Thanksgiving Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 431
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 45
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 2
- Sodium
- 952
- Total: 40 min
- Active: 20 min
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
- For the salad: Preheat the oven to 400 degrees F.
- 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.
- 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.
- Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl.
- 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.