If Thanksgiving dinner feels like chaos masquerading as a holiday, this Easy Thanksgiving Salad with Toasted Hazelnuts is your bright counterpoint. It’s crunchy, colorful, and somehow still easy enough for a weeknight.
Crisp greens, sweet cranberries, tangy goat cheese, and those warm, toasty hazelnuts bring texture and joy to the table. It tastes like Thanksgiving in a bowl—without the drama.
And here’s the catch: you can assemble most of it ahead, so your oven can stay devoted to pies and mashed potatoes.
Grab your apron (or your favorite cozy sweater), and let’s build a salad that earns a standing ovation from your taste buds.
Contents
Equipment
Must-haves
- Large mixing bowl
- Baking sheet
- Skillet or frying pan for toasting hazelnuts
- Whisk or small bowl for dressing
- Sharp chef’s knife
- Cutting board
- Tongs or salad servers
Nice-to-haves
- Salad spinner
- Mandoline slicer for ultra-thin apple slices
- Citrus juicer for a quick lemon zing
- Microplane for a tiny zest of citrus if you’re feeling fancy
Ingredients
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup roasted butternut squash, diced
- 1/2 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 1/2 cup toasted hazelnuts, chopped
- 1 apple, thinly sliced
- For the dressing:
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Make-ahead note: you can prep the squash and toast the hazelnuts a day ahead.- The dressing comes together in a minute with a quick whisk, which means you’ll spend more time smiling at your own culinary genius than at the sink.
Instructions
- Preheat the oven to 400°F (200°C). Toss 1 cup cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet until tender and caramelized, about 20–25 minutes. In a dry skillet over medium heat, toast hazelnuts, stirring frequently, until fragrant and lightly browned, about 5–7 minutes. Let cool.
- Whisk the dressing: in a small bowl, combine maple syrup, apple cider vinegar, and Dijon. Season with a pinch of salt and pepper. While whisking, drizzle in 3 tablespoons olive oil to emulsify.
- Prep the greens and fruit while the squash roasts. Slice the apple thinly and, if you like, give it a quick squeeze of lemon to keep it from browning.
- In a large salad bowl, add the greens. Drizzle a little dressing over and toss to coat lightly.
- Scatter in the roasted squash, dried cranberries, apple slices, and hazelnuts. Crumble the goat cheese over the top.
- Toss gently to combine, taste, and adjust salt and pepper if needed. Serve immediately for the best crunch, or let it sit for up to 30 minutes at room temperature for a softer bite.
Good to Know
Toasting hazelnuts releases their full, nutty perfume—keep an eye on them or you’ll end up with “hazelnut charcoal couture.” If you’re short on time, pre-toasted nuts are perfectly fine, but you’ll miss the brag-worthy aroma.
Tips
Tip: Use a mix of greens for depth—think baby spinach, arugula, and a whisper of radicchio if you’re feeling bold. That way the salad stays vibrant and tastes chef-approved, even if you’re wearing slippers.
Variations
Variation: Swap the goat cheese for feta or blue cheese if you want a sharper bite. You can also swap hazelnuts for toasted almonds or pecans for a different crunch. For a warm, comforting twist, add roasted Brussels sprouts or quinoa for extra heft.
Serving suggestions
Serve this salad alongside roasted turkey, cranberry relish, and warm bread for a complete Thanksgiving vibe. It also makes a vibrant, light lunch when you want something fresh but still festive.
