Autumn Harvest Salad (The Best Thanksgiving Salad)

Course: Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 198kcal

Author: Jazzmine Woodard

A simple and flavorful fall salad that captures the best flavors of autumn and winter, tossed in an orange maple vinaigrette dressing

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Equipment

1 cutting board
1 knife
1 mixing bowl
1 sheet pan
1 set of tongs or two salad spoons
1 large salad bowl

Ingredients

For the Salad

1 delicata squash
12 ounces kale chopped
¼ cup dried cranberries
¼ cup walnuts
5 ounces crumbled gorgonzola cheese
2 tablespoons pepitas (pumpkin seeds)

For the Orange Maple Vinaigrette

½ cup olive oil
¼ cup orange juice
¼ cup maple syrup
2 tablespoons apple cider vinegar
½ teaspoon crushed red pepper
sea salt to taste
black pepper to taste

Instructions

Roasting the Delicata Squash

Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
Cut off ends of delicata squash then cut it in half, lengthwise. Scoop out seeds then cut into slices about ¾-inch thick.
Place squash slices in a large bowl then drizzle with one tablespoon olive oil and sprinkle with sea salt and black pepper. Toss until evenly coated.
Spread out squash slices onto prepared sheet pan then roast for about 15 minutes. Flip slices over then continue roasting for another 15 minutes or until both sides are caramelized.

Preparing the Salad

Meanwhile, combine all orange maple vinaigrette ingredients in a bowl and whisk until uniform. Pour dressing over top of chopped kale and massage into the leaves.
Add kale to a large salad bowl, followed by dried cranberries, walnuts, gorgonzola cheese, and pepitas. Toss and mix all ingredients until evenly distributed.
Lay slices of delicata squash over top of salad and serve.

Notes

Preparation

Make this salad up to one day ahead of time for one less thing to do on the day of dinner, especially a holiday dinner.

Serving

Serve the salad cold or at room temperature. Serve the dressing separately but alongside the salad so that everyone can control the amount they use or for massaged salad, serve already tossed and massaged in dressing.

Storage

Store the salad in an airtight container in the refrigerator. It will keep for up to four days.

Nutrition