Add freshness to your feast with The Best Thanksgiving Salad—a vibrant mix of roasted squash, cranberries, pecans, and maple dressing for the perfect holiday side!

Fresh, colorful, and bursting with seasonal flavor—The Best Thanksgiving Salad brings the perfect balance to all those rich holiday dishes. Loaded with crisp greens, roasted squash, tart cranberries, and candied pecans, it’s a side dish that feels just as festive as the main course!

Ingredients for the The Best Thanksgiving Salad

Serves: 8 as a side (or 4 as a main-with-leftovers)
Active Time: 35 minutes | Total Time: ~1 hour (includes roasting/cooling)
Gear: Two sheet pans, large salad bowl, small jar with lid, sharp knife, microplane, parchment, dry skillet

Base & Crunch

• 10 oz mixed sturdy greens (about 10 packed cups: a blend of baby kale, little gem/romaine, and arugula) — washed and thoroughly dried
• 1 small red onion, very thinly sliced
• ½ cup pomegranate arils (for sparkle and tart pop)
• ½ cup dried cranberries, preferably reduced-sugar
• ¾ cup crumbled cheese (goat cheese for tangy cream or feta for briny snap)

Roasted Squash

• 1 medium butternut squash (about 2 ½–3 lb), peeled, seeded, and diced into ¾-inch cubes (about 5 cups)
• 2 tbsp extra-virgin olive oil
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp ground cinnamon
• ¼ tsp smoked paprika (just enough to whisper “campfire”)
• 1 tbsp pure maple syrup

Nutty Topping (The “I Need The Recipe” Part)

• 1 cup pecan halves
• 1 tbsp unsalted butter (or coconut oil for vegan)
• 1 tbsp pure maple syrup
• ½ tsp kosher salt
• ¼ tsp ground cinnamon
• Pinch cayenne (optional, for a friendly tickle)

Whole-Grain Backbone

• 1 cup cooked wild rice or 1 ½ cups cooked farro, cooled (adds chew and staying power)
• If cooking from dry: ½ cup dry wild rice (yields ~1 cup cooked) or ¾ cup dry pearled farro (yields ~1 ½ cups cooked)

Juicy Fresh Fruit

• 2 ripe but firm pears (Bosc or Anjou), quartered, cored, and sliced ¼-inch thick
• 1 large crisp apple (Honeycrisp or Pink Lady), quartered, cored, and sliced ¼-inch thick
• 1 lemon, for tossing slices to prevent browning

Maple–Cider Vinaigrette (Make-Ahead Friendly)

• ¼ cup extra-virgin olive oil
• 3 tbsp apple cider vinegar (unfiltered, “with the mother” if you have it)
• 1 tbsp Dijon mustard
• 1 ½ tbsp pure maple syrup
• 1 small garlic clove, very finely grated
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme, rubbed between fingers)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Finishing Herbs & Fun

• ¼ cup chopped fresh parsley
• 1 tbsp finely sliced fresh sage (stack leaves, roll, and chiffonade)
• Flaky sea salt (for the final flourish)

The Game Plan For The Best Thanksgiving Salad (Follow This And Win Thanksgiving!)

1) Roast The Squash So It Caramelizes, Not Steams

• Set the oven to 425°F (220°C). Line a sheet pan with parchment.
• Toss squash with olive oil, salt, pepper, cinnamon, and smoked paprika directly on the pan. Spread into a single, spacious layer—crowding equals steaming.
• Slide onto the middle rack and roast 18 minutes. Pull out, drizzle maple syrup over the hot squash, toss quickly, spread again, and roast 5–8 minutes more until edges are caramelized and centers are tender.
• Cool 15 minutes on the pan so it firms up and won’t wilt your greens.

2) Toast-And-Gloss The Pecans For Maximum Crunch

• Warm a dry skillet over medium. Add pecans; toss 3–4 minutes until fragrant and a shade darker.
• Reduce heat to low, add butter, maple syrup, salt, cinnamon, and a pinch of cayenne.
• Stir 30 seconds to coat and slightly thicken the gloss.
• Transfer to a parchment-lined plate, spread apart, and cool completely—this sets the shellac so they stay crisp in the salad.

3) Cook (Or Cool) Your Grain So It’s Chewy, Not Mushy

• If using wild rice: rinse, then simmer ½ cup dry in 1 ¾ cups salted water until the grains split and are tender, 40–45 minutes; drain excess liquid and spread on a plate to steam off.
• If using farro: simmer ¾ cup dry pearled farro in salted water 15–18 minutes until chewy; drain and spread to cool.
• Toss the cooled grain with 1 tsp olive oil and a pinch of salt to keep the grains separate and seasoned.

4) Build A Lettuce That Holds Its Nerve

• Add greens to a large bowl. Layer in red onion. Scatter in the cooled grain. This “understructure” gives the greens stamina so they don’t collapse under warm toppings.
• Keep the roasted squash nearby; you’ll add it just before dressing.

5) Whisk (Or Shake) The Maple–Cider Vinaigrette Like You Mean It

• In a jar, combine olive oil, cider vinegar, Dijon, maple syrup, grated garlic, thyme, salt, and pepper. Seal and shake for 20 seconds until glossy and slightly thickened.
• Taste; you want bright and just-sweet. If your vinegar is especially feisty, add another ½ tsp maple to round it.

6) Slice Fruit So It Stays Pretty

Toss pear and apple slices with the juice of ½ lemon. This keeps edges crisp and adds a quiet sparkle of acid that loves the maple.

7) Assemble With Intention (Layers, Then Dress)

• Add the cooled roasted squash to the bowl. Sprinkle over dried cranberries and half the pomegranate arils.
• Pour in about two-thirds of the vinaigrette and toss from the bottom, scooping up grains and onions so everything glistens.
• Taste a leaf and a grain—add more dressing and a pinch of salt if you want the flavors louder.

8) Crown It Like A Centerpiece

• Tumble the dressed salad onto a wide platter (presentation matters today). Nestle in fruit slices like shingles across the top. Crumble cheese over everything.
• Scatter the glossy pecans, remaining pomegranate arils, parsley, and sage. Finish with a whisper of flaky sea salt and a final spoon or two of vinaigrette only on the fruit so it shines.

9) Serve Now, Or Hold Smartly

If you’re pausing service, hold the undressed base (greens + grain + onion + squash + cranberries) covered in the fridge up to 4 hours. Add fruit, cheese, pecans, herbs, and dressing just before taking it to the table. The texture stays heroic.

Make-It-Yours (But Keep The Magic)

• Dairy-Free/Vegan: Use a plant-based butter for pecans and skip cheese or swap in a vegan feta.
• Nut-Free: Use roasted pumpkin seeds (pepitas) with the same maple–spice gloss.
• Gluten-Free: Choose wild rice (naturally GF) instead of farro.
• No Pears? Use firm Fuyu persimmons or extra-crisp apples.
• More Protein: Shred leftover turkey thigh, toss with 1 tbsp vinaigrette, and layer on top. The acidity keeps it from tasting heavy.

Plate Like A Pro

Think height and color. Use a wide platter, mound the dressed greens high, then tile the fruit and dot with garnishes so every scoop looks composed. Keep a small pitcher of extra vinaigrette on the side for those who love a little more shine.

Why This Works Beside Turkey

• Acid & Bitters from the vinaigrette and arugula cut through buttery sides.
• Sweet & Tart from squash, maple, fruit, and cranberries sync with stuffing and gravy without duplicating flavors.
• Crunch & Chew from pecans and grains keep every bite interesting and slow down the plate in the best way.

Set this on the buffet and watch it vanish between the mashed potatoes and the pie. I’m telling you, when your guests beg for “that recipe,” they’re asking for your Thanksgiving salad.