Description
A vibrant and nutritious salad packed with seasonal vegetables, perfect for Thanksgiving or any festive gathering. It’s colorful, fresh, and full of flavor.
Ingredients
Scale
- 2 cups mixed greens (spinach, kale, arugula)
- 1/2 cup roasted butternut squash, cubed
- 1/2 cup roasted sweet potatoes, cubed
- 1/2 cup pomegranate seeds
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pecans
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash and sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- In a large bowl, arrange mixed greens as the base.
- Layer roasted vegetables, pomegranate seeds, dried cranberries, goat cheese, and pecans on top.
- Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- Drizzle dressing over the salad and gently toss before serving.
Notes
- Roast vegetables ahead of time to save prep work.
- Swap goat cheese for feta or omit for a vegan option.
- Toast pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg
Keywords: Thanksgiving salad, rainbow harvest salad, festive salad, healthy salad