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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.
If you want to save time, you can purchase butternut squash already cubed at area grocery stores
Butternut squash is quickly roasted in butter before tossing together all the ingredients.
This combination of flavors is so good that you’ll want to eat it out of the bowl.
A quick garnish of cilantro adds the perfect accent to this wonderful Thanksgiving salad.
- 1 cup Israeli couscous
- 2 cups water
- 2 butternut squash
- ¼ cup butter (melted)
- ¼ c. cilantro
- Salt and pepper
- ½ cup toasted almonds
- ¾ cup cranberries (dried)
- ¼ cup olive oil
- ¼ 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.
For more information on d Kates Catering, click here:
Thanks to Dani Kates, one of Nashville’s premiere caterers.
And, for more delicious side dish recipes, see what our other SB sister cities have cooking today!
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5 Responses to “Danielle Kates’ Thanksgiving Salad”
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I can’t wait to make this salad. I cook Thanksgiving even though I’m in Australia so I love special salads. It’s summer and it’s hot and sticky and a cool salad will be perfect. When I first looked at the photo I thought it was beets and couldn’t figure out why the whole thing wasn’t pink. :)
I kept thinking that I needed one more dish to complete my Thanksgiving menu. As always, Danielle has come up with the perfect compliment to our traditional fare! What would we do without Dani? Cheers to a great Thanksgiving!!…I’m headed to fight the grocery line one last time…
Question, am in the midst of making this salad (can’t wait to try it) and want to be sure I am doing it correctly. Fresh cranberries – uncooked and uncut, correct?
Trish, I think it’s dried cranberries. We will updating recipe accordingly if we can verify with Dani. We are pretty sure. Sorry!
I love all things Dani Kates. We just had this FABULOUS salad on Saturday night and we were practically eating it out of the bowl like kids eating Frosted Flakes. It is delicious!