Savory Thanksgiving Salads That Steal the Show

Delightful Thanksgiving salads add color and crunch to your feast, balancing heavier dishes perfectly.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Greens

6 cups Mixed Greens
2 cups Spinach

For the Seasonal Additions

2 cups Butternut Squash cubed
1 cup Brussels Sprouts sliced
1 cup Beets roasted

For Crunch and Creaminess

1 cup Walnuts chopped
½ cup Feta Cheese crumbled
½ cup Blue Cheese crumbled

For the Dressing

¼ cup Balsamic Vinaigrette
2 tablespoons Lemon Juice
2 tablespoons Olive Oil

Equipment

Oven
Large Serving Bowl
Baking sheet

Method

Step-by-Step Instructions

Thoroughly wash and dry the mixed greens. Place in a large serving bowl.
Preheat your oven to 400°F (200°C). Toss the butternut squash in olive oil, season with salt and pepper, then roast for 20-25 minutes.
Once cooled, add the roasted vegetables to the bowl of mixed greens, sprinkle in the walnuts and feta cheese, and toss gently.
Drizzle balsamic vinaigrette over the salad and toss gently to coat.
Transfer to a serving platter and garnish with additional walnuts and fresh herbs.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

Use seasonal vegetables for best results and enjoy the vibrant presentation of your Thanksgiving salads.

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