Thanksgiving Harvest Salad Recipe
This Thanksgiving Harvest Salad is a vibrant, festive side dish made with roasted butternut squash, crisp apples, dried cranberries, crunchy pecans, creamy feta and fresh salad leaves. Tossed in a simple maple-Dijon dressing, it delivers the perfect balance of sweet, savoury, tangy and nutty flavours for your holiday table.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Large Baking Tray
- 1 Small Bowl or Jar
- 1 Large Serving Spoon
- 1 Oven Gloves:
Ingredients
For The Salad
- 600 g butternut squash - peeled and cubed
- 150 g mixed salad leaves
- 2 medium crisp apples
- 75 g dried cranberries
- 75 g pecans
- 100 g feta cheese - crumbled
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
For The Homemade Salad Dressing
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
Step 1: Roast The Butternut Squash
- Preheat the oven to 200°C fan/220°C conventional/Gas Mark 7.
- Place the cubed butternut squash on a large baking tray.
- Drizzle with olive oil and season with salt, black pepper and thyme.
- Toss until evenly coated.
- Spread the squash in a single layer.
- Roast for 25–30 minutes, turning halfway through.
- Cook until tender and golden-brown around the edges.
- Allow to cool for about 10 minutes.
Step 2: Prepare The Fresh Ingredients
- Wash and thoroughly dry the salad leaves.
- Core and thinly slice the apples.
- Roughly chop the pecans.
- Crumble the feta into bite-sized pieces.
- Measure the dried cranberries.
- For extra crunch, toast the pecans in a dry frying pan over medium-low heat for 3–4 minutes, stirring frequently.
Step 3: Make The Dressing
- Add the olive oil, maple syrup, apple cider vinegar, Dijon mustard and lemon juice to a small bowl or jar.
- Add the salt and black pepper.
- Whisk until smooth and slightly thickened, or seal the jar and shake well.
- Taste and adjust the sweetness or acidity if needed.
Step 4: Build The Salad
- Place the mixed salad leaves in a large serving bowl.
- Add the sliced apples, dried cranberries and toasted pecans.
- Add the cooled roasted squash.
- Scatter the crumbled feta over the top.
- Pour over approximately two-thirds of the dressing.
- Gently fold everything together using large spoons.
- Add more dressing if needed.
Step 5: Taste And Serve
- Taste the Thanksgiving Harvest Salad and adjust the salt or black pepper if necessary.
- Serve immediately while the squash is still slightly warm and the leaves remain crisp.
- Serve the remaining dressing alongside the salad for anyone who wants extra.
Notes
- 🎃 Roast The Squash Well: Give the butternut squash plenty of space on the baking tray so it becomes tender inside with beautifully caramelised edges.
- 🥬 Keep The Greens Crisp: Wash and dry the salad leaves thoroughly before assembling to prevent excess water from diluting the dressing.
- 🍎 Slice Apples Just Before Serving: This keeps the apples crisp, fresh, and attractive while reducing browning.
- 🥜 Toast the Pecans: Toasting the pecans for a few minutes brings out their natural nuttiness and adds extra crunch.
- 🍁 Dress Just Before Serving: Add the maple-Dijon dressing shortly before serving so the leaves stay fresh and crisp.
- 🧀 Balance the Flavours: Taste before adding extra salt, as the feta already provides a naturally savoury flavour.
- ⏰ Prepare Ahead: Roast the squash, toast the pecans, and make the dressing in advance, then assemble the Thanksgiving Harvest Salad just before serving.