I love adding a fresh, colorful salad to the Thanksgiving spread, especially one with roasted squash, crisp apples, and crunchy pecans. This Thanksgiving salad gets a cozy finishing touch from a cinnamon-cider vinaigrette that pairs beautifully with all the classic holiday dishes.
Why You’ll Love This Thanksgiving Salad
This salad balances sweet, tart, savory, and crunchy flavors in every bite. Roasted squash makes it feel seasonal and satisfying, while crisp greens and apple keep it fresh. You can roast the squash and shake up the vinaigrette ahead of time, so assembling the salad is easy when the holiday kitchen gets busy.
Thanksgiving Salad Ingredients & Substitutions
- 1 small butternut squash, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 cups mixed salad greens
- 1 crisp apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 small red onion, thinly sliced
- 1/3 cup crumbled feta, optional
- 1/4 cup extra-virgin olive oil
- 3 tablespoons unsweetened apple cider
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Swap the butternut squash for cubed sweet potato, or use walnuts in place of pecans. Pear works well instead of apple, and baby spinach or chopped kale can stand in for the mixed greens. Leave out the feta for a dairy-free salad.
Step-by-Step Instructions to Make Thanksgiving Salad
1. Roast the squash
Heat the oven to 425°F. Toss the squash cubes with olive oil, salt, and pepper, then spread them in a single layer on a rimmed baking sheet. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges. Let the squash cool slightly.
2. Make the cinnamon-cider vinaigrette
Whisk the olive oil, apple cider, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, salt, and pepper in a small bowl until combined. You can also add everything to a jar, secure the lid, and shake well.
3. Assemble the salad
Place the greens in a large serving bowl. Add the apple, cranberries, pecans, red onion, and warm or cooled squash. Sprinkle feta over the top, if using.
4. Dress and serve
Drizzle the salad with some of the vinaigrette and toss gently. Taste and add more dressing, salt, or pepper as needed. Serve right away for the best crunch.
Tips for Success
- Give the squash room on the baking sheet so it roasts instead of steaming. Use two pans if needed.
- Let the squash cool a little before adding it to the greens to keep them crisp.
- Slice the apple just before serving, or toss it with a little lemon juice to slow browning.
- Shake or whisk the vinaigrette again right before using, since the oil and cider can separate.
- Dress the salad lightly at first. You can always add more at the table.
Variations of Thanksgiving Salad
For extra crunch, add roasted pumpkin seeds or thinly sliced celery. A handful of cooked quinoa turns the salad into a more filling dish, while a few fresh orange segments bring a bright, citrusy note. If you prefer a sweeter dressing, add another teaspoon of maple syrup; for more tang, add a splash of apple cider vinegar.
Serving Suggestions: What to Pair with Thanksgiving Salad
Serve this salad alongside roast turkey, baked chicken, or your favorite holiday main. It also fits right in with mashed potatoes, green beans, roasted root vegetables, and warm rolls. For a lighter lunch after the holiday, top leftover salad with extra roasted squash and a boiled egg.
Storage & Reheating Instructions
For the best texture, store the greens, toppings, squash, and vinaigrette separately in airtight containers in the refrigerator. The roasted squash and dressing keep for up to 4 days. Once dressed, the salad is best eaten right away. Reheat the squash in a 350°F oven or microwave until warm, then let it cool slightly before adding it to fresh greens.
Memories Made Around the Table
I like bringing this salad to the table in a wide bowl, with the colorful toppings scattered over the greens so everyone can see what is inside. It feels festive without asking for much last-minute work, and I can set the dressing beside it so family and friends can add just as much as they like.
FAQs
Can I make Thanksgiving salad ahead of time?
Yes. Roast the squash and mix the vinaigrette up to 4 days ahead. Store them separately, then slice the apple and assemble the salad shortly before serving.
Can I use a different squash?
Yes. Sweet potato, delicata squash, or acorn squash are all good alternatives. Cut the pieces to a similar size and roast until tender.
What can I use instead of pecans?
Chopped walnuts, almonds, or roasted pumpkin seeds all add a satisfying crunch. For a nut-free option, choose pumpkin seeds.
Can I serve the vinaigrette warm?
It is usually served at room temperature. If you would like a warmer dressing, gently warm it in a small saucepan without boiling, then whisk before serving.
Final Thoughts
This Thanksgiving salad brings seasonal color and a bright, cozy contrast to a rich holiday meal. With tender roasted squash, crisp fruit, crunchy pecans, and cinnamon-cider vinaigrette, it is a fresh side I am happy to make part of the celebration.
Thanksgiving Salad
Equipment
- 1 Rimmed baking sheet
- 1 Large serving bowl
- 1 Small bowl or jar For the vinaigrette
Ingredients
Roasted squash
- 1 small butternut squash peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 1/4 teaspoon kosher salt plus more to taste
- 1 1/4 teaspoon black pepper
Salad
- 8 cups mixed salad greens
- 1 crisp apple thinly sliced
- 1 1/2 cup dried cranberries
- 1 1/2 cup pecans roughly chopped
- 1 1/4 red onion small, thinly sliced
- 1 1/3 cup feta crumbled; optional
Cinnamon-cider vinaigrette
- 1 1/4 cup extra-virgin olive oil
- 3 tablespoons unsweetened apple cider
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 1/4 teaspoon ground cinnamon
- 1 1/8 teaspoon kosher salt
- 1 1/8 teaspoon black pepper
Instructions
- Heat the oven to 425°F. Toss the squash cubes with olive oil, salt, and pepper, then spread them in a single layer on a rimmed baking sheet. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges. Let the squash cool slightly.
- Whisk the olive oil, apple cider, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, salt, and pepper in a small bowl until combined. Alternatively, add everything to a jar, secure the lid, and shake well.
- Place the greens in a large serving bowl. Add the apple, cranberries, pecans, red onion, and warm or cooled squash. Sprinkle feta over the top, if using.
- Drizzle the salad with some of the vinaigrette and toss gently. Taste and add more dressing, salt, or pepper as needed. Serve right away for the best crunch.