A simple kale salad massaged to tenderized perfection and topped with a combination of freshly sliced avocado, tender dried cranberries, rich and crumbly blue cheese, and crunchy pecan halves. It's perfect as a light meal or served on your Thanksgiving table.

Halloween has come and gone and we welcome November with all its beautiful trees and unseasonably warm weather. It has been brisk, but nothing offensive just yet! It's hard to believe the holidays are quickly approaching and if it's even possible, time is likely to accelerate all the more as the 2025 year comes to a close.

The girls and I often talk about our favorite holiday and mine is Thanksgiving, hands down. The flavors of fall are my favorite and combining fall vibes into our meals is a win in my book! Creating a new spin on my favorite salads never gets old and leaves me ready to take on the holiday season with big flavor and good health!

What other add-ins would you recommend for this salad? I want to make something chock-full of different colors, flavors, and textures.

Red onion or roasted winter squashes - diced butternut squash or sliced delicata squash would be delicious add-ins! If you have fresh apple or pomegranate arils, that would be perfect for the holidays!

I want to serve this as a meal but want to include more protein. What do you recommend?

I often add seafood to salads - either shrimp or salmon that are either warm or room temperature. You can add additional cheese or beans, too!