Warm Thanksgiving Salad
Thanksgiving is usually a day where our plates our piled high with turkey, stuffing, and pie which is oh so good.
But in the mix of all those classic comforting dishes, I also like to add some fiber to our feast - like a fresh and vibrant salad - to balance out the heavier dishes.
This salad packs in all the delish Thanksgiving flavors like roasted butternut squash, toasty pecans, cranberries, and is topped off with a salty feta cheese and a delish apple cider vinaigrette.
We hope you (and your gut) enjoy this fiber-fueled dish!
Ingredients:
12 ounce bag of cubed butternut squash (about 3 to 4 cups)
4 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 tsp black pepper
16 oz bag of spinach leaves
3/4 cup pecans, chopped
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
Dressing: Top with a balsamic vinaigrette for ease or try our apple cider vinaigrette:
Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon maple syrup or honey
1 minced garlic clove
4 teaspoons lemon juice
1/4 teaspoon salt
Pinch of black pepper
Directions:
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, add butternut squash, olive oil, rosemary, cinnamon, salt and pepper. Toss to coat evenly. Divide butternut squash between 2 baking sheets making sure the squash is spread out and not touching.
Roast for 20 minutes. Using a spatula, toss and flip the squash pieces. Then, roast for another 10 to 15 minutes or until golden with slightly brown edges.
Take the squash out of the oven and carefully place back in the large mixing bowl. Add the spinach, chopped pecans, cranberries, feta cheese.
Drizzle dressing of choice over the top. Best served warm but can be kept in the refrigerator for 5 days.