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
1smallbutternut squashpeeled and cut into 1" pieces
1tablespoonolive oilfor roasting the squash
Salt & pepper to taste
6stripsbaconcut into small pieces
2dozenBrussels sproutstrimmed then chopped finely (shredded)
1Honeycrisp or Granny Smith applechopped
1/2cuppomegranate arils
2tablespoonsred onionchopped
1/4cupsliced almonds
1/3cupfeta or goat cheese crumbles
Dressing:
1tablespoonbacon fatfrom frying the bacon
2tablespoonsolive oil
1tablespoonred wine vinegar
2teaspoonshoney
1teaspoonDijon 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.