5 9 Published Nov 03, 2023, Updated Nov 05, 2024 It’s an ode to autumn, combining seasonal produce like roasted butternut squash, juicy apples, and tangy pomegranate arils. This salad is sure to impress your guests and might just nudge the turkey out of the spotlight! If you’re looking for more Thanksgiving salads my green bean salad, shaved brussels sprouts salad and beet salad are also favorites of mine! For a simple green salad try my arugula salad or kale salad instead.
Why You’ll Love This Salad
A healthy side – Amidst hearty holiday recipes like these slow cooker mashed potatoes and classic sweet potato casserole, this nutrient-dense salad offers a lighter, refreshing option without skimping on flavor and the festive vibe. Customizable – Feel free to make this Thanksgiving salad recipe your own! Use your favorite greens, squash and cheese. Versatile – While this is a great Thanksgiving side salad, it also makes for a delicious lunch or dinner recipe. Pair it with my maple turmeric chicken for a meal-sized salad. Make-ahead friendly – You can easily prepare components of this salad ahead of time like the roasted squash and dressing, making the holiday ensemble stress-free and efficient.
To save time on prep grab a container of pre-prepared pomegranate arils and pre-washed lettuce. Roast the butternut squash and store it in the fridge for 1-2 days. Just bring it to room temperature before adding it to your salad so it doesn’t wilt your greens. Make the dressing 3-4 days in advance and store it in the fridge in an airtight container. Give it a good shake or stir before drizzling it over your salad. Chop your apples and prep the other mix-ins the night before, tossing apples in lemon juice to prevent browning. Store everything in separate airtight containers in the fridge. Store all the ingredients separately in the fridge. Assemble the salad and add the dressing just before serving to keep the greens crisp.
Turkey or ham: A classic for Thanksgiving dinner! If you have a small gathering try my air fryer turkey breast instead. For a vegan main my lentil loaf is a fan favorite! Stuffing: You can never go wrong with a side of stuffing. Try this sourdough stuffing or this delicious wild rice stuffing for a gluten-free option. Dinner rolls or cornbread: Soft, buttery bread items, like my vegan cornbread, are a must-have that add a comforting touch to the dinner table. Casseroles or vegetables: I love making my healthy green bean casserole and healthy sweet potato casserole for Thanksgiving dinner. For some veggie options try my mashed cauliflower, glazed carrots or creamed corn. Something sweet: What’s Thanksgiving without dessert?! Try my healthy pumpkin pie, pecan pie, healthy apple crisp, or these decadent baked pears.
If you anticipate leftovers, consider dressing only what you’ll eat right away. Store the remaining salad and dressing separately, allowing you to enjoy a fresh salad again the next day. Already mixed? Place your leftovers in an airtight container and refrigerate. It’s best to eat it within 1-2 days for the best quality, as the greens can wilt and the ingredients may lose their crunch. Revive a refrigerated dressed salad by adding a fresh splash of lemon juice or a quick drizzle of olive oil just before serving. It can help refresh the flavors and bring a little life back to wilted greens.
