Thanksgiving Salad
As the holiday season approaches, a Thanksgiving salad becomes a delightful addition to your festive table. Bursting with seasonal flavors and colors, this salad combines fresh greens, sweet fruits, and crunchy nuts, creating a perfect balance that complements any Thanksgiving feast. Not only is it visually appealing, but it’s also packed with nutrients, making it a guilt-free indulgence during the holiday celebrations.
Ingredients
– Mixed greens (baby spinach, arugula, or romaine)
– 1 cup butternut squash, roasted and cubed
– 1 cup fresh cranberries (or dried cranberries)
– 1/2 cup pecans, toasted
– 1 apple, diced (Fuji or Honeycrisp)
– 1/4 cup feta cheese, crumbled
– 1/4 cup red onion, thinly sliced
– 3 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 20 minutes, with no cooking time required for the salad itself.
Nutritional Value
Each serving (about 1 cup) contains approximately 250 calories, 15g of fat, 25g of carbohydrates, 4g of protein, and 5g of fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C) for roasting the butternut squash.
2. Peel and cube the butternut squash, placing it on a baking sheet.
3. Drizzle olive oil over the squash and season with salt and pepper.
4. Roast the squash in the oven for about 20 minutes until tender and slightly caramelized.
5. While the squash is roasting, prepare your salad ingredients.
6. In a large salad bowl, combine mixed greens, diced apple, and cranberries.
7. Once the squash is done, let it cool slightly before adding it to the salad.
8. Add toasted pecans and feta cheese to the bowl.
9. In a small bowl, whisk together olive oil and apple cider vinegar for the dressing.
10. Pour the dressing over the salad, toss gently, and serve immediately.
Alternative Ingredients
You can substitute the butternut squash with roasted sweet potatoes for a sweeter flavor. Additionally, walnuts or almonds can replace pecans, and goat cheese can be used instead of feta for a creamier texture.
Serving and Pairings
This Thanksgiving salad pairs beautifully with roasted turkey, stuffing, or a hearty grain dish. It’s also a great side for vegetarian options or can be enjoyed as a light main course.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, you can reheat the roasted squash separately. Avoid freezing, as the texture of the greens and fruits may change.
Cooking Mistakes
– Over-roasting the butternut squash can make it too soft.
– Not washing the greens thoroughly may lead to grit in your salad.
– Forgetting to season the salad can result in bland flavors.
– Using too much dressing can overwhelm the salad’s freshness.
– Skipping the chilling step for the salad can affect its crispness.
Helpful Tips
– Use seasonal ingredients for the freshest flavors.
– Toast nuts lightly to enhance their flavor.
– Prepare components ahead of time for quick assembly.
– Adjust the sweetness and acidity of the dressing to your taste.
FAQs
Can I prepare this salad in advance?
Yes, you can prepare the ingredients in advance but mix the salad just before serving to keep it fresh and crisp. Store the dressing separately to avoid sogginess.
What can I add for extra protein?
Grilled chicken, chickpeas, or quinoa are great options to add protein to your Thanksgiving salad, making it more filling.
How can I make this salad vegan?
To make this salad vegan, simply omit the feta cheese and replace the honey in the dressing with maple syrup or agave.
Is this salad gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
What dressing works best with this salad?
A simple vinaigrette made with olive oil and apple cider vinegar complements the salad beautifully, but you can also use a balsamic vinaigrette for a different flavor profile.
Conclusion
This Thanksgiving salad not only adds a burst of color to your holiday table but also offers a delightful mix of flavors and textures. With its nutritious ingredients and festive presentation, it’s sure to be a hit among family and friends, making your Thanksgiving celebration even more memorable.
Thanksgiving Salad
Ingredients
- Mixed greens baby spinach, arugula, or romaine
- 1 cup butternut squash roasted and cubed
- 1 cup fresh cranberries or dried cranberries
- 1/2 cup pecans toasted
- 1 apple diced (Fuji or Honeycrisp)
- 1/4 cup feta cheese crumbled
- 1/4 cup red onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) for roasting the butternut squash.
- Peel and cube the butternut squash, placing it on a baking sheet.
- Drizzle olive oil over the squash and season with salt and pepper.
- Roast the squash in the oven for about 20 minutes until tender and slightly caramelized.
- In a large salad bowl, combine mixed greens, diced apple, and cranberries.
- Once the squash is done, let it cool slightly before adding it to the salad.
- Add toasted pecans and feta cheese to the bowl.
- In a small bowl, whisk together olive oil and apple cider vinegar for the dressing.
- Pour the dressing over the salad, toss gently, and serve immediately.
