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Thanksgiving Kale Salad with Cranberry Cinnamon Vinaigrette

This Thanksgiving Salad is a lovely seasonal salad that draws in both sweet and savory flavors. The salad is light, but still has so much texture, flavor and variety. 
5 from 3 votes
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  • 1 delicata squash thinly sliced and seeds removed
  • 1 tablespoon olive oil
  • salt and pepper for seasoning
  • 2 heads about 6 to 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 pepper
  • 1/3 cup olive oil


  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle it with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until the slices are fork tender.
  • To make the salad, add the kale to a large bowl. Drizzle on about 1 tablespoon of the cranberry dressing and massage it into the kale for a few minutes. Let the kale sit for 5 minutes.
  • Add the spinach to the bowl with the kale and toss. Season with salt and pepper and toss again. Add in the squash, apple chips, gorgonzola, pecans and pomegranate. Toss well. Serve with the dressing!

cranberry cinnamon vinaigrette

  • Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

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