If your Thanksgiving table already has five bowls, this bright salad sneaks in color and crunch without stealing the oven’s spotlight. It’s the kind of side your relatives might actually reach for first.
Easy, fast, and festive, it pairs well with turkey and stuffing. Cranberry vinaigrette ties it to the holiday vibe without being syrupy.
Roasted squash gives sweetness and heft, while pomegranate seeds pop like tiny holiday confetti. It’s a little party in a bowl.
Make ahead? Yes, dressing can be whisked in advance. Greens stay crisp if you keep the dressing separate until serving.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp knife
- Cutting board
- Whisk
- Measuring cups and spoons
- Salad tongs (optional)
Nice-to-haves
- Roasting sheet pan
- Salad spinner
- Citrus zester or microplane
- Blender or mini food processor
- Tongs for serving
Ingredients
- 6 cups mixed greens (arugula, spinach, and kale mix)
- 1 cup roasted butternut squash cubes
- 1/2 cup pomegranate seeds
- 1/3 cup dried cranberries
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1/4 cup crumbled feta or goat cheese (optional)
- 3 tablespoons cranberry juice (unsweetened)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1-2 tablespoons honey or maple syrup
- 1/3 cup extra-virgin olive oil
- Salt and black pepper to taste
Notes: If you don’t have roasted squash, substitute with roasted sweet potatoes or beets for similar sweetness and color.
The dressing can be whisked ahead and kept in the fridge for up to 1 week; bring to room temp and whisk again before serving.
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt, then spread on a sheet pan. Roast 20–25 minutes until tender and caramelized.
- Meanwhile, in a small bowl, whisk together 3 tablespoons cranberry juice, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1–2 tablespoons honey. While whisking, slowly pour in 1/3 cup olive oil to emulsify. Season with salt and pepper.
- In a large bowl, combine 6 cups greens, roasted squash, pomegranate seeds, dried cranberries, and pepitas.
- Pour the vinaigrette over the salad and toss gently to coat. Add cheese if using and give one last light toss.
- Serve immediately for best crunch, or refrigerate dressing separately and toss just before serving.
Good to Know
Want the dressing to stay bright? Add a splash of orange juice or a pinch of orange zest to lift the citrusy notes. If you’re making ahead, keep greens and dressing separate until you’re ready to serve—no soggy greens on your watch.
Tips
- Toast pepitas in a dry skillet for 2–3 minutes to boost their nuttiness.
- Make the dressing a day ahead and whisk again before serving for a perfectly emulsified finish.
- Omit cheese for a vegan version or swap in crumbled plant-based cheese.
- Keep the greens crisp by dressing just before serving or serving dressing on the side.
Variations
- Switch greens: kale, romaine, or baby spinach all work, depending on your mood and crunch tolerance.
- Add roasted apples or pears for extra autumn sweetness.
- For a heartier salad, fold in roasted chickpeas or quinoa.
- Try a cranberry-orange vinaigrette by adding 1 tablespoon fresh orange juice.
Serving Suggestions
Pair this salad with slices of roasted turkey, honey-glazed carrots, and a crusty baguette. It also shines as a bright, lighter starter at a casual holiday lunch—no heavy lifting required.
