If you’re on the lookout for a vibrant, flavor-packed dish to brighten up your holiday table, this Thanksgiving Roasted Butternut Squash Salad with Bacon, Pomegranate, and Feta Recipe is an absolute game-changer. It perfectly marries the sweet, earthy notes of roasted butternut squash with the salty crunch of bacon, the bright burst of pomegranate seeds, and the creamy tang of feta cheese, creating a symphony of textures and flavors that will have everyone asking for seconds. This salad feels festive, fresh, and comforting all at once—a truly unforgettable addition to your Thanksgiving spread or any autumnal gathering.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, yet each one brings its own magic to the dish. From the natural sweetness of the butternut squash and apple to the savory crispness of bacon and the zing of red wine vinegar in the dressing, every component works in harmony to create a salad bursting with taste, texture, and color.
- 1 small butternut squash: Peeled and cut into 1-inch pieces for tender, roasted sweetness.
- 1 tablespoon olive oil (for roasting): Helps the squash roast beautifully and caramelize.
- Salt & pepper to taste: Essential for seasoning and balancing flavors.
- 6 strips bacon: Cut into small pieces to add smoky crunch.
- 2 dozen Brussels sprouts: Trimmed and finely chopped for a fresh, crisp texture.
- 1 Honeycrisp or Granny Smith apple: Chopped, adding a crisp, tart bite.
- 1/2 cup pomegranate arils: Bursts of juicy sweetness and vibrant color.
- 2 tablespoons red onion: Chopped finely to add a mild pungency.
- 1/4 cup sliced almonds: Toasted for crunch and a nutty depth.
- 1/3 cup feta or goat cheese crumbles: Creamy and tangy, rounding out the flavor profile.
- 1 tablespoon bacon fat: Reserved from frying the bacon, intensifies the dressing with savory richness.
- 2 tablespoons olive oil: For the dressing, to bring everything together smoothly.
- 1 tablespoon red wine vinegar: Adds acidity and brightness to the dressing.
- 2 teaspoons honey: Balances the vinegar with gentle sweetness.
- 1 teaspoon Dijon mustard: Provides a subtle kick and emulsifies the dressing.
How to Make Thanksgiving Roasted Butternut Squash Salad with Bacon, Pomegranate, and Feta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F and lining a baking sheet with foil for easy cleanup. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Peel it by carefully slicing the skin off once the squash is cut into manageable pieces. Aim to cut the squash into roughly 1-inch cubes for even roasting. Toss these pieces with olive oil, salt, and pepper, then spread them out on your baking sheet. Roast for 25-30 minutes, flipping halfway to get an even caramelized color. The squash should be tender and lightly browned, packing that rich, sweet flavor we all crave.
Step 2: Cook the Bacon
While the squash roasts, chop the bacon into small pieces and cook it in a skillet over medium-high heat until it’s irresistibly crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat, but don’t discard the flavorful fat left in the pan—we’ll use that in our dressing for a savory boost that ties the salad together.
Step 3: Whip Up the Dressing
In a small bowl or a jar with a lid, combine the reserved bacon fat, olive oil, red wine vinegar, honey, and Dijon mustard. Whisk or shake vigorously until the dressing is smooth and emulsified. The bacon fat adds a smoky richness that blends perfectly with the sharpness of the vinegar and the slight sweetness from honey.
Step 4: Prepare and Combine Salad Ingredients
Chop the Brussels sprouts finely—shredded textures blend beautifully with the roasted squash. Dice the apple and red onion, then toss them into a large salad bowl along with the pomegranate arils, sliced almonds, crumbled feta, and once cooled, the roasted butternut squash and crispy bacon. This mix captures the essence of fall in every bite.
Step 5: Dress and Toss the Salad
Pour your homemade dressing over the salad and toss gently to combine, ensuring every ingredient is kissed with flavor. Taste and adjust seasoning with salt and pepper if needed. Sometimes a little extra olive oil or vinegar can enhance the balance to your liking. This step brings everything into harmonious deliciousness, resulting in an unforgettable dish.
How to Serve Thanksgiving Roasted Butternut Squash Salad with Bacon, Pomegranate, and Feta Recipe
Garnishes
To elevate your presentation, sprinkle extra pomegranate seeds and sliced toasted almonds on top just before serving for bursts of color and crunch. Adding a few whole fresh herbs like parsley or thyme can add a fragrant, fresh note that complements the salad’s complex flavors.
Side Dishes
This salad pairs beautifully with roasted turkey or grilled chicken for a balanced holiday meal. It also works well alongside creamy mashed potatoes or crusty bread to round out the menu with varied textures and comforting staples that everyone loves.
Creative Ways to Present
For a gorgeous party platter, serve the Thanksgiving Roasted Butternut Squash Salad with Bacon, Pomegranate, and Feta Recipe in a rustic wooden bowl or on a large white serving dish to really let the colors pop. You can also serve it atop a bed of mixed greens or arugula for an extra leafy element. Individual mason jars make adorable, portable servings for potlucks or picnics.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because the squash and bacon may soften over time, it’s best enjoyed fresh or within a day or two for optimal flavor and texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The fresh ingredients like pomegranate and apple will not hold their texture after thawing, and the dressing may separate.
Reheating
If you want to enjoy the roasted squash and bacon warm later, gently reheat them in a skillet or microwave before mixing them into fresh salad ingredients. However, do not reheat the whole salad after dressing to keep freshness and avoid sogginess.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the bacon and feta, and consider using a plant-based cheese alternative and coconut oil or olive oil instead of bacon fat in the dressing for similar richness without animal products.
Is it necessary to use bacon fat in the dressing?
The bacon fat adds wonderful depth and savory flavor, but if you prefer, you can substitute with additional olive oil for a lighter version without compromising too much taste.
Can I use pre-shredded Brussels sprouts?
Yes, pre-shredded Brussels sprouts work well and save prep time, just be sure they’re fresh and crisp for the best texture in the salad.
How spicy is the dressing?
The Dijon mustard adds a mild tangy kick, but the dressing overall is balanced and not spicy, making it approachable for all palates.
Can I prepare parts of this salad in advance?
You can roast the squash and cook the bacon up to a day ahead, and store them separately. Chop your other ingredients fresh before assembling to keep the salad crisp and colorful.
Final Thoughts
This Thanksgiving Roasted Butternut Squash Salad with Bacon, Pomegranate, and Feta Recipe is one of those dishes you’ll want to bring back again and again. It’s festive, full of flavor, and surprisingly simple to pull together, making it a perfect star or side for your holiday table. Give it a go, and watch how the mix of sweet, savory, and tangy delights your family and friends. Trust me, this one will become a beloved tradition in no time!
