Here we are again with another of those impossible to name recipes. With so very many good things in the mix, what makes the cut into the title? Even with that mouthful, I didn’t mention the dried cranberries, the cider vinaigrette or the feta (not pictured, but added later). And though I didn’t include them this time around, I think some caramelized onions (or fried shallot, if you’re feeling the need to balance out all that kale) would be an excellent addition. This works beautifully as a side dish or serve with some grilled chicken to make it a main dish salad. That is exactly what we did and it was a huge hit. In fact, I cannot recall a time when a kale salad was met with such real enthusiasm at our dinner table. I think the roasted apples in particular take this dish over the top.
There are many reasons that I consider this salad an ideal Thanksgiving side. The first and most obvious is that it is a legit healthy side option featuring plenty of veggies in their prime without being smothered in heavy sauces or decadent toppings. That is a rarity on Thanksgiving but something I would love to see more of! As is true of many fresh veggie dishes, this one is visually appealing with many vibrant colors so it looks lovely once assembled. Best of all perhaps is that all of the components can be prepped in advanced – yes, all of them! And last but certainly not least, that advance prep means that no oven or stovetop space will be required of this dish on a day when such real estate is severely limited. In addition to the many desserts I’ll be contributing to our gatherings, I think this will have to make an appearance as well.