Mixed greens topped with roasted butternut squash, pecans, dried cranberries, goat cheese, and maple mustard vinaigrette. The BEST Thanksgiving salad!!
I know I’ve mentioned this before, but when it comes to bringing food for a holiday meal, I’m most likely bringing salad. Probably because it’s something I love to eat, and I especially love the lightness and freshness of it on days when all the other options are so heavy. So in my mind, the salad is one of the most important parts of the meal!
Well…..I’ve come to learn that I’m pretty much the only one who feels that way. Most people see salad as “filler”….aka the LAST thing you need on an already packed Thanksgiving menu. Sure, people might eat a little bit out of guilt or obligation, or even to make me feel better, like the dish I brought wasn’t a total waste….but no one’s writing home about the salad.
And even though I know it’s true, there’s something in me that’s bound and determined to change that. And so I continue bringing salad! It’s almost like I want to share my love of it and help nurture their love of it. Like if I can just bring the right salad……they’ll get it!
I’ve definitely made strides. I’ve learned what people like and when. Greek salad at summer gatherings, my Sicilian Spinach Salad with friends, my Raspberry-Brie Salad with my mom, Cherry, Pecan & Goat Cheese Salad at Christmas……and now this Roasted Butternut Squash Salad for Thanksgiving! Notice how I just added it right to the “success” list? I’m convinced. THIS will be a Thanksgiving salad to write home about.
And if it’s not? Well, then, I guess I’ll have to take the rest home and enjoy it myself. Let’s just say it’s a price I’m willing to pay. All for the love of salad.
- 10 oz. mixed greens
- 2 c. cubed butternut squash
- 1 c. pecans
- 2 Tbsp. olive oil
- ¼ c. brown sugar
- ½ c. dried cranberries
- ½ c. crumbled goat cheese
- 2 green onions, sliced
- ¾ c. oil
- ½ c. whole grain mustard
- 6 Tbsp. maple syrup
- 4 tsp. lemon juice
- salt & pepper, to taste
- In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
- Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
- Remove from oven and cool on pan.
- Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
- Drizzle with maple mustard vinaigrette.
Here’s another delicious salad option for you!