Thanksgiving Salad
This Thanksgiving Salad features roasted butternut squash, crunchy candied pecans, creamy feta, and dried cranberries, all tossed in a light balsamic dressing.
Servings: 6 servings as a side dish
Cost: $8.12
Equipment
Ingredients
- 4 cups diced butternut squash see note 1
- 1-1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (6-ounce) bag baby spinach and mixed greens
- 1/3 cup honey-roasted pecan pieces see note 2
- 1/3 cup sweetened dried cranberries or dried cherries
- 1/3 cup crumbled feta cheese
- 1 batch balsamic vinaigrette
Instructions
- Preheat oven to 400°F. Peel squash and chop it into 1/2-inch pieces. Place on a large sheet pan and toss with oil, salt, and pepper. Arrange the squash in an even, spaced-out layer on the tray. Bake for 15 minutes, then remove from oven and stir. Return to oven and bake an additional 10–15 minutes or until crisp tender. Set aside and allow to cool before adding to salad.
- Click the link in the ingredient list and follow the instructions to make the balsamic dressing.
- Add greens to a large bowl. Add roasted (and cooled) squash, pecans, cranberries, and feta cheese.
- This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve. Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!
Video
Notes
Note 1: For the squash, you’ll need one small-to-medium butternut squash, which yields about 4 cups when diced.
Note 2: You can use store-bought honey-roasted pecans or candy your own.
Storage: Once dressed, the salad is best enjoyed immediately. You can prep the squash and dressing 2–3 days ahead and store them in the fridge. The dressing may separate, so let it sit at room temperature for 15 minutes, then shake to recombine.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 16.7g | Protein: 2.9g | Fat: 13.4g | Cholesterol: 4.2mg | Sodium: 51.1mg | Fiber: 2.4g | Sugar: 9.8g