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overhead image of thanksgiving salad in a bowl with water on the side.

Perfect Potluck Thanksgiving Salad

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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings10 servings

Ingredients

For the salad:

  • 3 cups cooked farro, or barley, wild rice, or quinoa
  • 1 butternut squash or 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 shallot, peeled and thinly sliced
  • 1 head kale, thinly sliced or shredded
  • 1 cup soft cheese, such as feta or goat cheese
  • 2 apples, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup unsalted pumpkin seeds, or chopped pecans

For the maple Dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Method

  • Preheat oven to 400° Fahrenheit.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
  • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
  • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
  • Once squash is tender, remove from the oven and set aside to cool slightly.
  • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
  • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
  • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

Nutrition

Calories: 300kcal

Keywords

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