Nourish: Thanksgiving Kale Salad

NourishNovember 25, 2025

Thanksgiving tables are often filled with rich, comforting dishes, but it’s the fresh, vibrant moments that bring balance—not just to the plate, but to the day itself. This salad is one of those little anchors of brightness. It’s simple, textured, and deeply satisfying, the kind of dish that quietly supports everything around it. Best of all, it holds up beautifully and even tastes better the next day, making it easy to prepare ahead so you can spend more time with the people you love and less time in the kitchen. A small reminder that the heart of the holiday is really about gathering, sharing, and showing up for each other.

Ingredients

Salad Ingredients

1 large bunch kale, destemmed and chopped
A handful of dried cranberries
Shaved parmesan

Roasted Chickpea Ingredients

1 can chickpeas, drained and dried
Salt, pepper, paprika

Dressing Ingredients

1 teaspoon of Dijon mustard
1–2 teaspoons of maple syrup (to taste)
Olive oil
Lemon juice
A splash of apple cider vinegar
Salt & pepper

Steps

Roast the chickpeas with salt, pepper, and paprika at 200°C for about 7 minutes until crisp.
Whisk together the dressing - Dijon mustard, maple syrup, olive oil, lemon juice, apple cider vinegar, salt, and pepper until smooth.
Add the chopped kale to a large bowl and massage the dressing into the leaves for a minute or two until they soften.
Toss in the roasted chickpeas, dried cranberries, and shaved parmesan, mixing gently until everything is evenly coated.
Serve right away or let it rest in the fridge, where it only gets better by the next day.