Thanksgiving inspired kale salad

Thanksgiving inspired kale salad

Nov 16 2020


10 min

Serves 1

I was feeling like these flavors the other day for a simple yet holiday-is lunch.... Getting into the spirit! I had some leftover roasted delicata squash in my fridge which added a nice touch but leave it out if you don't feel like making it. Salad is still really yummy without it!


  • 1 bunch of kale, stems removed and finely chopped
  • 1 small persimmon
  • 1/2 cup of crispy chickpeas
  • 2 tbsp of chopped walnuts (pecans or toasted pine nuts would be good as well)
  • Optional: Roasted delicata squash, dried cranberries
  • Vinaigrette: 1/4 cup of plain yogurt, 1 tbsp of vegenaise, 1 lemon, 1 tsp of dijon mustard, 2 tbsp of maple syrup, salt and pepper


Place the kale into a large bowl and massage it for a minutes or two. This is optional but really makes it more tender to eat.

Slice the persimmons ( be mindful of the pit in the center) and add them to the salad with the crispy chickpeas and the walnuts.

Add a couple of tbsp of the dressing and toss until nicely combined and everything is coated. If you have them, add the roasted delicata squash slices and dried cranberries. Sprinkle some flaky salt and ground pepper and enjoy.

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