Description
A fresh and colorful Thanksgiving salad with mixed greens, roasted vegetables, nuts, dried cranberries, and a tangy dressing — perfect for your holiday table.
Ingredients
Scale
- 6 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese (optional)
- For dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, salt & pepper to taste
Instructions
- In a large salad bowl, combine mixed greens, roasted butternut squash, dried cranberries, and nuts.
- If using, sprinkle crumbled feta or goat cheese over the salad.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately as a light and festive Thanksgiving side dish.
Notes
You can add roasted Brussels sprouts or pomegranate seeds for extra fall flavor and color. Dressing can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0–10 minutes (if roasting vegetables)
- Category: Salad / Side Dish
- Method: No-Cook / Toss
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: thanksgiving salad, fall salad, roasted vegetable salad, holiday side dish, mixed greens salad