healthy thanksgiving sides

This Harvest Salad with Butternut Squash is fresh and green and loaded with flavor. Featuring maple pecans, cranberries, goat cheese, and a curry fig vinaigrette, it&#x27;s a welcome addition to Thanksgiving - or any fall and winter table!

Harvest Salad with Butternut Squash

field greens spinach

cranberries

goat cheese

flaky sea salt

black pepper

fig and ginger jam

extra virgin olive oil

apple cider vinegar

honey

Dijon mustard

sweet curry powder

salt

pecan

maple syrup

orange juice

butternut squash,

kosher salt

For the butternut squash: Preheat oven to 375°...

For the butternut squash:  Preheat oven to 375° F. On a roasting pan, toss squash with olive oil to coat. Sprinkle with salt and pepper and toss again. Roast for 15 minutes. Stir. Roast for 15 minutes more and stir again. Roast an additional 10 minutes to fully soften and lightly caramelize the squash. Remove from oven and let cool. This can be prepared the day prior to serving. Just place cooled roasted squash in a container and refrigerate until ready to use.

For the maple pecans: In a nonstick skillet...

For the maple pecans:  In a nonstick skillet over medium to medium-high heat, toast the pecans for 3 to 5 minutes, or until warmed and fragrant. Drizzle maple syrup over pecans and stir to coat. Drizzle orange juice over pecans and stir to coat again. Spread pecans in an even layer in the skillet and cook for 2 minutes. Stir the pecans and cook for 2 minutes more.

Remove pecans to a plate and immediately sprinkle...

Remove pecans to a plate and immediately sprinkle with the sea salt. Separate the pecans and let cool completely. Leave pecans whole or chop them up a bit, if you like. These are best prepared the same day. If made the day prior, they will still be very good, but they won't have the same super crisp outer snap.

For the curry fig vinaigrette: Whisk all ingredients...

For the curry fig vinaigrette:  Whisk all ingredients until well combined. This can be prepared the day prior. Refrigerate in a covered jar or container until ready to use. Let come to room temperature before whisking to combine - it also works well to shake the vinaigrette vigorously in the covered jar!

To assemble the salad: Place half the greens...

To assemble the salad:  Place half the greens in a large salad bowl. Drizzle with some of the vinaigrette and then sprinkle on half the squash, half the cranberries, and half the goat cheese, followed by a sprinkling of salt and pepper. Add the rest of the greens, followed by the remaining squash, cranberries, and goat cheese. Drizzle with more of the vinaigrette. Sprinkle with flaky sea salt and freshly ground black pepper. You could also serve the vinaigrette on the side, instead of drizzling it on the salad, for individual servings. This would also help to preserve any leftover salad.

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Harvest Salad with Butternut Squash

Top 1 healthy thanksgiving sides recipes from across the web

The most viewed healthy thanksgiving sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Harvest Salad with Butternut Squash

The most viewed healthy thanksgiving sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine