Thanksgiving Salad with Cranberry Vinaigrette
Prep
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Viniagrette
| 1/2 cup cranberries, frsh or fozen |
| 1/2 cup basalmic vinegar |
| 2 Tbs red onion, chopped |
| 1 Tbs granulated sugar |
| 1 Tbs Dijon mustard |
| 1/4 cup extra virgin olive oil |
| 1/8 tsp salt |
| 1/8 tsp pepper |
Salad
| 12 ounces baby greens |
| 3 cups butternut squash, cubed and roasted |
| 1 cup candied pecans |
| 4 ounces gorgonzola cheese |
| 1/4 red onion, thinly sliced and rinsed |
Thanksgiving Salad with Cranberry Vinaigrette Directions
- To make the vinaigrette in a blender, add the cranberries, vinegar, red onion, sugar and mustard. blend or process until smooth.
- while still blending drizzle in the oil until well blended.
- Transfere to a jar and store covered in the refrigerator until ready to eat, stirring just before searving.
- In a large salad bowl, combine the field greens, roasted butternut squash, pecans, and gorgonzola.
- Toss until salad in evenly distributed.
- Serve with viniagrette
Nutrition facts
Serving size 1 cup diet vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 228 kcal |
| Fibers (g): | 4.5g |
| Sodium (mg): | 148mg |
| Carbs: | 11.7g |
| Sugar (g): | 4.2g |
| Fat: | 20.1g |
| Saturated fat (g): | 4.2g |
| Cholesterol: | 7mg |
| Proteins: | 2.3g |
