Best Thanksgiving Fall Salad Recipe with Maple Vinaigrette
I don't usually host Thanksgiving, but I'm almost always going somewhere. The second fall hits, this is the salad I bring. Friendsgiving, a potluck, a friend's family dinner, it doesn't matter. If someone tells me to bring a side, this is what I make.
It's also the recipe people ask me about every single year. A few years ago my friend Kristina asked for it, and she's made it for her family's Thanksgiving ever since. They call it Jazz's Thanksgiving salad now. (And yes, that made me smile when she told me!) I've shared this one so many times that it's become a staple at a lot of my friends' tables, and knowing it makes them think of me even when I'm not there? That's my favorite part.
This Roasted Sweet Potato and Kale Fall Salad with Maple Vinaigrette is the perfect addition to your holiday menu. It's packed with flavor and seasonal produce: crispy air-fried sweet potatoes, massaged kale, sliced apples, crumbled goat cheese, toasted pecans, and dried cranberries, all drizzled with a homemade maple vinaigrette. Bonus: almost all of it can be made the day before (tips below).
Best Thanksgiving Fall Salad Recipe with Maple Vinaigrette
Whether you need a healthy side dish or something easy to bring to a get-together, this fall salad with maple vinaigrette is the perfect addition to your Thanksgiving dinner.
This is one of my favorite easy Thanksgiving salad recipes! If you're building out the rest of your Thanksgiving dinner, try my Air Fryer Brussels Sprouts with Bacon, Air Fried Rainbow Carrots, and Thanksgiving Fruit Salad too.
Thanksgiving Fall Salad Ingredients
For the Salad
2 medium-sized sweet potatoes, peeled and diced into 1/2-inch cubes
1 bunch of kale, stems removed and leaves torn into bite-sized pieces
2 apples, thinly sliced (use your favorite variety)
1/2 cup crumbled goat cheese
1/2 cup pecan halves, toasted (or pumpkin seeds)
1/2 cup dried cranberries (or chopped dates)
For the Maple Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
How to Make Thanksgiving Fall Salad
1. Prepare the Sweet Potatoes in the Air Fryer
Toss the diced sweet potatoes in a bowl with a drizzle of olive oil, salt, and pepper to coat them evenly.
Place the sweet potatoes in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
Air fry at 400°F for about 15-20 minutes, shaking the basket halfway through, or until the sweet potatoes are tender and slightly crispy. Adjust the time as needed based on your air fryer's performance.
2. Prepare the Maple Vinaigrette
Add olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a mason jar with a lid or a small bowl. Shake until combined.
3. Massage the Kale
Place the torn kale leaves in a large bowl. Drizzle a little bit of the maple vinaigrette over the kale. Use your hands to gently massage the vinaigrette into the kale leaves for about 2-3 minutes. This helps to soften the kale and make it more tender.
4. Assemble the Salad
Add the air-fried sweet potatoes to the massaged kale.
Scatter the sliced apples, crumbled goat cheese, toasted pecans, and dried cranberries over the top.
Drizzle the remaining maple vinaigrette over the salad.
Gently toss all the ingredients together until they are well coated with the dressing.
Serve immediately as a side dish or add grilled chicken or another protein of your choice for a complete meal.
This delicious fall salad with air-fried sweet potatoes, massaged kale, sliced apples, goat cheese, pecans, and cranberries, all drizzled with a homemade maple vinaigrette, is now air fryer-friendly for added convenience. Enjoy!
How to Prep Sweet Potato
1. Wash and Peel
Start by thoroughly washing the sweet potatoes under cold running water to remove any dirt or debris.
Use a vegetable peeler, peel the sweet potatoes if desired. Peeling is optional and depends on your preference.
2. Cut Off the Ends
Trim off a small portion from both ends of each sweet potato. This step helps create a flat surface for easier and safer cutting.
3. Slice in Half Lengthwise
Lay the sweet potato flat on a cutting board.
Use a sharp knife to slice the sweet potato in half lengthwise, creating two long halves.
4. Slice Each Half into Planks
Take one of the sweet potato halves and lay it flat on the cutting board with the cut side facing down.
Cut the sweet potato half into slices, also known as planks, about 1/2 inch thick. This will give you long, rectangular pieces.
5. Cut Planks into Cubes
Gather several of the sweet potato planks and stack them on top of each other.
Carefully cut across the planks to create cubes. Aim for cubes that are approximately 1/2 inch on each side. Adjust the size according to your recipe if needed.
Why Should You Air Fry Sweet Potatoes?
It’s a healthier option vs deep frying or pan frying.
It gives it a crispy texture on the outside and cooks it fully on the inside, keeping them tender.
It saves time! You don’t need to wait for the oven to preheat!
Easy cleanup! No need to wash different pots and pans. Just pop the air fryer dish into the dishwasher!
It’s consistent. You can always expect the same results. It cooks the sweet potatoes perfectly!
Why I Recommend Massaging Kale
If you think you don't like kale, then you need to try massaging it! Take some of the dressing for this recipe, and massage it as if you are giving the kale a shoulder rub. I often like to put on some cooking gloves and massage really well with the gloves.
Here are the benefits:
Makes it tender. Kale is a really thick, sturdy green, so massaging it helps break it down. That way, it's easier to digest and more enjoyable to eat.
Reduces the bitter taste. The dressing helps break down the bitter compounds in the kale.
Enhances the flavor: Massaging the dressing into the kale really absorbs the flavor and makes it evenly distributed among the salad.
How to massage kale:
Remove the stems of the kale.
Slice into small pieces with a sharp knife.
Add them into a large bowl.
Drizzle 2-3 tablespoons of the dressing. Start with a small amount of dressing, and add more if needed.
Using your hands, gently rub the kale leaves. Squeeze and kneed the leaves. Do this for about 2 minutes until the kale is soft.
Tip: The flavor enhances as you leave the kale massaged for longer. I like to massage my kale the night before and use it the next day for maximum flavor.
How to Toast Pecans in an Air Fryer
Place the pecans in your air fryer basket evenly.
Toast them at 300F for 5 minutes, shaking halfway.
You will be able to smell a slightly nutty aroma.
Store these in an airtight container in the fridge for maximum freshness!
How to Make This Salad Ahead of Time
If you're making this salad for a bigger Thanksgiving gathering, you can prep almost all of it the day before so it's not so overwhelming!
The day before: massage the kale. This is the most important step. Massaged kale with dressing gets better overnight, and it makes the kale less bitter. And it will NOT turn soggy. Most people think they don't like kale because it wasn't massaged. Massage it, then come back and let me know what you think about kale....
The day before: roast the sweet potatoes. Let them cool completely and store them in an airtight container in the fridge. They reheat in the air fryer in 3 minutes, or eat them cold, they are delicious either way in this salad. You can also just prep them the day before: wash, chop, and store them in a container in the fridge, ready to be roasted.
The day before: make the dressing. Shake it up in the mason jar and pop it in the fridge. It keeps for up to a week and you will want to put it on everything.
The day before: toast the pecans. Store them in an airtight container at room temperature. I always buy raw nuts at the store, then toast them, then store them. The toasting brings out such a wonderful nutty flavor!
Day of: slice the apples right before serving so they do not brown. Everything else is already done.
Day of: assembly takes about 5 minutes. Just pull everything out, slice the apples, and toss it all together.
How to Store Leftover Thanksgiving Salad
What keeps well: the massaged kale, roasted sweet potatoes, toasted pecans, and dried cranberries all keep great in the fridge for 3 to 4 days. This salad is actually one of the rare ones that holds up beautifully dressed, because the kale does not wilt the way romaine or arugula would.
What to add fresh each time: the apples and the goat cheese.
How to store: keep everything in one airtight container together, dressing and all. It just gets better. Or store the components separately if you want to add different proteins through the week. Chicken or cubed steak would be really good on this!
Protein add-ons through the week: grilled chicken, salmon, a soft boiled egg, chickpeas, or shredded rotisserie chicken all work beautifully on top of this salad.
Thanksgiving Salad Substitutions
Sweet potatoes: butternut squash cubes work perfectly, same roasting time!
Kale: arugula or spinach if you want something more tender. Remember, it doesn't require the "massaging" but it may get wilted if left overnight.
Apples: pears are a great fall swap.
Goat cheese: feta or blue cheese.
Pecans: walnuts, almonds, or pumpkin seeds. Or swap in my spiced praline pecans for a sweeter crunch!
Dried cranberries: sliced dates or dried cherries.
Why I make my own dressing:
Better ingredients: You can use healthier, fresher, and more high-quality ingredients in your dressing.
Use what you have: Customize the flavors using what you have on hand.
Cost-effective: Save tons of money when you make it at home. The high-quality dressings cost so much at the grocery store.
Allergen control: You get to control the ingredients and know what you are getting.
Freshness: It's super fresh and tastes amazing compared to store-bought.
FAQ
Can you make Thanksgiving salad ahead of time?
Yes! You can massage the kale, roast the sweet potatoes, make the dressing, and toast the pecans the day before. Just slice the apples right before serving. The make-ahead tips above walk through it step by step.
How long does this salad last in the fridge?
The kale, sweet potatoes, pecans, and cranberries keep for 3 to 4 days in an airtight container, even dressed. Add the apples and goat cheese fresh when you serve it.
What vegetables are commonly used in Thanksgiving salad?
Mixed Greens: A combination of lettuces like romaine, arugula, and spinach provides a deliciously crisp base for the fresh salad.
Roasted Brussels Sprouts: Roasted Brussels sprouts salad adds a nutty and savory flavor to the deliciously good salad, and their crispy texture complements other ingredients well.
Butternut Squash: Roasted butternut squash salad adds a sweet and creamy element to the simple salad, making it hearty and satisfying.
Cranberries: Dried cranberries are a classic Thanksgiving ingredient that adds a pop of tartness and a burst of color to the vibrant salad.
Roasted Carrots: Roasted carrots add a natural sweetness and a hint of earthiness to the salad, balancing out the flavors.
Roasted Beets: Roasted beets have a rich and earthy flavor, and their deep red color adds a beautiful visual element to the salad.
Green Beans: Blanched or steamed green beans add a fresh and crisp texture to the salad.
Radishes: Sliced radishes add a refreshing and slightly spicy kick to the salad, and their vibrant pink color makes the dish visually appealing.
Sweet Potatoes: A sweet potato salad makes a delicious and nutritious addition to your holiday meal. They add a sweet and creamy element and a hearty texture.
Red Onions: Sliced red onions add a bold and tangy flavor to the salad, bringing a bit of bite to the dish.
Watercress: This peppery and slightly bitter green can add a unique and refreshing addition to your green salads.
What fruits can be added to Thanksgiving salad?
Apples: Thinly sliced apples, such as Honeycrisp or Granny Smith, can add a crisp texture and a sweet-tart flavor to the salad.
Pears: Sliced pears, like Bosc or Anjou, can bring a juicy and slightly floral taste to the salad, complementing the other ingredients.
Cranberries: Dried cranberries are a classic Thanksgiving fruit that adds a pop of color and a tangy flavor to the salad.
Pomegranate Seeds: Pomegranate seeds provide a juicy and slightly tart burst of flavor and a vibrant touch of red to the crunchy salad.
Grapes: Halved or quartered grapes, whether red, green or a mix, can provide a juicy and refreshing element to the salad.
Oranges: A mandarin orange salad can bring a bright citrus flavor and a burst of freshness to the meal.
What types of cheese go well in Thanksgiving salad?
Goat Cheese: Creamy goat cheese has a tangy and creamy flavor that balances the sweetness of other Thanksgiving menu ingredients. Its crumbly texture also adds a pleasant contrast to the salad.
Blue Cheese: Funky blue cheese has a bold and distinct flavor that can bring a rich and savory element to your healthy Thanksgiving salad. Its creamy and slightly salty taste pairs well with nuts, dried fruits, and roasted vegetables.
Feta Cheese: Feta cheese is a versatile option that can add a salty and tangy kick to this recipe. Its crumbly texture and slightly briny taste make it a great choice for salads with Mediterranean flavors.
Parmesan Cheese: Parmesan cheese has a nutty and salty flavor that can enhance the taste of this salad at your Thanksgiving meal. Its hard texture allows you to shave or grate it over the salad, adding a burst of umami and depth of flavor.
Roasted Sweet Potato and Kale Fall Salad with Maple Vinaigrette
Ingredients
- 2 medium-sized sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
- 2 apples, thinly sliced (use your favorite variety)
- 1/2 cup crumbled goat cheese
- 1/2 cup pecan halves, toasted
- 1/2 cup dried cranberries
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper to coat them evenly.
- Place the sweet potatoes in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
- Air fry at 400°F for about 15-20 minutes, shaking the basket halfway through, or until the sweet potatoes are tender and slightly crispy. Adjust the time as needed based on your air fryer's performance.
- Prepare the Maple Vinaigrette:
- In a mason jar with a lid or a small bowl, add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake until combined.
- Massage the Kale:
- Place the torn kale leaves in a large bowl. Drizzle a little bit of the maple vinaigrette over the kale. Use your hands to gently massage the vinaigrette into the kale leaves for about 2-3 minutes. This helps to soften the kale and make it more tender.
- Assemble the Salad:
- Add the air-fried sweet potatoes to the massaged kale.
- Scatter the sliced apples, crumbled goat cheese, toasted pecans, and dried cranberries over the top.
- Drizzle the remaining maple vinaigrette over the salad.
- Gently toss all the ingredients together until they are well coated with the dressing.
- Serve immediately as a side dish or add grilled chicken or another protein of your choice for a complete meal.
