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Vibrant Thanksgiving Harvest Salad with roasted chicken, brussels sprouts, orange slices, pecans, cranberries, and a creamy dressing.

Thanksgiving Salad

This Thanksgiving Salad is a vibrant mix of crisp greens, sweet roasted squash, tart cranberries, and crunchy pecans — a refreshing and colorful complement to your holiday feast. It’s a simple yet elegant side that celebrates fall flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 cups mixed greens such as arugula, spinach, or spring mix
  • 2 cups butternut squash peeled and cubed
  • 1 tbsp olive oil for roasting
  • 1/2 cup dried cranberries
  • 1/3 cup candied pecans or toasted regular pecans
  • 1/3 cup crumbled goat cheese or feta cheese
  • 1 apple thinly sliced
Maple Dijon Dressing
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup pure
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper

Equipment

  • Baking Sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil and a pinch of salt and pepper. Roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly.
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined.
  3. In a large bowl, combine mixed greens, roasted squash, sliced apple, dried cranberries, candied pecans, and goat cheese.
  4. Drizzle with the maple Dijon dressing and toss gently to coat.
  5. Serve immediately or refrigerate the components separately until ready to serve.

Notes

This salad pairs beautifully with turkey or ham. For added protein, top with roasted chicken or quinoa. You can also substitute roasted sweet potatoes for the squash if preferred.