Ingredients: Gather mixed salad greens, roasted butternut squash cubes, dried cranberries, toasted pecans, crumbled feta cheese, balsamic vinaigrette dressing, and optional additions like sliced apples or pomegranate seeds.
Prepare Butternut Squash: Peel and cube butternut squash, toss with olive oil, salt, and pepper, then roast in the oven until tender and slightly caramelized.
Toast Pecans: In a dry skillet over medium heat, toast pecans until fragrant and slightly golden, then let them cool.
Assemble Salad: In a large salad bowl, combine the mixed salad greens, roasted butternut squash cubes, dried cranberries, toasted pecans, and crumbled feta cheese.
Make Dressing: Prepare balsamic vinaigrette dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
Dress Salad: Drizzle the prepared balsamic vinaigrette dressing over the salad ingredients in the bowl.
Toss and Serve: Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately as a festive and flavorful addition to your Thanksgiving table.
LIKE SHARE SAVE
FOR MORE STORIES