Thanksgiving Salad with Roasted Butternut Squash and Orange Cinnamon Vinaigrette
Enjoy my Thanksgiving Salad with Roasted Butternut Squash and Orange Cinnamon Vinaigrette!
I’m slowly, but surely compiling the goods for my Thanksgiving Dinner menu and this fall-inspired salad has made the list. Every year, at work, we have a Thanksgiving gathering and we each sign up to bring something different. You guessed it- I’m the salad girl!
I woke up a little extra early to throw something together. I needed something easy that would be full of fall flavors and look gorgeous among the spread. Butternut squash is one of my favorite squash varieties, coming in second only to delicata squash.
TIPS FOR MAKING THIS THANKSGIVING SALAD
I didn’t include measurements for all ingredients because with salads I like to use the amount that feels right as I go. For example- gorgonzola cheese is strong, so I go light with it and I love pomegranate seeds so I add plenty to mine. Add in more of what you love and if you think of another ingredient that you want to include, by all means, make this salad your own. Roasted Brussels sprouts would be a fabulous addition.
Most grocery stores sell pre-cut butternut squash and I would definitely take advantage. You might want to make the cubes smaller, but it will still save you lots of time.
- 20 oz. cubed butternut squash (about 4 cups)
- Cinnamon and sea salt to sprinkle on squash before roasting
- 2-3 heads of romaine + spring mix salad for added color
- Pomegranate seeds
- Sliced almonds or chopped pecans
- Gorgonzola crumbled cheese
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place cubed squash on the baking sheet and spray squash with cooking spray. Sprinkle cinnamon and sea salt over the squash. Roast for approximately 30 mins.
- Meanwhile, chop greens and place them plus pom seeds, nuts and cheese in a large serving bowl and set aside.
- Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously.
- Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!
TIME SAVING TIP: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
NUTRITIONAL INFORMATION will vary depending on the amount you use of each ingredient and how the salad is divided. I calculated nutritional info using 1/4 cup pom seeds, 1/4 cup sliced almonds, 1/4 cup gorgonzola cheese and all of the vinaigrette.
MAKE IT VEGAN: Leave off the cheese or use a dairy-free substitute.
Still working on your Thanksgiving menu? Check these recipes out!
On the menu for breakfast- Pumpkin Cranberry Baked Oatmeal
Delicious side dish idea- Coconut Sweet Potato Casserole (Paleo)
Family favorite dessert- Pumpkin Pie Dessert Squares
Something to think about….
Is your Thanksgiving menu all planned out? Tell me one thing you plan to make.