Want a colorful, crowd-pleasing Thanksgiving side that doesn’t require a culinary degree?
This Easy Thanksgiving Salad with Maple Balsamic Glaze is crisp, festive, and secretly simple. It comes together in minutes and still looks like you planned a production.
No juggling of ten pans—just roast squash, toast nuts, and toss greens with a tangy dressing.
Plus, the maple glaze goes from glaze to finish like magic—you’ll glaze over the compliments.
Contents
Equipment
Must-haves:
- Roasting pan or sheet pan
- Sharp knife and cutting board
- Large salad bowl
- Salad spinner or clean towels for drying greens
Nice-to-haves:
- Toasted nuts pan or skillet
- Small whisk or fork for emulsifying dressing
- Measuring spoons for accuracy
- Citrus reamer or juicer (for a zingy lemon splash)
Ingredients
- 4 cups mixed greens (baby spinach, arugula, and/or kale)
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds (or extra cranberries if you must)
- 1/3 cup crumbled goat cheese or feta
- 1/3 cup toasted pecans or walnuts
- Maple Balsamic Glaze: 2 tablespoons maple syrup, 2 tablespoons balsamic vinegar, pinch of salt
- Dressing: 3 tablespoons extra-virgin olive oil, 1 tablespoon maple syrup, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste
Pro tip: roast the squash ahead of time if you’re hosting chaos—erm, I mean guests—and nestle the glaze in the fridge for later. It’s like a mini success story in a jar.
Instructions
- Preheat the oven to 400°F (205°C). Toss squash cubes with a touch of oil, salt, and pepper; roast on a sheet pan for 20–25 minutes until tender and caramelized.
- Whisk together the Maple Balsamic Glaze ingredients in a small bowl. Set aside so the flavors can become best friends.
- In a separate bowl, whisk together the dressing ingredients until emulsified.
- In a large salad bowl, toss the greens with just enough dressing to lightly coat them. You want greens, not a swimming pool.
- Top the dressed greens with warm squash, dried cranberries, pomegranate seeds, goat cheese, and toasted nuts. It’s a party scatter—delicious and a little chaotic in the best way.
- Drizzle the Maple Balsamic Glaze over the salad just before serving. If you’re feeling dramatic, drizzle from a height—okay, maybe just a slow, graceful arc.
That glaze is your finisher, not a glue gun. A little goes a long way, which means less cleanup and more compliments. You’re basically a salad superhero in a chef’s hat—minus the cape, unless you own a cape, in which case wear it proudly.
Good to Know
Roast squash ahead of time for best texture, then assemble just before serving to keep greens crisp. If you’re short on time, use pre-cut squash or roasted sweet potato for a similar vibe.
Tips
- Toast the nuts until fragrant—nut butter vibes, but nuttier and tastier.
- Keep greens dry. Water and dressing are enemies in a soap opera; they do not work well together.
- Make the dressing in advance and whisk again before serving for a zingy, fresh taste.
Variations
- Swap butternut squash for roasted sweet potato or Brussels sprouts for a heartier bite.
- Skip dairy by using crumbled almond cheese or omit cheese altogether for a vegan version.
- Add quinoa or farro for extra protein and staying power on a plate.
Serving Suggestions
Serve this salad as a bright counterpoint to holiday-heavy mains, or as a light stand-alone starter. It pairs beautifully with roasted turkey, ham, or even a simple roasted chicken.
Want a little extra flair? Serve in a big platter with a few lemon wedges on the side for a pop of color and a squeeze of brightness. And yes, you can pretend you planned this for a fancy food shoot—your cat might even approve with a suspicious stare.
