Thanksgiving Salad with Balsamic Vinaigrette Recipe

Amethyst · November 16, 2025, 6:22pm

Thanksgiving Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings as a side dish

Ingredients:

4 cups diced butternut squash, see note 1
1-1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 (6-ounce) bag baby spinach and mixed greens
1/3 cup honey-roasted pecan pieces, see note 2
1/3 cup dried sweetened cranberries or dried cherries
1/3 cup crumbled feta cheese
1 batch balsamic vinaigrette

Directions:

Preheat oven to 400°F. Peel squash and chop it into 1/2-inch pieces. Place on a large sheet pan and toss with oil, salt, and pepper. Arrange the squash in an even, spaced-out layer on the tray. Bake for 15 minutes, then remove from the oven and stir. Return to oven and bake an additional 10–15 minutes or until crisp-tender. Set aside and allow to cool before adding to salad.

Add greens to a large bowl. Add roasted (and cooled) squash, pecans, cranberries, and feta cheese.

This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve. Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!

Notes:

Note 1: For the squash, you’ll need one small-to-medium butternut squash, which yields about 4 cups when diced.

Note 2: You can use store-bought honey-roasted pecans or candy your own.

Storage: Once dressed, the salad is best enjoyed immediately. You can prep the squash and dressing 2–3 days ahead and store them in the fridge. The dressing may separate, so let it sit at room temperature for 15 minutes, then shake to recombine.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com

Balsamic Vinaigrette Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 5 cups

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard, see note 1
1 tablespoon honey, see note 2
1/4 cup olive oil
Salt and pepper

Directions:

In a wide-mouth jar, combine all dressing ingredients. (Don’t have a jar? Briskly whisk in a bowl instead!) Season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust flavor to personal preference.

Notes:

Note 1: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!

Note 2: Since the vinegars offer a fair amount of tang, I like balancing that out with honey. If you’d prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter dressing, add additional honey, slowly and to taste.

Nutrition Note: Nutrition information is for a 1-tablespoon serving.

Storage: Store in the fridge in an airtight container for 5–7 days. Leftover dressing will separate and may even clump a bit (olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15–20 minutes and then vigorously shake to recombine. Then it’s ready to use again! For the best flavor, make it ahead and chill it in the fridge. The flavors blend better and taste better cold!

Ingredient Notes & Swaps:

Balsamic vinegar:

Use the best quality you can. Aged balsamic has more depth. If you only have white balsamic, it will be milder and slightly sweeter.

Olive oil:

Avocado oil also works if that’s what you keep on hand for this balsamic vinaigrette recipe.

Dijon mustard:

Adds tang and helps everything blend together. Swap with whole-grain mustard for more texture.

Honey:

Balances the vinegar. Use maple syrup for a vegan option.

Red wine vinegar:

My “secret” addition. It keeps the flavor bright. If you don’t have it, add an extra splash of balsamic.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com