Make this crowd-pleasing fall salad for thanksgiving or any gathering this fall. This salad is delicious, easy to make, and nutritious.
Fall is just around the corner! If you’re anything like me, you’re pinning tons of meal inspiration and recipes that you’re dying to try. With pumpkin season near, I wanted to create and share a delightful and nutritious fall salad your entire family will love.
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This fall salad is perfect for any large or small gathering you’ll entertain this holiday season. Best of all, it is jam-packed with seasonal vegetable goodness.
I like to toss this salad in my simple homemade Maple Dijon Salad Dressing.
Bonus: If you incorporate your little ones in the preparation of the salad, it may encourage them to eat more of their veggies. As a mom of young children, I’ve learned that the more I involve my children in meal prep and planning the more they tend to enjoy the meal no matter what it is 😉.
This delicious Fall-inspired salad calls for a few ingredients: kale greens, carrots, pumpkin seeds, purple cabbage, turkey or chicken breast, dried cranberries, roasted honey-glazed sweet potatoes, and feta cheese. All of the ingredients should be super easy to find at your local grocery store or farmer’s market.
Two reasons why I am super excited to share this Fall-inspired salad with you today:
One: It is never too early or late to live up to your New Year’s resolution of eating more veggies. Whether you’re a health fanatic or you just want to incorporate more vegetables into your family’s weekly meal plan, this salad is perfect for you.
Two: The different flavors and textures of this salad will take your taste buds on a wild ride. The sweetness of the dried cranberries and the savoriness of the turkey (or chicken) make the perfect pair. It is Soooooooo Good!
Find the printable list of ingredients and instructions at the end of this post.
The best Fall Salad Ingredients
Kale Greens: Beautiful Fall leafy green with tons of health benefits. Kale typically keeps a great bite even if it is refrigerated for a few days.
Carrots: Whether whole or shaved I just love carrots on my salads. The vibrant color adds to the beauty of this vibrant salad.
Pumpkin Seeds: Packed with fiber and a tasty seasonal snack by themselves, pumpkin seeds at the variety of textures found in this fall salad.
Roasted Honey Glazed Sweet Potatoes: Chunk these delicious fall root vegetables and lay them on a parchment-lined baking sheet. Bake for 20-35 mins or until your desired preference (I prefer mine extra crispy). Once they are done, remove them from the oven, drizzle honey, and set to on a plate to cool
Purple Cabbage: I love to add uncooked cabbage to my salads for the crunch. Purple cabbage has great texture and color to any salad.
Dried Cranberries: Fall is the cranberry harvest. Sweet and tart, dried cranberries are a wonderful addition to any fall salad.
Feta Cheese: While you could use any cheese of your liking, I love feta in this fall salad because of its tangy and sharp flavor. The creaminess of feta cheese pairs well with this salad.
Chicken/ Turkey Breast: Turkey (or chicken) provides the added Protein. Use leftover Thanksgiving turkey or grab an already made rotisserie chicken from your local deli.
Related: Tips for Hosting Thanksgiving for the First Time
A crowd-pleasing fall salad for thanksgiving or any gathering this fall. This salad is delicious, easy to make, and nutritious.
- Large bowl of kale
- 1 cup of shredded carrot
- 1 cup dried cranberries
- 1. 1 cup pumpkin seeds
- 1 large sweet potato
- 2 cups cooked turkey or chicken
- 1 cup shredded purple cabbage
1. Peel and chop one large sweet potato into chunks. Place on a parchment-lined baking sheet. Bake in preheated 375-degree oven for about 20-25 minutes or until fork-tender. Remove from oven, transfer potatoes to a plate, and allow them to cool.
2. Place kale into a large bowl. Add purple cabbage, sweet potato, turkey/chicken, pumpkin seeds, shaved carrot, and a handful of feta and died cranberries reserving some for garnish.
Adjust ingredient amounts as desired. If you like more pumpkin seeds, add them. If you like fewer carrots, adjust the amounts you add-in.
CHICKEN POT PIE WITH PUFF PASTRY + BREAST CANCER AWARENESS MONTH