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    Home » What We're Eating » Side Dishes » Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

    Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

    Published: Oct 28, 2015 by Blair Lonergan

    Jump to Recipe
    Healthy Thanksgiving Side Dish recipe for Fall Harvest Salad
    Fall Harvest Salad with healthy pumpkin goddess dressing is a healthy thanksgiving recipe

    This Fall Harvest Salad with Pumpkin Goddess Dressing celebrates the bounty of the season in a beautiful combination of tastes and textures. From crunchy toasted pecans to tender roasted acorn squash, crisp juicy apples to tart dried cranberries, it's a healthy Thanksgiving side dish that won't weigh you down!

    Healthy Thanksgiving Side Dish Recipe salad

    This harvest salad is a lighter, more vibrant option for your holiday table, which pairs perfectly with turkey, stuffing, cranberry sauce, and any of your other Thanksgiving favorites. And who wouldn't want these fresh, seasonal ingredients on a festive table?! They are the quintessential flavors of autumn!

    Healthy Thanksgiving Salad in a wooden bowl

    How to Make a Healthy Thanksgiving Side Dish:

    This recipe calls for roasted acorn squash, which is tossed with maple syrup and seasoning for a crispy, caramelized, sweet addition to the salad.

    While the acorn squash roasts in a 400-degree oven for about 20 minutes, you'll have just enough time to make the dressing and prep the rest of your nutritious ingredients!

    Healthy salad recipe with pumpkin dressing for Thanksgiving

    For the Healthy Pumpkin Goddess Dressing:

    This is the easiest way to make a homemade salad dressing -- just blend everything together!

    Healthy salad dressing in blender

    The creamy base of the pumpkin goddess dressing is nonfat Greek yogurt, in order to keep it light. If you prefer a more decadent taste, just substitute with either sour cream or mayonnaise (or a combination of the two).

    You'll love how the creamy tang of the yogurt is contrasted with sweet pumpkin and zesty seasoning. It's subtle and festive, without overpowering the salad.

    The creamy and healthy pumpkin salad dressing is really just a fun twist on my favorite Green Goddess Dressing, which is a time-tested and well-loved recipe that was passed down to me from my mother-in-law's friend. It's a must-try!

    Healthy Salad Dressing Recipe with Pumpkin

    So toss together some of autumn's tastiest ingredients in a beautiful and delicious salad that is perfectly "fit" for the holidays! It's a delicious Thanksgiving side dish to help you enjoy this special time of year  with family and friends.

    But don't worry -- you don't have to wait until late November to enjoy the goodness! This salad is also a great healthy side dish with a warm bowl of roasted butternut squash soup, or you can add some chicken on top for a light and satisfying main course.

    Pumpkin dressing on healthy thanksgiving side dish salad

    Recipe Variations:

    • Swap out the acorn squash with roasted butternut squash or sweet potatoes;
    • Use toasted walnuts or roasted pumpkin seeds instead of the pecans;
    • Omit the sliced apple and replace it with sliced pear;
    • Use mayonnaise in lieu of the Greek yogurt for a creamier, less tangy dressing.

    You might also like these healthy Thanksgiving side dish recipes:

    • Autumn's Best Tossed Salad with Apple Butter Vinaigrette
    • Brown Sugar Roasted Acorn Squash
    • Fresh Green Bean Casserole
    • 3-Ingredient Cranberry Orange Sauce
    Print Pin
    4.34 from 3 votes

    Fall Harvest Salad with Pumpkin Goddess Dressing

    This Fall Harvest Salad with Pumpkin Goddess Dressing celebrates the bounty of the season in a beautiful combination of tastes and textures!
    Course Salad
    Cuisine American
    Keyword Fall Salad, Healthy Thanksgiving Side, Thanksgiving Salad Recipe
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 8 people
    Calories 167kcal
    Author Blair Lonergan

    Ingredients

    For the Pumpkin Goddess Dressing:

    • 1 cup plain Greek-style yogurt or sub with sour cream or mayonnaise
    • 2 Tablespoons apple cider vinegar
    • 2 Tablespoons olive oil
    • 1 Tablespoon maple syrup
    • ½ cup sour cream or additional plain Greek-style yogurt
    • ⅓ cup pure pumpkin puree I used the canned version
    • 1 teaspoon minced garlic or about ¼ - ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon dried thyme leaves
    • ¼ teaspoon cinnamon

    For the Salad:

    • 1 acorn squash plus olive oil, maple syrup, cinnamon, and salt for roasting*
    • 1 apple, thinly sliced
    • ½ cup toasted pecans
    • ¼ cup dried cranberries
    • 1 pkg. 5-6 ounces mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)

    Instructions

    FOR THE DRESSING:

    • Place all ingredients in a blender and combine. Chill until ready to use.

    ROAST THE ACORN SQUASH:

    • Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
    • Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
    • Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.

    ASSEMBLE THE SALAD:

    • Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.

    Notes

    *can substitute with diced roasted sweet potatoes or butternut squash
    Recipe Variations:
    • Swap out the acorn squash with roasted butternut squash or sweet potatoes;
    • Use toasted walnuts or roasted pumpkin seeds instead of the pecans;
    • Omit the sliced apple and replace it with sliced pear;
    • Use mayonnaise in lieu of the Greek yogurt for a creamier, less tangy dressing.

    Nutrition

    Serving: 1/8 of the salad and dressing | Calories: 167kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 172mg | Potassium: 359mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2045IU | Vitamin C: 11.8mg | Calcium: 79mg | Iron: 0.8mg
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    Reader Interactions

    Comments

    1. Gayle @ Pumpkin 'N Spice

      October 28, 2015 at 7:12 am

      This is such a gorgeous salad, Blair! I love all of the hearty ingredients and colors in here. And I'm in awe of that pumpkin goddess dressing. I think I could eat it by the spoonful! 🙂 This sounds like the perfect salad for Thanksgiving!

      Reply
      • Blair

        October 28, 2015 at 8:16 pm

        Thanks so much, Gayle! I'm kind of in love with the dressing, too. 🙂

        Reply
        • Julie

          November 15, 2017 at 1:10 pm

          I am very excited to make this beautiful salad this Thanksgiving! I just wanted to clarify on the dressing: if I opt not to use sour cream and just use all plain greek yogurt it would be a total of 1 1/2 cups of the yogurt is that correct?

          Reply
          • Blair

            November 15, 2017 at 1:35 pm

            Hi, Julie! I'm so glad that you'll make it! You are correct -- you want 1 1/2 cups of the yogurt total if you're omitting the sour cream. 🙂

            Reply
    2. lindsay

      October 28, 2015 at 8:27 am

      i might just stare at this salad all day. GORGEOUS! and love the dressing

      Reply
      • Blair

        October 28, 2015 at 8:16 pm

        Thank you, friend!!!

        Reply
    3. Jen | Baked by an Introvert

      October 28, 2015 at 10:12 am

      This salad is stunning, Blair! I'm a salad girl and love to see new creative ways to enjoy it. I want to drink that dressing! It sounds delicious!!

      Reply
      • Blair

        October 28, 2015 at 8:16 pm

        Thanks so much, Jen! I'm a salad girl too...love them -- especially when they involve lots of textures and flavors!

        Reply
    4. Anna @ Sunny Side Ups

      October 28, 2015 at 7:45 pm

      This salad looks absolutely glorious, Blair!! It's bursting with so much flavor, and holy cow--that dressing! Just YUM!!

      Reply
      • Blair

        October 28, 2015 at 8:17 pm

        Thank you, Anna!! It's a keeper. 🙂

        Reply
    5. Bethany @ Athletic Avocado

      October 28, 2015 at 9:25 pm

      Oh my goodness, this salad is everything I would want and more! I think I could drink that dressing, it sounds incredible!

      Reply
      • Blair

        October 29, 2015 at 8:16 pm

        Thanks so much, Bethany! I hope that you find a chance to give it a try! 🙂

        Reply
    6. Michele Byberg

      November 22, 2015 at 3:02 pm

      Please send me to my email address all your salad recipes. They look fantastic. Thanks

      Reply
      • Blair

        November 23, 2015 at 5:55 am

        Thanks, Michele! I don't have all of my salad recipes on email, but if you just do a search for "salad" in my search bar on the blog you should see a list of everything I have posted in that category! Enjoy. 🙂

        Reply
      • Jen

        November 24, 2020 at 4:47 pm

        This sounds wonderful! Can the squash be roasted the day before and reheated? What do you recommend since the oven space will be limited.

        Reply
        • Blair

          November 25, 2020 at 4:34 am

          Hi, Jen! You can absolutely prep most of the ingredients in advance and then just assemble the salad right before serving. The squash can be roasted ahead and stored in an airtight container for a couple of days. To reheat, spread the squash out on a foil-lined baking sheet and warm in a 350 degree F oven just until heated through. You can also serve the squash at room temperature.

          Toast the pecans and make the dressing in advance, too. I would wait to slice the apple until you're ready to assemble, but otherwise most of it can be ready to go! Enjoy. 🙂

          Reply
    7. janita

      November 22, 2015 at 8:07 pm

      so making this for thanksgiving this week -- beautiful and sounds oh so tasty!

      Reply
      • Blair

        November 23, 2015 at 5:56 am

        Awesome! Enjoy, Janita!!

        Reply
    8. Jennifer

      November 24, 2015 at 8:24 am

      Why do you have Greek Yogurt listed twice in the dressing recipe?

      Reply
      • Blair

        November 24, 2015 at 8:41 am

        The recipe calls for a 1/2 cup of sour cream, OR you can use an additional 1/2 cup of Greek yogurt. Sorry that wasn't clear! You could also use mayonnaise in lieu of the sour cream, it just wouldn't be quite as light. Any of those options will work, though!

        Reply
        • Jennifer

          November 24, 2015 at 5:23 pm

          Okay, thanks.

          Reply
          • Blair

            November 25, 2015 at 8:14 am

            No problem! Enjoy! 🙂

            Reply
    9. Laura

      August 20, 2016 at 8:58 am

      5 stars
      Can you store this dressing in your refrigerator and if so for how long?

      Reply
      • Blair

        August 20, 2016 at 10:16 am

        Hi, Laura! Yes, definitely! I would say that it probably keeps for a few days in the refrigerator. Just give it a good stir or whisk when you're ready to use it again! 🙂

        Reply
    10. Pamela

      September 12, 2016 at 6:06 am

      Seeing the rind left on the chunks of acorn squash in the salad took me aback...squash rind in my forkful of otherwise delicious salad would not be pleasant! I'll plan to take off the rind after the slices have cooled from roasting, or use chunks of roasted sweet potato instead. I look forward to taking this to a church potluck this weekend!

      Reply
      • Blair

        September 12, 2016 at 1:00 pm

        Hi, Pamela! I hope that you enjoy! Sweet potato would be a nice substitute, but the rind is tender after roasting, so I promise it's not bad! 🙂

        Reply
    11. Lauren

      November 23, 2016 at 1:35 pm

      Thanks for the great recipe ~ I'll be using this for Thanksgiving! How did the dressing come out as such a vibrant color? Mine is only a pale tan/creme vs the bright orange/yellow..

      Reply
      • Blair

        November 23, 2016 at 1:45 pm

        Hi, Lauren! I'm not sure why mine would look different. I didn't do anything special other than what the recipe says. Hope yours still tastes good!

        Have a wonderful holiday!

        Reply
    12. Caryn Crasnick-Maloney

      November 25, 2016 at 12:54 pm

      Made this salad dressing yesterday and absolutely loved it! New Fall favorite!

      Reply
      • Blair

        November 25, 2016 at 7:59 pm

        That's wonderful, Caryn! I'm glad that you enjoyed it! Thanks for letting me know!

        Reply
        • Paula

          November 21, 2017 at 3:21 pm

          Blair can this dressing be made ahead of time and if how many days? Looking forward to sharing it with my family!

          Reply
          • Blair

            November 22, 2017 at 4:52 am

            Hi, Paula! Yes! It's good in the refrigerator for at least a few days. You'll just want to give it a good shake, whisk, or stir again after it's been sitting. Enjoy!

            Reply
    13. Amanda

      November 10, 2017 at 5:20 pm

      Loved this so much last year I want to make it again this year! Do you mind if I give you a shout out and post it on my blog (I am posting a whole Thanksgiving Theme Menu with all of my go-tos). I will link right to this page too! Let me know ????

      Reply
      • Blair

        November 10, 2017 at 5:38 pm

        That's great, Amanda! Yes, thank you for sharing it with your readers! 🙂

        Reply
    14. Jonny

      July 15, 2018 at 5:14 pm

      5 stars
      Aside from the fact the pumpkin goddess dressing was unique and delicious, I'm in a position where I prepare foods infront of an audience. That paired with the fact that I had every ingredient on hand except for pumpkin puree...

      This led onlookers to watch me add yogurt, syrup, sour cream, garlic, vinegar among other things to a blender... with none other than a frozen pumpkin pie. (Of course I scraped the filling and discarded the crust.)

      At a glance onlookers saw a "blender nightmare" that turned out to be one of the most delightful seasonal salads they've ever tasted.

      Thankyou for this.

      Reply
      • Blair

        July 15, 2018 at 6:04 pm

        That's great, Jonny! 🙂

        Reply
    15. Jackie

      November 23, 2018 at 10:35 pm

      3 stars
      I made this salad yesterday for a Thanksgiving potluck. Despite all the yummy flavors in the recipe, we found it to be a little bland. It really cries out for a shallot or red onion. Maybe I should’ve put more garlic in it. Thank you for sharing this recipe! ❤️

      Reply
    16. Emily

      November 14, 2019 at 11:34 am

      Hi - I have a questions on the olive oil, syrup, and cinnamon . Is it s used in both the dressing and roasting the squash? If so are the amounts listed under ingredients split between the dressing and squash? Thank you

      Reply
      • Blair

        November 14, 2019 at 1:01 pm

        Hi, Emily! The ingredients for the dressing are listed separately from the ingredients for the rest of the salad. So for the dressing, you'll need 2 T olive oil, 1 T maple syrup, 1/4 t cinnamon. For the squash, there aren't any specific amounts listed for those ingredients -- just a drizzle and a dash will do! 🙂 Enjoy the salad!

        Reply
    17. Nichole Sedberry

      November 20, 2019 at 6:52 pm

      Can you make the Squash a day early. I'm prepping for my next office Thanksgiving. ????

      Reply
      • Blair

        November 21, 2019 at 8:38 am

        Yes! That should work fine. Enjoy!

        Reply

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