Introduction
One chilly November afternoon, Lina Vexley stood in her kitchen surrounded by seasonal produce — cranberries, pecans, and greens freshly picked from her garden. She wanted to create a salad that reflected the warmth and gratitude of Thanksgiving. Blending textures of crisp lettuce, sweet fruit, crunchy nuts, and tangy vinaigrette, she crafted a dish that quickly became a family favorite. Every forkful brought the taste of autumn — earthy, bright, and satisfying. For Lina, this wasn’t just a salad; it was a celebration of the harvest, a colorful reminder that even the simplest foods can capture the spirit of the season.
Harvest Thanksgiving Salad
Equipment
- Mixing Bowl
- Whisk
- Salad Tongs
Ingredients
Salad Base
- 6 cups mixed greens such as spinach, arugula, and romaine
- 1 cup cubed butternut squash roasted and cooled
- 1/2 cup fresh cranberries or dried cranberries
- 1 cup cucumber diced
- 1/2 cup pecans toasted
- 1/4 cup pumpkin seeds
- 1/2 cup feta or goat cheese crumbled
Maple-Balsamic Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, add mixed greens, roasted butternut squash, cranberries, cucumber, pecans, pumpkin seeds, and cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
- Drizzle the dressing over the salad ingredients and toss gently to combine.
- Top with additional nuts or seeds if desired and serve immediately.
Notes
Nutrition
How to Make Thanksgiving Salad
To prepare this refreshing Thanksgiving Salad, begin by roasting the butternut squash. Peel and cube the squash, drizzle it with olive oil, season lightly with salt and pepper, and roast at 400°F (200°C) for about 20 minutes or until tender. Let it cool completely before adding it to the salad.
In a large mixing bowl, add a generous base of mixed greens — a blend of spinach, arugula, and romaine works beautifully. Toss in the cooled roasted squash, cranberries, diced cucumber, toasted pecans, pumpkin seeds, and crumbled feta or goat cheese. Each ingredient contributes a unique texture and flavor — sweetness from the squash, crunch from the nuts and seeds, and creaminess from the cheese.
Next, prepare the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper. The dressing should be slightly thick and glossy, perfectly balancing sweet and tangy notes. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
For added presentation, top with a few extra cranberries or a sprinkle of roasted nuts before serving. You can also add slices of roasted turkey or grilled chicken for a heartier version. Serve immediately for the freshest taste, or refrigerate briefly before mealtime to let the flavors meld together.
This salad is the perfect side dish for Thanksgiving or any festive dinner, bringing color, crunch, and wholesome flavor to the table. It’s a simple way to celebrate autumn’s best ingredients in one delicious, nutritious bowl.
Conclusion
Thanksgiving Salad, crafted by Lina Vexley, is a celebration of harvest and gratitude. With roasted butternut squash, cranberries, pecans, and a maple-balsamic dressing, it combines all the flavors that define the season. Each bite offers a refreshing balance of sweetness, tartness, and crunch — a perfect complement to hearty holiday dishes. This salad not only adds color and elegance to your Thanksgiving spread but also brings a light, wholesome touch to the feast. Simple yet sophisticated, it captures the warmth of the holiday and the beauty of sharing good food with loved ones.