Thanksgiving Salad

Serves 1
facebook.com

Directions

  1. 1Add half a cup of olive oil to a measuring cup.
  2. 2Add a fourth of a cup of apple cider vinegar to the measuring cup.
  3. 3Add three tablespoons of soy sauce to the measuring cup.
  4. 4Add a tablespoon of Dijon mustard to the measuring cup.
  5. 5Add two tablespoons of honey to the measuring cup.
  6. 6Add three cloves of garlic to the measuring cup.
  7. 7Add a pinch of salt to the measuring cup.
  8. 8Blend the dressing ingredients using an immersion blender.
  9. 9Combine the roasted butternut squash, chopped pears, chopped apples, chopped dried cranberries, glazed walnuts, and pomegranate seeds in a bowl.
  10. 10Lay the butter greens on a serving plate.
  11. 11Spoon the combined fruit and squash mixture over the lettuce.
  12. 12Crumble goat cheese over the salad.
  13. 13Drizzle the prepared dressing over the salad.
  14. 14Grind some fresh pepper over the salad.

Ingredients

  • 0.5 cup EVOO
  • 0.25 cup Apple cider vinegar
  • 3 tablespoons Soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Honey
  • 3 cloves Garlic
  • Roasted butternut squash
  • 1 Pear
  • 1 Apple
  • Dried cranberries
  • Glazed walnuts
  • Pomegranate seeds
  • Butter greens
  • Goat cheese
  • Salt
  • Pepper

Equipment

Measuring cupImmersion blenderGlass bowlSalad bowl

Tips

  • If making ahead, combine squash and other ingredients without dressing and lettuce.
  • Store the dressing in an airtight container for up to 3-4 days in advance.
  • Butternut squash can be substituted with sweet potatoes or acorn squash.
  • Honey can be substituted with maple syrup.
  • For blending, a high-powered blender like a Vitamix can also be used.