Thanksgiving Salad

Name: Thanksgiving Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: • 3 cups cubed butternut squash ¾-inch cubes, about 1 small; • ⅔ cup dried lentils black, Puy, or green (optional); • ⅓ cup dried quinoa or 1 cup cooked; • 1 bunch kale lacinato or curly kale, finely chopped; • ¼ cup unsweetened dried cranberries or pomegranate arils; • ¼ cup chopped pecans or sunflower seeds, or hemp hearts; • ¼ cup pumpkin seeds optional; • ¼ cup tahini; • 1 ½ tablespoons balsamic vinegar; • 1 ½ teaspoons Dijon mustard; • 1 teaspoon date syrup or maple syrup, plus more to taste; • ½ teaspoon garlic powder or 1 small, minced garlic clove; • 1 teaspoon dried herbs; • 1 lemon juice

Instructions

Prep:15minCook:25min

Even non-salad lovers go for this Thanksgiving Salad. Vibrant, satisfying, and full of fall color, it balances the Thanksgiving table with roasted butternut squash for sweetness, crisp kale that won't wilt, and quinoa for light heartiness. Easy to double, make-ahead friendly, and finished with a creamy, oil-free tahini-balsamic dressing - developed by a Registered Dietitian Nutritionist. (Nut-Free Option)

Updated at: Wed, 19 Nov 2025 21:39:52 GMT