In search of the proper Thanksgiving salad? Make my Butternut Squash Cranberry Salad! Roasted butternut squash is tossed with toasted pecans, goat cheese, dried cranberries, pomegranate arils, and my favourite maple French dressing for the final word harvest salad.
Don’t like goat cheese? No downside! Feta cheese can be an excellent substitute right here. You could be tempted to skip the dressing however belief me, this maple French dressing superb and it’s really easy to whisk collectively.
I actually went nuts topping this salad however hey! It’s a vacation! And I can not get sufficient pomegranate arils. They’re little nutrient-packed jewel.s
Butternut Squash Cranberry Salad
Serves 4
2 cups butternut squash cubes
Olive oil, salt, pepper
4 cups salad greens
1/4 cup pecans
2 oz goat cheese
Dried cranberries
2 Tbsp pomegranate arils
Maple French dressing:
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly floor pepper
- Preheat oven to 400 levels. Toss butternut squash cubes with a little bit of olive oil, sea salt, and freshly floor pepper. Roast for half-hour or till fork tender.
- Frivolously toast and chop pecans.
- Whisk collectively maple French dressing substances, seasoning with salt and pepper to style.
- Prepare salad greens on a platter. Prime with roasted butternut squash, goat cheese, dried cranberries, toasted pecans, and pomegranate arils. Drizzle maple French dressing on high. Serve instantly.
Blissful roasting,
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