Thanksgiving! Oh, how I adore this season. From the fall flavors, to the colors, to the (hopefully) cooler temperatures, there are a lot of amazing things happening. When it comes to the Thanksgiving holiday, how can you not be excited? I can always get on board with a big, beautiful meal at the family table with loved ones! It’s an excuse to go big, bold, and maybe enjoy second helpings of your favorite dishes. Why not? I know for a fact that I’m going to be going for more of this roasted squash and wild rice salad when it is on my Thanksgiving table!
This year will be my third Thanksgiving as a vegetarian. It’s funny: I do get a lot of questions from people about the meal. “What will you eat?!?!” I always have to chuckle a bit, because even when I wasn’t a vegetarian, Thanksgiving for me was ALL ABOUT THE SIDE DISHES. Tell me I am not alone here! Yes, the turkey is impressive, but I would always opt for piling my plate high with all of the fixings instead. Stuffing, mashed potatoes, asparagus, salad, sweet potatoes – you name it!
This roasted squash and wild rice salad is seriously perfect for Thanksgiving. You can prep the ingredients in advance and simply toss them all together shortly before serving your Thanksgiving meal. Easy peasy! Plus – if you happen to have any leftover, it is delicious the next day. For the carnivores out there, I bet a few slices of cold turkey on top would be a fantastic (and healthy) lunch!
I love the mixture of textures and flavors in this salad: you’ve got peppery arugula, sweet and soft butternut squash, the earthy flavor of wild rice, the surprise pop of fruit (and slight crunch) with pomegranate arils, and a little bit of salt added with the feta cheese. It’s so good, I promise! Plus, the colors are amazing, wouldn’t you say? The entire roasted squash and wild rice salad just screams “fall” to me! Another great thing about this salad is that it doesn’t have to be served exclusively for Thanksgiving. I am very happy to make and serve this at my table throughout the entire fall and winter season. As long as I can get my hands on butternut squash and pomegranates at the market, I’m all about it!
This week, the Sunday Supper family is partnering with Gallo Family Vineyards to present you with a collection of Thanksgiving recipes that will easily become family favorites around your table. Of course, when we talk about Thanksgiving and the dishes being served, we can’t forget about the wine either! Pairing the meal with the right type of wine is essential. I would definitely suggest a Pinot Grigio for a white wine option, and a Pinot Noir for red. Both are classic Thanksgiving options in our household. The Gallo Family Vineyards’ Pinot Grigio features bright citrus notes and is a great pairing for salads (like this one!). It is medium bodied and dry, which definitely make it crowd pleaser! The Pinot Noir is another great option to consider: it has ripe berry flavors and is a subtle, medium bodied choice.
In addition, Gallo Family Vineyards has a 6 year partnership with Meals on Wheels America – their goal is to improve the health and quality of life for the seniors they serve. Gallo Family Vineyards invites Americans to help end senior hunger and isolation with their Every Cork Counts™ program. $1 is donated to Meals on Wheels America for every cork submitted through their website or snail mail. All Gallo Family fans have to do is snap a picture, or send their corks! If it’s that easy, what do you have to lose?
So – are you ready for your Thanksgiving feast? What are your favorite dishes to serve at this time of the year?
- 1 medium butternut squash, roasted
- 1 cup wild rice, cooked and cooled
- 4 cups baby arugula
- ½ cup pomegranate arils
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts
- Balsamic vinaigrette (about 2-3 tablespoons per salad) - I love the recipe HERE
- First, roast the butternut squash. I slice the squash in half, drizzle lightly with olive oil and a sprinkle of salt, and bake at 375 degrees F for about 30 minutes until the squash is fork tender. Set aside to cool completely. Then, peel and dice into ½ inch cubes (bite size).
- In bowls or plates, add a bed of baby arugula (about 1 cup). Top with ¼ cup wild rice, a sprinkle of pomegranate arils (about ⅛ cup, or more if preferred), ⅛ cup crumbled feta cheese, and ⅛ cup chopped walnuts.
- When ready to serve, drizzle with 2-3 tablespoons balsamic vinaigrette. Serve and enjoy!
If you’re looking for more ideas for your Thanksgiving feast, make sure you check out Gallo’s blog post! You can also use Gallo’s store locator to see where to purchase bottles for your next gathering. You can find Gallo on their website, Facebook, Twitter, Instagram, and YouTube.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Make sure you check out all of the fantastic recipes created in the Sunday Supper kitchens today!
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement
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