As I rummaged through my pantry, the scent of roasted butternut squash wafted through the air, enveloping me in the comforting embrace of autumn. That’s when I decided this year’s Thanksgiving meal needed a salad that not only shines on the table but also warms the soul. Enter my Thanksgiving Salad with Roasted Butternut Squash and Bacon—a delightful combination of crispy bacon, earthy Brussels sprouts, and sweet seasonal fruits that elevates any feast. This vibrant, loaded fall salad is not only a feast for the eyes but also a time-saver for busy cooks craving something fresh and nourishing amid the holiday chaos. Imagine serving a dish that not only pleases the palate but also adds a beautiful splash of color to your holiday spread. Curious about how to create this delightful medley? Let’s dive into the ingredients and bring this salad to life!
Why is this Thanksgiving Salad a Must-Try?
Flavorful, Vibrant Ingredients: The harmony of roasted butternut squash, crispy bacon, and fresh Brussels sprouts creates a taste explosion that is both savory and sweet.
Visual Appeal: Bursting with seasonal colors, this salad transforms your Thanksgiving table, making it irresistibly inviting.
Customizable: With flexible ingredient swaps, you can easily tailor this salad to suit your taste or dietary needs—try swapping bacon for roasted chickpeas for a vegetarian option!
Quick Preparation: In just a few simple steps, you can whip up this delicious dish, making it the perfect choice for busy holiday schedules.
Crowd-Pleaser: This salad delights guests of all ages, ensuring everyone enjoys a nutritious and hearty option among typical holiday fare.
Add a touch of seasonal flair to your meal with this stunning loaded Thanksgiving salad—it’s as easy as pie! If you’re looking for more delicious sides to complement your feast, consider trying Cornbread Salad Southern or Dublin Pea Salad.
Thanksgiving Salad Ingredients
• Get ready for a delightful mix!
For the Salad
- Butternut Squash – Adds sweetness and creaminess when roasted; any autumn squash can be substituted.
- Olive Oil – Used for roasting the squash and dressing; avocado oil can offer a different flavor.
- Salt & Pepper – Essential for seasoning; adjust according to your taste preference.
- Bacon – Provides savory, crispy goodness; you can opt for turkey bacon for a lighter choice.
- Brussels Sprouts – The crunchy base of the salad; finely shredded cabbage works as a substitute.
- Apple (Honeycrisp or Granny Smith) – Introduces sweetness and a satisfying crunch; feel free to use other apples or pears.
- Pomegranate Arils – Adds a pop of color and sweetness; dried cranberries make a great alternative if fresh aren’t available.
- Red Onion – Brings a mild pungency; shallots can be used for a sweeter touch.
- Sliced Almonds – Offers a delightful crunch and nutty flavor; chopped walnuts or pecans can be swapped in.
- Feta or Goat Cheese Crumbles – Provides creaminess with a tang; any crumbly cheese can be substituted.
For the Dressing
- Bacon Fat – Infuses extra flavor into the dressing; use additional olive oil if not using bacon.
- Olive Oil – Balances flavors as the primary fat in the dressing.
- Red Wine Vinegar – Adds acidity and balance; apple cider vinegar is a good substitute for a milder taste.
- Honey – Sweetens the dressing; agave syrup can be an alternative.
- Dijon Mustard – Adds depth and helps emulsify; yellow mustard works in a pinch.
This loaded Thanksgiving salad is packed with flavors and nutrients!
Step‑by‑Step Instructions for Thanksgiving Salad with Roasted Butternut Squash and Bacon
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with foil to facilitate easy cleanup and ensure even heat distribution for roasting the butternut squash. This initial step sets the stage for the delicious flavors that will soon fill your kitchen.
Step 2: Prepare the Butternut Squash
Next, take your butternut squash and peel it, then cut it into 1-inch pieces. Toss these pieces in a mixing bowl with olive oil, salt, and pepper until evenly coated. Spread the squash out on your prepared baking sheet and roast it in the preheated oven for 25-30 minutes, flipping halfway through, until they are softened and lightly browned, releasing a warm, inviting aroma.
Step 3: Cook the Bacon
While the squash is roasting, turn your attention to the bacon. In a skillet, cook the bacon pieces over medium-high heat, stirring occasionally until they become crispy, which should take about 6-8 minutes. Once cooked, transfer the crispy bacon to a paper towel-lined plate to drain excess fat, reserving the rendered fat in the skillet for later use.
Step 4: Whisk the Dressing
In a small bowl, whisk together the dressing ingredients: the reserved bacon fat, olive oil, red wine vinegar, honey, and Dijon mustard. Aim for a smooth, emulsified dressing that balances the sweetness of the honey with the tanginess of the vinegar. This dressing will complement your Thanksgiving Salad beautifully as it brings all the flavors together.
Step 5: Assemble the Salad
In a large salad bowl, combine the shredded Brussels sprouts, chopped apple, pomegranate arils, red onion, sliced almonds, and the cooled roasted butternut squash. Gently fold in the crispy bacon pieces, ensuring everything is evenly mixed. This vibrant mixture showcases the delightful colors and textures of your Thanksgiving Salad, making it visually appealing.
Step 6: Dress the Salad
Drizzle your homemade dressing over the assembled salad, using just enough to enhance the flavors without making it soggy. Gently toss the salad to coat all ingredients evenly with the dressing. Taste your Thanksgiving Salad, and adjust the seasoning with additional salt and pepper as necessary, ensuring it’s perfectly balanced for your guests.
Step 7: Serve and Enjoy
For the best texture and flavor, serve your Thanksgiving Salad immediately, chilled or at room temperature. It’s an ideal accompaniment to your holiday feast, adding a nutritious and delicious option amidst the traditional spread. Revel in the compliments as your family and friends savor this colorful and vibrant dish!
What to Serve with Thanksgiving Salad with Roasted Butternut Squash and Bacon
Elevate your holiday dining experience with delightful sides that complement the flavors and textures of this vibrant fall salad.
- Creamy Mashed Potatoes: Rich and buttery, these classic potatoes provide a perfect creamy contrast to the crunchy salad.
- Honey-Glazed Carrots: Sweet, tender carrots add a splash of color and a sweet touch that echoes the roasted squash.
- Herb-Roasted Turkey: Juicy turkey infused with herbs seamlessly ties in with the freshness of the salad for an all-around festive dish.
- Cranberry Sauce: Bright, tart cranberry sauce brings a refreshing zing, enhancing the flavors of both the salad and the turkey.
- Warm Bread Rolls: Soft, pillowy rolls are perfect for mopping up any leftover dressing, adding a comforting touch to your meal.
- Pumpkin Soup: This cozy, spiced soup warms the spirit, creating a harmonious fall dining experience alongside the salad.
- Apple Crisp: End your meal on a sweet note with a warm, comforting dessert that complements the apple in the salad perfectly.
- Sparkling Cider: Crisp, effervescent cider can be enjoyed throughout the meal, cleansing the palate and refreshing taste buds deliciously.
Make Ahead Options
These Thanksgiving Salad components are perfect for meal prep, allowing busy cooks to enjoy more time with family during the holiday! You can roast the butternut squash and cook the bacon up to 3 days in advance. Simply store the squash and bacon separately in airtight containers in the refrigerator. The salad’s dressing can also be prepared ahead and refrigerated for up to 5 days; just shake well before using. To maintain the freshness of the Brussels sprouts and fruits, combine them with the roasted squash and bacon only right before serving. This way, your Thanksgiving Salad will be just as delicious and vibrant, ensuring a stress-free meal on the big day!
Thanksgiving Salad Variations & Substitutions
Feel free to personalize this Thanksgiving Salad to suit your taste and needs with these delightful options!
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Vegetarian: Substitute bacon with roasted chickpeas for a satisfying crunch that boosts protein and makes the salad meat-free.
Embracing this variation provides a hearty option without sacrificing flavor, perfect for your vegetarian guests. -
Different Fruits: Swap apples for pears or figs to add a unique sweetness and texture to the salad.
Each fruit brings its distinct flavor profile, creating an exciting twist that showcases the season’s bounty. -
Nutty Alternatives: Replace sliced almonds with chopped walnuts or pecans for a different nutty flavor and crisp.
The shift not only alters the taste but also enhances the texture, giving your salad an extra crunch. -
Dairy-Free: Skip the cheese and opt for a sprinkle of nutritional yeast to achieve a cheesy flavor without dairy.
This way, you maintain that creamy essence while keeping it dairy-free, perfect for lactose-sensitive family members. -
Sweet & Tangy: Use dried cranberries instead of pomegranate arils for a delightful twist of sweetness.
This small change adds a classic holiday touch and brightness to your salad, reminiscent of festive flavors. -
Savory Contrast: Swap red onion for finely diced shallots to integrate a milder, sweeter taste.
This enhances the overall balance of flavors, making it more approachable for guests who prefer softer flavors. -
Zesty Addition: For a bit of spice, add thinly sliced jalapeños or a pinch of crushed red pepper flakes to the dressing.
This small boost of heat can elevate the flavor profile, giving your salad an exciting kick that surprises the palate.
For more delightful sides to complement your Thanksgiving feast, consider trying Ditalini Pasta Salad or Cobb Egg Salad. Enjoy mixing and matching these suggestions to create your perfect Thanksgiving dining experience!
Expert Tips for Thanksgiving Salad
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Evenly Cut Squash: Make sure your butternut squash pieces are uniform in size to ensure even roasting. This prevents some pieces from becoming mushy while others remain hard.
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Cool Before Mixing: Allow the roasted squash to cool before adding it to the salad. This helps maintain the crunchiness of the Brussels sprouts and keeps the salad fresh and vibrant.
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Dress Just Before Serving: To avoid a soggy salad, mix your Thanksgiving salad dressing in just before serving. This keeps the ingredients crisp and flavorful, especially if you’re prepping ahead.
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Experiment with Ingredients: Feel free to get creative! Swap bacon for roasted chickpeas for a vegetarian twist, or try different nuts for varied textures and flavors.
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Taste as You Go: Adjust seasonings to your liking throughout the process. A little extra salt or acidity can elevate your Thanksgiving salad to levels of deliciousness that will keep your guests coming back for more!
How to Store and Freeze Thanksgiving Salad
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Fridge: Store leftovers in an airtight container for up to 2 days. This Thanksgiving salad is best enjoyed fresh, but it will still maintain its flavors for a short time.
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Freezer: It’s not recommended to freeze this salad, as the texture of fresh veggies, like Brussels sprouts and apples, can become mushy when thawed.
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Reheating: If you prefer to warm it up, gently reheat any roasted butternut squash in the oven or microwave, but keep the salad cold. Only combine with dressing just before serving.
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Preparation Ahead: You can prepare components like roasted squash, bacon, and dressing in advance and assemble the Thanksgiving salad on the day for optimal freshness.
Thanksgiving Salad with Roasted Butternut Squash and Bacon Recipe FAQs
What kind of butternut squash should I use?
Absolutely! Look for firm squash with a deep orange color and smooth, unblemished skin. Avoid any that have dark spots or blemishes, which can indicate overripeness. If you can’t find butternut squash, feel free to use other autumn squashes like acorn or delicata.
How should I store leftovers from the Thanksgiving salad?
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the freshness, it’s best to keep the dressing separate until you’re ready to serve again. Remember, the longer the salad sits, the soggier it may become, especially with the juicy fruits and dressing.
Can I freeze this Thanksgiving salad?
It’s not recommended to freeze this salad as the textures of fresh ingredients like Brussels sprouts, apples, and pomegranate arils can become mushy once thawed. Instead, you can freeze the roasted butternut squash separately for up to 3 months. Thaw and reheat before adding to a fresh salad mix later!
What’s the best way to prevent the Brussels sprouts from getting soggy?
Very! To avoid any sogginess, always let the roasted butternut squash cool before mixing it with the Brussels sprouts. Additionally, dress the salad just before serving it to keep all components crisp and vibrant. If you’re prepping ahead, store the dressing separately and join them right before the feast begins.
Is this salad suitable for those with allergies?
It’s always good to be cautious! This Thanksgiving salad contains common allergens like nuts (if you include almonds) and dairy (if you use cheese). If you’re serving guests with specific dietary restrictions, consider using alternatives such as seeds instead of nuts and dairy-free cheese options. Always check ingredient labels for any hidden allergens, especially in pre-packaged items!
Can I make this salad vegetarian or vegan?
Absolutely! For a vegetarian option, you can substitute bacon with roasted chickpeas or crispy tofu for that savory crunch. To make it vegan, swap the honey with agave syrup and omit or replace the cheese with a non-dairy alternative. There are plenty of ways to enjoy this loaded Thanksgiving salad while meeting different dietary needs!
Loaded Thanksgiving Salad Bursting with Fall Flavors
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Peel and cut the butternut squash into 1-inch pieces, toss with olive oil, salt, and pepper, and spread on the baking sheet. Roast for 25-30 minutes.
- Cook the bacon in a skillet over medium-high heat until crispy, about 6-8 minutes. Drain on paper towels.
- Whisk together the bacon fat, olive oil, red wine vinegar, honey, and Dijon mustard in a small bowl for the dressing.
- In a large salad bowl, combine the Brussels sprouts, chopped apple, pomegranate arils, red onion, sliced almonds, and cooled roasted butternut squash, folding in the crispy bacon.
- Drizzle the dressing over the salad, toss gently, and adjust seasoning if necessary.
- Serve immediately, chilled or at room temperature.
