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A perfect Thanksgiving salad featuring roasted squash, pecans, pomegranate seeds, pear slices, and shaved parmesan cheese.

What Makes Perfect Thanksgiving Salad Recipes? Try This

This Thanksgiving salad features roasted acorn squash, pear, pomegranate arils, and candied pecans with a honey balsamic vinaigrette. It's a vibrant and flavorful dish that complements traditional holiday meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Squash
  • 1 medium acorn squash halved from stem to end, seeded, and cut into 1-inch slices
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
For the Dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1 pinch ground black pepper
  • 2 tablespoons extra virgin olive oil
For the Salad
  • 1 package mixed greens 5 ounces
  • 1 pear cored and thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup candied pecans

Equipment

  • Baking pan
  • Parchment paper
  • Small bowl
  • Whisk
  • Large bowl

Method
 

  1. Preheat oven to 425 degrees F. Place squash slices on a large parchment paper-lined rimmed baking pan. Drizzle with 2 tablespoons oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss until well combined and oil is coating all sides of squash.
  2. Arrange squash slices in an evenly spaced single layer. Transfer to oven and cook 25 to 30 minutes or until golden brown and tender, turning once halfway through. Remove from oven and let cool.
  3. Meanwhile, in a small bowl, whisk together vinegar, maple syrup, Dijon, and remaining 1/4 teaspoon salt and pinch of pepper. While whisking, slowly drizzle in remaining 2 tablespoons oil until all oil is incorporated.
  4. To serve, place greens in a large bowl and add half of the dressing. Toss until well combined and greens are lightly dressed. Taste and add additional dressing if needed.
  5. Transfer greens to a serving platter and top with pear, pomegranate arils, cheese, pecans, and squash. Serve immediately.

Notes

This salad can be prepared ahead of time. Roast the squash and make the dressing up to a day in advance. Store them separately in the refrigerator. Assemble the salad just before serving.

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