I am nothing but grateful these days, and the formal celebration shouldn’t only be held on the third Thursday of November. It should be a year round occurrence.

One thing I’m extremely grateful for is my health. And I celebrate year round with good food that also tastes good. This Thanksgiving themed salad is complemented with some fancy infused olive oil and vinegar I recently treated myself to!

You’ll surely want to gobble up this citrus and squash combo! It’s like no other.

#Lettucebowandsay “Giving thanks to each and every one of you”

Thanksgiving Squash Salad + Cranberry Orange Vinaigrette

Prep Time 15

Cook Time 35

Total Time 50

Equipment

Oven

Ingredients

For the Roasted Veggies:

1 Medium Delicata Squash (cored, cut into rounds & halved)
1 Medium Sweet Potato (skin peeled & cubed)
1 Medium Yellow Onion (thinly sliced)
EVOO
Salt & Pepper

For the Cranberry Orange Vinaigrette (makes enough for about 2 salads):

1/4 Cup Blood Orange Olive Oil (see notes below!)
2 Tbsp Cranberry Pear Vinegar (see notes below!)
1 Tbsp Maple Syrup

Gobble Time:

Spring Mix or Spinach
Brussel Sprouts (shaved)
Roasted Veggies
1-2 Tbsp Pomegranate Seeds
1-2 Tbsp Pumpkin Seeds
Quinoa (**optional if you need it a bit more filling!)

Instructions

For the Roasted Veggies:

Preheat oven to 425°F
Prep the veggies, coat in EVOO and season with salt & pepper
Spread even between as many baking sheets as needed
Bake for 30-35 minutes until soft and golden brown

For the Cranberry Orange Vinaigrette:

Combine all ingredients and shake until blended

Gobble Time:

Build your base with greens
Added veggies and additional toppings
Coat with dressing and toss
Think about one thing you are grateful for
Dig in 🙂

Notes

I found this infused olive oil & vinegar while traveling in Oregon at Third Street Oil & Vinegar. I knew it would be PERFECT for a Thanksgiving themed salad.

I cannot express enough how worth it they are…if you can, please treat yourself to these!

Blood Orange Olive Oil

Cranberry Pear White Balsamic Vinegar

If not, also totally fine! You can use regular old EVOO and White Balsamic Vinegar. Just add in a bit of fresh orange zest and a 1/2 – 1 tsp of cranberry concentrate/juice (more juice than concentrate). If the consistency gets too liquidy, add more oil!

Course: Salad

Keyword: Plant-based, Vegan