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The Best Thanksgiving Salad to Feast on

The Best Thanksgiving Salad to Feast on

2 minute read

A salad always brightens up the table and also accommodates those guests who live a meat-free lifestyle. The vibrant colors of this salad create a beautiful addition to any holiday spread. You will love the flavors of garlic, squash, and shallots combined with wheat berries. Don't just make this incredible salad for Thanksgiving, enjoy it any time in the fall for lunch or serve it with a light soup for an easy and delicious dinner for one or the whole family.


3 cups cooked wheat berries

Roasted butternut squash cubesfrom 1 small squash

3 medium shallotschopped into ½-inch pieces (1 cup)

 cup fresh sage leaves*

Extra-virgin olive oilfor drizzling

Apple Cider Vinegar Dressing

1 bunch lacinato kalestemmed

 cup toasted walnutschopped

 cup dried cranberries

 cup chopped parsley

1 tablespoon fresh thyme

 cup shaved pecorino cheese 

Sea salt and freshly ground black pepper


STEP 1.) Cook the wheat berries according to the directions 

STEP 2.) Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.

STEP 3.) Prepare the Apple Cider Vinegar Dressing according to this recipe.

STEP 4.) In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.

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