Autumn Harvest Thanksgiving Salad
A colorful and festive salad that brings together all the best flavors of the harvest season.
recipesbynani.comThis salad is a staple at my table during the holidays because it looks beautiful on a platter and tastes even better. The mix of sweet squash and tangy feta creates such a lovely balance that everyone goes back for seconds.
My favorite trick for this recipe is to roast the squash ahead of time so it is completely cool before adding it to the greens. It keeps the lettuce nice and crisp instead of wilting it.
🧺 Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 5 ounces mixed salad greens
- 1/2 cup candied pecans
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 3 tablespoons olive oil for dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed butternut squash with two tablespoons of olive oil, maple syrup, and a pinch of salt on a large baking sheet.
- 3
Roast the squash for about 25 minutes until it is tender and lightly browned, then set it aside to cool down.
- 4
In a small bowl, whisk together the three tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- 5
Place the mixed greens in a large serving bowl.
- 6
Top the greens with the cooled roasted squash, candied pecans, feta cheese, and dried cranberries.
- 7
Drizzle the dressing over the salad right before you are ready to serve and toss it gently to combine.
💡 Tips
You can store the dressing in a glass jar in the fridge for up to a week. If you want to make this ahead of time, keep the components separate and assemble everything just before your guests arrive so the greens stay fresh.
Made this recipe? Let us know how it went.
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