Thanksgiving Salad

This loaded salad contains a bounty of fall flavors and textures, including earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions. Whether it's Thanksgiving, Friendsgiving or just a fall Friday night, this is your go-to salad for autumn!
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Salad:

4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash)

2 tablespoons olive oil

Kosher salt

4 ounces haricot vert

1 cup pecans, toasted and roughly chopped

1/2 cup crumbled sharp Cheddar

1/2 cup dried cranberries

1/2 cup crispy fried onions

3 romaine hearts, chopped

1 Honeycrisp apple, sliced

Dressing:

2 tablespoons apple cider

2 tablespoons white wine vinegar

2 teaspoons honey

1/2 cup olive oil 

Kosher salt and freshly ground black pepper

Directions

  1. For the salad: Preheat the oven to 400 degrees F.
  2. Toss the butternut squash with the oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast until the cubes are cooked through, about 20 minutes. Let cool. 
  3. Meanwhile, bring a small pot of salted water to a boil. Cook the haricot vert for 1 minute, then drain and cool under cold water. Cut into 1-inch pieces. 
  4. Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl.
  5. For the dressing: Whisk together apple cider, white wine vinegar and honey in a bowl or measuring cup. While whisking continuously, slowly pour in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss.