Thanksgiving Salad from the Pot

This Thanksgiving Salad combines roasted butternut squash, candied nuts, feta, and dried cranberries, all finished with a simple dressing.

author’s note

The Holiday Salad That Steals the Show!

Every Thanksgiving, I try to balance all the rich comfort food on the table with at least one fresh, vibrant dish. A few years ago, I started experimenting with salads that could stand up to all the classics like turkey, stuffing, and mashed potatoes, and not feel like an afterthought. This Thanksgiving Salad is the winner. The first year I made it, my family piled it on their plates just as high as the mashed potatoes (which never happens with a salad at Thanksgiving). Now it’s requested every year.

It is satisfying to that it feels festive with the colors of roasted squash, deep red cranberries, and sparkling candied pecans, but it’s still simple enough that I can pull it together while the turkey rests.

Ingredients

Here’s what you’ll need to make this Thanksgiving Salad:

• Butternut Squash: Peel and cut into even pieces for straightforward roasting. Pre-cut squash saves time.
• Olive Oil: Helps roast the squash and adds a great flavor.
• Spinach & Greens: Use a mix of greens for more variety.
• Candied Pecans: Or swap with candied almonds or walnuts.
• Dried Cranberries: Or try dried cherries or raisins instead.
• Feta: Gives a tangy, creamy bite. Goat cheese works well too.
• Balsamic Dressing: I’ve dedicated a whole post to this dressing—it’s that good!

How To Make Thanksgiving Salad

1. Roast Squash: Toss squash with oil, salt, and pepper. Roast at 400°F for 25-30 minutes.
2. Make Dressing: Combine all ingredients in a mason jar and shake well.
3. Assemble: Combine greens, squash, pecans, cranberries, and feta.
4. Dress: Toss with dressing and serve.

Storage

• Enjoy Right Away: Eat the Thanksgiving Salad right after adding the dressing.
• Prep Ahead: The squash and dressing can be made 2-3 days ahead and kept in the fridge.
• Mix Dressing: If the dressing separates, let it sit for 15 minutes at room temp, then shake to mix.

More satisfying Holiday Salads:

Salads

Roasted Veggie Salad (Panzanella)

Salads

Sweet Potato Farro Salad

Salads

Wild Rice Salad

Salads

Pear Pomegranate Salad What to Serve with Thanksgiving Salad

Serve this salad alongside these dishes for a reliable holiday menu:

• slow cooker Turkey Breast: A classic pairing for a holiday meal. Don’t forget the Cranberry Sauce!
• Au Gratin Potatoes: Rich and cozy next to the fresh salad.
• Thanksgiving Dressing or Corn Casserole: The reliable hearty side for your holiday meal.
• Dinner Rolls: Soft and buttery, the reliable way to finish the plate.
• Veggies: Roasted Sweet Potatoes, Green Bean Casserole, Shredded Brussel Sprout Salad or Roasted Brussels Sprouts.