Preparing Thanksgiving dinner can feel a lot like trying to solve a math equation without any clear solutions, the biggest problem being oven space. We are here to give you the best, most colorful, flavorful, and refreshing solution – a Roasted Beet and Butternut Squash Fall Green Salad!! Yes, it’s as delicious as it is beautiful but the most appealing part might be the fact it can all be prepped the day before. Added bonus, while the bird is finishing up in the over-crowded oven, assembling this salad is so easy! It’s a great task to pass to that guest (or kid!) who wants to be involved. Win. Win. WIN.
This salad isn’t just for Thanksgiving, of course. It’s a great salad all season long perfect for lunch or dinner, for your family or a group! It’s hearty enough to stand alone or great paired with your favorite protein.
Enjoy!
What You’ll Need:
For the Balsamic Vinaigrette:
- 1 ½ tablespoons Honey
- 1 ½ tablespoons Dijon mustard
- 1 Garlic clove, grated
- 1 tablespoons Apple cider vinegar
- 2 tablespoons Balsamic vinegar
- Salt and pepper
- ¼ cup Olive oil
For the Salad:
- 1-2 trays Greenswell Growers Vibrant Greens Blend
- 1 cup Beets, roasted and diced*
- 1 cup Butternut squash, diced and roasted**
- ¼ cup Craisins
- ¼ cup Pepitas
- ¼ cup Goat or Feta cheese
How to Make It:
- Whisk the honey, Dijon, grated garlic, vinegars, salt and pepper together. Slowly drizzle the olive oil in while whisking. Use right away or store in the refrigerator for up to 4 days in advance.
- On a large platter, begin with as much Vibrant Greens Blend as fills the platter or as needed for your group size.
- Arrange the beets, butternut squash, and craisins on top.
- Drizzle desired amount of balsamic vinaigrette on top before finishing the salad with the cheese and pepitas.
- Serve and enjoy!
*Trim off the beet greens and scrub the beets. Rub the beets with olive oil, loosely wrap in foil (like a pouch) with room for steaming. Place foil pouch on a pan and roast at 400 degrees for 40-60 minutes. The beets will be done when a fork enters effortlessly. Allow the beets to cool before easily rubbing the skin off and dicing in ½ inch pieces. Add a little bit of balsamic vinaigrette to the warm, diced beets and store in the refrigerator until ready to use.
**Wash and peel the butternut squash before slicing in half lengthwise, removing the center seeds and dicing the remaining into ½” pieces. Toss in olive oil and salt and pepper, evenly space on pan, and roast at 400 degrees for about 30-40 minutes turning once halfway through. Roast until squash is tender but not mushy. Allow to cool and store in sealed container in the refrigerator until ready to use.
Serves: 4-6
Time: 10 minutes + roasting time
