10 Unique Vegan Thanksgiving Sides So Good, Even Meat Eaters Will Dig In

By
Derek Jacobson
·

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Butternut Squash & Kale Salad with Warm Cider Vinaigrette

Overhead view of a white serving bowl filled with roasted butternut squash, kale, and pepitas tossed in warm cider vinaigrette, centered on a white quartz countertop.

This isn’t your everyday salad. Roasted butternut squash, chopped kale, and toasted pepitas all get tossed in a tangy warm apple cider dressing. It’s fresh, filling, and just unusual enough to get attention at the table.

Butternut Squash & Kale Salad with Warm Cider Vinaigrette
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Butternut Squash & Kale Salad with Warm Cider Vinaigrette

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

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Ingredients

  • 3 cups chopped kale

  • 2 cups roasted butternut squash cubes

  • 1/4 cup pepitas, toasted

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp apple cider

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • Salt and pepper to taste

Directions

  • Roast the butternut squash until tender and golden, about 25 minutes at 400°F.
  • In a small pan, whisk together olive oil, vinegar, cider, mustard, and maple syrup. Warm gently and season.
  • Toss kale with roasted squash and pepitas, then drizzle with warm dressing and serve.
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10 Unique Vegan Thanksgiving Sides So Good, Even Meat Eaters Will Dig In

Butternut Squash & Kale Salad with Warm Cider Vinaigrette

Overhead view of a white serving bowl filled with roasted butternut squash, kale, and pepitas tossed in warm cider vinaigrette, centered on a white quartz countertop.

This isn’t your everyday salad. Roasted butternut squash, chopped kale, and toasted pepitas all get tossed in a tangy warm apple cider dressing. It’s fresh, filling, and just unusual enough to get attention at the table.

Butternut Squash & Kale Salad with Warm Cider Vinaigrette
Pin
Print

Butternut Squash & Kale Salad with Warm Cider Vinaigrette

Recipe by Derek Jacobson
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 cups chopped kale

  • 2 cups roasted butternut squash cubes

  • 1/4 cup pepitas, toasted

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp apple cider

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • Salt and pepper to taste

Directions

  • Roast the butternut squash until tender and golden, about 25 minutes at 400°F.
  • In a small pan, whisk together olive oil, vinegar, cider, mustard, and maple syrup. Warm gently and season.
  • Toss kale with roasted squash and pepitas, then drizzle with warm dressing and serve.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest