The Perfect Fall Salad

I don’t know about you guys, but Thanksgiving has easily become my favorite holiday. It’s centered on food, it’s all about gratitude, and simply spending time with loved ones over a meal (no gifts required).

Thanksgiving is also a great time to get creative in the kitchen. Especially if you have dietary restrictions like me (hello gluten-free, dairy-free life), it’s always a fun challenge to make healthier (but still delicious) versions of classic dishes. My family (especially my grandma and my dad) are incredible cooks, so I never try to compete with them when it comes to the main components of Thanksgiving dinner (one day I’ll try my hand at cooking a whole turkey…but that day is not today). So I play to my strengths, and bring dishes that are usually underrepresented at our Thanksgiving spread – salads and veggies.

I’ve been LOVING delicata squash this year, and have been making a savory version stuffed with chicken sausage and kale for dinner, but wanted to make a sweet version for a fall salad. And not to brag but, I hit it out of the park.

Seriously, when you make this, it’s going to take some major self-control to not eat the squash straight off the baking sheet. This salad combines the best of fall produce – squash, honeycrisp apples, pomegranates – with arugula and a tangy dressing to balance the sweetness. And best of all? It’s easy and it’s quick! Delicata squash only takes about ~25 minutes to roast, so you won’t be taking up precious oven space on turkey day.

WHAT YOU NEED FOR THE SALAD 

• 1 bag organic arugula
• 1 delicata squash (only 99 cents at trader joes hollaaaa)
  • For the squash seasoning: 2 tbsp avocado oil, 1/4 tsp cinnamon, 1/4 tsp pumpkin pie spice, 1/4 tsp salt, 1/8 tsp ginger, 1/8 tsp nutmeg, 1/2 tsp liquid stevia (or sub coconut sugar), 1 tsp Lakanto monk fruit maple syrup (sub real maple syrup)
• 1/2 cup roasted & salted pecans
• 1/2 honey crisp apple (diced)
• 1/4 cup pomegranate seeds

WHAT YOU NEED FOR THE DRESSING

• 2 tbsp extra virgin olive oil
• 2 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• Squeeze of lemon juice

MAKE IT

• Cook the squash
  • Preheat oven to 400 degrees
  • Cut delicata squash length-wise down the middle into two halves (you can place the whole squash in the oven on broil for a couple minutes to soften if needed) and scoop out the seeds
  • Cut into 1/4 inch thick semi-circles and set aside in a bowl
  • Mix together the squash spices and avocado oil. Pour mixture over the squash rounds and mix (using your hands works great) to coat squash evenly
  • Place seasoned squash rounds on parchment paper and bake at 400 degrees for~25 minutes, flipping halfway through (~12 minutes each side)
• Prep the dressing
  • Combine all ingredients and mix thoroughly
• Make the salad
  • Combine arugula, pecans, diced honeycrisp apple, pomegranate seeds and toss with dressing. Add in your cooked squash, and top with additional pomegranate seeds and pecans to garnish

  Do you have any go-to healthy-ish thanksgiving recipes? Please share in the comments! xx