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Thanksgiving Salad Recipe
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5 from 11 votes

Thanksgiving Salad

Thanksgiving Salad is on the menu on Sweet Caramel Sunday! With colourful ingredients and a Sweet Peach Drizzle your Thanksgiving table will be complete!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner, leftovers, Lunch, thanksgiving
Cuisine: American, Australian, International
Keyword: quinoa salad, thanksgiving
Servings: 8
Calories: 585kcal
Author: Adrianne


Thanksgiving Salad

  • 1 butternut pumpkin peeled and diced, seeds removed
  • 200 grams streaky bacon
  • 400 g chickpeas drained and rinsed
  • 280 g sun-dried tomatoes drained, not rinsed
  • 1 bunch kale top ¾, rinsed and shredded
  • 1 tablespoon chilli flakes
  • 1 teaspoon rosemary
  • 1 teaspoon cumin
  • 1 tsp salt
  • 1 teaspoon cracked pepper
  • cup olive oil
  • 2 cups tri-colour quinoa dried
  • 4 cups water

Sweet Peach Drizzle

  • 825g peach slices in syrup
  • 1 tablespoon brown sugar


Thanksgiving Salad

  • Preheat the oven to 180 to 190 C (350–375 F). Line one baking tray with grease-proof paper. Line another with grease-proof paper and a wire rack 
  • Place bacon on wire rack and cook for 20 minutes or until crispy. When cool, cut with kitchen scissors. 
  • Cut pumpkin in half. Remove seeds using a spoon. Peel, then chop into small cubes 
  • In a small mixing bowl, combine olive oil, chilli flakes, cumin, rosemary, salt and pepper. Stir to combine. Use a pastry brush to coat pumpkin pieces. Cook for 20 minutes on top rack of oven. Use a skewer or fork to test that the pieces are thoroughly cooked. If the skewer doesn't go straight through, cook for another 5 minutes and test again. 
  • Add dried quinoa and water to a medium sized saucepan, bring to the boil. Stir occasionally. The water will fully absorb into the grain. 
  • Drain and rinse chickpeas 
  • Drain oil from sun-dried tomatoes. Chop into small pieces 
  • Use the top ¾ of the bunch of kale. Cut this into smaller pieces, then use a food processor to shred. Add 3 tablespoons of the peach syrup to the kale and stir to combine 
  • Dress and toss salad with Sweet Peach Drizzle 

Sweet Peach Drizzle

  • Open can and pour contents (minus 3 tablespoons syrup needed for kale) into a medium sized saucepan
  • Add brown sugar and bring to boil, stir to combine 
  • Reduce to a simmer and cook for 5 minutes 
  • When cool use a handheld blender to blitz peaches into smooth liquid 


  • This makes a HUGE salad folks, I am not kidding, it is HUGGGGEEE!! 
  • If you really really can't handle the thought of the kale, stick with green and use spinach leaves instead. (But you will be happy if you give the kale a try....trust me) 
  • Use kitchen scissors to chop your sun dried tomatoes and bacon 
  • When dressing the salad, pour the Sweet Peach Drizzle directly onto the kale and then mix it all in 
  • A salad like this is easy to toss using 2 spoons and moving your hands around at the same time to mix it all in together 
  • The chilli flakes won't make the pumpkin TOO spicy. But if you really don't like chilli or know a guest who won't, use thyme instead 
  • The wire rack method for cooking the bacon will ensure that the fat drips off onto the lower part of the tray, so the bacon doesn't sit in it. 
  • You CAN use a microwave rice cooker to make your quinoa (whoop whoop hooray isn't that the BEST thing EVER, hello more time to dance around the kitchen!) 
  • I used a jar of sun-dried tomatoes hence the oil, you can also get them from the grocery deli section fresh, not in oil 
  • Don't discard the peach syrup, we use some for flavouring the kale to take away the bitterness and some for cooking the peaches 
  • It is best to wait till the peaches are COOL  before blitzing them. This is especially true if using a blender. If you are in a hurry, you can place the saucepan into the fridge for a bit which will cool the contents


Calories: 585kcal | Carbohydrates: 78g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 579mg | Potassium: 2043mg | Fiber: 13g | Sugar: 26g | Vitamin A: 5905IU | Vitamin C: 47.3mg | Calcium: 140mg | Iron: 7.8mg