Thanksgiving Salad with Champagne Apple Cider Dressing [BEST SALAD EVER!]

What’s Up, Hungry People

November is upon us, and with it, all the delicious holiday dishes! I don’t often say this, but this salad is truly one of the best things I’ve whipped up in my kitchen. With sweet and savory butternut squash, spicy, crunchy chickpeas, and a zesty dressing, this dish has something for everyone at the table this year.

Since this salad has a few elements that need to be prepped ahead of time, I made the butternut squash, chickpeas, and dressing the night before serving. This way, everything had time to chill, and the flavors had a chance to really come together. But don’t worry – you can totally make this whole thing in one day. Just be sure to leave yourself enough time for the ingredients to cool before tossing them in. Adding hot elements could turn your salad into a melty, gooey mess – still tasty, but not what we’re aiming for here!

I’m Gonna Touch the Butt…ernut Squash!

Hold on to your butts. Making butternut squash from scratch can be daunting, especially when you are cutting it up from gourd. I find it’s easiest to just… not.

What can I say? I’m all about shortcuts when they work.

If you can find pre-cut FRESH (not frozen) butternut squash for this recipe, by all means USE IT! While frozen butternut squash can work in a pinch, fresh is quicker and gives you the best texture. But if you’re determined to start from scratch, here’s how I do it: peel the squash first, then cut off the top and bottom to get a stable cutting surface. Next, slice it in half lengthwise, scoop out the seeds, and chop it into one-inch cubes. You’ll be ready to roast in no time.

For Cinnamon Sugar Butternut Squash:

• Butternut squash – Pre-cut if you’re looking to save time.
• Cinnamon – Adds warmth and spice to the squash.
• Maple sugar – A locally bought favorite; use your go-to brand, or brown sugar works as a sub.
• Smoked paprika – Introduces a savory, smoky depth.

Air Fried vs. Broiled Chickpeas

Next up, the spicy chickpeas. These little guys need time to cool, so they’re another make-ahead element. I’ll walk you through how to use an air fryer to get the chickpeas crispy, but if you don’t have an air fryer, no problem. (Though I highly suggest adding one to your holiday wishlist!)

The broiler works just as well—you just need to keep a close eye on them and give the baking sheet a shake every few minutes to ensure they’re crisping up evenly.

Spicy Crispy Chickpeas:

• Chickpeas – Drain, rinse, and dry these babies for the best crunch.
• Olive oil – Helps the seasonings stick and adds a subtle richness.
• Cayenne pepper – Crank up the heat for a spicy kick.

BEST EVER Champagne Apple Cider Dressing

Let’s talk about this dressing. It’s perfect for any holiday or celebratory salad you’ve got planned.

• Apple cider – Unspiced gives the best pure apple flavor.
• Champagne vinegar – If you can’t find it in stores, you can snag it online. It’s worth it.
• Extra virgin olive oil – Helps create a smooth emulsion.
• Honey – Balances out the tang with sweetness.
• Whole grain mustard & spicy brown mustard – A duo that adds little pops of heat and texture.
• Garlic – Marinated overnight, it gives a delicious aromatic depth.
• Dried minced onion – Dried works better here; it rehydrates as the dressing chills.

All About Salad

Now, let’s bring it all together. The base can be any greens you like – spinach and spring mixes are my go-tos, so I used a mix of both. Salads are all about the toppings, and I love creating a perfect bite with a little bit of everything: the sweet and cinnamony butternut squash, the spicy, crunchy chickpeas, and that tangy dressing. Throw in some mellow flavors like green apple slices, crushed walnuts, goat cheese, and shallots, and you’ve got yourself a winner.

Let’s Make Some Salad!

Start by mixing all the ingredients for the champagne apple cider dressing in a jar with a lid. Give it a good shake until everything is well combined, then pop it in the fridge to chill until you’re ready to use it. Remember to shake it again before serving to re-emulsify all those tasty flavors.

Roast the Butternut Squash

Preheat your oven to 425°F. Toss the butternut squash cubes in olive oil, cinnamon, maple sugar, smoked paprika, salt, and pepper. Spread them out in a single layer on a greased baking sheet, and roast for about 20 minutes, or until they’re fork-tender. Once done, let them cool completely before adding to the salad – overnight in the fridge is ideal.

Crisp Up the Chickpeas

While the squash is roasting, toss your chickpeas in olive oil, honey, and cayenne pepper. If you’ve got an air fryer, set it to 375°F and cook the chickpeas for 5-10 minutes, until they’re crispy. No air fryer? No problem. Use your oven’s broiler function – just keep a close eye on them and shake the pan every few minutes to ensure even crisping. Let them cool completely.

Toss the Salad

When everything’s ready, it’s time to assemble. In a large bowl, toss your salad mix with the sliced green apples, shallot, walnuts, and goat cheese. Add in the butternut squash and chickpeas, and give it all a gentle toss. Serve with the chilled dressing on the side so everyone can dress their salad to their liking.

Extra Tips for the Best Holiday Salad

• Don’t rush the chilling process: Letting the squash and chickpeas cool completely is key to keeping your salad fresh and the cheese intact. If you’re short on time, spread them out on a baking sheet and pop them in the fridge to speed things up.
• Use fresh ingredients when possible: Fresh butternut squash and crisp apples make a world of difference in this salad. Frozen or pre-packaged can work in a pinch, but fresh really shines here.
• Get creative with your mix-ins: Not a fan of goat cheese? Try feta or even blue cheese. Not into walnuts? Pecans or almonds could be a great swap. This salad is versatile, so feel free to make it your own.

Common Questions

• Can I make this salad ahead of time?
  • Yes! You can prep all the components the night before and just assemble them when you’re ready to serve. Keep the dressing separate until serving to avoid soggy greens.
• Can I use a different type of squash?
  • Absolutely! Acorn squash or even sweet potatoes could work as substitutes, but the roasting time may vary.
• What can I use instead of champagne vinegar?
  • White wine vinegar or even apple cider vinegar can be a good substitute, though the flavor will differ slightly.

Happy Holidays!

And there you have it, Hungry People – a salad that’s sure to make your holiday table stand out. With the sweet roasted butternut squash, spicy chickpeas, and that tangy champagne apple cider dressing, this dish is anything but boring. It’s the kind of salad that makes you want to go back for seconds, even with all the other holiday favorites on the table.

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