How to Make a Thanksgiving Roasted Squash Salad with Cranberries

Looking for a fresh, vibrant, and flavorful side dish for your Thanksgiving feast? This Thanksgiving roasted squash salad with cranberries is the perfect balance of sweet, savory, and tangy flavors, making it a delicious and colorful addition to your holiday table.

Featuring tender roasted squash, dried or fresh cranberries, mixed greens, crunchy nuts, and a zesty vinaigrette, this salad offers a refreshing contrast to rich Thanksgiving dishes. Whether served as a starter or a light side, it’s easy to prepare and packed with seasonal ingredients.

A Thanksgiving roasted squash salad with cranberries is the perfect balance of sweet, savory, and tangy flavors that complement any holiday feast. With roasted butternut squash, tart cranberries, crunchy pecans, and a maple Dijon dressing, this salad is a delicious, fresh, and colorful addition to your Thanksgiving table.

This easy-to-make salad adds a bright, seasonal contrast to rich Thanksgiving dishes like turkey, stuffing, and mashed potatoes.

1. Why You’ll Love This Roasted Squash Salad

• Light and refreshing – A fresh contrast to heavier Thanksgiving dishes
• Simple yet elegant – Beautiful colors and flavors make it a standout dish
• Nutritious and flavorful – Packed with vitamins, fiber, and antioxidants
• Customizable – Easily adapted for vegan, dairy-free, or nut-free diets
• Make-ahead friendly – Roast the squash and prep ingredients in advance

2. Ingredients for Roasted Squash Salad with Cranberries

For the Salad:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon paprika (optional, for depth)
• 4 cups mixed greens (baby spinach, arugula, or kale)
• ½ cup dried cranberries
• ½ cup pecans or walnuts, toasted
• ¼ cup crumbled feta or goat cheese (optional)
• ½ small red onion, thinly sliced
• ½ cup pomegranate seeds (optional, for extra tartness)

For the Maple Dijon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

3. Step-by-Step Instructions

Step 1: Roast the Squash

1. Preheat your oven to 400°F (200°C).
2. Toss cubed butternut squash with olive oil, salt, pepper, cinnamon, and paprika.
3. Spread evenly on a lined baking sheet.
4. Roast for 20-25 minutes, flipping halfway, until golden brown and tender.

Step 2: Prepare the Dressing

5. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.

Step 3: Assemble the Salad

6. In a large bowl, combine mixed greens, cranberries, toasted pecans, red onion, and pomegranate seeds.
7. Add the roasted squash and gently toss.
8. Drizzle with the maple Dijon dressing and toss again.

Step 4: Garnish and Serve

9. Sprinkle with crumbled feta or goat cheese (if using).
10. Serve immediately and enjoy!

4. Tips for the Best Roasted Squash Salad

• Use fresh squash – Butternut squash has the best texture and flavor when roasted.
• Cut squash into even pieces – Ensures even roasting.
• Toast the nuts – Brings out extra crunch and nutty flavor.
• Make the dressing ahead – Letting it sit for 30 minutes enhances the flavors.
• Add cheese last – To keep it from getting too soft in the salad.

5. Variations and Substitutions

Make It Vegan:

• Skip the cheese or use vegan feta.

Make It Nut-Free:

• Swap pecans for roasted pumpkin seeds.

Make It Heartier:

• Add quinoa or farro for extra protein and texture.

Swap the Squash:

• Use roasted acorn squash, delicata squash, or sweet potatoes instead.

Make It More Tart:

• Increase cranberries or add extra pomegranate seeds.

6. What to Serve with Roasted Squash Salad

This salad pairs beautifully with classic Thanksgiving dishes:

• Roast turkey – A fresh contrast to the rich, savory meat
• Stuffing – Complements herby, buttery flavors
• Mashed potatoes – Adds a bright, fresh balance
• Cranberry sauce – Enhances the sweet and tart notes

Drink Pairings:

• Crisp white wine – Sauvignon Blanc or Chardonnay
• Spiced apple cider – Warm and festive
• Pomegranate mocktail – A refreshing, non-alcoholic option

7. How to Store and Make Ahead

Make-Ahead Tips:

• Roast the squash 1-2 days in advance and store in an airtight container.
• Prepare the dressing and refrigerate for up to 3 days.
• Assemble the salad just before serving to keep greens fresh.

Storage:

• Store leftovers in the fridge for 1-2 days (best without dressing).
• If pre-dressed, eat within 24 hours to prevent sogginess.

Final Thoughts

A Thanksgiving roasted squash salad with cranberries is a fresh, flavorful, and colorful addition to your holiday meal. With roasted butternut squash, crunchy pecans, and a tangy maple dressing, this salad is as delicious as it is beautiful.

Try this easy, festive salad for a refreshing twist on traditional Thanksgiving sides!

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FAQs

1. Can I use frozen butternut squash?

Yes! Roast frozen squash straight from the freezer at 425°F for better caramelization.

2. What other greens can I use?

Spinach, arugula, kale, or mixed baby greens all work well.

3. Can I use fresh cranberries instead of dried?

Yes! Toss fresh cranberries in a little honey and roast them with the squash.

4. What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

5. Can I make this salad warm?

Yes! Serve with warm squash and toasted nuts for a cozy fall salad.

6. What cheese pairs best with this salad?

Goat cheese, feta, or Parmesan all complement the sweet squash and cranberries.

7. How do I keep my salad from getting soggy?

Add dressing just before serving to keep greens crisp.

8. Can I use another dressing?

Yes! A balsamic vinaigrette or honey mustard dressing works well too.

9. Can I roast the squash ahead of time?

Yes! Store roasted squash in the fridge and reheat before serving.

10. What’s a good protein to add?

Grilled chicken, turkey, or chickpeas make it a heartier dish.