Thanksgiving Salad
With roasted butternut squash, cranberries, pomegranate, apples, and pears, this Thanksgiving salad is a cornucopia of fall flavors!
Servings: 8 servings
Equipment
- platter or serving bowl
Ingredients
Salad:
- 4 cups butternut squash cubes 1/2-inch cubes; from about a 2 1/2-pound squash
- 2 tablespoons olive oil
- ½ tablespoon sumac
- Kosher salt
- 1 cup candied walnuts roughly chopped
- ½ cup dried cranberries
- ½ cup pomegranate arils
- ¼ cup thinly sliced red onion
- ¼ cup pumpkin seeds
- 1 romaine hearts chopped
- 4 cups spring mix
- 1 Honeycrisp apple sliced
- 1 anjou pear sliced
Dressing:
- ¼ cup apple cider vinegar
- 3 tablespoons cranberry sauce
- 2 teaspoons honey
- ½ cup olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400˚F.
- Toss the butternut squash with the oil, 1/2 teaspoon salt and sumac on a rimmed baking sheet. Spread the squash into an even layer and roast until the cubes are cooked through, about 20 minutes. Cool to room temperature.
- Layer the squash, pecans, parmesan, cranberries, onions, pumpkin seeds, romaine, spring mix, pears and apples in a large serving bowl.
- Whisk together vinegar, cranberry sauce and honey in a bowl or measuring cup. While whisking continuously, slowly drizzle in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss.
Nutrition
Calories: 347kcal | Carbohydrates: 34g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Sodium: 74mg | Potassium: 425mg | Fiber: 5g | Sugar: 21g | Vitamin A: 8919IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg