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–+ servings
A vibrant Thanksgiving salad recipe featuring kale, roasted butternut squash, cranberries, nuts, and shaved Parmesan cheese.

Thanksgiving Salad Recipes Recipe Everyone Asks For

This Thanksgiving salad is a vibrant and flavorful dish that complements traditional holiday meals. It features roasted butternut squash, shallots, fresh sage, wheat berries, and a tangy apple cider vinegar dressing, all topped with pecorino cheese. It's a healthy and festive option that is sure to impress your guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Wheat Berry Cooking Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 cups cooked wheat berries
  • 1 small butternut squash, cubed roasted
  • 1 cup shallots chopped into ½-inch pieces
  • ⅓ cup fresh sage leaves chopped
  • ⅓ cup toasted walnuts chopped
  • ⅓ cup dried cranberries
  • ⅓ cup parsley chopped
  • 1 tablespoon fresh thyme
  • ½ teaspoon sea salt
  • lots freshly ground black pepper
  • pecorino cheese shaved, for topping
For the Apple Cider Vinegar Dressing
  • 1 bunch lacinato kale stemmed
  • extra-virgin olive oil for drizzling
  • apple cider vinegar to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Foil

Method
 

  1. Cook the wheat berries according to package directions.
  2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. Roast the butternut squash cubes for 30 to 35 minutes. Add the chopped shallots to the baking sheet with the squash and roast for another 20 to 25 minutes, or until tender.
  4. Wrap the sage leaves in foil with a drizzle of olive oil. Place them on the baking sheet for the last 2 minutes of roasting. Unwrap and chop the sage.
  5. Prepare the apple cider vinegar dressing. In a large bowl, combine the stemmed kale with a portion of the dressing. Massage the dressing into the kale leaves to soften them.
  6. Add the cooked wheat berries, roasted squash, shallots, chopped sage, toasted walnuts, dried cranberries, chopped parsley, fresh thyme, ½ teaspoon salt, and pepper to the bowl with the kale. Toss everything together to combine.
  7. Transfer the salad to a serving platter. Drizzle with additional dressing and more freshly ground black pepper. Top with shaved pecorino cheese and serve.

Notes

This salad can be prepared ahead of time. Store the components separately and toss with the dressing just before serving to maintain freshness.

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