I’ve been busy this past week working on my Thanksgiving menu. I typically have the usual Thanksgiving staples on the menu – turkey, gravy, mashed potatoes, etc. – but I also like to change it up a little every year with some different sides and desserts. One thing I always try to include is some type of salad, preferably including some leafy greens. And really, although we tend to think of lettuce and other greens as being only suitable for summer fare, leafy greens are actually cool-weather crops and go perfectly well on the autumn table.
And this salad is full of fall flavors – baby greens, roasted butternut squash, cranberries, toasted pecans with a maple vinaigrette. Then for a little hint of salty and savory, I top it with a bit of crumbled bacon and a sprinkle of feta cheese. It’s a perfect salad to balance out the richness of the other dishes on the Thanksgiving table.
And I totally love any holiday dish that can be prepped in advance, and this is definitely one of those dishes. I like to make the vinaigrette, toast the pecans, cook the bacon and roast that butternut squash the day before. Then all there is to do is assemble everything just before serving.
Want more great recipes? Visit my friends at the following blogs: