This seasonal roasted butternut squash salad features Fall flavors like thyme, pears and crunchy maple glazed pecans.
So here we are, about to enter the holiday season again.
It’s the same every year, by the first of November the holidays begin taking over everywhere you look. The months of September and October seem to fly by and before we know it, Thanksgiving is here, holiday lights and trees are going up, and we’re all busy making shopping lists and party plans. And if you’re hosting this year, you’re probably already planning your menu.
We’ve already covered dessert, and the first course this year, so I thought a salad was in order. Every holiday table needs a good salad, one that holds up well without wilting or getting soggy and is hearty without being heavy. A salad filled with fall favorites like butternut squash, pears and pecans that’s mostly prepared ahead of time for a less stressful holiday.
This roasted butternut squash salad is built on a base of shredded kale which can hold its own against almost anything you throw at it and is a nice contrast to the rather rich offerings around this time of year. To that a generous amount of tender thyme roasted butternut squash and pears and a scattering of maple glazed pecans are added. A sweet/tart pear vinaigrette offers a fresh and lively finish to the mix.
The dressing, the pecans and even the roasted butternut squash and pears can all be prepared ahead of time so all that’s left to do is toss everything together before serving, making it the perfect last minute addition to any holiday meal, but you don’t have to wait for the holidays to enjoy it, because this is the kind of salad you can enjoy all season long.