Mapled Squash & Carrots w/ Feta, Herbs & Cranberries

Our Thanksgiving menu includes a hybrid of things I want to eat, with a few of the classics for my Dad. I’m an outdoor hostess, so this is never my hosting holiday, leaving side dishes as my assignment. This is a room temperature salad. I would suggest roasting the squash ahead (you don’t want it too hot to wilt the arugula), then tossing things together just before dinner. This way the arugula will also stay crisp and the goodies will stay on top instead of sinking to the bottom.

I buy the harissa seasoning from Thrive and I’ve also seen it at Sprouts and Whole Foods. Hot paprika or chili powder would be fine in its place!