As I stood in my kitchen, the scent of cinnamon wafting through the air reminded me of the warmth of holiday gatherings. Today, I’m excited to share my show-stopping Thanksgiving Salad with Cinnamon Cider Vinaigrette—a vibrant dish that effortlessly balances the rich flavors of our favorite seasonal foods. This salad boldly features massaged kale, roasted sweet potatoes, and spiced nuts, creating a hearty yet refreshing side perfect for any holiday feast. Not only is it a make-ahead-friendly option, allowing you to enjoy more time with loved ones, but it’s also gluten-free and vegetarian, catering to a variety of dietary needs. Trust me, your guests will rave about this colorful medley that ties together the essence of fall with every bite. Ready to discover how to create this beautiful salad? Let’s dive in!

Why Choose This Thanksgiving Salad?

Uniqueness: This salad features a delightful twist with its Cinnamon Cider Vinaigrette, bringing warmth and richness that will leave everyone craving more.

Hearty Yet Light: Packed with mashed kale and roasted sweet potatoes, it delivers a satisfying experience without weighing you down, making it perfect for a big feast.

Make-Ahead Friendly: Easily prepare it in advance, ensuring you can focus on enjoying time with family during the holidays.

Customizable: Feel free to explore with different ingredients like using quinoa or brown rice for a gluten-free alternative or adding apples for an extra crunch.

Crowd-Pleasing: Not only is it scrumptious, but intriguing too! This salad is sure to be a conversation starter at your next gathering, just like my tasty Ambrosia Salad Nostalgic that always wins over hearts!

Thanksgiving Salad Ingredients

• This Thanksgiving salad with cinnamon cider is a feast for the senses!

For the Salad

Kale – A nutritious base that adds a delightful texture; can be swapped for baby spinach or arugula to lighten the flavor.
Wild Rice – Provides hearty chewiness; any cooked grain will work well as a substitute.
Sweet Potatoes – Roasted to bring out their natural sweetness; butternut squash can replace them for a similar taste.
Maple Spiced Nuts (Walnuts/Pecans) – A crunchy, sweet addition; feel free to use any mixed nuts you have on hand.
Pomegranate Arils – Adds pops of sweetness and vibrant color; dried cranberries serve as a tasty alternative.
Goat Cheese – Gives the salad a creamy tang; feta cheese can be used for a similar flavor profile.

For the Vinaigrette

Cider Cinnamon Vinaigrette – Unites all flavors beautifully; a balsamic vinaigrette offers a delightful variation.
Olive Oil – Adds richness to both the dressing and roasting; avocado oil can be used for a different twist.
Maple Syrup – Sweetens the vinaigrette and roasted veggies; honey can substitute for non-vegan options.
Herbs (Rosemary or Thyme) – Infuses flavor into the vinaigrette; oregano or parsley can easily take their place.
Spices (Chili Powder, Cumin, Cinnamon) – Elevates the overall taste; adjust spice levels to suit your preference.

Step‑by‑Step Instructions for Thanksgiving Salad with Cinnamon Cider Vinaigrette

Step 1: Preheat Oven and Prepare Rice
Begin by preheating your oven to 425°F (220°C). While it heats, prepare your wild rice according to package instructions in a medium saucepan. Once cooked, fluff the rice with a fork and set it aside to cool, letting those flavors settle for your Thanksgiving salad.

Step 2: Roast Sweet Potatoes
In a large bowl, toss diced sweet potatoes with olive oil, maple syrup, chili powder, cumin, cinnamon, cayenne, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until they are tender and golden brown—this adds a sweet warmth to your salad.

Step 3: Prepare Spiced Nuts
On a separate baking sheet, arrange your chopped nuts. Toast them in the oven for about 4 minutes, keeping an eye on them to prevent burning. After toasting, drizzle the nuts with maple syrup and sprinkle with your choice of spices before toasting them again for an additional 4 minutes, creating a crunchy topping for your salad.

Step 4: Make the Vinaigrette
In a bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, water, your chosen herbs, ground cinnamon, garlic, salt, and pepper. Blend until creamy and smooth; this vinaigrette ties all the flavors together in your Thanksgiving salad. Make sure to taste and adjust the seasonings for a balance of flavors.

Step 5: Massage the Kale
In a large mixing bowl, combine the shredded kale with a few tablespoons of the prepared vinaigrette. Using your hands, massage the kale for about 3-5 minutes until it becomes tender and vibrant; this step enhances the texture, making your Thanksgiving salad much more enjoyable to eat.

Step 6: Assemble the Salad
In a large serving bowl, combine the massaged kale, cooled wild rice, roasted sweet potatoes, spiced nuts, pomegranate arils, and crumbled goat cheese. Drizzle with additional vinaigrette to taste, and gently toss to combine all the ingredients. This vibrant Thanksgiving salad is now ready for your holiday table.

Make Ahead Options

These Thanksgiving Salad with Cinnamon Cider Vinaigrette preparations are perfect for busy home cooks looking to save time on the big day! You can roast the sweet potatoes, prepare the spiced nuts, and make the vinaigrette up to 3 days in advance. Simply store the sweet potatoes and nuts in airtight containers in the refrigerator to maintain their crispness, and keep the vinaigrette in a jar—be sure to shake it well before serving. For the salad, massage the kale and assemble all the components just 2-3 hours before serving for a fresh taste and optimal texture. This way, you can enjoy quality time with loved ones while still delivering a mouthwatering dish that everyone will adore!

How to Store and Freeze Thanksgiving Salad

Fridge: You can store your assembled Thanksgiving salad with cinnamon cider in an airtight container for up to 3 days. To maintain texture, consider keeping the vinaigrette separate until serving.

Leftover Ingredients: If you have extra components left over, store them individually in separate containers for freshness. Roasted sweet potatoes and nuts can last for up to 5 days in the fridge.

Freezer: For longer storage, you can freeze roasted sweet potatoes and nuts in airtight bags for up to 3 months. However, avoid freezing the salad as a whole to preserve its texture and flavors.

Reheating: When ready to enjoy leftover sweet potatoes, reheat them in the oven or microwave until warmed through. Be sure to add fresh greens and vinaigrette before serving!

Expert Tips for Thanksgiving Salad

Prep Ahead: Most components can be made up to 5 days in advance. This will save you time and stress on the day of your celebration.
Kale Perfection: Remember to massage the kale until it’s tender. This crucial step enhances not only its texture but also makes your salad with cinnamon cider more enjoyable to eat.
Vinaigrette Mixing: Always whisk your cider cinnamon vinaigrette well before drizzling on your salad. This prevents ingredient separation and ensures every bite is deliciously balanced.
Ingredient Freshness: Use seasonal vegetables for a flavor boost. Fresh, local produce elevates the taste of your Thanksgiving salad and supports your community’s farmers.
Adjust Spice Levels: Don’t hesitate to modify the spices to suit your taste. Personalizing heat levels can make your Thanksgiving salad a hit, customized to your guests’ preferences!

What to Serve with Thanksgiving Salad with Cinnamon Cider Vinaigrette

As you gather with family and friends, this colorful medley shines as both a contribution to your holiday table and a centerpiece itself.

Roast Turkey: Juicy roast turkey complements the salad’s vibrant flavors while the richness balances perfectly with the refreshing crunch of greens.
Stuffing: A classic side, stuffing brings comforting seasonings to the feast, contrasting beautifully with the salad’s sweetness and tang.
Cranberry Sauce: The tartness of cranberry sauce enhances the sweet notes in the salad, making each bite of Thanksgiving even more exciting.
Garlic Mashed Potatoes: Creamy, buttery mashed potatoes add a rich, velvety texture, rounding out the meal and creating a perfect contrast with the salad’s crispness.
Pumpkin Soup: A warm bowl of pumpkin soup serves as a cozy starter, and its earthy flavors echo the autumn-inspired ingredients in the salad.
Apple Cider: This sweetened beverage mirrors the cinnamon cider vinaigrette beautifully and offers a festive note that enhances the meal’s overall warmth.
Pecan Pie: End your meal on a sweet note! A slice of pecan pie offers a crunchy, nutty finish that pairs well with the salad’s delightful textures.
Cheese Platter: Create a cheese board with seasonal cheeses and fruits for a savory appetizer that stands beautifully beside the salad and highlights its flavors.

Variations & Substitutions for Salad with Cinnamon Cider

Customize your Thanksgiving Salad with delightful twists that enhance flavor and suit your taste buds!

Greens Swap: Substitute kale for baby spinach or arugula for a slightly milder flavor.
Gluten-Free Grain: Replace wild rice with quinoa or brown rice to keep it gluten-free and nutritious.
Squash Alternative: Use roasted butternut squash instead of sweet potatoes for a change in texture and sweetness.
Crunchy Additions: Toss in roasted Brussels sprouts for extra crunch and a deliciously earthy flavor.
Nuts Change-Up: Use any mix of nuts you have on hand for a personal touch, like almonds or cashews.
Fruit Twist: Add fresh apple or pear slices for a sweet crunch that complements fall flavors beautifully.
Vinaigrette Variation: Try a balsamic vinaigrette instead of the cider cinnamon for a richer undertone.
Herb Flexibility: Experiment with different herbs, like oregano or parsley, to refresh the vinaigrette and brighten the flavors.

With these easy swaps and additions, your Thanksgiving salad can become a creative and personalized expression of your culinary style! For more inspiration, check out my delightful recipes like my Ambrosia Salad Nostalgic or try unique combinations in my Avocado Chicken Salad Wraps. Happy cooking!

Thanksgiving Salad with Cinnamon Cider Vinaigrette Recipe FAQs

What kind of kale should I use, and can I substitute it?
Absolutely! I recommend using curly or Lacinato kale as they provide great texture. If you’re looking for a milder flavor, you can easily switch to baby spinach or arugula without losing the overall theme of the salad.

How should I store the Thanksgiving salad with cinnamon cider in the fridge?
To keep it fresh, store your salad in an airtight container for up to 3 days. However, for the best texture, I suggest keeping the vinaigrette separate until right before serving to prevent the kale from wilting.

Can I freeze any leftovers from the salad?
Yes! You can freeze roasted sweet potatoes and spiced nuts in airtight bags for up to 3 months. Just make sure to avoid freezing the complete salad to maintain its beautiful textures and flavors when thawed.

What should I do if the vinaigrette separates?
Very! If you see that your vinaigrette has separated, simply give it a good shake or whisk it again before drizzling over your salad. Ensuring the ingredients are well combined will keep every bite flavorful and delightful!

Are there any common allergens in this Thanksgiving salad?
Certainly! This salad contains nuts, dairy (goat cheese), and gluten if using regular grains. For gluten-free options, feel free to substitute wild rice with quinoa or brown rice, and you can replace the goat cheese with dairy-free cheese alternatives to accommodate dietary needs.

How can I make this salad ahead of time?
Absolutely! You can prepare all the components—and even the vinaigrette—up to 5 days in advance. Store the ingredients separately in the fridge, and then assemble the salad just a few hours before serving to keep everything fresh and vibrant, focusing on enjoying more time with your loved ones!