Listen, we all know how heavy thanksgiving dinner can be. I mean, I’ve posted some myself. 😂 I wanted to brighten it up with a salad, but under no circumstances wanted that salad to be boring. Have to say- mission accomplished! You can get everything prepped the day before so you’re not stressing, which makes this even more amazing. Whatever you do- make the dressing. We made some edits to our LaCorte House Dressing, and I have to say it’s even better than before. Recipe is down below!

for the salad-
Roasted butternut squash
Pomegranate seeds
Dried cranberries, chopped
Glazed walnuts, chopped
1 apple, chopped
1 pear, chopped
Goat cheese
Gem or butter lettuce (or whatever you want!)

For the dressing:
1/2 c EVOO
1/4 c apple cider vinegar
1 tbsp Dijon mustard
3 tbsp soy sauce
2 tbsp honey
3 cloves garlic
*blend together with an immersion blender and there you go! Store in an airtight container in the fridge.

Note: if making ahead, it’s ok to combine the squash and other ingredients without the dressing and lettuce. Store the dressing in an airtight container up to 3-4 days in advance.

  1. Kim Crosby says:

    Looks delicious, can’t wait to make this!! Approx how many does this serve?

  2. Amy says:

    How much of the salad ingredients do I use? I am making this for 8. Like how many cups butternut squash? How much goat cheese? Sorry – I am a by the book person! Thank you so much!

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