Judy Spencer
CSMS Magazine
This vibrant and healthy salad brings the flavors of fall to your Thanksgiving table. Packed with wholesome ingredients, it’s a perfect balance of crisp textures, rich colors, and seasonal tastes.
Ingredients for the Salad
6 cups mixed greens (baby spinach, arugula, or kale)
1 cup roasted butternut squash cubes
1/2 cup pomegranate seeds
1/3 cup dried cranberries
1/3 cup chopped pecans (toasted for extra flavor)
1/3 cup crumbled goat cheese or feta (optional for creaminess)
1 small apple (thinly sliced, preferably Honeycrisp or Fuji)
For the Dressing
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste
Instructions
Prepare the Salad Base
Wash and dry the mixed greens, then place them in a large serving bowl. Add the roasted butternut squash, pomegranate seeds, dried cranberries, toasted pecans, and apple slices. Gently toss to combine.
Make the Dressing
In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
Assemble the Salad
Just before serving, drizzle the dressing over the salad. Toss gently to coat all ingredients evenly. If using goat cheese or feta, sprinkle it over the top as a final touch.
Serve and Enjoy
Serve immediately as a refreshing side dish or light starter. This salad pairs beautifully with roasted turkey or as a stand-alone healthy option for Thanksgiving guests.
Tips
Substitute roasted sweet potatoes for butternut squash if preferred. Add a sprinkle of pumpkin seeds for extra crunch and seasonal flair.
Note: For a vegan option, omit the cheese or use a plant-based alternative.
Happy Thanksgiving and bon appétit!
