With rich and heavy sides piled high at the holiday table (oh hello candied sweet potatoes, how we’ve missed you), sliding in a lighter addition seems to be the only viable solution to preventing the dreaded food coma. This colorful veg salad packs a ton of flavor–sweet and juicy satsumas combine with earthy thyme-roasted butternut squash, and a hint of Texas hatch chile, all finished with a punchy yogurt dressing. Look out squash gratin, you’ve got some hearty (and healthy!) Thanksgiving competition.
Roasted Butternut Squash Salad
Serves 6 sides
2 medium butternut squash, peeled and cut in 1/2 inch cubes
2 large or 3-4 small bell pepper (green, orange or yellow), chopped
3 hatch chiles, thinly sliced
2 medium satsuma oranges, peeled and separated in segments
1/2 cup greek yogurt
1 tablespoon soy sauce
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons maple syrup
2 1/2 tablespoons dijon mustard
4 tablespoons olive oil, divided
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
salt and pepper to taste
Preheat oven to 425F. Toss butternut squash with 3 tablespoons olive oil, thyme and salt & pepper. Transfer to a rimmed baking sheet, and cook for 20 minutes. Toss, and cook another 10 minutes, or until squash is tender and slightly browned. While squash is cooking, whisk greek yogurt, soy sauce, balsamic vinegar, maple syrup and dijon mustard in a small bowl. Cover and chill.
In a small skillet, heat remaining tablespoon olive oil over medium heat. Add hatch chiles and fry until browned. Drain on a paper towel. Toss butternut squash, bell peppers, oranges and dressing in a large bowl. Top with fried hatch chiles and serve. Can also be served chilled.