This salad combines all the favorite Thanksgiving stuffing flavors in a decidedly lighter, fresher dish. But don’t worry, the combination of crunchy kale, tart cranberries, rich pecans, and warm toasted cornbread packs a ton of flavor and makes for a super satisfying side dish. You can make the whole salad the night before, and put it into glass Mason jars to bring to your Thanksgiving celebration. Before serving, just cube and toast your cornbread, and you’ll have a healthy plate of seasonal goodness that’ll impress even the kale-adverse in the crowd. This whole dish comes together in less than 15 minutes, making it the perfect last minute recipe, and great for those with two left feet in the kitchen.
- 4 cups chopped kale (stems removed)
- 3 tablespoons raw apple cider vinegar
- 2 tablespoons extra olive oil
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- Sea salt and black pepper to taste
- Roughly 1 cup cubed corn bread
- In a large bowl, combine the kale, vinegar, oil, and a pinch of salt. Massage the kale well for a few minutes, until it begins to wilt and become softer. Add the cranberries and pecans, toss everything together, and season to taste with salt and pepper.
- Put the salad into glass jars, and let everything sit in the fridge overnight. If you don’t have that kind of time, totally fine. The salad will taste great without sitting overnight.
- Just before serving, toast the cubed cornbread in an oven set to 400 degrees, until the cubes become crusty and golden brown in places.
- Arrange the cornbread over the salad, toss everything together, and enjoy!