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A vibrant Harvest Thanksgiving Salad in a large bowl with roasted squash, cranberries, and goat cheese.

Harvest Thanksgiving Salad

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 2 tablespoons extra -virgin olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 5 ounces baby kale
  • 5 ounces baby arugula
  • 0.5 cup dried cranberries
  • 0.5 cup pecans , toasted
  • 4 ounces goat cheese, crumbled
  • 1 large Granny Smith apple, cored and thinly sliced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 0.33 cup extra -virgin olive oil

Method
 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet.
  3. Roast for 20 to 25 minutes or until tender and lightly browned, then remove from oven and let cool.
  4. In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, maple syrup, and 0.33 cup olive oil until emulsified.
  5. In a large salad bowl, combine the baby kale, arugula, and apple slices.
  6. Add the cooled roasted squash, dried cranberries, and toasted pecans to the bowl.
  7. Drizzle with the vinaigrette and toss gently to coat the ingredients evenly.
  8. Sprinkle crumbled goat cheese over the top and serve immediately.