Go Back

Thanksgiving Salad

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 small butternut or delicata squash, cubed (or sliced, if delicata), roasted
  • 8 oz (225g) sturdy salad greens, a mix with kale, arugula, radicchio or baby spinach
  • 1 crisp apple (Honeycrisp, Pink Lady), sliced thin, tossed in lemon
  • Seeds of 1 pomegranate
  • 1/2 cup (55g) pecans, toasted and roughly chopped
  • 4 oz (115g) goat cheese or feta, crumbled
  • Optional: ⅓ cup dried cranberries; shaved fennel; crispy shallots

Equipment

  • Large salad bowl
  • Sharp knife
  • Cutting board
  • Salad tongs or servers
  • Small jars with lids
  • Measuring spoons

Method
 

Step 1
  1. Roast the squash. Toss with oil, salt and pepper, and roast at 425°F (220°C) for 25 to 30 minutes until tender and browned at the edges. Cool.
Step 2
  1. Vinaigrette. Whisk everything but the oil, then stream in the oil, whisking, until emulsified. Season.
Step 3
  1. Assemble. Pile the greens in a wide bowl. Scatter over the squash, apple, pomegranate, pecans and cheese.
Step 4
  1. Dress at the table. Toss with just enough vinaigrette to coat lightly, you should have some left over, right before serving.