Can I make this salad for a large gathering?

Yes. Scale ingredients linearly (e.g., double for 12–16 people). Roast squash on multiple sheets and keep warm briefly in oven set to 200°F (95°C) if needed. Dress in batches to avoid wilting.

How long can leftovers be stored?

Undressed leftovers (separate greens, roasted squash, and dressing) can be stored up to 3 days in the fridge. Once dressed, salad is best eaten within a few hours.

Can I substitute canned pumpkin or butternut puree?

Purees won’t provide the roasted texture. You could make a warm salad with roasted chickpeas and pureed squash tossed as a sauce, but for the classic texture sliced/roasted cubes work best.

What can I serve instead of goat cheese for nut/cheese allergies?

Use avocado slices for creaminess or roasted chickpeas for protein and crunch. Vegan cheeses made from cashews are another option (but avoid for nut allergies).

How do I keep apple slices from browning?

Toss slices in a little lemon juice or keep them in cold water with a squeeze of lemon up to an hour before assembly. Pat dry before adding.

Thanksgiving Salad Recipe – Easy, Fresh & Festive Holiday Side for Beginners (USA)

Thanksgiving Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, fresh, beginner-friendly Thanksgiving Salad featuring roasted squash, crisp apples, crunchy nuts, tart cranberries, and a maple-mustard vinaigrette — perfect for home cooks in the USA.

Author: Nia Yarden
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Salad
Method: No Cook / Roasted Components
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

8 cups mixed baby greens or arugula & baby spinach
4 cups roasted butternut squash cubes
1 large apple, thinly sliced
3/4 cup dried cranberries or 1 cup pomegranate arils
1/2 cup toasted walnuts or pecans, chopped
4 oz goat cheese or feta (optional)
1/4 small red onion, thinly sliced (optional)
3 tbsp maple syrup
2 tbsp Dijon mustard
3 tbsp apple cider vinegar
1/3 cup extra virgin olive oil
1 small garlic clove, minced (optional)
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, pepper, and optional smoked paprika or cinnamon. Roast 22–28 minutes and let cool slightly.
Toast walnuts or pecans in a dry skillet over medium heat for 4–6 minutes until fragrant. Cool and chop.
Whisk maple syrup, Dijon, and vinegar. Slowly add olive oil until emulsified. Season with salt and pepper.
In a large bowl, add greens, roasted squash, sliced apple, cranberries, red onion, and nuts.
Top with goat cheese. Drizzle 3–4 tbsp dressing and toss gently until coated.

Notes

Dress the salad right before serving to prevent soggy greens. Cool roasted vegetables completely for best texture.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 12g
Sodium: 180mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg

Find it online: https://www.nytrecipe.com/thanksgiving-salad/