Thanksgiving Dinner Salad with Butternut Squash

Thanksgiving Dinner Salad with Butternut Squash

This roasted butternut squash Thanksgiving dinner salad seriously needs to be on your Thanksgiving menu. That, or you need to make it like right now, or today, and then also add it onto your Thanksgiving dinner menu.

Squash, any type, and asparagus are two of my favorite foods. I’ve realized if I was only able to eat those two things for the rest of my life, I wouldn’t be too upset about it. Not to mention that the grapes and pomegranates are in season (along with the squash), so those taste phenomenal.

thanksgiving dinner salad

I really wasn’t sure what cheese or dressing I wanted to go with for this salad, but with the help of my roommates, and after a few minutes deep thinking in the middle of the local Whole Foods, we decided upon Gorgonzola cheese and a Fig balsamic. Aaaaaaaaand much thanks to them, because those last two elements are exactly what the salad needed. If you can’t find a fig balsamic, another fruity balsamic or just a regular balsamic would work just fine.

thanksgiving dinner salad

Below is the recipe for this roasted butternut squash as well as this salad!

Thanksgiving Dinner Salad with Butternut Squash

Ingredients

  • 1 butternut squash, cubed
  • 2 tbsp oil, I used coconut
  • 2 cloves garlic, minced
  • Salt & Pepper
  • 1 bag spinach, or other mixed greens
  • 1/2 pomegranate, seeded
  • 1 lb bacon, cooked and chopped
  • 1 c grapes, cut in quarters or halves
  • 1 c. asparagus, chopped and sauteed
  • 1 c. gorgonzola cheese
  • 1/2 c. fig balsamic dressing, or more if desired

Instructions

  1. Preheat your oven to 400, and line a large cookie sheet with aluminum foil.
  2. In a large bowl, toss your cubed butternut squash in your 2 tbsp oil, salt and pepper.
  3. Evenly spread your squash over the lined cookie sheet and cook for 20 minutes
  4. While your squash is cooking, be sure that your pomegranate is seeded, your bacon is cooked and chopped, your grapes are cut, and your asparagus is chopped and sauteed.
  5. After 20 minutes, take your squash out and allow to cool for about 10 minutes.
  6. In a large serving bowl, place down your bed of spinach. Top with your pomegranate seeds, bacon, grapes, asparagus, cheese and squash. Dress with your fig balsamic. Toss and enjoy!
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