If you believe that every Thanksgiving menu needs a bright and fresh salad, this Really Good Thanksgiving Salad recipe is for you! Greens, Parmesan cheese and the best harvest produce is tossed with a simple maple vinaigrette.
Hey friends! Let’s chat about Thanksgiving. As you may have noticed, I’m not sharing a ton of Thanksgiving recipes around here this year. It might be a little selfish, and I’m probably a bad blogger, but I’ve found that in years past, when I made a bunch of Thanksgiving recipes for this blog in the weeks and months leading up to the holiday, it diminished my enjoyment of cooking my *real* Thanksgiving dinner a little bit.
Since Thanksgiving is one of my very favorite days of the year (and cooking a feast for my family is something I LOVE to do), I decided to scale it back around here. If you’re looking for ideas for your own menu, I highly recommend checking out the Epic Thanksgiving I created last year. I’ll also be back next Monday with an easy last-minute appetizer that you can whip up in no time.
One thing I wanted to be sure to share with you this year, though, was this Really Good Thanksgiving Salad. For me, a Thanksgiving menu isn’t complete without a salad, and I’ve made this salad year after year. When there are lots of rich, heavier dishes on the table, I find that a light and fresh salad with an acidic dressing really helps to balance everything out.
I keep this salad simple by starting with a big bowl of spinach greens. From there, it’s just a matter of choosing some of my favorite harvest ingredients, like acorn squash, pears and pomegranate arils. A sprinkle of Parmesan cheese shavings add saltiness, and everything is lightly dressed in a homemade apple cider vinegar + maple syrup vinaigrette (another great option would be my homemade citrus salad dressing).
Psst – this salad is also the perfect accompaniment to leftover turkey chili.
- Nonstick cooking spray
- Kosher salt and ground black pepper
- 1 medium acorn squash, halved, seeded and cut into 1-inch slices
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 package (5 ounces) organicgirl super spinach! greens
- 1 pear, cored and thinly sliced
- 1/4 cup pomegranate arils
- 1/4 cup shaved Parmesan cheese
- Preheat oven to 425 degrees F. Lightly spray rimmed baking pan with cooking spray. Place squash slices on prepared pan and season with salt and pepper. Transfer to oven and cook 30 minutes or until golden brown and tender, turning once halfway through. Remove from oven and let cool.
- Meanwhile, in large bowl, whisk together maple syrup and vinegar. While whisking, slowly drizzle in oil until all oil is incorporated.
- To serve, add greens to dressing and toss until well combined. Arrange greens on serving platter; top with pear, pomegranate arils, cheese and squash. Serve immediately.
Home Chef Tip: Don't have time to make homemade vinaigrette on Thanksgiving? I hear ya. organicgirl's pomegranate balsamic dressing would be amazing on this salad!
Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 196mgCarbohydrates: 17gFiber: 4gSugar: 8gProtein: 3g