With one week until Thanksgiving, there’s still time to enjoy one more pumpkin-forward dish. This autumn salad brings bright greens, crunchy apples, roasted squash, and a creamy pumpkin dressing—perfect for adding color and freshness to a holiday table.
This salad is built around roasted acorn squash for a warm, golden bite. Baby arugula gives the salad a peppery base, but any mixed greens or spring mix will work well. Thinly sliced Honeycrisp apples add crisp, juicy sweetness—use your favorite apple if you prefer. Toasted pepitas bring nutty crunch, and pomegranate seeds or dried cranberries add bright color and a tart finish.
The dressing is a standout: plain Greek yogurt creates a silky base that blends smoothly with pumpkin puree, apple cider vinegar, olive oil, and a touch of maple syrup (or honey). A pinch of garlic powder and salt balance the flavors, resulting in a lightly sweet, tangy dressing that highlights fall ingredients without overpowering them.
The salad is simple to assemble and makes an attractive, seasonal side. Roast the squash and prepare the dressing ahead of time to streamline prep on the day of serving.
Autumn Salad with Creamy Pumpkin Dressing
15 minutes
20 minutes
35 minutes
This Thanksgiving-ready salad pairs roasted acorn squash, crisp apples, pepitas, and a homemade creamy pumpkin dressing for a festive, flavorful side.
Ingredients
For the creamy pumpkin dressing:
- 1 cup plain Greek yogurt
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/3 cup pumpkin puree
- 3 tablespoons maple syrup (or honey)
- 1/2 teaspoon garlic powder
- Salt to taste
For the salad:
- 1 acorn squash
- 2 teaspoons olive oil
- Salt to taste
- 6 cups baby arugula (or spring mix)
- 1 large Honeycrisp apple, cored and thinly sliced
- 1/2 cup pepitas
- 1/2 cup pomegranate seeds (or dried cranberries)
Instructions
For the creamy pumpkin dressing:
- Whisk together Greek yogurt, apple cider vinegar, olive oil, pumpkin puree, maple syrup, and garlic powder until smooth. Season with salt to taste. Cover and refrigerate until ready to use.
For the salad:
- Preheat the oven to 400°F (200°C). Peel the acorn squash, halve it lengthwise, and remove the seeds. Slice each half into 1/4–1/3-inch slices. Arrange on a parchment-lined baking sheet, drizzle with olive oil, and season with salt (optionally add a pinch of cinnamon). Roast until tender, about 15–20 minutes. Remove and let cool slightly.
- In a large bowl, arrange the arugula. Top with apple slices and roasted squash. Sprinkle with pepitas and pomegranate seeds. Drizzle with dressing and toss gently to combine. Serve immediately.
Nutrition Information:
Yield:
6
Serving Size:
about 1 heaping cup of the salad with dressing
Amount Per Serving:
Calories: 240
Total Fat: 14g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 2mg
Sodium: 219mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 14g
Protein: 8g
