Thanksgiving Dense Bean Salad

Roasted squash, brussels sprouts, goat cheese, and cranberries. The kitchen sink of Thanksgiving salads, perfect for leftovers!

I think leafy salads are overrated on Thanksgiving. They often get weighed down by gravy and cranberry sauce, resulting in a pile of mushy greens that are left on the plate in favor of mashed potatoes and turkey. Instead, I love a Dense Bean Salad like this one! It’s veggie-packed and healthy but has enough texture to stand out on the plate while still being creamy and soft from the goat cheese and squash.

This dish is delicious on its own as a Thanksgiving side and conveniently serves as a hearty vegetarian option. However, if you have leftover turkey, I designed this recipe to incorporate it, allowing you to create a high-protein, veggie-forward meal prep that makes the most of your leftovers!

The recipe is quite flexible. You can use almost any fall squash you prefer and mix up the cheese based on any extras you might have from your cheeseboard the night before. Feel free to add as much turkey as you like; just add one additional tablespoon of dressing for every additional half pound of turkey.

Recipe below!