Thanksgiving Salad Recipes
A festive salad packed with roasted squash, cranberries, pecans, and creamy cheese — perfect for a colorful Thanksgiving side dish.
Equipment
- Baking tray
- Mixing Bowls
- Salad Tongs
Ingredients
Salad Base
- 4 cups mixed greens such as kale, spinach, or arugula
- 1 cup roasted butternut squash cubed
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese
- 1 cup cooked turkey breast sliced (optional)
Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and golden. Let cool slightly.
- In a large bowl, combine mixed greens, cranberries, toasted nuts, cheese, and roasted squash.
- If using turkey, add slices on top for a hearty holiday salad option.
- In a separate bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
- Serve fresh, topped with extra nuts or cheese for garnish if desired.
Notes
Swap turkey for roasted chickpeas for a vegetarian version, or add apple slices for sweetness and crunch.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 5gCholesterol: 35mgSodium: 310mgPotassium: 420mgFiber: 4gSugar: 12gVitamin A: 820IUVitamin C: 15mgCalcium: 120mgIron: 1.5mg
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