Thanksgiving Salad
User Reviews
5
Thanksgiving Salad
Description
The salad features roasted butternut squash cubes coated in olive oil, maple syrup, salt, cinnamon, and black pepper, developed to caramelized tenderness in the oven. Combined with tart pomegranate arils, salty roasted pepitas, fresh apple chunks, and mild spring mix greens, the salad offers a variety of tastes and textures.
The dressing, made from olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper, provides a sweet and tangy complement that enhances the natural flavors of the produce and squash. Goat cheese scattered on top adds a creamy contrast against the crisp and juicy elements.
This salad can be served as a side dish for fall meals or as a light main course. For storage, dress only what you plan to eat immediately and keep salad and dressing separate to preserve freshness. Mixed leftovers should be eaten within 1-2 days.
Ingredients
Salad
- 1 oz container spring mix
- ½ cup pomegranate arils
- ½ cup Pepitas salted, roasted
- 2 apple chopped into chunks, Honey Crisp or Pink Lady
- 2-3 oz goat cheese
Roasted Butternut Squash
- 1 small-medium butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon salt sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes.
- Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.
- Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool.
- While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use.
- In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!
Notes
- Dress only the portion of salad you plan to serve immediately to keep ingredients crisp.
- Store any leftovers and dressing separately in airtight containers; consume within 1-2 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 309kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 679mg | 28% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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