Description

Thanksgiving Salad is a vibrant, refreshing side dish that balances the richness of traditional holiday fare with crisp greens, roasted vegetables, tart fruits, crunchy nuts, and a tangy homemade vinaigrette.

Ingredients

6 cups mixed greens (arugula, spinach, or romaine)
2 cups roasted butternut squash or sweet potatoes
1/2 cup dried cranberries or pomegranate seeds
1 apple or pear, thinly sliced
1/3 cup goat cheese or feta cheese, crumbled
1/3 cup candied pecans or walnuts
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tbsp apple cider vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tbsp maple syrup or honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 400°F (200°C). Roast cubed butternut squash or sweet potatoes on a baking sheet with olive oil, salt, and pepper for 25 minutes or until golden and tender. Let cool slightly.
In a large serving bowl, add mixed greens as the base.
Top with roasted vegetables, apple or pear slices, dried cranberries or pomegranate seeds, red onion, crumbled cheese, and candied nuts.
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup or honey, salt, and pepper to make the vinaigrette.
Drizzle the dressing over the salad just before serving and toss gently to combine.

Notes

Use lemon juice on sliced apples or pears to prevent browning.Prepare all components a day ahead and assemble just before serving.Swap goat cheese for blue cheese or Parmesan for a different flavor.Store dressing separately to keep salad fresh.Add quinoa or wild rice to make it more filling.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 10g
Sodium: 270mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg