Thanksgiving is such a memorable holiday in my family. It is the “kick-off” to the whirlwind holiday season and everyone is happy and festive. For many families, the star of the Thanksgiving meal is the turkey. But in my family, it is the side dishes. There can never be enough side dishes at the Thanksgiving table! My favorite recipe is my Fall Kale Salad. It is light, healthy yet surprisingly rich and satisfying. Everything you would expect from a Thanksgiving side dish!
For the pairing, I chose a White Burgundy from France. It is unexpectedly one of my all-time favorite pairings! I love how the crisp and acidic flavors of the wine complement the sweetness and tartness of the cherries in the salad. And White Burgundy is also a fuller-bodied white wine so it matches the richness and creaminess of the fresh ricotta cheese. To make your own cheese, check out my recipe here.
I love this pairing so much that it has become a weekday staple in our house meant to be enjoyed long after the Thanksgiving holiday. To learn more, check out my White Burgundy pairing page.
Fall Kale Salad
Ingredients
- ¼ cup fresh ricotta cheese
- small butternut squash
- ¼ cup tart cherries
- 1 small to medium bunch Tuscan kale
- ¼ cup caramelized pecans (store-bought)
- 1 tablespoon extra virgin olive oil
- Dressing
- 2 tablespoons champagne vinegar
- 4 teaspoons maple syrup
- 1 tablespoon extra virgin olive oil
- Kosher salt & freshly ground black pepper
Directions
- Step 1 Preheat the oven to 425 degrees.
- Step 2 Place the ricotta in a strainer lined with a paper towel. Let it sit at room temperature for 30 minutes and up to 1 hour.
- Step 3 Peel the butternut squash and cut in half to separate the long, seedless end (the neck) from the wider end. Cut the neck into ¼ inch cubes. You can reserve the remaining squash for another recipe.
- Step 4 Place the squash onto a parchment-lined baking sheet. Toss with a tablespoon of olive oil and season to taste with salt and pepper. Roast the squash in the oven for approximately 15 minutes. Add the cherries to the squash and stir to combine. Continue to roast for another three minutes. Remove from the oven and place in a large serving bowl and set aside.
- Step 5 To make the salad, remove the rib from the kale and chop it into thin strips. Add to the bowl with the squash mixture. Add the strained ricotta cheese and pecans.
- Step 6 To make the dressing, whisk together the vinegar and maple syrup. Slowly add the olive oil. Season to taste with salt and pepper. Add the dressing to the bowl and toss to combine. Season with salt and pepper and serve.
