When I think of Thanksgiving salad, I immediately go to the Thanksgiving table of my youth. The only salad ever served had one or all of these ingredients: marshmallows, nuts, sour cream, jello and canned cranberries. It was prepared frozen on a bed of iceberg lettuce with a dollop of sour cream, which had canned pineapple and nuts in it. Could it get any better? Yes!
This gorgeous salad by Dani Kates combines the best of fall ingredients–butternut squash, cranberries and toasted almonds. Simple and delicious, this salad is a wonderful addition to your Thanksgiving meal.
- 1 cup Israeli couscous
- 2 cups water
- 2 butternut squash
- 1/4 cup butter (melted)
- 1/4 c. cilantro
- Salt and pepper
- 1/2 cup toasted almonds
- 3/4 cup cranberries (dried)
- 1/4 cup olive oil
- 1/4 teaspoon cinnamon
- Zest of 1 lemon
- Juice of 1 lemon
- Place Couscous in boiling pot of water. Bring back to a boil then reduce to simmer. Cover for 8 minutes, turn off heat.
- Meanwhile peel butternut squash and cut into 1 inch cubes. Toss with butter and salt and pepper and roast on baking pan in oven at 350 degrees for 15 minutes.
- Toss couscous and butternut squash with almonds, cranberries, olive oil, cinnamon, lemon zest, lemon juice, cilantro, salt, and pepper.
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