Every Thanksgiving table needs a fresh, colorful dish to balance all the rich and hearty classics. That’s where this Thanksgiving Harvest Salad comes in. I remember serving it for the first time alongside turkey and mashed potatoes—its crisp greens, roasted squash, cranberries, and crunchy nuts added the perfect burst of freshness. It’s light yet full of festive flavors, making it a refreshing addition that feels just as special as the main course.
Ingredients
6 cups mixed greens (spinach, arugula, or spring mix)
1 cup roasted butternut squash cubes
1/2 cup dried cranberries
1/2 cup crumbled goat cheese or feta
1/3 cup candied pecans or walnuts
1 apple, thinly sliced
1/4 red onion, thinly sliced
Dressing:
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
Salt and pepper, to taste
Instructions
Arrange mixed greens on a large serving platter or bowl. Top with roasted butternut squash, cranberries, goat cheese, pecans, apple slices, and red onion. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth. Drizzle dressing over salad just before serving and toss lightly. Serve immediately as a refreshing side dish for Thanksgiving dinner.
Substitutions
Use roasted sweet potatoes instead of squash. Replace goat cheese with blue cheese or shaved Parmesan. Swap pecans with pumpkin seeds for a nut-free option. Use pears instead of apples for a slightly sweeter taste.
Equipment
Large salad bowl or platter
Small mixing bowl
Whisk or fork
Sharp knife and cutting board
Storage
Refrigerator: Store undressed salad in an airtight container for up to 1 day.
Dressing: Keep in a sealed jar in the fridge for up to 5 days.
Serving tip: Add dressing just before serving to keep greens crisp.
Top Tips
Roast squash until caramelized for extra flavor. Slice apples right before serving to prevent browning. Use candied nuts for a sweet, crunchy touch. Double the recipe for larger gatherings.
FAQs
Can I make this salad ahead of time? Yes, prep ingredients separately and assemble just before serving.
Is this salad vegetarian? Yes, and you can make it vegan by skipping the cheese or using dairy-free alternatives.
What other dressings work well? Balsamic vinaigrette or honey mustard dressing also pair beautifully.
What can I serve this with? It complements turkey, ham, or roasted chicken perfectly.