Want a little brightness on Thanksgiving without overloading the oven? This Easy Thanksgiving Salad brings color, crunch, and a touch of sweetness to balance the feast.
The star here is a Maple Dijon Dressing that whiskes together in seconds, so you can pretend you planned this all along—even if you baked the bread yesterday and called it “savory art.”
It’s flexible, make-ahead friendly, and surprisingly forgiving: if you’ve got greens, squash, and something tart in the pantry, you’re halfway there. That’s why this salad earns a standing ovation from your oven’s silent partner—the fridge.
So set aside the heavy casseroles for a moment and let this salad crash the party with style and crunch. It’s basically salad, but with a holiday glow-up.
Contents
Equipment
Must-haves
- Roasting sheet or baking sheet
- Large mixing bowl
- Small whisk or fork
- Chef’s knife
- Cutting board
- Salad tongs or a sturdy spoon
- Measuring spoons
Nice-to-haves
- Food processor for chopping (optional)
- Mandoline slicer for ultra-thin apples/brussels sprouts
- Citrus zester for a zing of zest
- Salad spinner to dry greens faster
Ingredients
- 4 cups mixed greens
- 1 cup roasted butternut squash cubes
- 1 cup fresh pomegranate seeds (or cranberries)
- 1/2 cup thinly sliced apples
- 1/2 cup shredded Brussels sprouts (optional)
- 1/2 cup toasted pecans
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/4 cup dried cranberries
- For the dressing: 3 tablespoons maple syrup
- For the dressing: 2 tablespoons Dijon mustard
- For the dressing: 2 tablespoons apple cider vinegar
- For the dressing: 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Tip: You can roast squash up to 2 days ahead. The salad comes alive when the squash is warm-ish, but room temp works too. And yes, maple makes everything friendlier.
If you’re not into Brussels sprouts, swap in extra greens or shaved kale. This salad forgives like a golden retriever at a treat factory.
Instructions
- Preheat your oven to 400°F (200°C). Toss the squash with a drizzle of olive oil, a pinch of salt, and pepper. Roast on a sheet about 20–25 minutes until tender and slightly caramelized.
- Whisk the dressing: in a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, and a pinch of salt and pepper until emulsified. That’s what fancy dressings do—come together nicely.
- Toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Stir frequently so they don’t burn; we’re going for toasty, not charcoal briquette.
- Rinse and dry the greens thoroughly. If you’re using Brussels sprouts, shred them thinly so they don’t steal the show from the other flavors.
- In a large bowl, combine greens, roasted squash, apples, pomegranate seeds, cranberries, nuts, and cheese (if using).
- Drizzle with dressing and toss gently to coat. If you like extra gloss, add a touch more maple—your salad deserves a little runway glow.
Serve immediately, or chill the components separately and assemble just before serving for maximum crunch. Your future self will thank you for not soggy salad drama.
Good to Know
Dressings tend to be jealous of the fridge. If it separates, whisk a splash of water or a tiny bit more oil to re-emulsify. It’s not magic—just science with a smile.
Want to rearrange the spotlight? Add avocado for creaminess, or swap feta for crumbled goat cheese for tang. The salad will still sing—trust me, I’ve had an audience with brussels sprouts that refused to clap.
Tips
- Make the dressing up to 3 days ahead and store in the fridge; give it a whisk before serving.
- Roast squash a day ahead; bring to room temperature before mixing.
- Toast nuts just before serving for maximum crunch and aroma.
- Keep greens crisp by adding dressing only when ready to serve.
Variations
- Vegan-friendly: Omit cheese or use a vegan cheese alternative.
- Nut-free: Substitute with toasted pumpkin seeds or sunflower seeds.
- Fruit-forward: Use orange segments or dried cherries for a twist.
- Protein boost: Add sliced roasted turkey or chicken for a heartier salad.
Serving Suggestions
- Pair with a roasted turkey or ham for a balanced plate.
- Serve as a bright side to stuffing and mashed potatoes—yes, it can share the stage.
- Turn leftovers into a grain bowl by adding quinoa or farro and a dollop of yogurt.
- Offer as a minty contrast to rich gravy and creamy sides.
