Thanksgiving is a time for family, gratitude, and, of course, delicious food. While traditional dishes like stuffing and mashed potatoes are staples, it’s possible to add a healthy twist to your Thanksgiving meal without sacrificing flavor. This Roasted Butternut Squash Salad with Maple Dijon Vinaigrette is the perfect addition to your holiday table. Packed with vibrant colors, seasonal flavors, and nutrient-rich ingredients, it’s a guilt-free dish everyone will enjoy.
Why This Dish is Perfect for Thanksgiving
Ingredients
For the Salad:
– 1 medium butternut squash, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 6 cups of kale or arugula, chopped
– 1/2 cup dried cranberries (look for reduced-sugar options)
– 1/2 cup crumbled feta or goat cheese
– 1/2 cup pecans or walnuts, roughly chopped
– Optional: pomegranate seeds for garnish
For the Maple Dijon Vinaigrette:
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tbsp pure maple syrup
– Salt and pepper to taste
Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C).- Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for 25–30 minutes or until the squash is tender and golden brown, tossing halfway through to ensure even cooking.
Step 2: Prepare the Maple Dijon Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup until smooth. Season with salt and pepper to taste.- Set the dressing aside until ready to serve.
Step 3: Assemble the Salad
In a large salad bowl, combine the kale or arugula, roasted butternut squash, cranberries, crumbled feta or goat cheese, and chopped pecans.- Drizzle the maple Dijon vinaigrette over the salad and toss gently to coat all ingredients evenly. For added color and crunch, sprinkle pomegranate seeds on top.
Tips for Serving and Customization
– Make It Vegan: For a vegan version, skip the cheese or use a dairy-free alternative.
– Add Protein: Toss in some quinoa or chickpeas to turn this side dish into a protein-rich main course.
– Prep Ahead: Roast the butternut squash and prepare the dressing a day in advance, then combine just before serving.
Nutritional Benefits
This salad isn’t just delicious; it’s packed with nutrients that support overall health:
– Butternut Squash: High in fiber, vitamin A, and potassium, it promotes healthy vision, immune function, and heart health.
– Kale/Arugula: Leafy greens are rich in antioxidants and essential vitamins, including C and K, which support bone and immune health.
– Cranberries: Full of antioxidants, these berries may benefit urinary tract health and reduce inflammation.
– Pecans/Walnuts: Nuts are a great source of healthy fats, protein, and fiber, which can support heart health and keep you feeling satisfied.
Why This Dish is a Crowd-Pleaser
Not only does this salad look beautiful on the table with its array of colors, but it’s also a refreshing contrast to heavier dishes. The sweetness of the roasted squash, the crunch of pecans, and the tanginess of the vinaigrette create a balance of flavors that’s perfect for Thanksgiving.
Enjoy this healthy, vibrant dish at your Thanksgiving feast and let it be a reminder that nutritious options can be as satisfying and festive as any holiday favorite!
