The perfect side for the holidays. This salad is such a nice balance to heavy spreads! The dressing is bright, tasty and good enough “to eat with a tire”, as my best friend Kelly says.
Thanksgiving Salad
For the salad:
- Roasted butternut squash (could sub with sweet potatoes or acorn 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 cup EVOO
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 3 tbsp soy sauce
- 2 tbsp honey (could sub maple syrup)
- 3 cloves garlic
- Dressing directions: blend all together with an immersion blender mine linked here or a high-powered blender like a Vitamix, then store in an airtight container in the fridge.
- *blend 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.
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