If your Thanksgiving spread looks like a parade of casseroles and gravy that never ends, here’s a plate-saving shortcut you’ll actually want to eat. This Easy Thanksgiving Salad with Pomegranate Seeds brings color, crunch, and a pop of festive brightness to the table.
This salad is basically a party in a bowl—green leaves, ruby seeds, and crunchy nuts.
Every bite carries a touch of sweetness from the pomegranate and a tang from a maple-Dijon dressing.
It’s quick to assemble between gravy refills and Aunt’s Thanksgiving trivia.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Salad servers or tongs
- Small whisk or fork for dressing
- Measuring spoons
Nice-to-haves
- Pomegranate deseeder
- Citrus juicer
- Mandoline slicer
- Salad spinner
- Dressing jar or mini whisk
Ingredients
- 5 cups mixed greens (baby spinach, arugula, and kale)
- 1 cup pomegranate seeds
- 1 small apple, thinly sliced
- 1 cup roasted butternut squash cubes
- 1/3 cup feta cheese, crumbled
- 1/2 cup toasted pecans
- 2 tablespoons extra-virgin olive oil (divided)
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (optional)
- Salt and pepper to taste
Extra info: If you want the salad dairy-free, skip the feta or substitute with crumbled almonds for a similar crunch. It’s still a holiday-worthy sparkle, promise.
Instructions
- Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
- Meanwhile, rinse and dry the greens. Slice the apple and crumble the feta. Toast the nuts if you haven’t already done so for extra crunch.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, apple cider vinegar, Dijon mustard, lemon juice (if using), and a pinch of salt and pepper to make the dressing.
- In a large serving bowl, toss the greens with a light coat of dressing. Start with half the dressing—you can add more later to taste.
- Top with roasted squash, apple slices, pomegranate seeds, feta, and toasted nuts. Give it a gentle toss to distribute the goodies.
- Serve immediately for maximum crispness. If you must prep ahead, keep the dressing and toppings separate and combine right before serving.
That little drizzle of dressing is the secret handshake that brings it all together. You’ll taste autumn in every bite.
Good to Know
To keep greens crisp, dress just before serving or serve the dressing on the side. This salad shines with freshness, so don’t drown it in dressing unless you love a soggy salad drama.
Tips
- Keep dressing separate until serving to maintain crunch.
- Want extra brightness? Add a sprinkle of fresh orange zest or a squeeze of lemon over the top just before serving.
- For a heartier version, toss in cooked quinoa or farro.
Variations
- Swap the squash for roasted sweet potatoes or roasted Brussels sprouts for a different autumn vibe.
- Use goat cheese instead of feta for a tangier bite.
- Make it vegan by omitting cheese or using a dairy-free feta alternative.
Serving Suggestions
- Pair with roast turkey, stuffing, and cranberry sauce for a balanced plate.
- Serve in a wide salad bowl so everyone can grab a colorful wedge without fighting over greens.
- Leftovers? The salad keeps well in the fridge for a day or two if kept separate from the dressing.
