Best Thanksgiving Fall Salad Recipe with Maple Vinaigrette
Craving a delicious and festive salad to serve at the Thanksgiving table this year? This Roasted Sweet Potato and Kale Fall Salad with Maple Vinaigrette is the perfect addition to your holiday menu. Packed with flavor and nutrients from seasonal produce, this salad features crispy air-fried sweet potatoes, massaged kale, sliced apples, crumbled goat cheese, toasted pecans, and dried cranberries, all drizzled with a homemade maple vinaigrette.
Best Thanksgiving Fall Salad Recipe with Maple Vinaigrette
Whether you're a vegetarian, vegan, or simply looking for a healthy side dish, this fall salad with maple vinaigrette is the perfect addition to your Thanksgiving dinner. Plus, with the convenience of using an air fryer, this dish is quick and easy to prepare. This is one of my favorite easy Thanksgiving salad recipes!
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
1/2 cup dried cranberries
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 times like to get some cooking gloves on and massage really well with the gloves!
Here are the benefits:
Makes them tender! Since kale is quite a tough form of lettuce, this helps make them tender and break it down more. That way, it’s easier to digest and more enjoyable to eat!
It reduces the bitter taste! The dressing helps break down the bitter compounds of the lettuce!
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!
Thanksgiving Salad Substitutions
For the salad:
Sweet potatoes: Try butternut squash cubes instead.
Kale: Try arugula, spinach, or any other leafy green.
Apples: Try pears!
Goat cheese: Use blue cheese or feta cheese.
Pecans: Use almonds, walnuts, pumpkin seeds, or sunflower seeds.
Dried cranberries: Use 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
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.
