Thanksgiving Pomegranate Feta Pasta Salad Recipe: Bright, Easy, Party-Ready!

Thanksgiving is here, and your plate is begging for something bright that won’t wipe you out like a two-day leftovers binge.

Enter Thanksgiving Pomegranate Feta Pasta Salad—a cheerful jumble of pasta, juicy pomegranate arils, tangy feta, and greens that say feast without whispering “fuss.”

That’s the catch: we’re balancing flavors, textures, and a pop of tart-sweet sparkle, all in one bowl you can finish before the dishes stage a coup.

Stick around and I’ll show you how to toss it together with pantry staples, a few kitchen tricks, and a dressing that makes your taste buds do a happy dance.

Equipment

Must-haves

• Large pot (6-8 quart) for boiling pasta
• Colander for draining
• Large mixing bowl for the salad
• Cutting board and a sharp knife
• Small whisk or fork for dressing
• Measuring spoons and cups
• Baking sheet for roasting Brussels sprouts or other veg
• Tongs for tossing and serving
• Serving bowls or a platter

Nice-to-haves

• Microplane zester for extra zing
• Mandoline for even veggie slices
• Salad servers or a pretty wooden spoon
• Storage containers for make-ahead lunches

Ingredients

• 12 oz pasta (penne or farfalle works great)
• 1 cup pomegranate seeds
• 1 cup feta cheese, crumbled
• 2 cups roasted Brussels sprouts, halved (or substitute with roasted broccoli or squash)
• 2 cups arugula or baby spinach
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and black pepper to taste

Extra info: Cook the pasta until just shy of al dente—it will soften a touch as it mingles with the dressing. And yes, pomegranate seeds love a little spotlight, so don’t skimp on them.

That color pop with the feta crumbles is basically edible confetti for your Thanksgiving table. And if you’re worried about the nuts stealing the show, remember: they’re the crunchy drumline that keeps everything in rhythm.

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and rinse with cold water to stop the cooking process.
2. While the pasta cooks, toss the Brussels sprouts on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast at 425°F (220°C) for 15–20 minutes until edges are caramelized and your kitchen smells like a holiday bakery.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. That’s your dressing—no need for a fancy mixer, a whisk does the job and probably the best workout you’ll get today.
4. In a large serving bowl, combine the warm pasta, roasted sprouts, pomegranate seeds, feta, cranberries, walnuts, and parsley. Drizzle with the dressing and toss gently to coat.
5. Add the arugula or spinach last and give everything a light toss so the greens stay bright and not wilted like last year’s leftovers.
6. Taste and adjust with a pinch more salt or a squeeze of lemon if you crave extra brightness. If you’re feeling fancy, chill the salad for 15–20 minutes—just enough time to pour yourself a glass of sparkling cider.

That’s a catch—your best work happens when you taste as you go and avoid over-dressing. You want a bouquet of flavors, not a soggy bouquet that sighs from the bowl.

Good to Know

This salad is a fantastic make-ahead option: keep the components separately and mix just before serving to keep the greens crisp.

Want it gluten-free? Use a gluten-free pasta. Want vegetarian? You’ve got feta to the rescue. Want it vegan? Omit feta and drizzle with a little tahini-lemon dressing instead. That’s why this recipe is like a Thanksgiving wardrobe—adjustable, comfortable, and always in style.

Tips

• Toast the walnuts lightly in a dry pan for extra crunch and a deeper nutty aroma.
• Roast sprouts in a single layer; overcrowding steams them, and we’re aiming for caramelization, not a mushy reunion.
• Assemble only what you’ll eat in one sitting or store components separately for later use. The greens will thank you.

Variations

• Swap Brussels sprouts for roasted butternut squash or broccoli for a sweeter or heartier bite.
• Use kale or romaine instead of arugula for a sturdier green.
• Swap feta for goat cheese if you prefer creamier tang.
• For a protein boost, add shredded chicken or chickpeas.

Serving Suggestions

Pair this salad with a loaf of crusty bread and a side of green beans for a complete table that doesn’t demand your full attention. It’s as festive as a turkey and far easier to manage—like a holiday sitcom with fewer kitchen disasters.