Thanksgiving Squash Salad + Cranberry Orange Vinaigrette
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!