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This simple and healthy Thanksgiving Salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette. |

Thanksgiving Salad

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free


This simple and healthy Thanksgiving Salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette.


For the salad:

  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 2 cups brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 ounces baby spinach
  • 1/2 cup pecans
  • 1/2 cup pomegranate

For the dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon honey (or maple syrup)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


Roast the butternut squash and brussels sprouts:

  1. Preheat the oven to 425 F.
  2. In a mixing bowl, add butternut squash, brussels sprouts, olive oil, Italian seasoning, salt, and pepper. Toss well to coat evenly.
  3. 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:

  1. In a small mixing bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey, salt, and pepper until smooth.

Assemble the salad:

  1. 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.
  2. Serve immediately.


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