Name: Perfect Potluck Thanksgiving Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 delicata squash, sliced into half moons; 1 tbsp olive oil (for roasting); Salt and pepper, to taste; 1 bunch lacinato kale, chopped; 1 tbsp olive oil (for massaging kale); 1 large honeycrisp apple, thinly sliced; 1/3 cup dried cranberries; 1/3 cup chopped toasted pecans; 1/4 cup crumbled goat cheese (optional); 2 tbsp maple syrup; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1/3 cup olive oil (for dressing); Salt and pepper, to taste (for dressing)

Why You’ll Love Perfect Potluck Thanksgiving Salad Recipe

The combination of textures and flavors in this salad makes it a standout: the chew of farro (or barley/quinoa), the sweetness of roasted butternut squash (or sweet potato), the crunch of apples and pumpkin seeds, and the creaminess of soft cheese like feta or goat cheese all come together. The maple‑Dijon dressing ties everything with sweet‑tangy balance. Plus, it’s versatile: you can make it ahead, adjust for dietary needs, and serve it as a side or even a main vegetarian dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:

cooked farro (or barley, wild rice, or quinoa)
butternut squash (or sweet potatoes), peeled and cubed
olive oil
salt and black pepper
a shallot, peeled and thinly sliced
kale, thinly sliced or shredded
soft cheese such as feta or goat cheese
apples, chopped
dried cranberries
unsalted pumpkin seeds (or chopped pecans)

For the maple Dijon dressing:

olive oil
apple cider vinegar
Dijon mustard
maple syrup
a garlic clove, minced
salt

Directions

Preheat the oven to 400 °F (about 200 °C).
Place the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat, then bake for 25‑30 minutes, tossing halfway through, until tender.
While the squash is roasting, whisk together all the dressing ingredients in a small bowl until combined.
Once the squash is tender, remove from oven and let cool slightly.
If making ahead: stack ingredients in a large jar starting with the farro at the bottom, then the kale, then pour the dressing over the kale and farro. Top with the roasted squash, shallots, soft cheese, apples, pumpkin seeds (or pecans), and dried cranberries.
If serving immediately: in a large bowl combine all ingredients including the cooled squash, kale, farro, shallots, cheese, apples, pumpkin seeds/crasins, and pour the dressing over. Toss to combine.

Servings and timing

Servings: 10
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Swap the farro for quinoa or brown rice to make the base gluten‑free.
Use sweet potatoes instead of butternut squash for a different flavor.
Replace the soft cheese with vegan feta or omit entirely for a dairy‑free version.
Try arugula, spinach, or a mix of greens instead of kale for a lighter texture.
Add toasted pecans or walnuts for more crunch and richness.
Modify the dressing by adding a little honey or mustard variation to taste.

Storage/Reheating

Store the salad and dressing separately: keep the dressing in a small container and the salad components in an airtight container in the fridge for up to 3‑4 days.
If pre‑assembled in a jar, keep it cold and toss right before serving to preserve texture.
To serve leftovers: let the salad come to room temperature or gently warm the roasted squash portion (but keep the greens and other fresh elements cool) and then toss with fresh dressing.

FAQs

What if I can’t find farro?

You can substitute farro with barley, wild rice, or quinoa. Quinoa is a good gluten‑free option.

Can I roast the squash ahead of time?

Yes — you can roast the squash a day ahead and store it in the fridge. Bring it to room temperature or slightly warm before assembling the salad.

How do I make this salad vegan?

Omit the soft cheese or use a vegan feta substitute, and ensure your dressing ingredients are vegan‑friendly.

Is this salad gluten‑free?

Not in its original form because farro contains gluten. To make it gluten‑free, swap in quinoa or brown rice.

How far ahead can I prep this salad?

You can prep the roasted squash, cook the grain, wash and slice the greens and apples, and keep the dressing ready. For a full jar assembly, store it and toss just before serving.

Will the apples brown if pre‑chopped?

Yes, apples can oxidize and brown. To minimize this, toss them in a little lemon juice before adding to the salad or add them just before serving.

Can I use other greens besides kale?

Absolutely. Spinach, arugula, or a mixed green blend all work well and change the texture slightly.

What nuts/seeds work well here?

Pumpkin seeds and pecans are great choices that match the autumnal flavors. Walnuts, almonds, or sunflower seeds could also work.

Can I turn this into a main dish?

Yes — add chickpeas, grilled chicken, or roasted turkey slices to make it a more substantial entrée.

How should I dress the salad if making ahead in a jar?

Pour the dressing over the grain and greens layer in the jar. Keep the squash, apples, cheese, nuts/seeds, and cranberries on top until you’re ready to toss and serve.

Conclusion

This Thanksgiving‑inspired salad brings together wholesome ingredients, vibrant fall flavors, and smart prep‑friendly design. Whether you’re contributing to a holiday potluck or simply looking for a make‑ahead side dish that shines, this salad delivers in both flavor and ease. Gather your ingredients, toss together that maple‑Dijon dressing, and enjoy a dish that looks as good as it tastes.