Thanksgiving Salad
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Published Nov 03, 2023, Updated Nov 05, 2024
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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.
If you’re looking for the best salad for Thanksgiving dinner I’ve got you covered with this vibrant and flavorful Thanksgiving salad!
It’s an ode to autumn, combining seasonal produce like roasted butternut squash, juicy apples, and tangy pomegranate arils. This salad is sure to impress your guests and might just nudge the turkey out of the spotlight!
If you’re looking for more Thanksgiving salads my green bean salad, shaved brussels sprouts salad and beet salad are also favorites of mine! For a simple green salad try my arugula salad or kale salad instead.
Table of Contents
Why You’ll Love This Salad
- A healthy side – Amidst hearty holiday recipes like these slow cooker mashed potatoes and classic sweet potato casserole, this nutrient-dense salad offers a lighter, refreshing option without skimping on flavor and the festive vibe.
- Customizable – Feel free to make this Thanksgiving salad recipe your own! Use your favorite greens, squash and cheese.
- Versatile – While this is a great Thanksgiving side salad, it also makes for a delicious lunch or dinner recipe. Pair it with my maple turmeric chicken for a meal-sized salad.
- Make-ahead friendly – You can easily prepare components of this salad ahead of time like the roasted squash and dressing, making the holiday ensemble stress-free and efficient.
Ingredients Needed
- spring mix – the base layer of your salad. I like using mixed greens, but feel free to use your favorite leafy green like spinach, kale, arugula or any lettuce.
- pomegranate seeds – adds a splash of color and juicy sweetness.
- pepitas – these add a nice crunch. I like to use roasted and salted pepitas, but raw pepitas are also a great (and healthier option).
- apples – I love adding fresh fruit to my salads and apples hold up nicely. They add a sweet and refreshing bite. I like using Honey Crisp or Pink Lady, but your favorite variety of apple will work nicely.
- goat cheese – adds a creamy tang that pairs well with all the other ingredients.
- butternut squash – we’re tossing chopped butternut squash with oil, cinnamon and maple syrup for a sweet and savory addition, but feel free to skip the cinnamon and maple syrup if you don’t want the added sweetness.
- dressing – a blend of extra virgin olive oil, apple cider vinegar, dijon mustard, maple syrup, sea salt and black pepper, perfectly tying the salad together.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Goat cheese: Not a fan or have a dairy allergy? Skip it or swap for a dairy-free cheese alternative. Blue cheese or feta cheese also work if you’re just looking for a flavor switch.
- Butternut squash: Don’t have butternut squash on hand? You can swap it with roasted sweet potatoes, roasted acorn squash or roasted delicata squash instead.
- Pomegranate arils: No pomegranates? Dried cranberries or cherries would work as a substitute.
- Apples: Want to use a different fruit? Figs, pears or mandarin oranges would all work well in this salad.
- Pepitas: Any seed or chopped nut will do the trick if you don’t have pepitas on hand. Think sunflower seeds, slivered almonds, walnuts, or even candied pecans.
- Want to use a different dressing? I love the maple dijon dressing with this salad, but you can use your favorite salad dressing of choice. My balsamic vinaigrette, white balsamic vinaigrette or red wine vinaigrette would also be great options.
How to Make This Easy Thanksgiving Salad
Step 1: Start by heating your oven to 400°F. Get your butternut squash peeled, de-seeded, and cubed, then toss it with olive oil, maple syrup, salt, cinnamon, and pepper.
Step 2: Lay out the squash on a parchment-lined baking sheet. Roast for about 30 minutes in the oven, stirring halfway through.
Step 3: While the squash is roasting, mix up your dressing. Just whisk together your olive oil, apple cider vinegar, mustard, maple syrup, salt and pepper in a small bowl or mason jar.
Step 4: In a large salad bowl, create a bed with the spring mix. Add the remaining ingredients on top. Drizzle the dressing over the salad, toss to combine and serve!
Brittany’s Tip For Preparing in Advance:
Getting ahead on your Thanksgiving menu can save you a lot of stress, and this salad is ideal for that. Here’s how to prep this salad ahead of time without losing any freshness or flavor:
- To save time on prep grab a container of pre-prepared pomegranate arils and pre-washed lettuce.
- Roast the butternut squash and store it in the fridge for 1-2 days. Just bring it to room temperature before adding it to your salad so it doesn’t wilt your greens.
- Make the dressing 3-4 days in advance and store it in the fridge in an airtight container. Give it a good shake or stir before drizzling it over your salad.
- Chop your apples and prep the other mix-ins the night before, tossing apples in lemon juice to prevent browning. Store everything in separate airtight containers in the fridge.
- Store all the ingredients separately in the fridge. Assemble the salad and add the dressing just before serving to keep the greens crisp.
Serving Suggestions
If you’re serving this as a Thanksgiving side salad here are some other festive holiday sides to serve at your Thanksgiving dinner:
- Turkey or ham: A classic for Thanksgiving dinner! If you have a small gathering try my air fryer turkey breast instead. For a vegan main my lentil loaf is a fan favorite!
- Stuffing: You can never go wrong with a side of stuffing. Try this sourdough stuffing or this delicious wild rice stuffing for a gluten-free option.
- Dinner rolls or cornbread: Soft, buttery bread items, like my vegan cornbread, are a must-have that add a comforting touch to the dinner table.
- Casseroles or vegetables: I love making my healthy green bean casserole and healthy sweet potato casserole for Thanksgiving dinner. For some veggie options try my mashed cauliflower, glazed carrots or creamed corn.
- Something sweet: What’s Thanksgiving without dessert?! Try my healthy pumpkin pie, pecan pie, healthy apple crisp, or these decadent baked pears.
Storing Leftovers
Salads can be a bit tricky to store once dressed, but don’t let any go to waste! Here’s some tips on how to store any leftovers:
- If you anticipate leftovers, consider dressing only what you’ll eat right away. Store the remaining salad and dressing separately, allowing you to enjoy a fresh salad again the next day.
- Already mixed? Place your leftovers in an airtight container and refrigerate. It’s best to eat it within 1-2 days for the best quality, as the greens can wilt and the ingredients may lose their crunch.
- Revive a refrigerated dressed salad by adding a fresh splash of lemon juice or a quick drizzle of olive oil just before serving. It can help refresh the flavors and bring a little life back to wilted greens.
Frequently Asked Questions
To keep the squash from getting mushy, make sure to not overcrowd the baking sheet while roasting. Spread the pieces out in a single layer to roast evenly. If the baking sheet is too crowded your squash is likely to get mushy.
Yes, you can roast the butternut squash in an air fryer. Set the air fryer to 390°F and cook the squash for about 15 minutes, tossing every 5 minutes until the squash is fork tender and golden. You can also follow my air fryer butternut squash recipe.
Absolutely! All you need to do is skip the goat cheese or use a vegan substitute. All the other ingredients are vegan friendly.
More Thanksgiving Salad Recipes
- Fall Quinoa Spinach Salad
- Harvest Fall Salad
- Winter Salad
- Kale and Brussels Sprout Salad
- Broccoli Cranberry Salad
Be sure to check out the full collection of Thanksgiving recipes as well as all of the side dishes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Thanksgiving Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.