Thanksgiving Salad with Orange Cinnamon Vinaigrette

salad with butternut squash and pomegranate seeds

Thanksgiving Salad with Orange Cinnamon Vinaigrette

Easy Thanksgiving Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 232

Author Kim

Ingredients

For the salad:

20 ounces 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

For the vinaigrette:

1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

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!

Notes

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.

Photos by Danielle from Our Salty Kitchen.

Nutrition