While you may have a lot of dishes to worry about when you’re whipping up a massive holiday meal, this Thanksgiving salad won’t be one of them. This simple and healthy roasted vegetable salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette.
It's the perfect dish to balance out the comforting items on the holiday table. Plus, it's fast and easy to make, so you can check it off your list quickly and move on to more energy-intensive dishes like the turkey.
Why You'll Love this Thanksgiving Salad
- Quick and easy. This easy salad with roasted butternut squash and brussels sprouts requires minimal prep work before it's ready to be tossed together. The most work you will need to do is chopping up the veggies. Then, just pop into the oven, before you are ready to toss all the ingredients together. It's ready in just 40 minutes including prep!
- Loaded with roasted vegetables. Whether you’re hosting a meal yourself or making this to take to someone else’s table, you can feel good about how nutritious and healthy this Thanksgiving salad is thanks to an abundance of vegetables. Plus, this fall salad can is gluten-free and can easily be made vegan with a simple substitute in the dressing.
- Bursting with flavor and texture. The tender squash, roasted sprouts, leafy greens, crunchy pecans, and juicy pomegranate seeds are the perfect combination of tastes and textures. Plus, they all get a flavor upgrade thanks to an easy, sweet and savory, homemade vinaigrette dressing.
- Serve it at Thanksgiving and beyond. Serve this roasted vegetable salad on the big day itself alongside the turkey and side dishes, take it to a work potluck holiday party, or serve it with leftovers following Thanksgiving. But since these veggies are in season all fall, you can enjoy this salad for a few months.
Ingredient Notes
To make this delicious Thanksgiving Salad with roasted veggies, you will need the following ingredients (full measurements in recipe card below):
- butternut squash - acorn squash or honeynut squash are great alternatives to butternut.
- brussels sprouts
- olive oil - avocado oil or coconut oil (any oil with a high smoke point and a neutral flavor) will work in place of the olive oil.
- Italian seasoning - you can easily make your own Italian seasoning by blending a combination of oregano, rosemary, thyme, basil, and marjoram.
- baby spinach - you can substitute this with your favorite salad greens. Baby kale, arugula, or baby chard are great alternatives for baby spinach. Even a spring mix salad will work well.
- pecans - feel free to substitute with your favorite nuts. Walnuts are the best substitute for pecans in this recipe, but some other nuts that will work are almonds and pistachios.
- pomegranate
- balsamic vinegar - you can also use red wine vinegar for a similar flavor.
- dijon mustard - a brown or stone-ground mustard should result in a similar flavor.
- honey - you can use maple syrup or agave nectar in place of the honey, especially if you want to make this salad vegan.
- salt and pepper
You will also need measuring cups and spoons, mixing bowls, and a large serving dish or bowl.
How to Make the Best Thanksgiving Salad
- Roast the veggies. In a mixing bowl, add butternut squash, brussels sprouts, olive oil, Italian seasoning, salt, and pepper. Toss well to coat evenly. Spread the veggies evenly onto a parchment lined baking sheet and bake in a 425F prehehated oven until the butternut squash is fork tender, about 25-30 minutes. Insert a fork to check doneness. If a fork can be easily inserted, then it's fork tender and ready. Otherwise, continue to bake until ready. Remove from the oven and let the vegetables cool to room temperature.
- Combine ingredients. Place the spinach, cooked veggies, pecans, and pomegranate in a large serving dish.
- Make the dressing. In a small mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey, salt, and pepper until smooth. Drizzle over the salad.
- Toss and serve. Toss well to coat. Serve immediately.
How to Serve
We made this Thanksgiving Salad with roasted butternut squash and brussels sprouts specifically as a companion for your favorite Thanksgiving dishes such as:
Storing Instructions
How to Store
Place leftover salad in an airtight container and refrigerate for up to 4 days, although it's best to eat the salad within 1-2 days because the longer it is stored, the more the spinach will wilt.
To preserve the freshness and keep the leftover salad from getting mushy and soggy, you can serve the dressing on the side so that you only mix as much salad and dressing as you can eat at one time. Then, store the greens and vegetables in a separate container from the dressing. When you’re ready to use it again, just toss and eat! The salad will last longer this way.
How to Freeze
If you roast a big batch of butternut squash and brussels sprouts, you can freeze the leftovers. Allow it to cool to room temperature, then transfer to a sealed freezer bag or airtight container and freeze for up to 3 months. Reheat from frozen in a preheated 350F oven for 10-20 minutes until warm and crisp, sauté on the stovetop over medium-low heat, or air fryer at 350F for 5-10 minutes.
Recipe Tips and Tricks
- Prep the vegetables ahead of time. Reduce the amount of prep time by chopping and dicing the vegetables up to two days in advance. Just leave them raw and wrap them tightly in plastic cling wrap or place them in a Ziploc bag or airtight container, then store in the refrigerator until you’re ready to cook.
- Use leftovers creatively. Consider breakfast or lunch sorted for the next few days! Add cooked protein for a stand-alone meal, scramble with eggs, or saute and slide onto a piece of toasted sourdough.
More Thanksgiving Salad Recipes
- 15 Thanksgiving Salad Recipes
- Fall Harvest Salad with Butternut Squash
- Butternut Squash Quinoa Salad
- Apple Arugula Salad
- Butternut Squash Salad
- Apple Walnut Salad
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Thanksgiving Salad
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This simple and healthy Thanksgiving Salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette.
Ingredients
For the salad:
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 2 cups brussels sprouts, halved
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 ounces baby spinach
- ½ cup pecans
- ½ cup pomegranate
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ½ tablespoon dijon mustard
- ½ tablespoon honey (or maple syrup)
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Roast the butternut squash and brussels sprouts:
- Preheat the oven to 425 F.
- In a mixing bowl, add butternut squash, brussels sprouts, olive oil, Italian seasoning, salt, and pepper. Toss well to coat evenly.
- Spread the veggies evenly onto a parchment lined baking sheet and bake until the butternut squash is fork tender, about 25-30 minutes. Insert a fork to check doneness. If a fork can be easily inserted, then it's fork tender and ready. Otherwise, continue to bake until ready. Remove from the oven and let the vegetables cool to room temperature.
Make the vinaigrette dressing:
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey, salt, and pepper until smooth.
Assemble the salad:
- Place the spinach, cooked veggies, pecans, and pomegranate in a large serving dish. Drizzle with the prepared vinaigrette dressing on top and toss well to coat.
- Serve immediately.
Notes
Prep the vegetables ahead of time: Reduce the amount of prep time by chopping and dicing the vegetables up to two days in advance. Just leave them raw and wrap them tightly in plastic cling wrap or place them in a Ziploc bag or airtight container, then store in the refrigerator until you’re ready to cook.
How to store: Place leftover salad in an airtight container and refrigerate for up to 4 days, although it's best to eat the salad within 1-2 days because the longer it is stored, the more the spinach will wilt. To preserve the freshness and keep the leftover salad from getting mushy and soggy, you can serve the dressing on the side so that you only mix as much salad and dressing as you can eat at one time. Then, store the greens and vegetables in a separate container from the dressing. When you’re ready to use it again, just toss and eat! The salad will last longer this way.
How to freeze: If you roast a big batch of butternut squash and brussels sprouts, you can freeze the leftovers. Allow it to cool to room temperature, then transfer to a sealed freezer bag or airtight container and freeze for up to 3 months. Reheat from frozen in a preheated 350F oven for 10-20 minutes until warm and crisp, sauté on the stovetop over medium-low heat, or air fryer at 350F for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Keywords: thanksgiving salad, roasted vegetable salad, salad with roasted butternut squash and brussels sprouts
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