Description
A fresh and vibrant salad perfect for Thanksgiving, packed with seasonal flavors and textures.
Ingredients
Scale
- 6 cups mixed greens (kale, spinach, arugula)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 1 apple, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens.
- Toss the greens with olive oil, balsamic vinegar, honey, salt, and pepper.
- Add roasted butternut squash, dried cranberries, pecans, and apple slices.
- Gently mix all ingredients.
- Sprinkle crumbled feta cheese on top.
- Serve immediately.
Notes
- Roast the butternut squash at 400°F for 20 minutes until tender.
- Toast pecans in a dry pan for 3-4 minutes for extra flavor.
- Use goat cheese instead of feta for a different taste.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: thanksgiving salad, holiday salad, seasonal salad, vegetarian salad