Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
Start your Thanksgiving feast with this Easy Thanksgiving Salad. After making it many times, I’ve discovered the trick to perfectly roasted butternut squash. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Nutella Toast Pie Recipe for a Sweet Breakfast Treat and Easy Chicken Ramen Stir Fry Packed with Veggies.
Why This Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries Is Pure Comfort
- Crispy roasted butternut squash
- Tart cranberries for balance
- Easy to make ahead
What You'll Need for Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Butternut squash
- Cranberries
- Spinach
- Pecans
- Goat cheese
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
- Optional: Pumpkin seeds
- Optional: Dried cranberries
📝 Ingredient Notes
- Butternut squash: Peel and cut into 1/2-inch cubes.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Saves time and effort in prepping ingredients → See on Amazon
- Norpro Vegetable Peeler — Makes peeling butternut squash a breeze → See on Amazon
How to Make Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
- Roast the butternut squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until crispy.
- Make the dressing: Whisk together maple syrup, apple cider vinegar, salt, and pepper.
- Assemble the salad: Toss spinach, roasted butternut squash, cranberries, and pecans. Top with goat cheese and drizzle with dressing.
Cook's Tips for Perfect Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
- Common mistake and fix: Undercooking the butternut squash can make it soggy. Make sure to roast until crispy.
- Tip: Make ahead and store dressing separately to keep salad crisp.
- Tip: Add pumpkin seeds or dried cranberries for extra crunch and flavor.
Storing & Reheating Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare all ingredients and assemble salad up to 1 day ahead.
Freezing Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the goat cheese or substitute with avocado.
- Best substitution: Substitute butternut squash with sweet potato or acorn squash.
- Make-ahead: Prepare all ingredients and assemble salad up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If salad is too dry, add more dressing.
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Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries
Ingredients
Main Ingredients
- Butternut squash
- Cranberries
- Spinach
- Pecans
- Goat cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Maple syrup
- Apple cider vinegar
Optional Toppings
- Pumpkin seeds
- Dried cranberries
Instructions
- Roast the butternut squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes or until crispy.
- Make the dressing: Whisk together maple syrup, apple cider vinegar, salt, and pepper.
- Assemble the salad: Toss spinach, roasted butternut squash, cranberries, and pecans. Top with goat cheese and drizzle with dressing.
Notes
- Chef tip: For a vegan version, omit the goat cheese or substitute with avocado.
- Best substitution: Substitute butternut squash with sweet potato or acorn squash.
- Make-ahead: Prepare all ingredients and assemble salad up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If salad is too dry, add more dressing.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Reheat in a 350°F (180°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare all ingredients and assemble salad up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 20g
- Carbs: 40g
- Fiber: 6g
- Sugar: 15g
- Sodium: 500mg
- Cholesterol: 10mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries FAQs
Yes, prepare all ingredients and assemble salad up to 1 day ahead. Store dressing separately to keep salad crisp.
Undercooking the butternut squash can make it soggy. Make sure to roast until crispy.
Not recommended for this salad as it contains spinach and goat cheese.
Yes, toss butternut squash with oil, salt, and pepper. Air fry at 375°F (190°C) for 15-20 minutes or until crispy.
Substitute with avocado or feta cheese.
A Warm Final Note
I can’t wait for you to try Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
