It’s here. Thanksgiving week. Are you the type of person that plans a holiday meal months in advance? Or, does the phrase “wing it” describe you? Let’s just say I’m not a planner, so it’s out of character that I’ve been thinking about my Thanksgiving dish-to-share for about a year. No, I did not change my ways and embrace planning. Instead, I was true to my nature and never got around to posting the recipe for this spinach salad that I made last year.Not every salad I make is memorable. But something about the combination of roasted delicata squash, toasted pecans, sweet-tart apples and a sprinkling of quinoa just works. Now, if I could just find where I “filed” the recipe…
Until I organize my recipe files (and my life), here’s the no frills version of the recipe:
Spinach Salad with Roasted Squash, Quinoa and Apple
-Peel and seed a delicata squash. Slice and toss it with some olive oil, salt and pepper. Roast until tender and sweet and magical.
-Serve over the freshest spinach you can get your hands on.
-Load on some toasted pecans, apple chunks and cooked, cooled quinoa.
-Drizzle with your favorite vinaigrette. I prefer dressing made with sherry vinegar like the one in this salad and this salad.
-Share and be thankful.
What are you making for Thanksgiving?
P.S. Here are some ideas for Thanksgiving veggie sides…there’s still time to plan!