Move over, mashed potatoes, there’s a new showstopper on the Thanksgiving table. This Thanksgiving salad layers roasted butternut squash, crisp apples and ruby cranberries over softened kale, all tossed in a creamy maple-mustard dressing. It’s colorful, nourishing and bursting with the kind of feel-good flavor that gives traditional sides a run for their gravy.
Thanksgiving Centerpiece Salad
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Ingredients
- 1 large butternut squash peeled, seeded, cubed
- 1 bunch kale stems removed, leaves chopped
- 1 large apple sliced thin
- 1/2 cup unsweetened dried cranberries
- 1/4 cup roasted pumpkin seeds
- 1-2 Tbsp. olive oil
- 1/2 tsp. sea salt plus more to taste
- 1/4 tsp. black pepper plus more to taste
- 1/2 tsp. ground sage
- 1/4 tsp. cinnamon
For the dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. dijon mustard
- 2 Tbsp. sour cream
- 2 Tbsp. olive oil
- Salt to taste
- Pepper to taste
Instructions
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Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
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In bowl, toss butternut squash cubes with olive oil, salt, pepper, sage and cinnamon.
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On prepared baking sheet, spread out squash in single layer. Roast 25 minutes, tossing halfway through, until tender and caramelized.
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Place chopped kale in large bowl. Drizzle with 1 tablespoon olive oil and small pinch of salt. Massage with hands for 1-2 minutes until softened.
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In bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, sour cream, olive oil, salt and pepper until smooth.
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To bowl with kale, add roasted squash, apple, cranberries and pumpkin seeds. Drizzle with dressing and toss to combine.
Notes
Nutrition
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