Thanksgiving Salad

Name: Thanksgiving Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Mixed salad greens; Roasted butternut squash; Fresh cranberries; Toasted pecans; Feta cheese (optional); Olive oil; Apple cider vinegar; Honey; Salt and pepper; Dried thyme

Here’s a festive Thanksgiving salad that captures the essence of the season! With a delightful mix of fresh greens, roasted squash, tart cranberries, and crunchy pecans, this salad is not only a feast for the eyes but also a nutritious addition to your holiday meal. It’s easy to prepare and will impress your guests with its vibrant colors and flavors.

Ingredients

– Mixed salad greens
– Roasted butternut squash
– Fresh cranberries
– Toasted pecans
– Feta cheese (optional)
– Olive oil
– Apple cider vinegar
– Honey
– Salt and pepper
– Dried thyme

Servings and Cooking Time

This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time for the squash is around 25 minutes.

Nutritional Value

Each serving (about 1 cup) contains approximately 180 calories, 10g of fat, 15g of carbohydrates, 4g of protein, and 3g of fiber. This nutritional information is based on one serving.

Step-by-Step Cooking Process

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Toss the squash with olive oil, salt, and pepper.
4. Spread the squash on a baking sheet.
5. Roast the squash for 20-25 minutes until tender.
6. While the squash is roasting, prepare the salad greens.
7. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
8. Once the squash is done, let it cool slightly.
9. In a large bowl, combine the salad greens, roasted squash, cranberries, and pecans.
10. Drizzle the dressing over the salad and toss gently.

Alternative Ingredients

You can substitute butternut squash with sweet potatoes or roasted beets for a different flavor profile. For a vegan option, omit the feta cheese and use maple syrup instead of honey.

Serving and Pairings

This Thanksgiving salad pairs beautifully with roasted turkey, ham, or as a light main course. It also complements a variety of side dishes, such as mashed potatoes or stuffing.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but if needed, you can reheat the squash separately and add it to the salad just before serving. Avoid freezing to maintain texture.

Cooking Mistakes

Overcooking the squash can make it mushy.
Not seasoning the salad can make it bland.
Using unripe cranberries can lead to excessive tartness.
Adding the dressing too early can wilt the greens.
Not letting the squash cool can wilt the salad.

Helpful Tips

Use a mix of greens for added flavor and texture.
Toast pecans for extra crunch and depth of flavor.
Add sliced apples for a sweet contrast.
Adjust the dressing to your taste preferences.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time. Store them separately and mix just before serving to maintain freshness.

What can I use instead of pecans?

Walnuts or almonds make great substitutes for pecans and will still provide a nice crunch.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, making it a safe option for gluten-sensitive guests.

Can I add protein to this salad?

Absolutely! Grilled chicken or chickpeas would be excellent additions for extra protein.

What dressing works best?

A simple vinaigrette made with olive oil and apple cider vinegar complements the salad perfectly, but feel free to experiment with your favorite dressings.

Conclusion

This Thanksgiving salad is a vibrant and nutritious dish that will elevate your holiday meal. With its beautiful colors and delicious flavors, it’s sure to become a cherished part of your Thanksgiving tradition. Enjoy the seasonal ingredients and share this delightful salad with family and friends!