5 from 27 votes
Thanksgiving Salad
This Thanksgiving Salad blends sweet roasted butternut squash with crisp apples, tart pomegranate arils, crunchy toasted pepitas, and creamy goat cheese over a spring mix base. A maple and apple cider vinegar dressing ties the ingredients together with a balance of sweet and tangy flavors, making it a dish with varied textures and seasonal ingredients.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
309 kcal
Course:
Salad
Cuisine:
American
Ingredients
Salad
- 1 oz container spring mix
- ½ cup pomegranate arils
- ½ cup Pepitas salted, roasted
- 2 apple chopped into chunks, Honey Crisp or Pink Lady
- 2-3 oz goat cheese
Roasted Butternut Squash
- 1 small-medium butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon salt sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes.
- Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.
- Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool.
- While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use.
- In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!
Cup of Yum
Notes
- Dress only the portion of salad you plan to serve immediately to keep ingredients crisp.
- Store any leftovers and dressing separately in airtight containers; consume within 1-2 days for best freshness.
Nutrition Information
Serving
1/6 recipe
Calories
309kcal
(15%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
679mg
(28%)
Potassium
887mg
(19%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 309
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 309kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 679mg | 28% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.