I’m a huge fan of salads, but I recognize for most people salad are more of a hot-weather food or something they relegate to the category of “I should eat this to be healthy.” So, with Thanksgiving coming up, I figured it might help to find a way to make an exciting Thanksgiving salad. And no, that’s not an oxymoron. This one uses a kaleidoscope of harvest fruits and veggies for a delicious side salad– or a main salad (see notes). And though I’ve suggested it for Thanksgiving, it’s good for any day of the week!
(Serves 4 as a side)
- Delicata squash (note you’ll only use half)
- 1 tsp olive oil + more for dressing
- Salt and pepper
- 4 handfuls preferred greens
- 1/2 cup red onion, diced (~1/4 onion)
- 1/2 cup diced pink lady apple (~1/2 apple)
- 2 tbs roasted pumpkin seeds
- 3 tbs pomegranate seeds
- Dressing- drizzle of honey, olive oil, and apple cider vinegar to taste
- Optional- 2 tbs shaved parmesan
- Squash first! Preheat oven to 400F. Cut squash into quarter moons, removing insides. Toss with 1 tsp olive oil and a sprinkle of salt and pepper. Bake for 25 min or until golden.
- Meanwhile- salad time! Dice red onion and apple. Toss in bowl with greens, pumpkin and pomegranate seeds, and a dusting of cheese (optional). Cut squash into bite size pieces once roasted and add to bowl. Drizzle with olive oil, apple cider vinegar, and honey. Enjoy!
- On preventing leftovers: I saved the other half of my squash for later and ate the other half of the apple. If you don’t want leftovers- just add it all in!
- On the squash: Delicate squash is unique in that you don’t need to remove the skin before roasting (hello time saver!). You do need to remove the insides– I actually use a grapefruit spoon but a normal spoon or knife would work too. Finally, you could cube your squash before roasting (since you’ll be cutting it after if you follow my way), but I find it easier to cut after when the squash is softer.
- On making this into a main course: This could serve 2 as a main, but I’d add protein (white beans or chicken) to make more filling.
What if I want a yummy salad but not this one? Don’t worry-I have you covered. Try out these below:
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2 replies on “Thanksgiving Rainbow Chopped Salad”
We have eating a lot more salads, and this looks like a great one to add to our list. Thanks for the recipe.
I am so glad to hear that!! Please let me know how it turns out.
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