Harvest Salad - Thanksgiving Salad
This is the perfect nutrient-dense, flavorful harvest salad to bring to Thanksgiving or Friendsgiving. The diversity of flavors blends so perfectly. Did I mention the dressing? It will be a new staple.
Ingredients
Baked Acorn Squash
- 1 Medium Acorn Squash
- Parmesan cheese
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Extra Virgin Olive Oil - I use Kosterina here's a 15% off link if you're interested. :)
- 1 Tbsp Garlic Powder
- Salt and Pepper
The Harvest Salad
- The Cooked Acorn Squash
- Green Leaf Lettuce - I get mine organic at whole foods
- Whole Small Radicchio - Chopped rough
- 1 Apple of Choice - I chose a pink lady
- 10-15 Cherry Tomatoes - I chose the colorful ones
- Shredded Chicken - I used my left over chicken but you do not have to add chicken to this unless you want to
- Candied Pecans or regular - A good handful. I chose to candy my own
- Pomegranate Seeded - I used around half of one I know they have seeded containers of them at trader joes
- Extra Virgin Olive Oil for Sprinkling
- Fresh Parmesan for Topping
The Maple Dressing
- 1/4 Cup Greek Yogurt
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp EVOO
- 1 Tbsp Pure Maple Syrup
- 1 Tbsp Whole Grain Dijon Mustard
- A Dash of Salt and Pepper
Instructions
- First, we are going to preheat the oven to 400°F/204 °C and wash our acorn squash, cut it in half, and scoop all the seeds out.
- Then we are going to cut the acorn squash into pretty strips as seen above. [Like little half flowers].
- Place the squash into a mixing bowl and add the garlic powder, salt, pepper, maple, and evoo.
- Line parchment paper onto a baking sheet. On the parchment paper, grate a bunch of Parmesan.
- Then you are going to lay your squash out evenly on the pan and then grate more parmesan on top! Place in the oven and bake for 15 minutes, then flip and bake for another 15 minutes.
- When the acorn squash is done it should come out looking like this. (While it's cooking, you can start the next steps).
- Now we will wash our lettuce thoroughly. Then we are going to roughly chop it and place it in our salad bowl.
- Take your Radicchio, wash it, and chop it up into rough, long chops. Add it to the salad.
- The apple. Wash the apple and cut it into thin slices. Add it to the salad.
- Now we will wash out the tomatoes, cut them in half twice, and add them to the salad.
- Then you are going to add your shredded chicken if you desire chicken in this.
- Take your pomegranate and cut it up, and get about half of the seeds out. Place those seeds into the salad bowl.
- Now we lay our finished squash over our salad. Add the pecans.
- The dressing. Mix the Greek yogurt, Dijon, maple, apple cider vinegar, olive oil, salt, and pepper. Mix all together until very smooth. Add it to the salad.
- You are DONE. Enjoy the best Harvest Salad ever!
- Feel free to add an extra sprinkle of Parmesan and a dash of olive oil.
Notes
In hindsight, I wish I would have put the chicken in after the Radicchio and then added the apple and tomatoes. So, do that instead.