For day two of my 12 Days of Thanksgiving Recipes we are making this roasted carrot salad! It’s got greens tossed with a maple tahini dressing, all topped with roasted carrots and acorn squash, almonds, cranberries, and parmesan cheese. It is the perfect salad for your Thanksgiving dinner.
ingredients needed for this roasted carrot and acorn squash salad
salad
- 6 cups mixed greens
- 3 cups carrots
- 1 acorn squash
- 1/2 cup crushed almonds
- 1/4 cup cranberries
- 1/4 cup parmesan
maple tahini dressing
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- salt and pepper
- splash of water
how to make this roasted carrot and acorn squash salad
This salad is easy to make and will come together quickly. Cut up the carrots (or leave them whole) and acorn squash. Toss them with olive oil, salt, and pepper and transfer them to a preheated oven.
While the vegetables roast, mix up the maple tahini dressing. Add all the ingredients for the dressing to a bowl and whisk until smooth. Toss the greens with the dressing and set aside.
When the vegetables are done roasting, add them to the top of the greens and top everything with almonds, cranberries, and cheese. Serve immediately and enjoy!
If you don’t like warm things on your salads, no worries! Roast the vegetables and let them cool completely, then add to the salad.
how to make this salad vegan
This salad is almost vegan. Leave off the parmesan cheese at the end and you’ve got yourself a vegan and dairy free salad! Such an easy step to make this salad perfect for most dietary restrictions.
other recipes you’ll love
- butternut squash, kale, and farro salad
- pear, apple, and celery salad
- maple dijon roasted carrots
- turkey cranberry sliders
roasted carrot and acorn squash salad
ingredients
salad
- 6 cups mixed greens
- 16 oz carrots
- 1 acorn squash
- 2 tbsp olive oil
- 1/2 cup crushed almonds
- 1/4 cup cranberries
- 1/4 cup parmesan cheese
maple tahini dressing
- 1/4 cup tahini
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- salt and pepper
- splash of water
instructions
- Preheat the oven to 400 F. Peel the carrots. You can chop the carrots into 1 inch pieces or leave them whole. Cut the acorn squash into eighths, then into 1/4" slices.
- Transfer the carrots and squash to a baking sheet and toss with olive oil, salt, and pepper. Transfer to the oven and cook for 15-20 minutes, until everything is starting to brown.
- While the vegetables are roasting, make the dressing. Add all the ingredients for the dressing to a bowl and whisk until smooth. If the dressing is still too thick, add a bit more water.
- Add the greens to a bowl. Drizzle some dressing on the greens and toss to combine. Top the greens with the roasted carrots and squash. Top everything with the almonds, cranberries, and parmesan cheese.
- Serve immediately and enjoy!
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