This vibrant seasonal salad offers the perfect balance of sweet and savory flavors, with a bright cider vinaigrette cutting the richness of the butternut squash and turkey. While this seasonal salad would obviously be an excellent way to utilize some Thanksgiving leftovers, you could also very well leave out the turkey and serve it as a holiday dinner side dish. Full of seasonal flavor and color, it makes a fantastic alternative to heavier casseroles that are often included in the holiday spread. Feel free to swap the butternut squash for sweet potatoes or even roasted beets.
3 cups peeled and cubed butternut squash (from 1 squash)
1/2 cup diced red onion (from 1 onion)
1/3 cup, plus 1 Tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
12 oz. prepared cornbread, cut in 1-in. cubes (about 3 cups)
5 cups baby kale
4 cups baby spinach
1 1/2 cups shredded fresh Brussels sprouts
1 1/2 lb. roasted turkey breast, cut into 3/4-in. pieces
1 Fuji apple, diced
1/2 cup dried cranberries
4 tsp. apple cider vinegar
1 Tbsp. pure maple syrup
1 Tbsp. minced shallot
2 tsp. chopped fresh thyme
1 1/2 tsp. Dijon mustard
How to Make It
Preheat oven to 425°F. Combine squash, onion, 1 tablespoon of the olive oil, and 1/2 teaspoon each of the salt and pepper on a rimmed baking sheet; toss to coat. Spread in an even layer, and roast in preheated oven 15 minutes. Remove from oven, and set aside.
Turn oven to broil. Place cubed cornbread in a single layer on a rimmed baking sheet, and broil until all sides are toasted and golden, about 4 minutes, turning halfway through.
Arrange kale, spinach, and Brussels sprouts on a large platter or salad bowl. Add turkey breast, cornbread croutons, and roasted squash mixture; top with diced apple and cranberries
Whisk together cider vinegar, maple syrup, shallot, thyme, Dijon mustard, and remaining 1/3 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Drizzle dressing over salad.
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