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A close-up of a Thanksgiving salad featuring fresh arugula, roasted butternut squash cubes, dried cranberries, crumbled goat cheese, and toasted pecans, all lightly drizzled with balsamic vinaigrette. The ingredients are vibrant and colorful, with the golden squash and deep red cranberries standing out against the green arugula. The salad is in a simple white bowl on a rustic wooden table, with subtle fall decorations in the background. No words or text in the image.

Arugula and Roasted Butternut Squash Salad

InsiderMama.com
This is my go-to Thanksgiving salad. It's easy, it’s got great texture, and it works well with just about everything else on the table.
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Ingredients
  

  • 4 cups of fresh arugula
  • 1 small butternut squash peeled and cubed
  • ½ cup dried cranberries
  • ¼ cup crumbled goat cheese
  • ½ cup toasted pecans
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in a little olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
  • While the squash is roasting, prepare your salad dressing by whisking together the olive oil, honey, and balsamic vinegar. Season with a bit of salt and pepper.
  • In a large bowl, combine the arugula, dried cranberries, and pecans.
  • Once the squash has cooled a bit (you don’t want it to wilt the greens), add it to the salad.
  • Crumble the goat cheese over the top and drizzle with your homemade dressing.