In our humble opinion, Thanksgiving menus are oftentimes far more complicated than they have to be. This salad is hearty, vibrant, and flavorful–perfect as a side dish but entirely worthy of entrée status. The best part? This Thanksgiving dish takes less than an hour from start to finish, so you can get back to entertaining. The vegan salad recipe is fit for any Thanksgiving feast.
Hearty Thanksgiving Sweet Potato, Kale, and Farro Salad
- 1 large sweet potato (400 grams), cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1 cup cooked farro (1/2 cup before cooking)
- 8 cups (500 grams) baby kale
- 3/4 cup (80 grams) chopped pecans, plus additional to garnish
- 1 tablespoon nutritional yeast
- 1/4 cup extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon tahini
- 2 teaspoons maple syrup
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Preheat the oven to 400ºF / 205ºC and line a baking sheet with parchment paper or foil.
Toss cubed sweet potato with olive oil, salt, pepper, paprika, and oregano.
Bake for 30 to 45 minutes or until well browned on all sides.
Remove from the oven and cool completely.
To make the dressing, whisk together olive oil, apple cider vinegar, tahini, maple syrup, salt, and pepper.
Toss together baby kale, cooked farro, sweet potato, and pecans, then drizzle most of the dressing over the salad. Lightly toss to coat, then arrange salad on a platter. Drizzle remaining dressing and top with more chopped pecans and the nutritional yeast.
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