Do-ahead Thanksgiving & Winter Holiday Salad
Pantry Recipe
Do-ahead Thanksgiving & Winter Holiday Salad
Holidays can be full of stress but this salad doesn’t have to be! It can be made 1-2 days ahead of time. Keep everything separate and simple toss together when ready to eat. Don’t forget to add salt and pepper, the difference between a good and a great salad is salt.
Add-ins that would be delicious: Fresh herbs like torn basil, parsley or cilantro leaves, nuts like pistachios, or slivered almonds, cheeses like goat, feta, or blue cheese, and proteins like turkey, chicken, salmon, and chickpeas.
This recipe was created in partnership with the iconic Grand Central Terminal in New York City. Believe it on not you can get all the ingredients there. I tagged all of the vendors in the video that I created of making this salad, check it out here
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
PS: Learn how to make gorgeous filling salads in this mini-course. Insta-worthy Salads are just a drizzle of olive oil away! Let’s Make Salads
Ingredients:
Serves 4
Salad Ingredients:
Delicata Squash, sliced into 1/2-inch rounds, leave skin on and seeds in
1 butternut squash, medium diced, skin and seeds removed
1 pound brussels sprouts, trimmed and cut in 1/2-inch pieces
3 Tbsp. olive oil divided
1 box of mixed greens, (I recommend baby kale or baby spinach)
2 red endives, leaves only
1 pomegranate, seeds only
2 Tbsp. pepitas (pumpkin seeds)
Salt and freshly ground pepper to taste
Ingredients for Lemon Balsamic Dressing
2 Tbsp. balsamic
Juice of 1/2 lemon
1 Tbsp. honey
1 tsp. Dijon Mustard
1/4 to 1/2 cup of olive oil, depending on how much acid you like
Salt and freshly ground pepper to taste
Instructions:
Preheat the oven to 400°F. Put delicata squash, butternut squash, and brussels sprouts on parchment-lined rimmed baking sheets. Drizzle with olive oil, salt, and freshly ground pepper to taste and bake. Delicata and butternut squash roasts in 30 to 35 minutes (you’ll know when the seeds, slices, and cubes are golden and cooked through), and the brussels sprouts will take 20 to 25 minutes (take them out when they’re crispy).Prep the rest of the veggies and toss salad in a big bowl. If you are not using it all today, keep everything separate. Store the greens in an airtight container with a few dry paper towels to keep them fresh and store in the fridge.
Mix the balsamic, lemon, and honey in a small bowl. Slowly whisk in the oil until incorporated. Taste along the way and see if you like more or less oil and season to taste with salt and pepper.
Toss the salad with the dressing and sprinkle with a pinch of salt and freshly ground pepper.
Storage Tip:
- Everything should keep 1-3 days if you keep it seperate!
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