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Close-up of a hearty one-pan Thanksgiving salad with kale, apples, pecans, cranberries, and feta cheese.

One-Pan Thanksgiving Salad

This one-pan Thanksgiving salad is a quick and healthy option for your holiday meal, minimizing cleanup so you can enjoy more time with family.
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Prep Time 15 minutes
Massaging Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1/2 bunch Curly kale stems removed, about 3.5 ounces or 5.5 cups
  • 1/2 lb Brussels sprouts outer leaves and stems removed, about 2.5 cups
  • 1 medium Apple sliced thinly
  • 1 medium Bartlett pear or any kind of pear, sliced thinly
  • 1/3 cup Dried cranberries or sugar-free dried cranberries
  • 1/3 cup Pecans
  • 1/3 cup Feta cheese crumbled, or goat cheese, blue cheese, or gorgonzola
Dressing
  • 1/4 cup Olive oil
  • 2 tbsp Maple syrup or natural sugar-free maple syrup
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Sea salt to taste
  • 1/8 tsp Black pepper

Equipment

  • Food processor
  • small bowl
  • Large bowl

Method
 

  1. Attach the slicing blade to your food processor. Turn it on and use the pusher to push in all the brussels sprouts to shred and slice. Alternatively, you can use the knife blade of the food processor, or chop the sprouts and kale finely with a knife if you don’t have a food processor.
  2. Push all the kale into the food processor to shred. Set aside.
  3. In a small bowl, whisk together the dressing: olive oil, maple syrup, apple cider vinegar, salt, and pepper. Adjust salt to taste.
  4. In a large bowl, combine the shredded brussels sprouts and shredded kale. Pour the dressing over the salad. Massage the greens gently with your hands for 2-3 minutes, rubbing the dressing into them.
  5. Top the Thanksgiving salad with sliced apples, sliced pears, dried cranberries, pecans, and feta cheese. Toss together.

Notes

This salad can be prepared ahead of time. Store the dressing separately and toss just before serving to keep the greens fresh.

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