Vegan Thanksgiving Salad with Creamy Lemon Dressing

Gather your friends and family around the holiday table and enjoy this Vegan Thanksgiving Salad. It is the perfect way to start your meal. Filled with roasted delicata squash, pecan parmesan, and quinoa, this hearty vegan salad is the best healthy side dish this holiday season.

There is always a lot of pressure to prepare a well-balanced, healthy, and delicious meal, especially if you are hosting guests. Not to mention, you have to keep in mind everyone’s food preferences, and allergies, and you have to think about covering all traditional dishes to the Thanksgiving meal.

I always try to recreate dishes that have less processed ingredients and more wholesome food, yet still taste good. Even if I only tweak the recipe with one healthier ingredient, it’s worth it to me.

One bite of this salad, and you will get all of the fall vibes. And, the best part is that it is dairy-free and plant-based for your vegan Thanksgiving menu. You can definitely count on starting your meal with this healthy salad to keep you on track.

​You Will Love This Salad

It is healthy. Have you heard about the top ten healthiest foods list? Did you know that kale is on that list? This kale salad starts with a bed of these nutritious greens. How healthy is that?

Everyone will love it. Stop bringing boring salads to get-togethers and make this Thanksgiving salad recipe instead. Trust me when I say, you will get compliments on this crowd pleaser.

It’s filling. Technically you don’t have to serve this salad at Thanksgiving dinner. LOL. If you choose to eat this as your meal, you will be totally satisfied thanks to the hearty quinoa, creamy cashew dressing, and protein-packed pecan parmesan.

It will feed a large group. If you are serving this as one of your side dishes, this should be enough for at least 8 people. A salad that feeds a lot of people is right up my alley. 

Leftovers are always a nice perk. This salad holds up well in the fridge. That’s because kale doesn’t tend to get soggy, thankfully.

Why is Kale So Healthy?

Kale is a nutritious leafy green that is rich in antioxidants, vitamins C and K, and beta-carotene. There are many types of kale and they range in color, as well. A few additional benefits include lowering cholesterol, protecting against cancer, supporting eye health, and promoting weight loss.

​Should You Serve Salad at Thanksgiving?

Salad didn’t use to be part of a traditional Thanksgiving meal. While there are no requirements for the menu, salad is a newer addition to the big meal that many people include. However, you will typically find a fall-themed salad as the recipe of choice. A vegan Thanksgiving salad is a great way to include more veggies in your meal other than traditional green beans or yams.   

Additional Toppings To Add

I think this salad is perfect as is. However, if you are feeling like customizing your dish, go for it. Below are a few suggestions to get you started.

Pomegranate seeds

Sweet potatoes (instead of squash)

Red onions (instead of shallot)

feta cheese or goat cheese (if you enjoy dairy)

Fresh herbs

Chickpeas

Toasted pumpkin seeds

What Are The Ingredients?

Kale: You will start with a bed of these leafy greens for this salad. Kale is definitely the way to go with this salad. Spinach, for example, might end up getting soggy.

Quinoa: This hearty whole grain really makes the salad more hearty and is the perfect addition to a kale salad

Delicata squash: This delicious squash variety brings a touch of sweetness and goodness to this fall salad. The best part is that you can enjoy the skin and do not have to remove it. 

Avocado: Talk about total creaminess, this healthy fat-filled fruit works nicely in this recipe. We can thank avocado for filling us up, too. There are so many perks to this healthy food.

Shallots: This light onion brings another layer of flavor to this dish. I prefer using shallots, however, red onion can work, too.

Dried cranberries: You could also use golden raisins as well. Cransins are nice because they are sweet and tangy.

Pecan parmesan: This includes pecans, hemp hearts, nutritional yeast, garlic powder, olive oil, and salt.

Creamy lemon dressing: This includes extra virgin olive oil, soft raw cashews, pure maple syrup, nutritional yeast, lemon zest, lemon juice, fresh garlic, tahini, red pepper flakes, water, sea salt, and black pepper. 

The Instructions

Please note: The cashews must be soft for the dressing. If needed, place them in a bowl, cover them with room temperature water, and place them in the fridge overnight. Or, place them in hot water for 30 minutes to an hour.

Step one: Preheat the oven to 400 degrees Fahrenheit. Line a pan with parchment paper or a silicone mat.

Step two: Prepare the Delicata squash. Wash the squash, cut it in half lengthwise, deseed, and cut it into small 1/4 slices. Add the sliced delicata squash to the lined pan. Drizzle with avocado oil, and sprinkle with salt and pepper. Toss so that everything is evenly coated and place them into one even layer. Roast the squash for 20 minutes, flipping halfway. Set them aside to cool.

Step three: Cook the quinoa on the stove, according to package directions. Set aside to cool. 

Step four: Make the pecan parmesan. Place all of the ingredients into the base of a food processor. Blend for about 20 seconds until there are no large chunks. Pour the parmesan into a small bowl. Use a paper towel to remove the parmesan residue from the food processor. 

Step five: Make the dressing. Using the food processor again, add all of the dressing ingredients, except the water to the base of the food processor. Blend the dressing for about 20 seconds. Pour in the water, scrape the sides, and blend for another 20 minutes. Set it aside. 

Step six: Build the salad. Start by adding the kale, then quinoa, and the rest of the salad ingredients. End with the dressing and toss it all up. You can serve it immediately or place it in the fridge for an hour to chill before serving. 

How To Store Leftover Kale Salad

I recommend eating this salad within 24 hours. However, if you choose to keep leftovers, place the remaining salad in an airtight container and place it in the fridge for up to two days.

Tips + Modifications

You can replace this lemon dressing with your favorite dressing but please note, it must be a creamy variety. I do, however, recommend the lemon dressing in the recipe.

What to Serve with Vegan Thanksgiving Salad

If you are looking for additional Thanksgiving sides to serve with this Thanksgiving salad, I recommend Sweet and Spicy Balsamic Glazed Brussels or this Oven Roasted Butternut Squash.

Try These Other Delicious Vegan Salads

On the hunt for more Fall salads, check out Brussels and Apple Salad with Creamy Vegan Dressing or this Fall Salad with Pumpkin Maple Vinaigrette.

You can swap out the pecans for walnuts in the pecan parmesan recipe if needed.

Feel free to add any additional toppings such as feta cheese or chickpeas.  

How Did You Like This Salad?

I would love to know all about how much you liked the salad. Please take a moment to review it below. If you made the salad, tag @thehappyandwholesomemommy on Instagram! 

Enjoy!

XOXO

Michelle