A Thanksgiving Salad that is so delicious, it will rival your favorite side dish! This simple fall-inspired salad is loaded with roasted butternut squash, pomegranate seeds, Gorgonzola cheese and almonds, all tossed together in a flavorful Orange Cinnamon Vinaigrette. It’s the perfect side dish for Thanksgiving or any occasion!

Thanksgiving salad topped with butternut squash, cheese and almonds.

A fresh and vibrant Thanksgiving salad always has a place at the holiday table! It’s the perfect light, healthier recipe to balance out all of the rich, heavy dishes. Go ahead and volunteer to bring the salad to Thanksgiving dinner this year! This one is so easy to throw together and it always gets rave reviews. My husband and I love it so much that I make it year-round!

Butternut squash shines as the star veggie in this salad, bringing its natural sweetness, vibrant color, and smooth texture to the mix. It’s a fall favorite for good reason—packed with nutrients and full of flavor, it complements the salad’s seasonal ingredients perfectly. Loaded with fall-inspired flavors, a variety of textures, and beautiful colors, this salad is a guaranteed crowd-pleaser that’ll have everyone going back for seconds.

Took this to a Thanksgiving potluck and it was a hit. I absolutely loved the dressing. I will definitely be making this again.

— Leslie

Ingredients you’ll need

This Thanksgiving salad recipe combines textures and flavors—crunchy, creamy, sweet, and tangy—making it a vibrant addition to any Thanksgiving feast! Scroll down to the recipe card for full measurements.

Roasted butternut squash, lettuce, cheese and dressing divided into small bowls.
  • Butternut Squash: The star of this salad, roasted butternut squash, adds a sweet, nutty flavor. Sprinkling it with cinnamon and sea salt enhances its natural sweetness and gives it a warm, seasonal touch perfect for Thanksgiving.
  • Romaine and Spring Mix Salad Greens: A mix of crisp romaine and fresh spring greens forms the base of this salad. The combination provides a crunchy texture and gorgeous color.
  • Pomegranate Seeds: These ruby-like seeds add bursts of tart sweetness, a delightful contrast to the roasted squash. Their vibrant color also makes the salad visually appealing.
  • Sliced Almonds or Chopped Pecans: Added to bring a crunchy texture and a nutty depth to the salad.
  • Gorgonzola Crumbled Cheese: This creamy, tangy cheese provides a sharp contrast to the sweet and earthy elements of the salad. Its bold flavor ties the ingredients together beautifully.

Of course, you can serve the salad with any favorite dressing or vinaigrette, but I highly suggest you give the homemade Orange Cinnamon Vinaigrette a try. It’s super simple and quick to stir together and compliments all of the other ingredients so well.

Substitutions and variations

I LOVE this Thanksgiving salad just the way it is, but feel free to get creative and change up the ingredients.

  • Nuts: Try pecans, walnuts or pine nuts instead of almonds.
  • Lettuce: You can use baby kale or spinach instead of romaine and mixed greens.
  • Cheese: Feel free to use goat cheese, feta cheese, blue cheese or shaved Parmesan cheese instead of gorgonzola cheese.
  • Mix-ins: There are a variety of other ingredients that would be amazing in this salad. Great options are dried cranberries, thins slices of apple, sliced red onion, roasted Brussels sprouts or cherry tomatoes. You can even swap out the butternut squash for roasted sweet potato.
  • Protein: Make this salad a satisfying meal by adding grilled chicken, shrimp or fish on top.
  • Grains: Give this salad a boost of heartiness by adding leftover cooked grains, such as brown rice or quinoa.

Now, lets talk about how to put all of these ingredients together for the BEST holiday salad!

How to prepare roasted butternut squash

  1. Prep: Prepare a large baking sheet with parchment paper or cooking spray and preheat the oven to 400° F.
  2. Peel the Squash: If you did not buy pre-cut squash, you’ll need to dice it up. Slice off both ends and then peel the squash. Cut the squash in half, vertically.
  3. Remove the Seeds: Use a large spoon to scoop out the seeds.
  4. Chop into Cubes: Cut the squash into even 1/2 to 1-inch cubes. It’s a good idea to cut the pieces all the same size, so the squash will cook evenly. If a visual tutorial might help with cutting the squash, check out this helpful guide.
  5. Transfer to Pan: Evenly spread the cubed squash on a large sheet pan and spray with cooking spray or toss in olive oil. Sprinkle with salt and cinnamon.
  6. Bake: Cook the squash for about 30 minutes and until tender, but not overly soft and mushy.

Assemble the salad

  1. Prep the Fresh Ingredients: While the butternut squash is roasting, chop the greens and place them and the pom seeds, nuts and cheese in a large bowl and set aside.
  2. Make the Dressing: Combine all vinaigrette ingredients (orange juice, olive oil, maple syrup, ground cinnamon and salt) in a jar with a lid and shake vigorously or whisk together in a small bowl.
  3. Toss and Serve: Once squash has cooked and cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!
Pouring a vinaigrette onto a butternut squash salad.

Helpful tips

  • Use the Measurements as a Guide: I didn’t include measurements for all ingredients because, with salads, I like to use the amount that feels right as I go. For example, gorgonzola cheese is strong, so I go light with it and I love pomegranate arils, so I add plenty to mine. Add in more of what you love and if you think of another ingredient that you want to include, by all means, make this salad your own. Roasted Brussels sprouts would be a fabulous addition!
  • Pre-cut Squash: Most grocery stores sell pre-cut butternut squash and I would definitely take advantage. You might want to make the cubes smaller, but it will still save you lots of time.
  • Cool Before Adding: Let the roasted squash cool slightly before adding it to the salad to avoid wilting the greens.
  • Make Ahead: Roast the squash a day ahead and refrigerate it. Bring it to room temperature or warm slightly before adding it to the salad for convenience on a busy cooking day.
  • Customize Texture: If you prefer softer squash, roast a bit longer; for firmer pieces, keep the roasting time shorter.

Frequently asked questions

Can I make the salad ahead of time?

Yes! You can prepare many components of the salad, such as roasting the butternut squash and mixing the vinaigrette, in advance. However, assemble the salad just before serving to keep it fresh.

What can I substitute for Gorgonzola cheese?

If you’re not a fan of Gorgonzola, you can use feta, blue cheese, goat cheese, or even Parmesan for a milder flavor.

Can I use a different type of squash?

Absolutely! Acorn squash or sweet potatoes can be roasted and used as a substitute for butternut squash.

Storage recommendations

Here’s how to store leftover Thanksgiving salad:

  • Store Separately: If possible, keep components like the roasted butternut squash, greens, and dressing separate to maintain freshness. Combine them just before serving again.
  • Use Airtight Containers: Store the salad greens in an airtight container lined with a paper towel to absorb excess moisture.
  • Refrigerate: Place all components in the refrigerator. The greens and squash should stay fresh for 2-3 days when stored properly.
  • Avoid Premixing with Dressing: If the salad is already dressed, try to consume it within a day, as the greens will wilt more quickly.
  • Reviving the Salad: Toss the leftovers with a bit of fresh dressing or a squeeze of citrus to refresh the flavors before serving again.

By storing the salad properly, you can enjoy it as a tasty leftover meal!

Butternut squash salad on a small white plate.

This fall-inspired salad is light and refreshing, yet packed with flavorful and hearty ingredients. It is a great side salad for your holiday table, or you can add some protein and eat it as an everyday lunch or dinner.

More Thanksgiving recipes to try

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Thanksgiving salad topped with butternut squash, cheese and almonds.
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Thanksgiving Salad with Orange Cinnamon Vinaigrette

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Easy Thanksgiving Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar.
Author: Kim

Ingredients

For the salad:

  • 20 ounces cubed butternut squash, (about 4 cups)
  • cinnamon and sea salt to sprinkle on squash before roasting
  • 2-3 heads of romaine + spring mix salad for added color
  • pomegranate seeds
  • sliced almonds or chopped pecans
  • crumbled Gorgonzola cheese, or sub with feta cheese

For the vinaigrette:

  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions 

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place cubed squash on the baking sheet and spray squash with cooking spray. Sprinkle cinnamon and sea salt over the squash. Roast for approximately 30 mins.
  • Meanwhile, chop greens and place them plus pom seeds, nuts and cheese in a large serving bowl and set aside.
  • Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously.
  • Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!

Notes

Time saving tip: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
Nutritional information will vary depending on the amount you use of each ingredient and how the salad is divided. I calculated nutritional info using 1/4 cup pom seeds, 1/4 cup sliced almonds, 1/4 cup gorgonzola cheese and all of the vinaigrette.
Make it vegan: Leave off the cheese or use a dairy-free substitute.
 
 
Photos by Danielle from Our Salty Kitchen
Author: Kim
Course: Salad
Cuisine: American
Serving: 1serving, Calories: 232kcal, Carbohydrates: 28.1g, Protein: 9.1g, Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 4.8mg, Sodium: 68.9mg, Fiber: 9.7g, Sugar: 9.7g

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