Name: The Ultimate Thanksgiving Salad
Ingredients: 3 large white onions (thinly sliced); Extra virgin olive oil; 4 tbsp unsalted nice butter; Diamond kosher salt (for seasoning throughout); Fresh cracked black pepper; 6 cups butternut squash (diced); 2 boxes 50/50 spring mix (can sub anything you want; 1 large bunch fresh parsley (finely chopped); 1/2 cup thinly sliced almonds; Pomegranate arils (to taste- skip if you don’t want sweet); 8 oz truffle humboldt fog goat cheese; 1/3 cup extra virgin olive oil; 1 tbsp dijon mustard (i love @greypoupon for the sharp flavor); 1/4 cup apple cider vinegar; 1 tsp maple syrup (optional + salt and pepper to taste)

Directions

For the squash (can be made night before:) Preheat the oven to 425 degrees. Toss the squash in olive oil. Season with salt and pepper. Roast for 25-30 minutes (shaking or flipping halfway through), until tender and golden brown. Allow to come to room temp before storing in the fridge.
For the caramelized onions (can be made night before:) Add a small splash of olive oil, plus 4 tbsp of butter to a large deep skillet over medium heat. Add the onions. Let the onions cook for 30 minutes to 1 hour, stirring every few minutes. As soon as the onions start developing color, deglaze the pan with a splash of some chicken or beef stock. Continue to do this until they are uniform in deep caramel color and extremely thin and wilted. Transfer to a dish and allow to come to room temp before putting in the fridge.

For the apple cider dijon vinaigrette:

Combine all ingredients & shake in a jar until uniform in texture. Add salt and pepper to your own taste!

For the salad:

Combine all of the ingredients except for the cheese and vinaigrette. Pour half of the vinaigrette over the salad. Toss together. If you’d prefer more dressing, add more and toss. Plate the salad and top with small slivers of cheese for everyone to get at least 1 piece with their own serving. Enjoy!

The Ultimate Thanksgiving Salad