If you’re in search of a last-minute dish to prepare for Thanksgiving tomorrow, this could be it! Salads can be a refreshing side dish on turkey day, amidst all of the casseroles. This kale salad is full of Thanksgiving flavor, with roasted butternut squash, mushrooms, and asparagus. It still feels like comfort food with the addition of bacon, goat cheese, toasted walnuts, and a warm rosemary shallot dressing, made with the bacon drippings.
To prep it ahead of time, roast the vegetables, cook the bacon, toast the walnuts, and make the dressing. Keep everything separate until you are ready to serve the salad. The dressing can be reheated in the microwave if made ahead of time. I am positive this will be a crowd-pleaser! This kale salad would be appropriate for the holidays, or as the main dish for a weeknight dinner at home.