Thanksgiving is delicious, but the sides can get lost in a sea of mashed potatoes and gravy.
This Thanksgiving Pomegranate Pasta Salad brings brightness, crunch, and festive color to the table.
It’s easy to make, portable for potlucks, and surprisingly satisfying as a lighter centerpiece.
That’s right—less stress, more sparkle, and just enough leftovers to brag about tomorrow.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander
- Mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
Nice-to-haves
- Citrus zester or microplane
- Mason jars for dressing storage
- Salad servers or tongs
- Food thermometer (optional)
- Small whisk or squeeze bottle for dressing on the go
Ingredients
- 12 oz pasta (farfalle or fusilli)
- 2 cups roasted butternut squash, cubed
- 1 cup roasted Brussels sprouts, halved
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries (optional)
- 1/3 cup feta cheese crumbles
- 1/4 cup toasted pecans or walnuts
- 2 cups baby arugula or mixed greens
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
That sounds like a mouthful, and it is—in the best possible way. The pomegranate pops, the squash roasts to caramel-y perfection, and the cheese adds a creamy fold to the party. If you’re counting calories, relax—this one wears a stretchy Thanksgiving waistband.
Instructions
- Preheat oven to 425°F. Toss squash and Brussels sprouts with 1-2 tablespoons olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer and roast 20-25 minutes, turning halfway, until tender and caramelized. That extra kiss of heat makes the veggies sing.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to stop cooking, then toss with a teaspoon of olive oil to prevent sticking.
- In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, maple syrup, and vinegar. While whisking, slowly drizzle in the remaining olive oil to emulsify into a bright dressing. Season with salt and pepper.
- In a large serving bowl, combine cooked pasta, roasted veggies, pomegranate seeds, cranberries (if using), feta, pecans, arugula, and parsley. That’s when the party starts in your bowl.
- Pour dressing over the salad and toss gently to coat. If the salad seems dry, add a splash of the reserved pasta water a little at a time.
- Taste and adjust seasoning. If you’re not serving right away, refrigerate and let flavors mingle for 15-30 minutes before serving.
Good to Know
This dish shines as a make-ahead option. Roast vegetables the day before, cook the pasta and keep separately, and whisk the dressing in a jar so it’s easy to pour. That’s why dinner feels like a win and not a week-long scavenger hunt for leftovers.
Tips
Keep the dressing light and the greens bright—salad dressing should be a drizzle, not a monsoon. If you want extra protein, fold in chickpeas or shredded chicken, and if dairy isn’t your jam, swap feta for crumbled tofu feta or omit altogether.
Variations
Try gluten-free pasta or swap in quinoa for a totally different texture; use goat cheese instead of feta; add roasted pears or apples for extra fall vibes. That’s the beauty of this salad—seasonal flexibility without a messy drama.
Serving Suggestions
Serve this as a colorful side to turkey, gravy, and cranberry sauce, or turn it into a main by adding extra protein like chickpeas or grilled chicken.
It also travels nicely to picnics—pack dressing in a jar and toss right before serving, so your greens stay crisp and your audience stays impressed.
