Categories
lunch Sides and Snacks

Thanksgiving Rainbow Chopped Salad

A kalaidescope of harvest veggies to grace your chopped salad. Great for a Thanksgiving table or an autumnal side!

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!

Ingredients:

(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 

Directions:

  1. 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.
  2. 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!

Notes:

  • 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:


Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes, poems, and behind the scenes tricks are published first on Instagram. Sneak a peek below:

2 replies on “Thanksgiving Rainbow Chopped Salad”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s