Thanksgiving Salad

This loaded salad contains a bounty of fall flavors and textures, including earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions. Whether it's Thanksgiving, Friendsgiving or just a fall Friday night, this is your go-to salad for autumn!

Prep time:
Cook time:

Serving size: 8
Calories per serving: 274

4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash)
2 tablespoons olive oil
4 ounces haricot vert
1 cup pecans toasted and roughly chopped
1/2 cup crumbled sharp Cheddar
1/2 cup dried cranberries
1/2 cup crispy fried onions
3 Romaine lettuce hearts chopped
1 Honeycrisp apple sliced
2 tablespoons apple cider
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 cup olive oil
Kosher salt and freshly ground black pepper

For the salad: Preheat the oven to 400 degrees F.

Toss the butternut squash with the oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast until the cubes are cooked through, about 20 minutes. Let cool.

Meanwhile, bring a small pot of salted water to a boil. Cook the haricot vert for 1 minute, then drain and cool under cold water. Cut into 1-inch pieces.

Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl.

For the dressing: Whisk together apple cider, white wine vinegar and honey in a bowl or measuring cup. While whisking continuously, slowly pour in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

blog comments powered by Disqus