Thanksgiving Salad with Pomegranates, Apples, and Roasted Squash

Thanksgiving Salad with Pomegranates, Apples, and Roasted Squash

Roasted squash, crisp apples, and pomegranate seeds bring color and crunch to the holiday table.

Total 55 min Makes 8 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This autumn salad layers caramelized butternut squash with tart apple slices, juicy pomegranate arils, and toasted pecans over a bed of greens. A tangy maple-cider vinaigrette ties the sweet and savory elements together, making it a fitting side for Thanksgiving dinner or any fall gathering.

Ingredients

  • 1 small butternut squash, peeled and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens or spring mix
  • 1 medium apple, thinly sliced
  • 1 cup pomegranate arils
  • 1/2 cup pecan halves, toasted
  • 1/2 cup crumbled feta cheese
  • 1/3 cup red onion, thinly sliced
  • 1/3 cup maple-cider vinaigrette

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on the prepared baking sheet.

  3. Roast the squash, stirring once halfway through, until tender and lightly caramelized at the edges, 25 to 30 minutes.

  4. Remove the squash from the oven and let it cool to room temperature, about 15 minutes.

  5. Spread the mixed greens over a large serving platter or shallow bowl.

  6. Arrange the roasted squash, sliced apple, pomegranate arils, toasted pecans, feta, and red onion over the greens.

  7. Drizzle the maple-cider vinaigrette evenly over the salad just before serving.

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    Thanksgiving Salad with Pomegranates, Apples, and Roasted Squash

    This autumn salad layers caramelized butternut squash with tart apple slices, juicy pomegranate arils, and toasted pecans over a bed of greens. A tangy maple-cider vinaigrette ties the sweet and savory elements together, making it a fitting side for Thanksgiving dinner or any fall gathering.

    55 min 8 servings 245 cal

    Ingredients

    • 1 small butternut squash, peeled and cut into 3/4-inch cubes
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 6 cups mixed greens or spring mix
    • 1 medium apple, thinly sliced
    • 1 cup pomegranate arils
    • 1/2 cup pecan halves, toasted
    • 1/2 cup crumbled feta cheese
    • 1/3 cup red onion, thinly sliced
    • 1/3 cup maple-cider vinaigrette

    Method

    1. 1

      Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    2. 2

      Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on the prepared baking sheet.

    3. 3

      Roast the squash, stirring once halfway through, until tender and lightly caramelized at the edges, 25 to 30 minutes.

    4. 4

      Remove the squash from the oven and let it cool to room temperature, about 15 minutes.

    5. 5

      Spread the mixed greens over a large serving platter or shallow bowl.

    6. 6

      Arrange the roasted squash, sliced apple, pomegranate arils, toasted pecans, feta, and red onion over the greens.

    7. 7

      Drizzle the maple-cider vinaigrette evenly over the salad just before serving.