9 Thanksgiving Salads Your Guests Will Actually Eat

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This warm salad features tender roasted butternut squash paired with earthy kale and crunchy pumpkin seeds. A simple balsamic dressing ties it all together, making it both nourishing and flavorful. It’s a great way to introduce veggies in a comforting format. Try roasting chickpeas or adding feta cheese for extra flavor!

Ingredients (for 6 servings):

For the salads:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups chopped kale
• ? cup roasted pumpkin seeds (pepitas)
• ¼ red onion, thinly sliced

For the dressing:

• 3 tbsp balsamic vinegar
• 1 tbsp maple syrup
• ¼ cup olive oil
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 20–25 min until tender and slightly caramelized.
2. In a small bowl, whisk dressing ingredients together.
3. Place kale in a large bowl and massage with a bit of dressing to soften.
4. Add roasted squash, red onion, and pumpkin seeds. Drizzle with remaining dressing and toss well.