Harvest Salad tops roasted butternut squash, hazelnuts and crispy turkey bacon with light and slightly tart Dijon champagne vinaigrette.
Harvest Salad was specifically created as a Thanksgiving side because I just can’t wait for the holidays this year.
I am going to be honest, I am so ready for the holidays (yes, as I am writing this, it is Halloween morning)! I’m been thinking about Christmas music, snow, and watching football with my family (with a food coma). Obvi, this obsession also includes working with fall ingredients; see my new Pumpkin Alfredo and Butternut Squash Brushetta and more Pumpkin Alfredo. And this Harvest Salad, which was created a couple of years ago for Friendsgiving.
Harvest Salad is a mixture of fall ingredients, with a lighter touch.
I am a total side queen when it comes to Thanksgiving. I love my mashed potatoes, stuffing, corn casserole, green bean casserole, creamed onions, turnips & bacon and sweet potato casserole (are you salivating yet?!). And by round two, it can be A LOT. Which is why I love this fresh, light and diverse salad.
Harvest Salad contains three basic ingredients: sweet butternut squash, toasted hazelnuts for a little crunch and turkey bacon for some body. The other ingredients compliment these three for a robust harvest blend – that you’ll definitely have room for:
- Spinach and Arugula Blend
- Gorgonzola Cheese
- Red Onion
- Dried Cranberries
Harvest Salad is ready to party and is the perfect (easy!) side for your Thanksgiving celebration.
The Jolly Hostess twist this week is a recipe with a lighter contribution to Thanksgiving dinner. Traveling for the holidays? Simply layer into an aluminum pan with a cover. Bring some tongs and the dressing in a separate container. You’re done. Time for the champagne and cranberries!
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