This Thanksgiving salad is the crunchy relief your holiday table secretly craves.
Big spreads feel festive, but they can also feel like a culinary workout.
Easy Thanksgiving Salad with Pumpkin Seeds brings color, texture, and a pop of roasted-nutty crunch. That way you get something special without sweating over a big roast.
It’s quick, fresh, and friendly to gluten-free and veggie guests—plus it travels well if you’re bringing a dish to a potluck and want to avoid a soggy drama.
Contents
Equipment
Must-haves
- Large mixing bowl
- Salad spinner or clean towels to dry greens
- Sharp chef’s knife
- Cutting board
- Baking sheet (for toasting pumpkin seeds)
- Small whisk or fork for dressing
- Measuring spoons
- Serving tongs
Nice-to-haves
- Citrus juicer
- Mandoline slicer (for ultra-thin red onion or shaved veggies)
- Silicone spatula for easy scraping and mixing
Ingredients
- 2 cups mixed greens (romaine, arugula, kale)
- 1 cup roasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 orange, segmented
- 1/2 cup crumbled feta cheese (optional)
- 1/2 small red onion, thinly sliced
- 1 cup roasted squash cubes (butternut or sweet potato) — optional for extra autumn glow
- 3 tablespoons olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Tip: If you’re saving time, use pre-cut squash and canned segments of orange—just don’t tell your salad it’s rushing.
Instructions
- Rinse and dry the greens thoroughly, then place them in a large mixing bowl. A soggy salad is auditioning for soup—let’s avoid that scene.
- Preheat the oven to 350°F (175°C). On a baking sheet, spread a single layer of pumpkin seeds and toast for 5–7 minutes, shaking halfway. They should smell nutty and confident, not burnt and dramatic.
- If using squash, toss cubes with a touch of olive oil, salt, and pepper. Roast on a separate sheet until tender and slightly caramelized, about 15–20 minutes.
- Segment the orange or prep the segments. This keeps the salad bright and juicy without the pithy drama.
- Whisk the dressing: in a small bowl, combine 3 tablespoons olive oil, 1 tablespoon orange juice, 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and salt/pepper to taste. If you’re feeling fancy, pretend you’re a bartender and give it a quick whisk until emulsion-y.
- Assemble the salad: drizzle dressing over the greens, then sprinkle red onion, cranberries, orange segments, roasted squash (if using), and feta. Top with toasted pumpkin seeds.
- Tlick your fork and serve. If you want extra crunch, add an extra pinch of salt and a final drizzle of dressing at the table. That crunch is basically a holiday hug.
Good to Know: Dress the salad just before serving to keep greens crisp and the toppings from getting soggy. The pumpkin seeds stay crunchy, the oranges stay zippy, and your guests stay happy.
Tips
- Make dressing ahead and shake in a jar; flavors meld in the fridge overnight.
- Toast pumpkin seeds on a sheet pan for even toasting and minimal mess.
- Use a mix of greens for extra texture and color.
- Feta is optional but adds a salty, creamy contrast if dairy is welcome at the table.
Variations
Winter version? Swap in roasted squash, add pomegranate seeds, and use a citrusy vinaigrette for brightness that lasts through holiday leftovers. Want protein? Toss in chickpeas or grated chicken for a heartier bite—the salad still stays light and festive.
Serving suggestions
Pair this salad with roasted turkey, cranberry sauce, and mashed potatoes for a complete plate that feels balanced and not decadent to the point of a nap. It also plays nicely as a bright side at potlucks and family gatherings, keeping the table lively without stealing the show from the main course.
