Thanksgiving Harvest Salad
Servings
8people
Servings
8people
Ingredients
  • 1large butternut squashpeel and cut into 1-inch cubes
  • Fresh greens (spinach, purple kale, arugula)
  • Fennelthinly sliced
  • Cherry tomatoes
  • Dried cranberries
  • Toasted walnuts
  • Crumbled feta
  • Cooked, crumbled bacon
  • Roasted, shredded turkey
  • FOR THE DRESSING:
  • ½ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 3tablespoon sherry vinegar
  • 2cloves garlic
  • 1tablespoon lemon juice
  • 1tablespoon smoked paprika
  • 1teaspoon salt
  • Water
  • Dash salt and black pepper
Instructions
  1. Preheat oven to 350º.
  2. Toss squash with 1 tablespoon extra-virgin olive oil and dash of salt and black pepper. Roast for 30 minutes.
  3. 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.
  4. 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!