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–+ servings
A vibrant Thanksgiving salad featuring kale, roasted sweet potato cubes, walnuts, pomegranate seeds, and crumbled feta.

Thanksgiving Salad Recipes for Busy Weeknights (Meal-Prep Friendly)

This Thanksgiving salad is a perfect blend of seasonal flavors, designed for busy weeknights. It's meal-prep friendly, allowing you to enjoy a festive and healthy dish without the stress.
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Prep Time 30 minutes
Cook Time 30 minutes
Active Prep for Meal Prep 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large bunch kale destemmed and finely sliced or shredded (roughly 6 cups shredded)
  • 1/3 cup dry wild rice or grain of choice cooked according to package directions
  • maple spiced roasted sweet potatoes
  • maple spiced nuts
  • 1/2 cup pomegranate arils about 1/2 medium pomegranate fruit
  • 2 ounces goat cheese or feta crumbled
  • cider cinnamon vinaigrette
  • kosher salt and ground black pepper to season
For the Maple Spiced Roasted Sweet Potatoes
  • 1 medium sweet potato peeled and diced into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 pinch cayenne pepper optional
  • kosher salt and ground black pepper to season
For the Maple Spiced Nuts
  • 1/2 cup chopped walnuts or pecans
  • 1 tablespoon pure maple syrup
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 pinch cayenne pepper optional
  • kosher salt and ground black pepper to season
For the Cider Cinnamon Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon water
  • 1 tablespoon finely chopped fresh herbs such as rosemary or thyme
  • 1 teaspoon ground cinnamon
  • 1 clove garlic roughly chopped or grated
  • kosher salt and ground black pepper to season

Equipment

  • Baking sheets
  • Parchment paper
  • small bowl
  • Jar
  • Large bowl

Method
 

  1. Preheat your oven to 425 degrees F. Line two large baking sheets with parchment paper for easy cleanup. Cook your wild rice or grain of choice according to package directions. Drain and set aside to cool, or store in an airtight container in the refrigerator for up to 5 days.
  2. While the grains cook, prepare the sweet potatoes. Place the diced sweet potatoes on one prepared baking sheet. Season with olive oil, maple syrup, chili powder, cumin, cinnamon, cayenne (if using), 1 teaspoon kosher salt, and ground black pepper. Toss to coat well. Arrange the sweet potatoes on the baking sheet without crowding. Roast for 25-30 minutes, stirring halfway through. Remove from the oven and set aside, or store in an airtight container in the refrigerator for up to 5 days.
  3. Once the sweet potatoes finish roasting, prepare the maple spiced nuts. Place the chopped nuts on the second prepared baking sheet and toast in the oven for 4 minutes. While the nuts toast, prepare the maple spiced coating by combining maple syrup, olive oil, chili powder, ground cinnamon, and cayenne (if using) in a small bowl. Season with 1/2 teaspoon kosher salt and ground black pepper. Whisk to combine. Remove the nuts from the oven, pour the coating over them, and stir to coat well. Return to the oven for another 4 minutes, stirring halfway through. Remove from the oven and set aside to cool, or store in an airtight container at room temperature for up to 1 week.
  4. Prepare the cider-cinnamon vinaigrette. Add olive oil, apple cider vinegar, maple syrup, water, fresh herbs, cinnamon, and garlic to a small bowl or jar. Season with 1/2 teaspoon kosher salt and ground black pepper. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  5. Assemble the salad. Place the shredded kale in a large bowl. Drizzle a couple spoonfuls of the prepared vinaigrette over the kale. Massage the kale with your hands until it softens and becomes vibrantly green. Transfer the massaged kale to a serving bowl or platter. Top with the cooked wild rice or grains, maple spiced sweet potatoes, maple spiced nuts, pomegranate arils, and crumbled cheese. Serve immediately, drizzled with extra vinaigrette as desired.

Notes

This Thanksgiving Salad recipe serves 6 generously as a side dish. For larger crowds, double the recipe to serve 10-12. As a main dish, it yields 3-4 servings. Many components can be prepared 5-7 days in advance: shred kale, roast sweet potatoes, cook wild rice, toast nuts, and mix vinaigrette. Store prepped components in airtight containers in the refrigerator or at room temperature as indicated.

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