Ultimate Thanksgiving Loaded Fall Salad
A vibrant salad featuring roasted butternut squash, crispy bacon, creamy goat cheese, and juicy pomegranates—perfect for Thanksgiving or autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 medium Butternut Squash, peeled and cubed
- 4 oz Goat Cheese, crumbled
- 4 slices Bacon, cooked and chopped
- 1 cup Pomegranate arils
- 6 cups Mixed Greens
- 3 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by peeling, cubing, and tossing with 2 tablespoons of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes.
- While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Drain and chop.
- In a large bowl, combine mixed greens, roasted butternut squash, goat cheese, and pomegranate arils. Gently stir to mix.
- Drizzle with the remaining olive oil and balsamic vinegar just before serving, then toss gently.
Notes
Best enjoyed fresh; store components separately to maintain texture. If desired, customize with nuts or different cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
