I’m always on salad duty for Thanksgiving, and this year I wanted to change it up from the delicata squash kale salad that I usually make. I love that salad but kale is such a pain to prep, especially when you’re making a salad for 30+ people, so I opted for a lower maintenance lettuce but an equally delicious and festive combination of ingredients. I love the little gems and baby red butter lettuce in this because the greens are so pretty and I love the crunch, and then I load it up with persimmon, apple, pistachios, pomegranates, feta, and the star of the salad, cinnamon roasted butternut squash. There are so many textures and flavors that make this salad my new Fall staple, and the vibrant apple cider vinaigrette really takes it to another level. I know you’ll love this salad as much as I do, and be sure to tag me if you end up making it! Btw, click here for the step-by-step reel of this salad recipe.
Ingredients
Serves 4-6
3 cups or big handfuls little gems
3 cups or big handfuls baby red butter lettuce
2 cups cubed butternut squash
1/4 tsp ground cinnamon
Avocado oil spray or 2 tbsp avocado oil
1 apple, chopped into bite-sized pieces
1 fuyu persimmon, chopped into bite-sized pieces
1/3 cup pomegranate seeds
1/3 cup pistachios
1/4 cup feta or goat cheese
Apple Cider Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp honey
1 tbsp dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Arrange cubed butternut squash on a baking sheet in an even layer. Spray with avocado oil spray or drizzle with avocado oil. Season with salt and pepper and a sprinkle (or about 1/4 tsp) ground cinnamon. Give it a toss, then roast for 30-45 minutes, making sure to toss them halfway through. I like to broil for the last few minutes to add some color to the squash – just make sure to watch carefully so they don’t burn. Once finished, allow to cool.
- As the squash roasts, make your dressing. Mix all ingredients together and season well with salt and pepper. Set aside.
- Arrange your bed of lettuces in a large bowl (I prefer a shallow bowl so the ingredients don’t get lost at the bottom). If there are any large pieces of little gems, just tear them in half so it’s easy to eat.
- Add apple, persimmon, pomegranate seeds, pistachios, goat cheese, and once cooled, the roasted butternut squash.
- Give the dressing a stir and then pour it over your salad. Toss the salad well, and then added additional salt and pepper as needed. Enjoy!
