Roasted Thanksgiving Salad Recipe Chisel Fork

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THANKSGIVING SALAD



Thanksgiving Salad image

This loaded salad contains a bounty of fall flavors and textures, including earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions. Whether it's Thanksgiving, Friendsgiving or just a fall Friday night, this is your go-to salad for autumn!

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 cups butternut squash cubes (1/2-inch cubes; from about a 2 1/2-pound squash)
2 tablespoons olive oil
Kosher salt
4 ounces haricot vert
1 cup pecans, toasted and roughly chopped
1/2 cup crumbled sharp Cheddar
1/2 cup dried cranberries
1/2 cup crispy fried onions
3 romaine hearts, chopped
1 Honeycrisp apple, sliced
2 tablespoons apple cider
2 tablespoons white wine vinegar
2 teaspoons honey
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Preheat the oven to 400 degrees F.
  • Toss the butternut squash with the oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast until the cubes are cooked through, about 20 minutes. Let cool.
  • Meanwhile, bring a small pot of salted water to a boil. Cook the haricot vert for 1 minute, then drain and cool under cold water. Cut into 1-inch pieces.
  • Layer the squash, haricot vert, pecans, Cheddar, cranberries, fried onions, romaine and apples in a large serving bowl.
  • For the dressing: Whisk together apple cider, white wine vinegar and honey in a bowl or measuring cup. While whisking continuously, slowly pour in the oil. Whisk in 1/2 teaspoon each salt and pepper. Pour the dressing over the salad and toss.

THANKSGIVING SPINACH SALAD



Thanksgiving Spinach Salad image

I serve this spinach salad every year for our Thanksgiving dinner. The flavor of the apples and cinnamon make it great for the season. It's very quick and easy to prepare, too!

Provided by J. Dub

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup sweetened dried cranberries, chopped
1 McIntosh apple - peeled, cored, and diced
½ small red onion, finely chopped
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon chili powder
½ teaspoon ground cinnamon
1 (6 ounce) bag baby spinach, torn into bite-sized pieces

Steps:

  • Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 41.2 mg, Sugar 22.1 g

THANKSGIVING FOR 10: NEW PASTA SALAD



Thanksgiving for 10: New Pasta Salad image

A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce.

Provided by Eric M.

Categories     Vegan

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 bulb of garlic, minced
1/2 cup balsamic vinegar
1 tablespoon olive oil
vegetables, chopped as you like
2 lbs pasta, cooked al dente in salt water (I prefer penne)

Steps:

  • Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
  • Cover with olive oil and vinegar, 1 part to 4.
  • Add salt and pepper if you like.
  • Bake for twenty minutes at 400°F.
  • Remove from oven and toss with pasta.
  • Add pine nuts, cheese, etc.

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