Vegan Thanksgiving Salad with Creamy Lemon Dressing
Bring something fresh, colorful, and delicious to your holiday table with this Vegan Thanksgiving Salad with Creamy Lemon Dressing. Loaded with hearty kale, roasted delicata squash, quinoa, and festive fall flavors, this wholesome salad is the perfect addition to your Thanksgiving feast.
Hosting Thanksgiving is one of my favorite traditions, but planning a holiday menu that accommodates everyone’s preferences while still including all the classics can feel overwhelming!
After more than a decade of cooking vegan meals, I’ve learned that wholesome ingredients and delicious flavor can absolutely go hand in hand. That’s exactly what inspired this Vegan Thanksgiving Salad with Creamy Lemon Dressing.
With roasted delicata squash, hearty kale, quinoa, and homemade pecan parmesan, this colorful fall salad brings freshness and delicious seasonal flavors to your holiday table. It’s dairy-free, satisfying, and perfect for Thanksgiving or Friendsgiving!
Planning your holiday spread? Pair it with my Roasted Green Beans Over Sage White Bean Puree and Sweet Potato Balls, or explore all of my vegan Fall recipes for more wholesome holiday inspiration!
Spotlight on This Vegan Thanksgiving Salad
- It’s packed with wholesome ingredients. This isn’t your average leafy green salad! With nutrient-rich kale, hearty quinoa, roasted delicata squash, creamy avocado, and homemade pecan parmesan, every bite is filled with nourishing ingredients and delicious seasonal flavors.
- It’s a crowd-pleaser. Say goodbye to boring holiday salads! Between the sweet roasted squash, tart cranberries, savory pecan parmesan, and irresistible creamy lemon dressing, this colorful salad is sure to stand out on your Thanksgiving table. Don’t be surprised when guests ask for the recipe!
- It’s hearty and satisfying. Who says a salad can’t be the main event? Thanks to the quinoa, avocado, pecan parmesan, and creamy cashew dressing, this recipe is substantial enough to enjoy as a meal on its own. It’s just as delicious for an everyday fall lunch as it is for Thanksgiving dinner.
- It’s perfect for feeding a crowd. Hosting Thanksgiving or Friendsgiving? This generous salad serves approximately eight people as a side dish, making it a wonderful addition to your holiday spread.
- The leftovers are delicious, too! One of the reasons I love using kale is that it holds up beautifully compared to more delicate leafy greens. This makes the salad a great option for preparing ahead or enjoying the next day. For the freshest results, store the dressing separately and add the avocado just before serving..
Ingredients for Vegan Thanksgiving Salad
Kale: The hearty base of this salad! I love using kale because it holds up beautifully to the creamy dressing without becoming soggy. Unlike more delicate greens, such as spinach, kale maintains its texture, making it perfect for fall gatherings and holiday entertaining.
Quinoa: Adds a satisfying texture and a boost of plant-based protein. This hearty ingredient helps turn a simple kale salad into something a little more substantial.
Delicata squash: One of my favorite seasonal ingredients! Roasted delicata squash adds a delicious natural sweetness and tender texture. The best part? Its skin is completely edible, so there’s no peeling required!
Avocado: Adds a wonderful creamy texture that pairs beautifully with the hearty greens and roasted squash. It’s also a delicious source of healthy fats.
Shallots: These delicate onions bring a subtle, savory flavor without overpowering the other ingredients. I prefer shallots for this recipe, but thinly sliced red onion works well, too.
Dried cranberries: Little bursts of sweetness and tartness that complement the savory ingredients perfectly. You can also substitute golden raisins for a slightly different flavor.
Pecan parmesan: This homemade dairy-free topping adds a delicious nutty flavor and savory crunch to the salad. It’s made with pecans, hemp hearts, nutritional yeast, garlic powder, olive oil, and salt.
Creamy lemon dressing: The finishing touch that brings everything together! This rich, tangy dressing is made with extra virgin olive oil, soft raw cashews, pure maple syrup, nutritional yeast, fresh lemon zest and juice, garlic, tahini, red pepper flakes, water, sea salt, and black pepper. The combination of cashews and tahini creates a beautifully creamy consistency without any dairy.
Frequently Asked Questions
Yes! You can roast veggies, prep toppings, and make the dressing up to 1 day in advance. Keep components stored separately in airtight containers. Combine and dress just before serving so nothing gets soggy.
Add more filtered water one tablespoon at a time until you reach the desired consistency.
It depends on how well you store and assemble. If you keep the dressing, greens, and mix-ins separate, leftovers can last 1 day or so. Once dressed, salads with soft fruits or roasted veggies tend to soften over time however kale tends to hold its texture well.
I recommend adding a can of rinsed and drained white beans for a protein boost.
Yup! Any creamy and light dressing will work!
Yes and no. You have two options. Soak them overnight in a bowl or water or soak them in very hot water for 30 minutes to one hour.
How to Make Vegan Thanksgiving Salad
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. This includes pecans, hemp hearts, nutritional yeast, olive oil, garlic powder, and salt.
Blend for about 20 seconds or until there are no large chunks remaining. 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. This includes cashews, olive oil, maple syrup, nutritional yeast, tahini, lemon zest, lemon juice, garlic, salt, and pepper.
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.
Storage
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 and Modifications
Don’t skip the creamy lemon dressing. While you can substitute your favorite dressing, I highly recommend the homemade version in this recipe. Its bright, tangy flavor pairs beautifully with the sweet roasted squash and cranberries. If substituting, stick with a creamy variety.
Swap the pecans for walnuts. No pecans on hand? Walnuts work wonderfully in the homemade pecan parmesan and provide a similar nutty flavor and texture.
Customize your toppings. Make this salad your own! Try adding roasted chickpeas, pumpkin seeds, dairy-free feta, or thinly sliced apples or pears for an extra seasonal touch.
Cook quinoa in vegetable broth. One of my favorite tricks! Replace the water with vegetable broth for a more flavorful, savory quinoa. I recommend using low-sodium broth.
Massage your kale. Gently massage the chopped kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes. This softens the leaves and creates a more tender texture.
Let the squash cool. Allow the roasted delicata squash to cool slightly before assembling your salad to prevent the kale from wilting.
Prep ahead for easy entertaining. Cook the quinoa, roast the squash, and prepare the dressing and pecan parmesan in advance. Store the components separately and assemble just before serving.
Add avocado last. Slice and add your avocado right before serving to prevent browning and keep your salad looking fresh.
Adjust the dressing consistency. If your dressing thickens in the refrigerator, whisk in a splash of water until creamy. Add a little extra lemon juice for a brighter flavor, if desired.
More Vegan Salad Recipes
Brussels and Apple Salad with Creamy Vegan Dressing
Fall Salad with Pumpkin Maple Vinaigrette
Vegan Thanksgiving Salad with Creamy Lemon Dressing
Equipment
- 1 baking pan, lined to roast squash
- 1 food processor or high-speed blender to make parmesan and dressing
- 1 pot with lid to cook quinoa
Ingredients
For the squash
- 1 delicata squash
- 1 teaspoon avocado oil
- Salt and pepper to taste
For the pecan parmesan
- ½ cup raw pecans
- ¼ cup hemp hearts
- 1 tablespoon nutritional yeast
- ½ teaspoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
For the creamy lemon dressing
- ½ cup soaked cashews *See notes below on cashews
- ½ cup extra virgin olive oil
- 2 teaspoons pure maple syrup honey can work, if needed
- 2 teaspoons nutritional yeast
- 1 tablespoon tahini
- Zest from one lemon
- Juice from 2 lemons
- 2 garlic cloves, roughly chopped
- Optional: Pinch of red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup filtered water
For the salad
- 3 cups shredded kale, thick stems removed
- 1½ cups cooked quinoa, cooled
- 1 large avocado, cut into small chunks
- ¼ cup dried cranberries
- 2 shallots, thinly sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a pan with parchment paper or a silicone mat.
- 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.
- Cook the quinoa on the stove according to package directions. Set aside to cool.
- Make the pecan parmesan. Place all of the ingredients into the base of a food processor. This includes pecans, hemp hearts, nutritional yeast, olive oil, garlic powder, and salt.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.
- Make the dressing. Using the food processor again, add all of the dressing ingredients, except the water to the base of the food processor. This includes cashews, olive oil, maple syrup, nutritional yeast, tahini, lemon zest, lemon juice, garlic, salt, and pepper.Blend the dressing for about 20 seconds. Pour in the water, scrape the sides, and blend for another 20 minutes. Set it aside.
- 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.
