Thanksgiving Salad
The best Thanksgiving salad made with spring mix, roasted butternut squash, pomegranate, pepitas, apple and goat cheese all tossed in a simple dijon dressing. It's the perfect festive salad to add to your holiday menu.
Servings: 6
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
- 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.
- Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.
- 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.
- In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!
Notes
- Storage: To keep leftovers fresh, dress only what you’ll eat immediately and store the salad and dressing separately for a crisp salad the next day. If already mixed, place leftovers in an airtight container in the fridge and enjoy within 1-2 days for the best quality.
Nutrition
Serving: 1/6 recipe | Calories: 309kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 679mg | Potassium: 887mg | Fiber: 4g | Sugar: 18g