The Perfect Thanksgiving Salad: Spinach, Pecan, and Cranberry

What kind of recipe is it?

Thanksgiving Salad is a festive and colorful dish that combines seasonal ingredients, making it a perfect addition to your holiday table.

Typically featuring a mix of fresh greens, roasted vegetables, dried fruits, and nuts, it offers a delightful contrast of flavors and textures.

This salad isn’t only nutritious but also visually appealing, making it an inviting choice for gatherings.

Ideal for health-conscious individuals and those looking to enhance their Thanksgiving spread, this dish elevates traditional meals while celebrating autumn’s bounty.

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Ingredients

Ingredient	Quantity
Fresh mixed greens	6 cups (e.g., spinach, arugula, kale)
Roasted butternut squash	2 cups (cubed)
Roasted Brussels sprouts	1.5 cups (halved)
Dried cranberries	1 cup
Pecans or walnuts	1/2 cup (chopped)
Feta cheese (optional)	3/4 cup (crumbled)
Red onion	1/2 small (thinly sliced)
Olive oil	1/4 cup
Balsamic vinegar	2 tablespoons
Salt	To taste
Black pepper	To taste

This list gives you all the ingredients needed to create a lively and flavorful Thanksgiving Salad that will serve as a perfect side dish for your holiday celebration. Enjoy preparing this delicious salad!

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Cooking Steps

Preheat oven to 200 °C (400 °F) and position the rack in the middle. Line a baking sheet with parchment paper to prevent sticking.
Prepare the butternut squash by peeling, halving, and cubing it into 2.5 cm (1 inch) pieces. Spread the cubes evenly on the prepared baking sheet.
Drizzle the cubed butternut squash with olive oil (about 15 ml / 1 tablespoon), and season with salt and black pepper to taste. Toss to coat and arrange them in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly caramelized, stirring halfway through for even cooking. You should see a golden color and smell a sweet aroma when done.
While the squash roasts, prepare the Brussels sprouts by trimming the ends, halving them, and placing them in a separate bowl. Drizzle with the remaining olive oil (about 15 ml / 1 tablespoon), and season with salt and black pepper.
After 10-15 minutes of roasting the squash, add the Brussels sprouts to the same baking sheet. Roast together for an additional 15-20 minutes, until the Brussels sprouts are crispy on the outside and tender on the inside with a nutty aroma.
While the vegetables roast, thinly slice the red onion and set aside. In a small bowl, combine balsamic vinegar (30 ml / 2 tablespoons) and a pinch of salt and pepper. Set aside to let the flavors meld.
Once the butternut squash and Brussels sprouts are roasted, remove them from the oven and allow to cool for 5-10 minutes.
In a large salad bowl, combine the mixed greens, dried cranberries, chopped pecans (or walnuts), crumbled feta cheese if using, sliced red onion, and the cooled roasted vegetables.
Drizzle the balsamic dressing over the salad and gently toss to coat all ingredients evenly.
Adjust seasoning with additional salt and pepper to taste if needed. Serve immediately for ideal freshness, or refrigerate for up to 30 minutes to allow flavors to blend before serving.
If serving later, store the salad components separately and combine just before serving for best texture.
Enjoy your Thanksgiving Salad as a vibrant and festive side dish.

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Variations

Quinoa Power Salad: Add cooked quinoa (150 g / 1 cup) for a protein boost and extra texture, transforming the salad into a hearty main dish.
Vegan Delight: Omit feta cheese and substitute maple syrup (15 ml / 1 tablespoon) in the dressing for a sweet, dairy-free inclusion, catering to vegan diets.
Autumn Harvest: Incorporate roasted sweet potatoes (cubed, 200 g / 2 cups) alongside the butternut squash for a sweeter flavor profile and more seasonal ingredients.
Mediterranean Twist: Add sliced kalamata olives (100 g / ½ cup) and cherry tomatoes (halved, 200 g / 1 pint) to bring in Mediterranean flavors and a burst of color.

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Tips on plating and presentation

beautiful thanksgiving salad presentation

After exploring the delicious variations of our Thanksgiving Salad, let’s turn our attention to how to plate it beautifully.

I recommend using a large, shallow bowl to showcase the vibrant colors.

Layer the spinach at the bottom, then artfully scatter pecans and cranberries on top.

Drizzle with dressing just before serving, and don’t forget to add a garnish of sliced orange for extra flair!

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What other dishes can I pair it with?

Thanksgiving is all about flavor and variety, so pairing your Thanksgiving Salad with complementary dishes can elevate your feast.

I love serving it alongside roasted turkey, creamy mashed potatoes, and sweet potato casserole. You might also consider adding cranberry sauce and stuffing for extra flavor.

Each bite enhances the next, creating a delightful dining experience that your guests will adore.

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What drinks can I pair it with?

While considering what drinks to serve with your Thanksgiving Salad, I find that a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir complements the fresh flavors beautifully.

If you prefer non-alcoholic options, try sparkling water with a splash of cranberry juice. It enhances the salad’s sweetness while keeping things invigorating and festive for all your guests.

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Frequently Asked Questions

Can I Make This Salad Ahead of Time?

Yes, you can make this salad ahead of time! I usually prepare the components separately and combine them just before serving to keep everything fresh and crunchy. It saves time and tastes great!

How Long Can Leftovers Be Stored?

I usually store leftovers in the fridge for up to three days. After that, the ingredients start losing their freshness, so it’s best to enjoy them sooner rather than later. Don’t let them go to waste!

Are There Any Dietary Restrictions to Consider?

I consider dietary restrictions like gluten intolerance, nut allergies, and vegetarian or vegan options. I like to ask guests beforehand to guarantee everyone enjoys the meal without worrying about their dietary needs.

What Type of Vinegar Works Best for Dressing?

I find that a good balsamic vinegar works best for dressing. It adds a rich, tangy flavor that complements various ingredients. I also love how it balances sweetness and acidity, enhancing the overall salad experience.

How Can I Make This Salad Vegan-Friendly?

I’d swap the cheese for avocado or nutritional yeast for a cheesy flavor. For dressing, I use olive oil and vinegar, ensuring all ingredients are plant-based. It’s flavorful and satisfying, perfect for everyone!