Thanksgiving is such a special time, right? It’s all about family, warmth, and, of course, that glorious feast! But let’s be honest, after a few plates of rich gravy and stuffing, a little something bright and fresh can be a total game-changer. That’s why I’m so thrilled about these Thanksgiving Salad Recipes Everyone Will Love – especially this Acorn Squash Salad with Pomegranate and Candied Pecans. A few years back, I dared to put a salad on our *actual* Thanksgiving menu, and honestly? It was a hit! My family, usually all about the classics, devoured it. Those vibrant colors and surprising flavors really brought a lovely balance to the heavier dishes. It showed me that a thoughtful salad can be just as memorable, and honestly, it’s become a new favorite tradition for me!
Why This Acorn Squash Salad is a Thanksgiving Must-Have
Okay, so you might be thinking, “Salad for Thanksgiving?” Trust me on this one! This acorn squash salad is a total game-changer and absolutely earns its spot on your holiday table. It’s one of those Thanksgiving Salad Recipes Everyone Will Love because it just hits all the right notes.
- Flavor Fiesta: You get this amazing mix of sweet roasted squash, a hint of tang from the maple vinaigrette, and the brightness of pomegranate. It’s perfectly balanced!
- Eye-Popping Colors: Seriously, look at those jewel-like pomegranate seeds and that gorgeous golden squash! It adds such a beautiful pop of color to your plate, making everything feel extra festive.
- Texture Heaven: This is where it shines! You’ve got the creamy, tender roasted squash, the crisp slice of pear, and then those delightful crunchy candied pecans. It keeps every bite interesting.
- The Perfect Balance: All those rich, comforting Thanksgiving dishes are wonderful, but they can be heavy. This salad cuts right through that, offering a refreshing contrast that just makes the whole meal feel more complete. It’s a total crowd-pleaser!
Gather Your Ingredients for This Thanksgiving Salad Recipe
Alright, let’s get down to the delicious parts! To make this amazing Acorn Squash Salad that’ll be the star of your Thanksgiving table, you’ll need a few key players.
For the Roasted Squash
- 1 medium acorn squash, halved from stem to end, seeded, and cut into 1-inch slices
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
For the Maple Vinaigrette
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 pinch ground black pepper
For Assembling the Salad
- 1 package mixed greens (about 5 ounces)
- 1 pear, cored and thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup shaved Parmesan cheese
- 1/3 cup candied pecans
Step-by-Step Guide to Your Perfect Thanksgiving Salad
Alright, let’s get this beautiful Thanksgiving salad recipe into action! It’s really not complicated, and the steps just flow naturally, leading you to pure deliciousness. So grab your apron and let’s get cooking!
Roasting the Acorn Squash
First things first, let’s tackle that gorgeous acorn squash. Preheat your oven nice and hot to 425°F. Grab a big baking sheet and line it with parchment paper – trust me, cleanup is a breeze this way! Scatter your acorn squash slices onto the paper. Now, drizzle them with about 2 tablespoons of olive oil, and sprinkle on 1 teaspoon of salt and 1/2 teaspoon of pepper. Give them a good toss right there on the pan so every piece is coated. Make sure they’re in a single layer, no crowding! Pop that sheet into the oven for about 25 to 30 minutes. You’re looking for them to be tender and get a lovely golden-brown edge. Give them a flip halfway through so they cook evenly! Once they’re done, take them out and let them cool down a bit.
Crafting the Maple Vinaigrette
While your squash is doing its thing in the oven, whip up the dressing. Grab a small bowl and whisk together the apple cider vinegar, that lovely maple syrup, and the Dijon mustard. Add the remaining salt and pepper – that’s 1/4 teaspoon salt and a pinch of pepper. Now, here’s the trick for a smooth dressing: while you’re whisking like crazy, slowly, slowly drizzle in the last 2 tablespoons of olive oil. Keep whisking until it all comes together and looks nice and creamy. That’s it! You’ve got your perfect dressing.
Assembling Your Thanksgiving Salad Recipe
Now for the fun part – putting it all together! Grab your biggest bowl and dump in those mixed greens. Pour about half of your amazing maple vinaigrette over them. Toss them gently until they’re all lightly coated. Taste it – add more dressing if you think it needs it, but don’t drown them! Carefully transfer those dressed greens onto your best serving platter. This is where it gets pretty! Artfully arrange your cooled roasted acorn squash slices, the thinly sliced pear, those gorgeous bright pomegranate arils, the shaved Parmesan, and finally, sprinkle on those crunchy candied pecans. It’s a feast for the eyes as much as it is for your stomach!
Sauvro believes every step in cooking should be a delightful journey, and this salad is no exception!
Tips for the Best Thanksgiving Salad
Making this Thanksgiving salad is pretty straightforward, but a few little tricks can take it from “yum” to “OMG, this is incredible!” It’s all about those small details that really make a dish sing.
First off, when you’re picking out your acorn squash, look for one that feels heavy for its size and has a nice, deep color. That’s usually a sign it’s nice and ripe. And for the pear? You want it to be ripe but still slightly firm so it doesn’t turn to mush when you slice it. Holding it gently, you should feel just a tiny bit of give.
When it comes to dressing the greens, less is often more! You want them lightly coated, not swimming. Start with half the dressing, toss well, and then taste. Add more only if you think it *really* needs it. It’s way easier to add more dressing than it is to fix sad, soggy greens! Presentation is fun too – really arrange those squash slices and pomegranate seeds so they look like little jewels. It makes the whole dish feel extra special, don’t you think? And remember, the best part about great recipes is sharing them. Sauvro is all about discovering those joyful flavors!
Ingredient Notes and Substitutions for Your Thanksgiving Salad
Now, let’s chat a little about some of these ingredients, because sometimes you gotta get creative in the kitchen, right? This Acorn Squash Salad is pretty flexible, and I love that!
If pecans aren’t your jam, or maybe you’ve got a nut allergy, no worries! Walnuts work beautifully here, or even some toasted pepitas (pumpkin seeds!) for a lovely crunch. Just give them a quick toast in a dry skillet to wake up their flavor. And for the Parmesan? If you can’t do dairy, or just fancy something different, a sprinkle of nutritional yeast can give a little savory kick, though it won’t be quite the same cheesy bite. For the mixed greens, feel free to use whatever you love! A tender baby spinach, some peppery arugula, or even just a good quality spring mix will be fantastic.
Frequently Asked Questions About Thanksgiving Salad Recipes
Got some thoughts swirling about this Acorn Squash Salad or just generally about whipping up a fabulous Thanksgiving salad? I’ve got you covered!
Can I make this salad ahead of time?
You know, Thanksgiving is all about making things a little easier. You can totally roast the acorn squash and make the maple vinaigrette a day ahead. Just store them separately in airtight containers in the fridge. The dressing might separate a little, so give it a good whisk before you use it! I’d assemble the salad with the greens and all the toppings right before you plan to serve it, though. Nobody likes sad, wilted greens, and the pears are best fresh, too!
What other nuts can I use instead of pecans?
Oh, absolutely! Pecans are wonderful, but walnuts are also a fantastic choice for this Thanksgiving salad. They have a similar earthy flavor that pairs so well. If you’re looking for something nut-free, toasted pepitas (those lovely pumpkin seeds!) add a delightful crunch and a pop of green. Just give whichever you choose a little toasting in a dry pan to really bring out their flavor!
Is this salad suitable for vegetarians?
Yes, this salad is totally vegetarian-friendly! The acorn squash, pear, pomegranate, and candied pecans are all delicious plant-based goodness. The only thing to double-check is your candied pecans – most store-bought ones are vegetarian, but it’s always good to peek at the ingredients if you’re concerned. The Parmesan cheese is also typically vegetarian, though strict vegetarians sometimes avoid it if it contains animal rennet. If you want to be 100% sure, or if you’re making it vegan, you could skip the Parmesan or use a vegan Parmesan alternative!
How do I store leftovers of this Thanksgiving salad?
If, by some miracle, you have any leftovers of this incredible Thanksgiving salad, your best bet is to store the assembled salad component-free, if possible. The dressing can be stored separately, as mentioned. If you have dressed greens, they might be a little sad if stored for too long. It’s best to dress them just before serving for maximum crispness!
Estimated Nutritional Information
Just a heads-up, these numbers are approximate and can wiggle a bit depending on the exact ingredients and brands you use, but here’s a general idea of what you’re getting in one serving of this vibrant Thanksgiving salad:
Calories: Around 350-400
Fat: About 20-25g
Protein: Roughly 8-10g
Carbohydrates: Around 35-40g
Fiber: Approximately 6-8g
Share Your Thanksgiving Salad Creations!
Okay, you’ve either made this amazing Acorn Squash Salad or you’re planning to! I’d absolutely LOVE to hear what you think! Did it wow your Thanksgiving guests? Drop a comment below and let me know all your thoughts, or maybe even give it a star rating – it really helps me out!
Seriously though, if you whip up this Thanksgiving salad recipe, please tag me in your photos on social media! I can’t wait to see it and share it with the Sauvro community!
Acorn Squash Salad with Pomegranate and Candied Pecans
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Place the acorn squash slices on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat all sides of the squash evenly.
- Arrange the squash slices in a single layer, spaced evenly. Transfer the baking sheet to the oven and cook for 25 to 30 minutes, or until the squash is golden brown and tender. Turn the squash once halfway through the cooking time. Remove from the oven and let cool.
- While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and the remaining 1/4 teaspoon of salt and pinch of pepper. While whisking, slowly drizzle in the remaining 2 tablespoons of olive oil until fully incorporated.
- To serve, place the mixed greens in a large bowl and add half of the prepared dressing. Toss until the greens are lightly and evenly dressed. Taste and add more dressing if needed.
- Transfer the dressed greens to a serving platter. Top with the sliced pear, pomegranate arils, shaved Parmesan cheese, candied pecans, and the roasted acorn squash. Serve immediately.
Notes
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Noah Clark is a skilled Recipe Developer, culinary writer, and food-education enthusiast dedicated to helping home cooks create bold, memorable meals without unnecessary complexity. Known for his clear teaching style, smart technique breakdowns, and modern approach to flavor, Noah has earned the trust of readers who want recipes that are both inspiring and achievable. Today, he proudly contributes to sauvro.com, where he develops reliable, flavor-driven recipes designed for real home kitchens.
Noah’s culinary journey began in independent cafés and farm-to-table restaurants, where he learned the foundations of scratch cooking, seasonal ingredients, and flavor balance. After progressing from prep cook to kitchen lead, he discovered that his true passion was not only cooking—but teaching others how to cook well. Motivated by that mission, he transitioned into culinary content and digital recipe development, combining food knowledge with a talent for communication and instruction.
