Yield: Serves 4 to 6 | Prep Time: 10 minutes | Cook Time: 20 minutes
Whether you have an at-home garden that’s bursting with fall produce or you have fall fever long into the new year, this seasonal salad is a colorful addition to your Thanksgiving spread, providing a new twist of excitement among the traditional dishes. The dressing highlights the natural sweetness of the apples and acorn squash.
INGREDIENTS
Pumpkin Goddess Dressing
1 cup plain Greek yogurt
½ cup sour cream
⅓ cup canned pumpkin
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground cinnamon
Salad
1 acorn squash
2 tablespoons olive oil
1 tablespoon salt
1 (5–6-ounce) package baby kale without stems
10 to 12 Brussels sprouts, halved and blanched (see note)
1 Granny Smith apple, cored and cut into matchsticks
½ cup pecans
¼ cup dried cranberries
DIRECTIONS
1. For the pumpkin goddess dressing: Process all the ingredients in a blender until well combined. Refrigerate until ready to use.
2. For the salad: Preheat the oven to 400°F. Coat a baking sheet with cooking spray and set aside.
3. Slice the squash lengthwise, remove the seeds, and slice horizontally into ½-inch thick rounds. Place the sliced squash on the baking sheet. Drizzle with oil, sprinkle with salt, and toss the squash to coat. Then arrange in a single layer.
4. Bake the squash for about 20 minutes (or until tender and caramelized), flipping halfway through baking.
5. Once the squash has cooled, cut it into bite-size pieces and transfer to a large salad bowl. Add the kale, Brussels sprouts, apple, pecans, and cranberries. Drizzle the dressing over the top and toss gently to mix. Serve immediately.
NOTES
To blanch the Brussels sprouts: Bring a small pot of water to a boil. Add the halved Brussels sprouts and cook for 5 minutes. Remove the sprouts and transfer to a bowl of ice water. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Drain the Brussels sprouts, add them to the skillet, and stir to coat with the oil. Cook for 3 minutes and season with salt and pepper.