Thanksgiving Salad
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Add as Google Trusted SourceThis Thanksgiving salad combines maple-cinnamon roasted butternut squash, crisp apples, pomegranate and creamy goat cheese with a tangy maple Dijon dressing.
You know I love a good salad, and Thanksgiving deserves one with just as much personality as the other sides. For this one, the butternut squash gets tossed with maple syrup and cinnamon before roasting, so you get those sweet, caramelized edges in every bite. Add crisp apples, juicy pomegranate and creamy goat cheese, and there’s a lot more to look forward to than a bowl of greens!
The maple Dijon dressing brings a little tang to balance everything out, especially alongside dishes like my sourdough stuffing and sweet potato casserole. And since oven space is precious on Thanksgiving, you can roast the squash and make the dressing ahead. Then all that’s left is assembling the salad before dinner.
Table of Contents
- Why I Love This Thanksgiving Salad
- Ingredients Needed
- Substitutions and Variations
- How to Make Thanksgiving Salad
- Tips for the Best Thanksgiving Salad
- What to Serve with Thanksgiving Salad
- How to Make This Thanksgiving Salad Ahead
- How to Store Leftover Thanksgiving Salad
- Frequently Asked Questions
- More Thanksgiving Salad Recipes
- Thanksgiving Salad with Butternut Squash Recipe
“Made this for Thanksgiving this year and it was a huge hit! Such a delicious and nutritious flavor combo…and the dressing was A+!! It stayed pretty well the next day too for pairing with leftovers.”
Why I Love This Thanksgiving Salad
- A little of everything: Sweet roasted squash, crunchy pepitas, juicy fruit and creamy goat cheese make every forkful a good one.
- Less to do on Thanksgiving: Roast the squash and mix the dressing ahead so you’re not juggling another baking sheet while dinner comes together.
- Easy shortcuts: Precut squash, washed greens and ready-to-use pomegranate arils save prep time without changing what makes this salad so good.
- Made for sharing: Bring it to Friendsgiving or serve it alongside my air fryer turkey breast for a smaller holiday dinner. It adds something fresh to the plate without feeling like an afterthought.
Ingredients Needed
- spring mix – a container of pre-washed greens makes the base easy. Make sure the leaves are dry so the dressing clings instead of getting watered down.
- pomegranate arils – these little bursts of sweet-tart flavor are so good with the roasted squash. Buy a container of arils if you’d rather skip seeding a whole pomegranate.
- roasted and salted pepitas – add crunch without needing to toast anything yourself.
- apples – Honeycrisp or Pink Lady are my picks for their crisp texture and sweet-tart flavor. Leave the peel on for a little extra color and less prep.
- goat cheese – adds creamy, tangy bites throughout the salad. A chilled log is easier to crumble.
- butternut squash – tossed with olive oil, maple syrup, cinnamon, salt and pepper before roasting. Fresh precut squash is a handy shortcut, especially when you’re prepping several holiday dishes.
- maple Dijon dressing – olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper come together for a tangy dressing that balances the sweeter ingredients.
Find the full ingredient list with measurements in the recipe card below.
Substitutions and Variations
- Switch up the greens: Baby spinach or arugula work well here. Go with spinach for a milder flavor or arugula if you like a peppery bite.
- Goat cheese swap: Not a goat cheese fan? Try crumbled feta for a salty, tangy finish.
- Try dried cranberries: Swap them in for the pomegranate if that’s what you have. They’re sweeter and chewier, so start with a little less and add more to taste.
- Change the crunch: Chopped walnuts or pecans are delicious alternatives to pepitas. One reader used walnuts and dried cranberries for Friendsgiving and loved the combination!
- Make it vegan: Skip the goat cheese or use your favorite dairy-free alternative. The maple dressing is already vegan.
How to Make Thanksgiving Salad
Step 1: Toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt and pepper.
Step 2: Spread the squash on a lined baking sheet and roast at 400°F for about 30 minutes, turning halfway through. Let cool.
Step 3: While the squash roasts, whisk together the dressing ingredients in a small bowl or shake them in a jar.
Step 4: Combine the greens, cooled squash, apples, pomegranate and pepitas. Drizzle with some of the dressing and toss gently, adding more as desired. Sprinkle the goat cheese over the top and serve immediately.
Tips for the Best Thanksgiving Salad
- Give the squash some space: Spread the cubes in a single layer with room between them. Use two pans if needed, especially when doubling the recipe, so the squash can caramelize instead of steaming.
- Let the squash cool: Hot squash will wilt the tender greens. Spread it out on the baking sheet to cool while you finish prepping everything else.
- Finish with the goat cheese: Toss the salad with the dressing first, then crumble the cheese over the top. You’ll keep those creamy little bites instead of mixing the cheese into the dressing.
What to Serve with Thanksgiving Salad
This salad brings a fresh, crunchy bite to a plate full of cozy holiday favorites. Here are a few dishes I’d serve alongside it:
- The main dish: My air fryer boneless turkey breast is a great option for a smaller gathering. Going plant-based? Try my lentil loaf with its sweet and savory glaze.
- Classic comfort food: A scoop of healthy green bean casserole or mashed cauliflower fits right in. The tangy dressing is especially good alongside creamy sides.
- Something to pass around: Add a pan of vegan cornbread and let everyone help themselves.
- Save room for dessert: Finish with healthy pumpkin pie or warm baked pears for a sweet end to the meal.
How to Make This Thanksgiving Salad Ahead
A little prep ahead of time makes this salad much easier to pull together when the kitchen is busy. Here’s how to split up the work:
- 3–4 days before: Make the dressing and refrigerate it in a sealed jar. If the olive oil firms up, let the dressing sit at room temperature until pourable, then shake well.
- 1–2 days before: Roast the butternut squash, let it cool and refrigerate it in an airtight container. You can also remove the pomegranate arils and crumble the goat cheese. Refrigerate each component in its own airtight container. The squash can be served chilled, so there’s no need to use the oven again on Thanksgiving.
- Just before dinner: Chop the apples and combine the greens, squash, apples, pomegranate and pepitas. Add dressing gradually, tossing gently, until the salad is coated to your liking. Finish with the goat cheese and serve!
How to Store Leftover Thanksgiving Salad
If you expect leftovers, dress only the portion you’re serving and refrigerate the remaining salad and dressing separately in airtight containers. Enjoy the assembled, undressed salad the next day for the best texture.
Already tossed everything together? Refrigerate leftovers and enjoy within 1–2 days. The greens will soften, so this one is best fresh.
Frequently Asked Questions
Absolutely! Use approximately 1¼ pounds of fresh precut squash, or about 4 cups. Cut any larger pieces into roughly 1-inch cubes so they roast evenly. If your pieces are smaller, start checking for doneness early.
Yes! My air fryer butternut squash is a handy option when the oven is full. Follow that recipe’s cooking instructions, then let the squash cool before adding it to the salad.
Pack the salad components and dressing separately and keep them chilled during transport. Chop the apples when you arrive if that’s practical, then assemble and dress the salad shortly before dinner. Keep the goat cheese on top so it stays in creamy crumbles.
More Thanksgiving Salad Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Thanksgiving Salad with Butternut Squash
Ingredients
Salad
- 1 5 oz container spring mix
- ½ cup pomegranate arils
- ½ cup salted roasted pepitas
- 2 honey crisp or pink lady apples, chopped into chunks
- 2-3 oz goat cheese
Roasted Butternut Squash
- 1 small-medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups cubed or 1¼ pounds prepared)
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon pepper
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes.1 small-medium butternut squash
- Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.1 Tablespoon olive oil, 1 Tablespoon maple syrup, 1 teaspoon sea salt, ½ teaspoon cinnamon, ¼ teaspoon pepper
- Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool.
- While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use.¼ cup extra virgin olive oil, 2 Tablespoons apple cider vinegar, 1 Tablespoon dijon mustard, 2 teaspoons maple syrup, ½ teaspoon sea salt, ¼ teaspoon black pepper
- In a large salad bowl, combine the spring mix, cooled roasted butternut squash, pomegranate arils, roasted pepitas and chopped apples. Drizzle with some of the dressing and toss gently to combine, adding more as desired. Top with goat cheese and serve immediately.1 5 oz container spring mix, ½ cup pomegranate arils, ½ cup salted roasted pepitas, 2 honey crisp or pink lady apples, 2-3 oz goat cheese
Video
Notes
- Make ahead: Roast the squash up to 2 days ahead and refrigerate in an airtight container. Prepare the dressing up to 4 days ahead and refrigerate separately. If the dressing thickens in the fridge, let it sit at room temperature until pourable and shake well. Chop the apples and assemble just before serving.
- Storage: Dress only what you plan to serve. Refrigerate the remaining salad and dressing separately and enjoy the assembled salad the next day for the best texture. Already-dressed leftovers will keep for 1–2 days in the refrigerator, but the greens will soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I made this salad for a southern Thanksgiving. Brought it over to the host family. They all flipped over it!! As a New Yorker, they even named it after me ! They called it the “Empire” salad. It is so yummy!! I tweaked the dressing a bit….
Yay! So glad you loved this recipe, Jill. I love hearing that it was a hit with the whole table and that you put your own spin on the dressing. Thanks so much for making it and for coming back to leave a review!
We loved this salad. It was loaded with all our favorite ingredients. Thank you for sharing
Yay! I’m so glad this salad was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
Hi Brittany: I made this salad and it was delicious. I added a tablespoon of home made cranberry sauce to the dressing. The salad was a hit!
Yay! That makes me so happy to hear. I’m so glad this recipe was a hit and the homemade cranberry sauce addition sounds delicious. Thanks for giving it a try and for coming back to leave a review. I really appreciate it!
I make this recipe all the time and ADORE it!!!!!!! So so so yummy. I always want to make healthy, easy, tasty meals but so few recipes fit the bill like this one does! This recipe is perfect.
WOO! Glad you are loving this salad, Helen. I appreciate you taking the time to come back and share your review & star rating, I truly appreciate it!
I make this recipe all the time and ADORE it!!!!!!! So so so yummy. I always want to make healthy, easy, tasty meals but so few recipes are! This recipe is perfect.
Made this for Thanksgiving this year and it was a huge hit! Such a delicious and nutritious flavor combo…and the dressing was A+!! It stayed pretty well the next day too for pairing with leftovers.
YAY! I am SO glad you found this recipe and are loving it. Thank you so much for sharing your review + star rating I really appreciate it!
So so good!! Save it and make it!
Ahh thank you so much! Glad you’re loving this salad, Amelia. Thanks for your review + star rating, I really appreciate it!
Made this recipe for Friendsgiving and everyone loved it! I subbed out the pomegranate and pepitas for craisins and walnuts and it was very good! I will be making it again for Thanksgiving next week!
Excellent! I am SO glad you gave this recipe a try and it was a hit, Lauren. Thank you for your review & star rating, it means so much to me.