Description
A vibrant and flavorful Thanksgiving salad featuring roasted butternut squash, tart cranberries, pomegranate seeds, and crunchy pecans on a bed of mixed greens. This salad offers a refreshing contrast to heavier holiday dishes and is ready in just 25 minutes.
Ingredients
Scale
- 6 cups mixed greens (kale, baby spinach, arugula)
- 1 cup roasted butternut squash, cut into ½-inch cubes
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup toasted pecans, roughly chopped
- ¼ cup pomegranate seeds
- ¼ cup balsamic vinaigrette
Instructions
- Wash and thoroughly dry the mixed greens.
- In a large bowl, toss the greens with about half of the balsamic vinaigrette.
- Evenly scatter the roasted butternut squash, dried cranberries, and pomegranate seeds over the greens.
- Gently toss to combine.
- Sprinkle the crumbled feta cheese and toasted pecans over the top.
- Drizzle with the remaining balsamic vinaigrette.
- Chill for 15-20 minutes before serving, if time allows.
Notes
- Substitute goat cheese for feta for added creaminess.
- For a nut-free option, use toasted pepitas or sunflower seeds instead of pecans.
- To veganize, omit the cheese or use a vegan alternative, and ensure your balsamic vinaigrette is vegan-friendly.
- Toast pecans at 350°F for 5 minutes until fragrant for best flavor.
- Toast nuts the night before for optimal crunch.
- If making ahead, store components separately and assemble just before serving.
- Serve dressing on the side for buffet-style meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Thanksgiving salad, holiday salad, cranberry salad, butternut squash salad, fall harvest salad, autumn salad, Thanksgiving side dish