Ready for a Thanksgiving side that actually sparkles on the table? This Easy Thanksgiving Roasted Vegetable Salad is colorful, doable, and less chaotic than Aunt Linda’s opinion on stuffing.
This salad brings roasted vegetables, greens, quinoa, nuts, and a bright lemon-Dijon dressing together in harmony, like a tiny, edible family reunion in a bowl—without the drama.
Roasted veggies meet greens, quinoa, nuts, and a bright lemon-Dijon dressing for crunch and brightness—a fiesta that won’t hijack your oven for hours. That’s the dream, right?
It’s adaptable for vegans or meat-eaters, and you can prep ahead and still get compliments—no drama, just deliciousness.
Contents
Equipment
Must-haves
- Rimmed baking sheet (for that caramelized rainbow of veggies)
- Parchment paper or silicone mat (less stickiness drama)
- Two medium mixing bowls (one for dressing, one for tossing)
- Sharp knife and cutting board (trusty duo)
- Whisk or small whisk (for the dressing emulsion)
- Salad tongs (your friends won’t fight over a fork this time)
Nice-to-haves
- Mandoline slicer (for ultra-even veggie rounds)
- Silicone spatula (for scraping every last flavor from the bowl)
- Kitchen scale (for precise dressing ratios, if you’re into that)
Ingredients
- 3 cups cubed butternut squash
- 2 cups Brussels sprouts, trimmed and halved
- 2 medium carrots, peeled and sliced
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups mixed greens (spinach, arugula, or kale)
- 1/2 cup quinoa, rinsed and cooked (optional)
- 1/4 cup feta or goat cheese crumbles (optional)
- 1/4 cup toasted walnuts or pecans
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 3 tablespoons olive oil
- Salt and pepper to taste
Tip: You can prep the veggies up to a day ahead and refrigerate, then finish with greens and dressing the day of service. That’s chef-level restraint for someone who’s barely keeping plants alive.
Note: If you skip quinoa or cheese, this salad stays perfectly delicious and becomes fully vegan-friendly.
Instructions
1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment.
2. In a bowl, toss the butternut squash, Brussels sprouts, carrots, red onion, and red bell pepper with olive oil, thyme, smoked paprika, salt, and pepper. The veggie color parade starts here.
3. Spread the vegetables in a single layer on the pan. Roast 20–25 minutes, turning once, until edges are caramelized and veggies are tender.
4. If you’re using quinoa, cook it now: rinse, then simmer in salted water until fluffy (about 15 minutes). Fluff with a fork and set aside.
5. In a small bowl, whisk together the dressing: lemon juice, Dijon, honey, olive oil, and a pinch of salt and pepper.
6. In a large bowl, toss the mixed greens with a light drizzle of dressing just to wilt them slightly. Then add the warm roasted vegetables, quinoa (if using), nuts, and cheese. Toss to combine.
7. Drizzle with a touch more dressing, taste, and adjust salt or lemon as needed. If you like a punchier flavor, squeeze in a little extra lemon.
8. Transfer to a serving platter or individual bowls. Serve warm or at room temperature—perfect for a make-ahead Thanksgiving spread.
Good to Know
Roasting vegetables at a high temperature concentrates their sweetness, so don’t shy away from those caramelized edges. Overcrowding the pan is your enemy here—give everything a bit of space so they roast rather than steam.
Leftovers? This salad is surprisingly forgiving. Rewash the greens, store the roasted veggies separately, and re-toss with a fresh squeeze of lemon and a pinch of salt at serving time.
Tips
- Roast vegetables in a single layer; crowding makes them soggy, not sexy caramelized.
- Uniform cut sizes help veggies finish together; use a ruler, or at least aim for evenly sized pieces.
- Dress greens lightly; you don’t want a soggy salad, you want a salad with personality.
- Cheese is optional; for a dairy-free version, swap in extra nuts or a tahini-lemon dressing.
- To brighten flavors, add a tiny sprinkle of fresh parsley or dill just before serving.
Variations
- Swap in roasted sweet potatoes or parsnips for a different sweetness profile.
- Add chickpeas or cooked lentils for extra protein and heartiness.
- Try pomegranate seeds or dried cranberries for a pop of tart sweetness.
- Use farro or quinoa as your grain base instead of greens alone.
- Switch up the dressing with a balsamic-lemon version or a maple-Mustard vinaigrette.
Serving Suggestions
Serve this salad as a one-dish side that doubles as a light main for veggie-forward guests. It also pairs beautifully with roasted turkey or chicken—think of it as a color-coordinated sidekick.
Pair with crusty bread or warm pita to mop up the dressing. A dollop of yogurt or a drizzle of tahini can add creaminess if you’re feeling fancy.
Leftovers store well in the fridge for up to 3 days. Reheat gently and re-toss with fresh greens to revive the texture and color. You’ll feel like a meal-prep legend without the cape.
