Thanksgiving Salad
Are you looking for a vibrant and festive dish to complement your Thanksgiving feast? This Thanksgiving salad is a delightful mix of seasonal flavors and textures, featuring fresh greens, juicy cranberries, crunchy pecans, and sweet butternut squash. It’s not just a salad; it’s a celebration on a plate! Whether you’re serving a crowd or enjoying a quiet dinner, this salad adds a burst of color and nutrition to your holiday table.
Ingredients
– Mixed greens (spinach, arugula, and romaine)
– 1 cup diced butternut squash
– 1/2 cup cranberries (fresh or dried)
– 1/2 cup pecans, toasted
– 1/4 cup feta cheese, crumbled
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with an additional 20 minutes for roasting the squash.
Nutritional Value
Based on a serving size of 1 cup, this Thanksgiving salad contains approximately:
– Calories: 180
– Protein: 4g
– Carbohydrates: 20g
– Dietary Fiber: 5g
– Sugars: 6g
– Fat: 10g
This information is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Toss the squash with olive oil, salt, and pepper.
4. Spread the squash on a baking sheet in a single layer.
5. Roast the squash in the oven for about 20 minutes, or until tender and slightly caramelized.
6. In a large salad bowl, combine the mixed greens.
7. Add the roasted butternut squash, cranberries, and toasted pecans.
8. Drizzle with balsamic vinegar and additional olive oil if desired.
9. Gently toss the salad to combine all ingredients.
10. Top with crumbled feta cheese before serving.
Alternative Ingredients
You can easily substitute the butternut squash with roasted sweet potatoes or pumpkin for a different flavor. If you’re looking for a nut-free version, omit the pecans and replace them with sunflower seeds for crunch.
Serving and Pairings
This Thanksgiving salad pairs beautifully with roasted turkey, glazed ham, or a hearty vegetarian main dish. Serve it alongside your favorite holiday sides for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if needed, you can reheat the roasted squash briefly before adding it to the greens. Avoid freezing as the texture will suffer.
Cooking Mistakes
- Overcooking the squash can make it mushy; aim for tender but firm.
- Using stale nuts can ruin the flavor; always use fresh, toasted pecans.
- Adding too much dressing can make the salad soggy; start with less.
- Skipping the toasting step for nuts can lessen the overall flavor.
- Using wilted greens will impact freshness; always use crisp greens.
Helpful Tips
- Make the roasted squash ahead of time to save on prep time.
- Experiment with different cheeses like goat cheese for variety.
- Add sliced apples or pears for extra sweetness and crunch.
- For a vegan option, omit the feta cheese.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the ingredients in advance. Store the roasted squash and salad components separately, and assemble just before serving to keep the greens crisp.
What can I use instead of feta cheese?
You can replace feta with goat cheese, or for a dairy-free option, try crumbled tofu or a vegan cheese alternative.
How can I make this salad more filling?
Adding protein such as grilled chicken, chickpeas, or quinoa can make the salad more substantial.
Is this salad gluten-free?
Yes, all the ingredients listed are gluten-free, making it a suitable option for gluten-sensitive guests.
Can I use frozen cranberries?
While fresh cranberries are recommended, you can use frozen cranberries. Just thaw and drain any excess moisture before adding them to the salad.
Conclusion
This Thanksgiving salad is a delightful combination of flavors and textures that will elevate your holiday meal. Its fresh ingredients not only provide a burst of color but also essential nutrients. Whether as a side dish or a light main course, it’s sure to impress your guests and become a new holiday tradition.
Thanksgiving Salad
Ingredients
- Mixed greens spinach, arugula, romaine
- 1 cup diced butternut squash
- 1/2 cup cranberries fresh or dried
- 1/2 cup pecans toasted
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes.
- Toss the squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash in the oven for about 20 minutes, or until tender.
- In a large salad bowl, combine the mixed greens.
- Add the roasted squash, cranberries, and toasted pecans.
- Drizzle with balsamic vinegar and olive oil.
- Gently toss the salad to combine all ingredients.
- Top with crumbled feta cheese before serving.
