Thanksgiving Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A festive fall salad of roasted squash and Brussels sprouts with apple, pomegranate, nuts, and goat cheese in a honey vinaigrette. It's colorful and balanced enough to anchor a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash (peeled and cut into 1" pieces)
- 1 tablespoon olive oil (for roasting the squash)
- Salt & pepper to taste
- 6 strips bacon (cut into small pieces)
- 2 dozen Brussels sprouts (trimmed then chopped finely (shredded))
- 1 Honeycrisp or Granny Smith apple (chopped)
- 1/2 cup pomegranate arils
- 2 tablespoons red onion (chopped)
- 1/4 cup sliced almonds
- 1/3 cup feta or goat cheese crumbles
- 1 tablespoon bacon fat (from frying the bacon)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 455mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1000mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.