Description
A refreshing and vibrant addition to your holiday table, these Thanksgiving Side Salads combine roasted squash, crisp apples, tangy cheese, and crunchy nuts with a maple-Dijon vinaigrette. The perfect balance to rich, comforting mains.
Ingredients
4 cups mixed baby greens or arugula
1 cup roasted butternut squash cubes
0.5 cup dried cranberries
0.5 cup crumbled goat cheese or feta
0.25 cup toasted pecans or walnuts
1 honeycrisp apple, thinly sliced
0.25 red onion, thinly sliced
2 tablespoons pomegranate seeds (optional)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and caramelized.
2. In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk well until blended.
3. In a large bowl, layer the baby greens, roasted squash, cranberries, cheese, nuts, apple slices, and red onion.
4. Drizzle dressing over the salad just before serving and toss gently.
5. Garnish with pomegranate seeds if using. Serve immediately.
Notes
Use sweet potatoes instead of butternut squash for a twist.
Add a handful of cooked quinoa for extra protein and texture.
If making ahead, store dressing and roasted squash separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook + Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Thanksgiving salad, holiday side, fall salad