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.
Servings: 8 servings
Calories: 10kcal
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.
Notes
Storage:
I recommend eating this salad within 24 hours. However, if you keep leftovers, store the remaining salad in an airtight container 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.
Nutrition
Serving: 1cup | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg