Caramelized Onion & Butternut Squash Thanksgiving Salad

Ingredients

• 3 large white onions, thinly sliced
• Extra virgin olive oil
• 4 tbsp unsalted butter
• Diamond kosher salt, for seasoning throughout
• Fresh cracked black pepper
• 6 cups butternut squash, diced
• 2 boxes 50/50 spring mix (or any greens you like)
• 1 large bunch fresh parsley, finely chopped
• 1/2 cup thinly sliced almonds
• Pomegranate arils, to taste (or sub dried cranberries, or skip)
• 8 oz truffle Humboldt Fog goat cheese

Apple Cider Dijon Vinaigrette

• 1/3 cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tsp maple syrup (optional)
• Salt and pepper, to taste

Directions

• Roast the squash: preheat oven to 425F. Toss the diced squash with olive oil, salt, and pepper. Roast 25-30 minutes, shaking or flipping halfway, until tender and golden. Cool to room temp (can be made the night before and refrigerated).
• Caramelize the onions: add a splash of olive oil plus the butter to a large deep skillet over medium heat. Add the onions and cook 30 minutes to 1 hour, stirring every few minutes. Once they start to color, deglaze with a splash of chicken or beef stock; repeat until deep caramel, thin, and wilted. Cool to room temp (can be made ahead and refrigerated).
• Make the vinaigrette: combine the olive oil, Dijon, apple cider vinegar, and optional maple syrup in a jar and shake until uniform. Season with salt and pepper to taste.
• Assemble: combine all the salad ingredients except the cheese and vinaigrette. Pour over half the vinaigrette and toss, adding more to taste.
• Plate and top with small slivers of goat cheese so everyone gets a piece. Serve.

Serves 8-10 side portions. From Skyler Bouchard Oppenheim on Instagram.