Sweet potato, kale, quinoa, and bean salad tossed in a maple-balsamic vinaigrette — a flavorful, nutrient-packed dish that’s perfect for fall and winter gatherings.
This crowd-pleasing salad makes a wonderful plant-based side for holiday tables. It combines roasted sweet potatoes and red onions with fluffy quinoa, hearty pinto beans, and fresh kale for a satisfying texture and flavor profile. The maple balsamic dressing balances sweet and savory notes and elevates the whole salad.
The recipe is naturally gluten-free, nut-free, and vegan, and it’s simple to prepare. While it’s perfect as written, the salad is easy to customize: add grilled chicken, baked tofu, or salmon for extra protein, or stir in crumbled feta or parmesan if you don’t need it to be vegan. Toasted pecans or walnuts also pair nicely if nuts are acceptable.
This salad is intended to be served warm or at room temperature; the roasted vegetables meld with the quinoa and beans while the kale wilts slightly. It also stores well — keep leftovers refrigerated and gently reheat, or enjoy cold if you prefer.
With roasted sweet potatoes, red onion, garlic, quinoa, pinto beans, and chopped kale, this dish is full of color, texture, and seasonal flavor. The maple balsamic dressing—made from olive oil, balsamic vinegar, maple syrup, and Dijon mustard—ties everything together with a bright, slightly sweet finish.
This is a great option to add variety and balance to holiday menus or to enjoy as a satisfying weeknight meal. If you make it, consider leaving a rating or review — feedback helps others discover new favorites.
Enjoy! xo
The Best Thanksgiving Salad with Maple Balsamic Dressing
Author: Mia Swinehart
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Lunch, Dinner, Sides
Description
The best Thanksgiving salad with quinoa, sweet potatoes, kale, beans, and a delicious maple balsamic dressing. Vegan, gluten free, and easy to make.
Ingredients
Scale
- 1 cup quinoa (measured uncooked)
- 1 + 1/2 cups low sodium vegetable broth
- 2 large sweet potatoes, peeled and cubed
- 1/2 red onion, diced or thinly sliced
- 2 cloves garlic, minced
- 2 tbsp avocado oil
- Salt and pepper, to taste
- 1 can pinto beans, drained and rinsed
- 1 bunch kale, stems removed and chopped
For the Maple Balsamic Dressing:
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the quinoa in the vegetable broth according to package directions. Set aside when done.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, toss the sweet potatoes and red onion with avocado oil, minced garlic, salt, and pepper. Spread the vegetables evenly on the baking sheet and roast for about 30 minutes, or until tender and slightly caramelized.
- When the sweet potatoes and red onion are finished roasting, transfer them to a large bowl and immediately stir in the chopped kale and rinsed pinto beans. The residual heat will help the kale soften slightly. Allow the mixture to cool a bit.
- Combine the dressing: place the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper in a jar with a lid and shake well until emulsified.
- To serve, arrange the cooked quinoa on a serving platter or bowl, top with the roasted vegetables, kale, and beans, and drizzle with the maple balsamic dressing. You can toss the salad gently to combine, or serve it with the dressing on top. Best served warm or at room temperature.