The ONLY Salad I Would Serve For Thanksgiving! | EASY Salad Recipe

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide crunch.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and calories.

Slice the red onions really thin with a mandolin and soak them in cold water to remove sharp flavor.

Peel the apples, core them with a paring knife, and cut them into slices and then cubes. Place them in a container and add a squirt of lemon juice to prevent browning.

Cut the smoked gouda cheese into similar size chunks as the apples.

Cut the smaller California-style dates into pieces for the salad.

Peel the butternut squash, split it down the middle, remove the seeds, and cut it into one-inch pieces, then into smaller bite-sized pieces.

Season the butternut squash with olive oil, garlic powder, onion powder, salt, pepper, cinnamon, and nutmeg. Mix by hand and spread on a baking sheet lined with aluminum foil and parchment paper.

Bake the butternut squash in a 375-degree oven with convection for about 30 minutes.

Remove the soaked onions from the water, dry them, and place them back in the container in the fridge.

Cut the bacon into pieces less than an inch and crisp them up in a frying pan starting from cold.

Prepare the Maple Dijon vinaigrette by mixing olive oil, apple cider vinegar, avocado oil mayonnaise, stone ground mustard, Dijon mustard, maple syrup, base seasoning, cinnamon, and curry powder in a bowl until smooth.

Store the vinaigrette in the fridge to let the flavors develop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens