This salad is packed with fall flavours and textures, making it a perfect addition to your Thanksgiving table. It’s light and refreshing, but still hearty enough to satisfy alongside the heavier dishes.
Ingredients:
For the Salad:
4 cups mixed greens (such as baby kale, spinach, and arugula)
1 cup roasted Brussels sprouts, halved
1 cup chopped roasted butternut squash
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
For the Maple Vinaigrette:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 shallot, minced
Salt and freshly ground black pepper, to taste
Instructions:
Roast the vegetables: Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly browned. Let cool slightly.
Make the vinaigrette: In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and shallot. Season with salt and pepper to taste.
Assemble the salad: In a large bowl, combine mixed greens, roasted Brussels sprouts, roasted butternut squash, feta cheese, dried cranberries, and toasted pecans.
Dress the salad: Drizzle with the maple vinaigrette just before serving. Toss gently to coat all ingredients.
Tips:
You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days.
For a vegetarian option, omit the feta cheese.
If you don’t have pecans, you can substitute another nut, such as walnuts or almonds.
To make the salad ahead of time, prepare all ingredients and store them separately in the refrigerator. Assemble and dress the salad just before serving.