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Thanksgiving Harvest Salad

A vibrant bowl of Thanksgiving salad with butternut squash, brussel sprouts, pecans, and cranberries.
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A fresh and vibrant salad perfect for your holiday table, featuring seasonal fall ingredients. This make-ahead salad can be scaled for crowds.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 cup fresh cranberries
  • 1 cup chopped pecans
  • 1 cup chopped apple
  • 1/2 cup crumbled goat cheese (optional)
  • For the Dressing:
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Let cool.
  3. While the squash is roasting, prepare the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. In a large bowl, combine the thinly sliced Brussels sprouts, roasted butternut squash, fresh cranberries, chopped pecans, and chopped apple.
  5. Pour the dressing over the salad and toss gently to coat all ingredients.
  6. If using, sprinkle the crumbled goat cheese over the top.
  7. This salad can be made a few hours ahead and refrigerated. Toss again before serving.

Notes

  • For a larger crowd, simply double or triple the ingredients.
  • The dressing can be made up to 3 days in advance and stored in the refrigerator.
  • If you don’t have Brussels sprouts, thinly sliced kale or a mix of both works well.
  • Consider this salad as a healthy Thanksgiving option, similar to how meal planning can support dietary goals.

Nutrition

Find it online: https://cutcooktaste.com/thanksgiving-salad-fresh-holiday-side/