Freshen up this year's Thanksgiving table (or use up turkey leftovers) by serving a make-your-own salad from a cornucopia of seasonal ingredients.
Thanksgiving Harvest Salad
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Instructions
- Preheat oven to 350º.
- Toss squash with 1 tablespoon extra-virgin olive oil and dash of salt and black pepper. Roast for 30 minutes.
- In a blender, blend 1 cup cooled squash (serve remaining squash as salad topping), remaining 1/2 cup extra-virgin olive oil, sherry vinegar, garlic, lemon juice, smoked paprika and salt until smooth.
- Dressing will be thick, so add a little water, ¼ cup at a time, until dressing is desired consistency.
Recipe Notes
Cover table with butcher paper, arrange ingredients as an edible centerpiece and just add tongs!
