Thanksgiving Salad with Butternut Squash

A large bowl of Thanksgiving salad with some noticeable ingredients including pomegranate, diced apple, spinach, pumpkin seeds, and more.

5 from 12 votes

Thanksgiving Salad with Butternut Squash

Maple-cinnamon roasted butternut squash, crisp apples, pomegranate, pepitas and goat cheese make this Thanksgiving salad a delicious addition to your holiday table. Toss with maple Dijon dressing just before serving.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: side-dish servings

Author: Brittany Mullins

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