Thanksgiving Salad with Roasted Butternut Squash and Cranberry Vinaigrette

Celebrate the colors and flavors of the season with this Thanksgiving Salad — a vibrant mix of roasted butternut squash, crisp apples and pears, tangy cranberries, crunchy nuts, and a sweet-tart cranberry vinaigrette. It’s the perfect side dish for your holiday table or any cozy fall meal.

Ingredients

For the Salad

• 4 cups butternut squash, cut into ½-inch cubes (from about one 2½-pound squash)
• 2 tablespoons olive oil
• ½ tablespoon sumac
• Kosher salt, to taste
• 1 cup candied walnuts, roughly chopped
• ½ cup dried cranberries
• ½ cup pomegranate arils
• ¼ cup thinly sliced red onion
• ¼ cup pumpkin seeds (pepitas)
• 1 romaine heart, chopped
• 4 cups spring mix (baby greens)
• 1 Honeycrisp apple, thinly sliced
• 1 Anjou pear, thinly sliced

For the Cranberry Dressing

• ¼ cup apple cider vinegar
• 3 tablespoons cranberry sauce (smooth or whole-berry)
• 2 teaspoons honey
• ½ cup olive oil
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C).
   Place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil, sprinkle with sumac and ½ teaspoon salt, and toss well to coat.
   Spread the cubes out evenly and roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelized. Let cool to room temperature.
2. Assemble the Salad
   In a large serving bowl or platter, layer the romaine, spring mix, roasted squash, candied walnuts, dried cranberries, pomegranate arils, red onion, pumpkin seeds, sliced apple, and pear.
3. Make the Dressing
   In a small bowl or measuring cup, whisk together the apple cider vinegar, cranberry sauce, and honey.
   While whisking constantly, slowly drizzle in the olive oil until the dressing emulsifies. Season with salt and black pepper to taste.
4. Dress and Serve
   Pour the cranberry dressing over the salad just before serving and toss gently to combine. Serve immediately for the freshest texture and flavor.

Tips for Success

• Make-ahead option: Roast the squash and prepare the dressing up to 1 day in advance. Store them separately in the refrigerator and assemble the salad just before serving.
• Add protein: For a heartier version, top the salad with grilled chicken, turkey slices, or roasted chickpeas.
• Swap the nuts: Use pecans or almonds instead of walnuts if preferred.

Nutrition (Per Serving)

Calories: 347 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 3 g | Fiber: 5 g | Sugar: 21 g | Vitamin A: 8919 IU | Vitamin C: 23 mg | Calcium: 57 mg | Iron: 1 mg