Thanksgiving Butternut Squash Salad

Thanksgiving Butternut Squash Salad is a delightful dish that brings warmth to your holiday table. I remember the first time my son, Jake, helped me make this salad. He was so excited to roast the squash and sprinkle on the feta cheese, and honestly, it was a moment I cherish every year.

Why You’ll Love It

• It’s a colorful addition to your Thanksgiving spread.
• The combination of sweet squash and tangy feta is irresistible.
• It’s healthy, satisfying, and easy to prepare.

Pure Comfort

This warm butternut squash salad is pure comfort food. It’s packed with nutrients and flavors that celebrate the season, making it a perfect choice for fall gatherings.

What You Need

• 4 cups 1 medium butternut squash, peeled and diced – You can substitute with pumpkin if needed.
• 2 tbsp 2 tbsp olive oil – Avocado oil works well too.
• 1/2 tsp 1/2 tsp salt – Adjust to taste.
• 1/4 tsp 1/4 tsp black pepper – Feel free to add more for extra kick.
• 4 oz 1/2 cup feta cheese, crumbled – Goat cheese is a tasty alternative.
• 1/4 cup 1/4 cup dried cranberries – You can use raisins if cranberries aren’t available.
• 1/4 cup 1/4 cup pecans, chopped – Walnuts can be used instead.
• 2 cups 2 cups fresh spinach – Kale can be a great substitute.
• 2 tbsp 2 tbsp balsamic vinegar – Apple cider vinegar works too.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: You can roast the squash a day in advance.

Steps to Make It

1. Preheat your oven to 400 °F. The aroma of roasting squash will fill your kitchen, making it feel cozy. This temperature is perfect for caramelizing the squash.
2. In a large bowl, toss the diced butternut squash with olive oil, salt, and black pepper. You want to coat the pieces evenly for the best flavor. The squash should glisten with oil.
3. Spread the squash on a baking sheet in a single layer. Roast it in the oven for about 25 to 30 minutes until it’s tender and slightly caramelized. You’ll know it’s done when the edges are golden brown.
4. While the squash is roasting, prepare the salad base. In a large serving bowl, add the fresh spinach. Its vibrant green color will contrast beautifully with the roasted squash.
5. Once the squash is ready, let it cool for a few minutes. This will help maintain the crunch of the spinach. Then, add the warm squash to the bowl with spinach.
6. Sprinkle the crumbled feta cheese, dried cranberries, and chopped pecans over the top. The colors and textures will make your salad pop.
7. Drizzle balsamic vinegar over the salad and gently toss everything together. The warm squash will slightly wilt the spinach, creating a lovely texture.
8. Serve the salad warm, and watch as your family digs in. It’s a perfect side dish for Thanksgiving or any fall gathering.

Make It Perfect

• For extra flavor, add a pinch of cinnamon or nutmeg to the squash before roasting.
• If you’re short on time, use pre-cut butternut squash from the store.
• Make sure to let the squash cool slightly before adding it to the salad to keep the spinach fresh.

Mix It Up

• Add cooked quinoa for a heartier salad.
• Incorporate roasted Brussels sprouts for added flavor.
• Try adding sliced apples for a sweet crunch.

Perfect Partners

• This salad pairs wonderfully with turkey or ham.
• Serve it alongside a rich stuffing for a balanced meal.
• A glass of apple cider complements the flavors perfectly.

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FAQs

Conclusion

Thanksgiving Butternut Squash Salad is a delightful addition to your holiday feast. With its warm flavors and colorful ingredients, it’s sure to be a hit with family and friends. Give it a try this season and enjoy the compliments!