with maple vinaigrette
With the days getting shorter and the weather getting chillier it's easy to skip the salads and opt for heartier dishes but this Harvest Salad is the perfect addition to any fall meal. Thanksgiving is just around the corner and this would make a perfect side dish if you're looking to brighten up the meal. I love the flavour combo of the butternut squash and pomegranate seeds topped with the maple vinaigrette, yum!!
The best part about this salad is that you can prep it a couple days in advance so you can free up some time in the kitchen on the day of. Just make sure you don't put the vinaigrette on until you're ready to serve the salad! This is especially appealing when we're talking about a big dinner like Thanksgiving. I like to prepare as much in advance as possible so the day of we can relax (as much as possible) and enjoy family time together. I usually make my 5 generation stuffing the day before and my pumpkin spice pop tarts for dessert well in advance and keep them in the freezer until the morning of.
Do you or would you ever serve a salad with Thanksgiving dinner?!
- Cube and roast the butternut squash at 350° for 30 minutes or until cooked through and browned. Allow to cool completely
- In a large servicing dish add greens and layer on remaining salad ingredients
- Toss with vinaigrette when ready to serve
- Whisk ingredients together in a small mixing bowl or jar until fully combined. Store in refrigerator until ready to serve.
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