sliced
- 1 cup Toasted Pecans broken into pieces
- Parmesan shaved (optional)
Maple Dijon Dressing
- 1/4 cup Fresh Orange Juice
- 1 Small Shallot minced
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Pure Maple Syrup
- 1 tbsp. Dijon Mustard
- 1.5 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 1/3 cup Olive Oil
Pecans
- 1 tbsp. Unsalted Butter
- Pinch of Kosher Salt
- 1 tsp. Black Pepper
- 1 tsp. Sugar
- 1/8 tsp. Cayenne Pepper
Instructions:
- Preheat oven to 450 degrees. Remove outer leaves of Brussels sprouts and trim bottoms, cut in half. Peel Butternut squash and slice into even pieces. Place sprouts and squash in a large bowl and toss to combine with olive oil, salt, pepper, and red pepper flakes. Spread in a single layer on a sheet tray and bake for 20 minutes, or until golden.
- Wash kale and tear leaves from stems, tearing leaves into bite-sized pieces. Place in a large bowl and set aside
- Wash radicchio and tear leaves into bite-sized pieces. Set aside separately from the kale.
- Thinly slice red onion into rings. Set aside.
- Break up pecans by hand so they have irregular edges and shapes. Over medium-low heat, melt butter in a skillet, and add the pecans. Add salt, black pepper, sugar, and cayenne pepper. Stir pecans in the melted butter until golden and fragrant, about 3-5 minutes. Remove pecans from the skillet and set on a paper-towel-lined plate. Set aside.
- Pour all ingredients except for the olive oil into a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat, and pour dressing into a heat-proof measuring cup.
- Pour ⅓ of the hot dressing over the kale and massage until the kale is tender and slightly wilted.
- Add radicchio and toss by hand to combine.
- Then, add the apple and onion slices, pour another 1/3 of the dressing, and toss by hand to combine.
- Finally, add roasted veggies and add the last 1/3 of the dressing. Gently hand mix to combine.
- Just before serving, add pecans and shaved parmesan.
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