Thanksgiving is probably my favorite holiday! I really enjoy cooking and coming up with a few different dishes every year as well as making everyone’s traditional favorites. This year I’m adding two new recipes to the mix…Warm Brussels Sprout Salad with Bacon and Cider Vinaigrette and Roasted Acorn Squash with Burrata and Pomegranate Seeds. I could (and have) make a meal with these two dishes. The Roasted Acorn Squash makes an excellent and hearty choice for anyone is a vegetarian and who doesn’t love burrata cheese. It’s also very good served at room temperature which frees up some oven space. The Brussels Sprouts Salad is also great at room temperature and can be made ahead. Make it the morning of Thanksgiving or the day before. Just be sure to reserve a little bacon and some extra pomegranate seeds for garnish!
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