Why this recipe works
This version is designed for a busy Thanksgiving kitchen: the ingredients are familiar, the steps are ordered clearly, and make-ahead opportunities are included where they genuinely help.
Ingredients
- 1 small delicata or butternut squash
- 10 cups mixed greens
- 2 apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 3 tbsp cider vinegar
- 1 tsp Dijon mustard
- 80 ml (1/3 cup) olive oil
Method
- Roast sliced squash at 220°C (425°F) until browned and tender. Cool slightly.
- Whisk vinegar, mustard, olive oil, salt and pepper.
- Arrange greens, apple, cranberries, seeds and squash on a platter.
- Dress lightly just before serving.
- Serve extra vinaigrette at the table.
Planning and serving tips
- Keep components separate until serving.
- Use pears instead of apples.
- The acidity helps balance a rich meal.
Make-ahead notes
Read the full recipe before Thanksgiving Day and identify which parts can be completed early. Keep cooked food chilled, label containers, and leave final crisping, dressing or carving until close to service when appropriate.
Dietary and ingredient notes
Ingredient brands and preparation environments vary. For allergies or strict dietary needs, check every package and prevent cross-contact with separate utensils and work surfaces. The site provides general cooking information, not medical advice.