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A vibrant Thanksgiving salad featuring roasted butternut squash, apple slices, pomegranate seeds, and crumbled cheese on a bed of greens.

Roasted Butternut Squash Thanksgiving Salad

This vibrant salad features roasted butternut squash, crisp apples, pomegranate arils, pepitas, and goat cheese, all tossed in a honey balsamic vinaigrette. It's a perfect addition to your Thanksgiving feast, offering a balance of sweet and savory flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 309
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad
  • 5 oz container Spring mix
  • ½ cup Pomegranate arils
  • ½ cup Salted roasted pepitas
  • 2 Honey crisp or pink lady apples chopped into chunks
  • 2-3 oz Goat cheese
Roasted Butternut Squash
  • 1 Small-medium butternut squash
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Maple syrup
  • 1 teaspoon Sea salt
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Pepper
Dressing
  • ¼ cup Extra virgin olive oil
  • 2 Tablespoons Apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons Maple syrup
  • ½ teaspoon Sea salt
  • ¼ teaspoon Black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Small bowl
  • Whisk
  • Salad bowl

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut it in half, and scrape out the seeds. Cut the squash into 1-inch cubes.
  3. Add the squash cubes to a large mixing bowl. Add olive oil, maple syrup, salt, cinnamon, and pepper. Toss to combine.
  4. Spread the seasoned squash cubes onto the prepared baking sheet. Roast for about 30 minutes, turning once or twice, until the squash is fork-tender and slightly caramelized. Remove from the oven and let it cool.
  5. While the squash is roasting, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and black pepper. Set aside.
  6. In a large salad bowl, create a base with the spring mix. Top with the cooled roasted butternut squash, pomegranate arils, toasted pepitas, and apple chunks. Drizzle the dressing over the salad and toss to combine. Finally, top with goat cheese and serve.

Nutrition

Calories: 309kcalCarbohydrates: 31gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 679mgPotassium: 887mgFiber: 4gSugar: 18g

Notes

To keep leftovers fresh, dress only the portion you plan to eat immediately. Store the salad and dressing separately for a crisp salad the next day. If the salad is already mixed, place leftovers in an airtight container in the refrigerator and enjoy within 1-2 days for the best quality.

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