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salad with butternut squash and pomegranate seeds
4.82 from 11 votes
Nutrition Facts
Thanksgiving Salad with Orange Cinnamon Vinaigrette
Amount Per Serving (1 serving)
Calories 232 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2.5g16%
Cholesterol 4.8mg2%
Sodium 68.9mg3%
Carbohydrates 28.1g9%
Fiber 9.7g40%
Sugar 9.7g11%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Thanksgiving Salad with Orange Cinnamon Vinaigrette
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Easy Thanksgiving Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar.
For the salad:
  • 20 ounces cubed butternut squash (about 4 cups)
  • Cinnamon and sea salt to sprinkle on squash before roasting
  • 2-3 heads of romaine + spring mix salad for added color
  • Pomegranate seeds
  • Sliced almonds or chopped pecans
  • Gorgonzola crumbled cheese
For the vinaigrette:
  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place cubed squash on the baking sheet and spray squash with cooking spray. Sprinkle cinnamon and sea salt over the squash. Roast for approximately 30 mins.
  2. Meanwhile, chop greens and place them plus pom seeds, nuts and cheese in a large serving bowl and set aside.
  3. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously.
  4. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!
Recipe Notes

TIME SAVING TIP: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
NUTRITIONAL INFORMATION will vary depending on the amount you use of each ingredient and how the salad is divided. I calculated nutritional info using 1/4 cup pom seeds, 1/4 cup sliced almonds, 1/4 cup gorgonzola cheese and all of the vinaigrette.

MAKE IT VEGAN: Leave off the cheese or use a dairy-free substitute.


Photos by Danielle from Our Salty Kitchen.

Author: Kim Lee
Course: Salad
Cuisine: American
Keyword: fall salad recipe, roasted butternut squash salad, Thanksgiving salad

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