Want a Thanksgiving side that doesn’t require a calculator to balance your plate? Meet Thanksgiving Kale Pesto Pasta Salad, the dish that sneaks greens onto your table without gluing a napkin to your sleeve. It’s bright, it’s green, and it’s basically a party in a bowl that doesn’t require a RSVP.
The kale pesto brings a punch of earthiness, while cranberries add autumn tartness and tiny bursts of holiday joy. That’s why your aunt will say, “This salad tastes fancy, but I didn’t see a single bottle of strangers’ mayonnaise anywhere.”
It’s make-ahead friendly, travels well to potlucks, and uses pantry staples you already own. In other words, it’s the sensible exhale of Thanksgiving cooking—dishes you can actually enjoy, not dread.
That’s why you’ll love it. It’s green, it’s hearty, and it won’t crash your holiday glow-up. Trust me, your taste buds and your schedule will thank you.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Food processor or blender for pesto
- Cutting board and sharp knife
- Colander to drain pasta
- Mixing bowl big enough for tossing
- Measuring cups and spoons
- Wooden spoon or tongs for mixing
Nice-to-haves
- Toasted walnuts or pine nuts (for pesto)
- Microplane or fine grater for parmesan
- Small skillet to toast nuts (it’s like a tiny spa)
- Herb scissors for quick chopping (optional but fancy)
Ingredients
- 8 oz (about 225 g) farfalle or bow-tie pasta
- 2 cups chopped kale leaves, stems removed
- 1 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup toasted walnuts
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/3 cup olive oil
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1 cup cherry tomatoes, halved
- 1 cup roasted butternut squash cubes (optional but delightful)
- 1/4 cup feta or goat cheese (optional, for extra tang)
Extra info: massage the kale with a pinch of salt or a splash of lemon juice before blending to soften those ambitious leaves. If you want a milder pesto, blend kale with a handful of spinach so your greens don’t audition for a heavy-metal band.
Instructions
- Boil a big pot of salted water. Cook the pasta until al dente, about 1 minute less than package directions. Drain and reserve 1/2 cup of the pasta water. You’ll thank yourself later when the sauce isn’t a dry whisper.
- Make the kale pesto. In a food processor, combine kale, basil, walnuts, garlic, lemon juice, parmesan, and a pinch of salt. Pulse while slowly streaming in olive oil until the mixture is smooth but not soup. If you like it chunkier, pulse less. You do you.
- Toss the pasta with the pesto in a large bowl. Add a splash of the reserved pasta water to loosen the sauce and help it cling to every noodle like a devoted fan.
- Fold in the cherry tomatoes, dried cranberries, and roasted squash if using. The cranberries add a little zing, the tomatoes give color, and the squash brings cozy pumpkin vibes without asking for a scarf and a candlelit dinner.
- Tune the seasoning. Add salt, pepper, and a squeeze more lemon juice if you crave brightness. Stir in feta or goat cheese if you’re feeling fancy and a little rebellious.
- Chill for at least 20 minutes or serve immediately. Either way, it’s delicious—just know it’s even better the next day. That’s because leftovers have the chance to become even more salad-icious.
Tip: this salad loves a little chilled rest time. It thickens nicely as it sits, and the flavors have time to become best friends. If you’re serving warm, add a touch more olive oil and a splash of pasta water to loosen up.
That’s the beauty of this recipe: you can tailor it to your Thanksgiving mood—bright and herbaceous, or a cozy, roasted-sweet vibe. It’s flexible, forgiving, and delicious enough to win over even the pickiest uncle.
Good to Know
This Kale Pesto Pasta Salad is a fantastic way to repurpose Thanksgiving leftovers. It also packs well for potlucks and lunch boxes, so you can relive the holiday glow all week. It’s not a mayonnaise disaster in disguise—a win for flavor and texture.
Want a dairy-free version? Omit the parmesan and feta, and use nutritional yeast to get that cheesy vibe without dairy. If you’re dairy-free but not nut-free, swap walnuts for almonds. If you’re nut-free, blend with hulled sunflower seeds for a creamy kick.
Tips
- Toast the nuts for extra depth—it’s like a tiny spa day for flavor.
- Massage kale with a pinch of salt before blending to soften fibrous leaves.
- Keep some pasta water on hand to adjust the sauce’s consistency—nobody likes a dry noodle.
- Gently fold in cranberries and tomatoes at the end to maintain their color and crunch.
Serving Suggestions
Serve it as a vibrant side dish or a light main course. Pair with roasted turkey, stuffing, and gravy if you’re feeling extra festive. Or, keep it vegetarian and still feel like you’ve got your life together.
For a make-ahead win, refrigerate the salad in a big bowl and toss with a little extra olive oil before serving. It will be more cohesive and refreshingly bright—like you scheduled a reminder to be awesome.
