We’ve written here before about how holiday hosts should do guests a favor by offering at least few healthy food options. For Thanksgiving dinner, this could include a salad—but what guests will want to eat some salad when there are potatoes and turkey and cranberry sauce available? All of them, when it’s a salad that looks and tastes this good! Butternut squash slices make this salad unique and give it Thanksgiving flare, while diced Honeycrisp apples provide crunch and sweetness, and blue cheese crumbles a delicious richness. Round things out with chopped walnuts and green onions, then top it off with a creamy, garlicky lemon and olive oil dressing. Your guests might even go for seconds.
Squash, Apple And Blue Cheese Salad With Lemon-Garlic Dressing
1/3 lb mixed salad greens
1 butternut squash, roasted, sliced and chilled
2 Honeycrisp apples, diced
6 green onions, chopped
1/4 cup blue cheese crumbles
1/4 cup raw chopped walnuts
For the dressing:
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons raw, chopped walnuts
1-2 cloves garlic
sea salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Slice butternut squash in half, lengthwise. Remove seeds. Roast for 45 minutes to 1 hour, until flesh is soft. Then set in fridge to cool.
3. For dressing, combine all ingredients in food processor and process until creamy and smooth. Set aside.
4. Toss together greens, apples, green onion, walnuts and blue cheese.
5. When squash is cool, cut flesh into slices or chunks, then mix these with the rest of the salad. Serve with lemon-garlic dressing.