Looking for the perfect Thanksgiving salad? Make my Butternut Squash Cranberry Salad! Roasted butternut squash is tossed with toasted pecans, goat cheese, dried cranberries, pomegranate arils, and my favorite maple vinaigrette for the ultimate harvest salad.
Don’t like goat cheese? No problem! Feta cheese would be a great substitute here. You might be tempted to skip the dressing but trust me, this maple vinaigrette amazing and it’s so easy to whisk together.
I really went nuts topping this salad but hey! It’s a holiday! And I cannot get enough pomegranate arils. They’re little nutrient-packed jewel.s
Butternut Squash Cranberry Salad
2 cups butternut squash cubes
Olive oil, salt, pepper
4 cups salad greens
1/4 cup pecans
2 oz goat cheese
2 Tbsp pomegranate arils
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper
- Preheat oven to 400 degrees. Toss butternut squash cubes with a bit of olive oil, sea salt, and freshly ground pepper. Roast for 30 minutes or until fork tender.
- Lightly toast and chop pecans.
- Whisk together maple vinaigrette ingredients, seasoning with salt and pepper to taste.
- Arrange salad greens on a platter. Top with roasted butternut squash, goat cheese, dried cranberries, toasted pecans, and pomegranate arils. Drizzle maple vinaigrette on top. Serve immediately.