Ready or not, the holidays are quickly approaching. November begins the holiday cooking season with Thanksgiving dinner and other gatherings with family and friends. Luckily, our latest issue of Grate. Pair. Share. is packed with simple recipes to help make the preparation a little easier.
First up is a simple salad that will add some color and crunch to the dinner table. Loaded with nutritious butternut squash, radicchio and walnuts, enjoy this salad as a side with Thanksgiving dinner or as a light lunch. The salad is tossed with a sweet maple vinaigrette which is perfectly balanced with slightly salty, piquant blue cheese crumbles. We suggest using a creamy blue cheese, like Roth Buttermilk Blue, to take this salad to the next level. Tangy, yet mellow; this blue is an easy choice for crumbling on salads. It is made in small batches with fresh, raw milk and has a higher butterfat content for a creamy texture.
To make this easy yet beautiful salad, check out our how-to video below or find the full recipe here.
For more great recipes and Thanksgiving ideas be sure to check out the latest issue of Grate. Pair. Share.