About this recipe
Why not give yourself a healthy side dish option for Thanksgiving dinner? Chef Jamie Eskelson shares her famous harvest salad recipe. From roasted butternut squash to candied pecans, this simple recipe will bring a healthy pop of color to any Thanksgiving table or weeknight meal.
“You could make this for Thanksgiving, or you could just prep it and eat it through the week any time of the year,” Eskelson said.
The perfect fall treat: Sweet, spiced and gooey pumpkin cinnamon rolls
Eskelson recommends using cooking spray to roast the butternut squash over olive oil, which has a tendency to make the squash goopy.
If you’re making this recipe for Thanksgiving dinner, omit the rotisserie chicken, as turkey is the star of the show.
Ingredients
Yields: 12 servings
Roasted Butternut Squash
Cinnamon Pecans
Dressing
Salad Assembly
Directions
Roasted Butternut Squash
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Preheat oven to 450°F. Chop off ends of squash and poke holes in skin. Microwave for 2 minutes.
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Cut squash lengthwise, scoop seeds, and cube.
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Toss cubes with cooking spray and roast for 20 minutes until crisp-tender.
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Remove from oven, toss with cinnamon, salt, and pepper. Cool.
Cinnamon Pecans
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Combine pecans, salt, sugar and cinnamon in skillet. Cook over medium-high heat until sugar melts and turns medium brown.
TIP:
Remove immediately from heat and transfer to plate to cool.
Dressing
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Blend all dressing ingredients in a small blender until combined.
Salad Assembly
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Arrange spring mix and romaine in a serving bowl. Add apples, Craisins, feta, chicken, roasted squash and pecans in rows for presentation.
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Serve dressing on the side.
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