Thanksgiving Salad

close-up of Thanksgiving shaved Brussels sprouts salad

This Thanksgiving salad is loaded with fall vegetables and fruit, bacon, and a tasty vinaigrette dressing. It's a delicious and pretty addition to your table!

Course Salad, Side Dish

Cuisine American

Keyword autumn salad, fall salad recipe, Thanksgiving salad recipe

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 379kcal

Author Natasha Bull

Ingredients

1 small butternut squash peeled and cut into 1" pieces
1 tablespoon olive oil for roasting the squash
Salt & pepper to taste
6 strips bacon cut into small pieces
2 dozen Brussels sprouts trimmed then chopped finely (shredded)
1 Honeycrisp or Granny Smith apple chopped
1/2 cup pomegranate arils
2 tablespoons red onion chopped
1/4 cup sliced almonds
1/3 cup feta or goat cheese crumbles

Dressing:

1 tablespoon bacon fat from frying the bacon
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard

Instructions

Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil. Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off carefully). Cut the squash into pieces that are roughly equal-sized (aim for about 1"). Add the squash to a baking sheet and toss with about 1 tbsp olive oil and some salt & pepper. Roast for 25-30 minutes or until it's softened and lightly browned. Flip halfway through for more even color (optional).
Meanwhile, cut the bacon up and add it to a skillet. Fry over medium-high heat until crispy. Transfer the bacon to a paper towel lined plate and leave the fat in the pan (you will use some in the dressing).
Add the dressing ingredients to a small bowl or a jar and whisk/shake then set it aside.
Prep the other ingredients and add them to a salad bowl. Once the squash has cooled a bit, you can add that in as well, along with the cooked bacon.
Add the dressing and toss. Season with salt & pepper, and taste and adjust if needed (e.g. add a little more olive oil or vinegar).

Notes

Serves 4-8 depending on how much people eat.
This salad is very flexible! Feel free to adjust ingredient quantities or sub depending on preferences/ingredient availability.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition