Thanksgiving Salad with Pomegranates, Apples, and Roasted Squash

Combine the natural sweetness of apples and pomegranates with hearty roasted squash for a vibrant Thanksgiving salad.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups mixed salad greens
• 1 large apple, thinly sliced
• 1/2 cup pomegranate seeds
• 1/2 cup feta cheese, crumbled
• 1/4 cup pecans, toasted
• 3 tablespoons balsamic vinaigrette

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
4. Allow the roasted squash to cool slightly.
5. In a large salad bowl, combine mixed greens, apple slices, pomegranate seeds, feta cheese, and toasted pecans.
6. Add the slightly cooled roasted squash to the salad.
7. Drizzle with balsamic vinaigrette and gently toss to combine.
8. Serve immediately or chill briefly before serving.

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