A salad that takes the flavors of fall and harmonizes them to form a light and healthy dish for Thanksgiving dinner; Fall Harvest Feta Salad. It is known that Thanksgiving hosts heavy dishes, but we wanted to make sure that there will be something light and flavorful on your dinner table this year! Here’s the recipe:
Prep Time 15mins Cooking Time 30mins Makes 4 servings
- 1 acorn squash, sliced
- ¼ cup + 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons fresh thyme leaves
- 16-20 fresh or dried figs, cut in halves
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange zest
- black pepper
- 4 cups baby arugula
- 4 ounces feta cheese crumbles
- arils from 1 pomegranate
1 Preheat the oven to 425°F.
2 On a rimmed baking sheet, toss together the squash, 2 tablespoons olive oil, honey 1 ½ tablespoons thyme leaves, and a good pinch of salt. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the figs to the baking sheet and toss to combine. Return to the oven and roast for another 10-15 minutes or until the figs have caramelized; unless they are dried figs then cook for only 5 minutes.
3 Dressing:In a jar or bowl, combine the remaining ¼ cup of olive, lemon juice, apple cider vinegar, remaining ½ tablespoon of thyme, orange zest, and a pinch each of salt and pepper.
4 Add the arugula to a large salad bowl and top with the roasted squash and figs. Then crumble the feta and sprinkle pomegranate arils over the salad and drizzle with the dressing.