Thanksgiving Salad with Roasted Butternut Squash and Orange Cinnamon Vinaigrette
Amount Per Serving (1 serving)
Calories from Fat 108
% Daily Value*
Saturated Fat 2.5g16%
* Percent Daily Values are based on a 2000 calorie diet.
Easy Thanksgiving Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar.
For the salad:
cubed butternut squash
(about 4 cups)
Cinnamon and sea salt to sprinkle on squash before roasting
heads of romaine + spring mix salad for added color
Sliced almonds or chopped pecans
Gorgonzola crumbled cheese
For the vinaigrette:
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.
fall salad recipe, roasted butternut squash salad, Thanksgiving salad