Thanksgiving Salad

 This recipe is from Cheese Gal

Link to video

The perfect side for the holidays. This salad is such a nice balance to heavy spreads!

The dressing is bright, tasty and good enough “to eat with a tire”, as my best friend Kelly says.

INGREDIENTS:

for the salad:

• Roasted butternut squash (could sub with sweet potatoes or acorn squash)
• Pomegranate seeds
• Dried cranberries, chopped
• Glazed walnuts, chopped
• 1 apple, chopped
• 1 pear, chopped
• Goat cheese
• Gem or butter lettuce (or whatever you want!)

For the dressing:

• 1/2 c EVOO
• 1/4 c apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tbsp soy sauce
• 2 tbsp honey (could sub maple syrup)
• 3 cloves garlic

Dressing directions:

Blend all together with an immersion blender mine linked here or a high-powered blender

like a Vitamix, then store in an airtight container in the fridge.

*blend together with an immersion blender and there you go! Store in an airtight

container in the fridge.