Thanksgiving Salad
on Nov 13, 2020, Updated Nov 27, 2024
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This simple salad has so much going on for seasonal ingredients in terms of color, flavor, and texture. It has a definite fall, winter, and holiday vibe.
We always have a salad at Thanksgiving, and not just any salad — a cold weather-worthy salad using seasonal ingredients that earns its place on the Thanksgiving table! This vegetarian salad has so much going on: roasted butternut squash, pears, goat cheese, and pomegranate seeds. It’s substantial enough to satisfy the non-meat eaters as well as serving as a beautiful counterpoint to the turkey.
Fruit in salad always feels sophisticated and special. And clever, even though it’s not exactly inventing the wheel. Here, pears — because they have a very holiday vibe — and pomegranate seeds…because ditto. You can buy pomegranate seeds, or arils, already picked from the fruit, which is a huge time and mess saver!
And cheese! I am always happy to see cheese in a salad (though it’s, of course, optional and can be left out for a vegan salad). In this salad, we welcome lovely chunks of goat cheese. Add them at the end and toss lightly, as if you toss them too early and/or vigorously, they will blend into the salad and not stay in distinct little creamy bites.
Table of Contents
Thanksgiving Salad: This green salad with roasted butternut squash, pears, and goat cheese has tons of color, flavor, and texture. And a definite fall, winter, and holiday vibe!
Butternut Squash in Salad
The butternut squash is roasted until quite tender and even browned in spots, which gives it that lovely caramelized flavor. It should cool to room temp before you combine it with the other ingredients, and then it has a nice little chew to it.
If you have leftover cooked butternut squash from a previous meal, this is a great way to use it up. Just skip the squash roasting instructions below and use what you have — obviously, make sure the seasonings on the squash feel compatible with the other flavors in the salad.
Ingredients
For this simple salad recipe, you’ll just need to prepare a few of the elements that are tossed together.
- Butternut Squash – If you have leftover butternut squash from another simple recipe, feel free to use it here. Otherwise, roast it up simply, according to the recipe, and the earthy sweetness of the squash will play nicely with all of the other flavors, textures, and colors. You can also find peeled and steamed butternut squash, which is a shortcut you can feel free to take advantage of.
For the Vinaigrette:
- Shallot – Mince it finely for the salad dressing.
- Balsamic vinegar – Choose a high-quality balsamic vinegar; it will quickly become a pantry staple!
- Lemon juice – Fresh-squeezed lemon juice, of course!
- Extra-virgin olive oil – The backbone of any homemade vinaigrette recipe.
- Honey – For a touch a sweetness to balance out the dressing’s flavor.
For the Salad:
- Arugula – I like to use baby arugula, which has a nice peppery bite but isn’t too sharp. It pairs beautifully with the fruit in this salad and the dressing.
- Romaine – For a nice crunch and to make the salad lighter. You can sub in other lettuces like red leaf or green leaf lettuce, or if you want a softer salad, try butter or bibb lettuce.
- Pear – Sweet and juicy, love fruit in a holiday salad. Any pear will be fine, from Anjou to Bosc. It ideally should be just ripe but not too soft. Apples are another option — slice them thinly so they provide a delicate crunch.
- Goat cheese – A creamy and tangy addition — you could leave it out for a vegan salad, though! You can also trade in feta or another soft white crumbly cheese for the goat cheese. Or try one of the many flavored fresh goat cheeses for another twist. Laura Chenel and Vermont Creamy make some great options.
- Pomegranate seeds – For their sweet-tart burst of flavor and beautiful jewel-like red color.
and Spinach Salad and Roasted Fennel
Vegan Salad Variation
To make this salad vegan, skip the honey and cheese in the dressing! You could use agave in place of the honey if you want a touch of sweetness.
How to Make Thanksgiving Salad
- Roast the squash: Preheat the oven to 425 degrees. Spray a rimmed baking sheet with nonstick cooking spray, then spread the squash on the baking sheet. Drizzle the squash with olive oil, sprinkle with salt and pepper, and toss until the squash is evenly coated. Roast for 35 minutes, until the squash is nicely browned in spots and very tender. Set aside.
- Make the vinaigrette: In a small container or bowl, combine the shallots, balsamic vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake or mix well to blend.
- Assemble the salad: Place the arugula and romaine in a large serving bowl. Add the pears and butternut squash, drizzle over the vinaigrette, and toss to combine. Add half the goat cheese and half the pomegranate seeds and gently toss again. Sprinkle the remaining cheese and pomegranate seeds over the top and serve.
What to Serve With Thanksgiving Salad
More Holiday Salad Recipes
- Arugula, Orange. and Pomegranate Salad
- Red Salad with Citrus, Honey, and Thyme Vinaigrette
- Frisee, Radicchio, and Escarole Salad with Citrus Dressing
- Green Salad with Pears, Parmesan, and Pomegranate Seeds and Puff Pastry Croutons
- Green Bean Salad with Clementine Oranges and Feta
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Thanksgiving Salad
Ingredients
For the Roasted Butternut Squash:
- 4 cups peeled and sliced butternut squash (pieces about 1 x 2 inches, 1/4-inch thick)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper (to taste)
For the Vinaigrette:
- 1 large shallot (minced)
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper (to taste)
For the Salad:
- 4 cups baby arugula
- 4 cups thinly sliced romaine
- 1 pear (halved, cored, and thinly sliced)
- 1 cup crumbled goat cheese
- 1 cup pomegranate seeds
Instructions
- Roast the squash: Preheat the oven to 425 F. Spray a rimmed baking sheet with non-stick cooking spray, then spread the squash on the baking sheet. Drizzle with the tablespoon of olive oil, sprinkle with salt and pepper, and toss until the squash is evenly coated. Bake for 35 minutes, until the squash is nicely browned in spots and very tender. Set aside to come to room temperature.
- Make the vinaigrette: In a small container, combine the shallots, balsamic vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake to blend.
- Place the arugula and romaine in a large serving bowl. Add the pears and butternut squash, drizzle over the vinaigrette, and toss to combine. Add half the goat cheese and half the pomegranate seeds and gently toss again. Sprinkle the remaining cheese and pomegranate seeds over the top and serve.
Notes
- If you have leftover cooked butternut squash from a previous meal, this is a great way to use it up. Just skip the squash roasting instructions and use what you have — obviously, make sure the seasonings on the squash feel compatible with the other flavors in the salad.
- To make this salad vegan, skip the honey and cheese in the dressing. You could use agave nectar in place of the honey if you want a touch of sweetness.
Made this to take to Thanksgiving dinner and it was a huge hit. I did forget the goat cheese at home, but everyone still loved it and when I added said cheese to the leftovers it was even better. The vinaigrette is amazing and so versatile, so a new staple for our salads. Even picked up extra pomegranate, squash, and pears just to make it again this week. Should work perfectly with whatever lettuce combo you can find. Try it…you won’t regret it!