Easy Thanksgiving Salad with Roasted Squash Recipe: Bright No-Fuss Crowd-Pleasing Side

Wish Thanksgiving sides could be lighter and brighter? Easy Thanksgiving Salad with Roasted Squash is here to rescue your plate.

Roasted squash adds cozy sweetness, while greens and a zesty dressing keep things fresh.

It comes together in under 30 minutes and looks fancy enough for the big day, even if your oven is plotting a tiny rebellion.

Equipment

Must-haves

• Roasting pan or sturdy sheet pan
• Large salad bowl for tossing
• Sharp knife and cutting board
• Salad tongs or two clean hands for mixing

Nice-to-haves

• Parchment paper or a silicone mat for easy squash release
• Small whisk or a jar for dressing
• Shaved parmesan or extra crumbled goat cheese for extra glamour

Ingredients

• 3 cups roasted butternut squash, cubed
• 4 cups mixed greens (baby kale, arugula, spinach)
• 1 cup cooked quinoa or farro (optional for extra heft)
• 1/2 cup dried cranberries
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup toasted pecans or walnuts
• 1/4 cup pomegranate seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

That’s all you need to build a holiday-worthy salad that doesn’t require a calendar app to time your kitchen chaos. If squash is on the menu, this dish invites greens to the party without stealing the spotlight from the turkey. And yes, you can prep the components ahead of time—no one will know you’re working from fridge to fancy in record time.

Instructions

1. Preheat the oven to 425°F (220°C). Toss 3 cups cubed roasted butternut squash with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a parchment-lined sheet. Roast 20–25 minutes until edges are caramelized. Let cool slightly.
2. Meanwhile, cook 1 cup quinoa or farro according to package directions; fluff and cool.
3. In a small bowl, whisk together dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper.
4. In a large bowl, combine 4 cups greens, cooled quinoa, 1/2 cup dried cranberries, 1/4 cup toasted pecans, and 1/4 cup pomegranate seeds. Toss with dressing until lightly coated.
5. Add the roasted squash and 1/3 cup crumbled goat cheese. Gently fold to combine, like you’re tucking an infant recipe into a cookbook.
6. Taste and adjust salt and pepper. If you like extra brightness, add a final squeeze of lemon.
7. Serve immediately or at room temperature. If you’re feeling fancy, shower with a few extra goat cheese crumbles on top.

Good to Know

This salad doubles as a weeknight hero or a potluck MVP. You can roast the squash ahead of time and store it for up to 3 days. It’s flexible enough to handle a last-minute crunch without crying in the produce aisle.

Tips

• Toast the nuts first to unlock maximum crunch and flavor.
• Make the dressing in a jar—drops the cleanup problem to “minimal, not magical.”
• Use a mix of greens for texture: add some peppery arugula for a zing, then some milder spinach for balance.
• For extra protein, toss in chickpeas or add shredded chicken.

Variations

• Swap squash for roasted sweet potatoes or Brussels sprouts for a heartier bite.
• Use quinoa, farro, or barley in place of greens to switch up the texture.
• Add avocado for creaminess or swap pomegranate seeds for chopped fresh apples for a crisp bite.

Serving suggestions

This salad shines as a festive side, but it also holds its own as a light main with a slice of crusty bread. It’s the kind of dish that makes your guests nod politely and then quietly steal second helpings when you’re not looking—because evidence of deliciousness speaks louder than words.