Introduction to Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans
As the leaves turn and the air gets crisp, I find myself dreaming of Thanksgiving. This Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans is a vibrant dish that captures the essence of the season. It’s not just a salad; it’s a celebration on a plate! Perfect for busy moms like us, this recipe is quick to whip up and sure to impress your loved ones. With its colorful ingredients and delightful flavors, it’s a dish that brings warmth and joy to any holiday table. Let’s dive into this culinary adventure together!
Why You’ll Love This Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans
This Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans is a delightful blend of flavors and textures that will make your taste buds dance! It’s incredibly easy to prepare, taking just 45 minutes from start to finish. The combination of sweet butternut squash, tangy cranberries, and crunchy pecans creates a symphony of taste. Plus, it’s a beautiful centerpiece for your holiday table, making it a feast for the eyes as well!
Ingredients for Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans
Gathering the right ingredients is the first step to creating this stunning Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans. Each component plays a vital role in delivering flavor and texture. Here’s what you’ll need:
- Butternut Squash: This sweet, nutty squash adds a creamy texture and vibrant color. It’s a fall favorite that pairs beautifully with the other ingredients.
- Brussels Sprouts: These little green gems bring a slight bitterness that balances the sweetness of the squash and cranberries. They’re packed with nutrients, too!
- Fresh Cranberries: Tart and juicy, cranberries add a pop of color and a refreshing zing. They’re a classic holiday ingredient that brightens up any dish.
- Pecans: Crunchy and rich, pecans provide a delightful contrast to the soft vegetables. They also add healthy fats and a touch of earthiness.
- Olive Oil: A drizzle of olive oil helps to roast the vegetables to perfection, enhancing their natural flavors. It’s a heart-healthy choice!
- Salt and Pepper: Simple seasonings that elevate the dish. They bring out the flavors of the ingredients, making each bite delicious.
- Maple Syrup (optional): A touch of maple syrup can add a hint of sweetness, making the salad even more delightful. It’s perfect for those who love a sweet-savory combo.
- Mixed Greens: A bed of mixed greens provides a fresh, crisp base for the roasted vegetables. You can use any greens you prefer, like spinach or arugula.
For exact measurements, check the bottom of the article where you can find everything you need for printing. Happy cooking!
How to Make Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans
Step 1: Preheat the Oven
Preheating the oven is crucial for roasting vegetables. It ensures they cook evenly and develop that lovely caramelization we all crave. Set your oven to 400°F (200°C) and let it warm up while you prepare the ingredients. This step is key to achieving that perfect roasted flavor!
Step 2: Prepare the Vegetables
Start by peeling the butternut squash. Use a sharp vegetable peeler for ease. Once peeled, cut it in half, scoop out the seeds, and cube it into bite-sized pieces. Next, trim the ends of the Brussels sprouts and slice them in half. This will help them roast evenly and absorb all those delicious flavors!
Step 3: Toss with Olive Oil
In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything together until the vegetables are well-coated. This step is essential for enhancing the flavors and ensuring a beautiful roast!
Step 4: Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes. Keep an eye on them! You want them to be tender and caramelized, with a golden-brown color. Stir halfway through for even cooking and to prevent sticking.
Step 5: Add Cranberries and Pecans
With about 10 minutes left on the timer, add the fresh cranberries and chopped pecans to the baking sheet. This timing allows them to roast just enough to enhance their flavors without losing their texture. The cranberries will burst slightly, adding a lovely tartness!
Step 6: Combine with Mixed Greens
Once the vegetables are roasted to perfection, let them cool slightly. In a large serving bowl, combine the roasted butternut squash, Brussels sprouts, cranberries, and pecans with a generous handful of mixed greens. Toss gently to mix everything together, ensuring the greens are lightly coated with the delicious roasted flavors.
Step 7: Drizzle with Maple Syrup
If you’re feeling adventurous, drizzle a bit of maple syrup over the salad. This optional step adds a delightful sweetness that complements the savory roasted vegetables. Just a little goes a long way in enhancing the overall flavor profile of this Thanksgiving Salad!
Tips for Success
- Make sure to cut the butternut squash into uniform pieces for even cooking.
- Don’t overcrowd the baking sheet; this helps achieve that perfect caramelization.
- Feel free to experiment with different nuts, like walnuts or almonds, for a unique twist.
- For a pop of color, consider adding pomegranate seeds just before serving.
- Always taste and adjust seasoning before serving to ensure maximum flavor!
Equipment Needed
- Baking Sheet: A standard baking sheet works well, but a rimmed sheet can prevent spills.
- Mixing Bowl: Any large bowl will do; a glass or stainless steel bowl is ideal for tossing ingredients.
- Vegetable Peeler: A sharp peeler makes peeling butternut squash a breeze.
- Knife and Cutting Board: A good chef’s knife and sturdy cutting board are essential for chopping.
Variations
- Vegan Option: Omit the maple syrup or use agave nectar for a vegan-friendly sweetener.
- Cheesy Delight: Add crumbled feta or goat cheese for a creamy, tangy twist that complements the salad beautifully.
- Grain Boost: Toss in some cooked quinoa or farro for added protein and texture, making it a heartier dish.
- Spicy Kick: Sprinkle some red pepper flakes or drizzle with sriracha for a spicy version that adds a fun kick!
- Nut-Free: Substitute sunflower seeds or pumpkin seeds for those with nut allergies, keeping the crunch without the nuts.
Serving Suggestions
- Pair this Thanksgiving Salad with roasted turkey or glazed ham for a festive main course.
- Serve alongside a warm, crusty bread or dinner rolls to soak up the flavors.
- For drinks, consider a crisp white wine or a refreshing apple cider.
- Present the salad in a beautiful bowl to showcase its vibrant colors.
- Garnish with extra pecans or a sprinkle of fresh herbs for an elegant touch!
FAQs about Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans
Can I make this Thanksgiving Salad ahead of time?
Absolutely! You can roast the vegetables a day in advance. Just store them in the fridge and add the mixed greens right before serving. This makes it a perfect option for busy holiday prep!
What can I substitute for Brussels sprouts?
If Brussels sprouts aren’t your thing, you can use green beans or even roasted cauliflower. Both options will add a lovely crunch and flavor to your Thanksgiving Salad!
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best enjoyed within 2-3 days. Just keep in mind that the greens may wilt, so add them fresh if possible!
Can I use frozen cranberries instead of fresh?
Yes, you can! Just toss them in frozen, and they’ll thaw and burst beautifully while roasting. This is a great way to enjoy this salad year-round!
Is this salad gluten-free?
Yes, this Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans is naturally gluten-free! It’s a fantastic option for those with gluten sensitivities, making it a crowd-pleaser at any gathering.
Final Thoughts
Creating this Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans is more than just cooking; it’s about bringing joy to your table. The vibrant colors and delightful flavors make it a feast for the eyes and the palate. As you gather with loved ones, this salad will surely spark conversations and smiles. It’s a dish that embodies the spirit of Thanksgiving—gratitude, warmth, and togetherness. So, roll up your sleeves, embrace the aromas, and let this salad be a cherished part of your holiday traditions. Happy cooking, and may your Thanksgiving be filled with love and laughter!
Print
Thanksgiving Salad: Butternut Squash, Brussels Sprouts, Cranberries, Pecans That Will Wow Your Guests!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and delicious Thanksgiving salad featuring roasted butternut squash, Brussels sprouts, tart cranberries, and crunchy pecans, perfect for impressing your guests.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional)
- 2 cups mixed greens
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In the last 10 minutes of roasting, add the cranberries and pecans to the baking sheet.
- Once roasted, remove from the oven and let cool slightly.
- In a large serving bowl, combine the mixed greens, roasted vegetables, and cranberries.
- Drizzle with maple syrup if desired and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add feta cheese for extra flavor.
- This salad can be made ahead of time; just add the greens right before serving.
- Adjust the sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg