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–+ servings
A vibrant 5-Ingredient Thanksgiving Salad featuring roasted squash, pears, pecans, pomegranate seeds, and shaved parmesan.

Thanksgiving Green Salad

This Thanksgiving green salad recipe features seasonal ingredients that you can prep in advance. It balances rich holiday dishes with a light, fresh, and acidic dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Squash 15 minutes
Total Time 1 hour
Servings: 8 people
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bag mixed greens about 5 oz
  • 1 acorn squash peeled, seeded, and cut into 1/2-inch pieces
  • 1 pear cored and sliced or chopped
  • 1/2 cup pomegranate arils or dried cranberries
  • 1/2 cup Parmesan cheese shaved or grated
  • 1/2 cup candied pecans or plain pecans
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Oven
  • Baking sheet
  • large bowl
  • Small bowl or jar
  • Serving platter

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the acorn squash pieces with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
  2. While the squash roasts, prepare the dressing. In a small bowl or jar, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  3. Place the mixed greens in a large bowl. Add about half of the dressing and toss gently to coat the greens. Taste and add more dressing if desired.
  4. Arrange the dressed greens on a serving platter. Top with the roasted acorn squash, sliced pear, pomegranate arils, Parmesan cheese, and candied pecans.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 7gSugar: 18gVitamin A: 50IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

You can roast the squash and make the dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Toss the salad just before serving.

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