0 from 15 votes
Thanksgiving Salad
This Thanksgiving salad is loaded with fall vegetables and fruit, bacon, and a tasty vinaigrette dressing. It's a delicious and pretty addition to your table!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 379 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1 small butternut squash peeled and cut into 1" pieces
- 1 tablespoon olive oil for roasting the squash
- salt & pepper to taste
- 6 strips Bacon cut into small pieces
- 2 dozen Brussels sprouts trimmed then chopped finely (shredded)
- 1 Honeycrisp or Granny Smith apple chopped
- 1/2 cup pomegranate arils
- 2 tablespoons red onion chopped
- 1/4 cup sliced almonds
- 1/3 cup feta or goat cheese crumbles
Dressing:
- 1 tablespoon bacon fat from frying the bacon
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil. Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off carefully). Cut the squash into pieces that are roughly equal-sized (aim for about 1"). Add the squash to a baking sheet and toss with about 1 tbsp olive oil and some salt & pepper. Roast for 25-30 minutes or until it's softened and lightly browned. Flip halfway through for more even color (optional).
- Meanwhile, cut the bacon up and add it to a skillet. Fry over medium-high heat until crispy. Transfer the bacon to a paper towel lined plate and leave the fat in the pan (you will use some in the dressing).
- Add the dressing ingredients to a small bowl or a jar and whisk/shake then set it aside.
- Prep the other ingredients and add them to a salad bowl. Once the squash has cooled a bit, you can add that in as well, along with the cooked bacon.
- Add the dressing and toss. Season with salt & pepper, and taste and adjust if needed (e.g. add a little more olive oil or vinegar).
Cup of Yum
Notes
- Serves 4-8 depending on how much people eat.
- This salad is very flexible! Feel free to adjust ingredient quantities or sub depending on preferences/ingredient availability.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
277mg
(12%)
Potassium
927mg
(26%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
13921IU
(278%)
Vitamin C
94mg
(104%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 277mg | 12% |
| Potassium | 927mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 13921IU | 278% |
| Vitamin C | 94mg | 104% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.