Amazing One-Pan Thanksgiving Salad Recipes (Minimal Cleanup)

Oh, Thanksgiving! The best holiday, right? But let’s be honest, the idea of whipping up a feast can sometimes feel… a lot. So, when I discovered how to make truly amazing One-Pan Thanksgiving Salad Recipes (Minimal Cleanup), it was a game-changer! I remember one year, my kitchen looked like a culinary battlefield. Plates everywhere, pans piled high – it took me longer to clean up than it did to cook! That’s why this simple, gorgeous salad has become my secret weapon. It’s ridiculously easy, bursting with those classic fall flavors you crave, and best of all? Everything roasts together on ONE pan. Seriously, less mess, more merriment. This is perfect for those moments when you want something delicious and festive without adding to the holiday chaos.

Why You’ll Love This One-Pan Thanksgiving Salad

Seriously, this salad is a lifesaver during the busy Thanksgiving season! You’re going to adore these One-Pan Thanksgiving Salad Recipes (Minimal Cleanup) because:

• Crazy Easy Prep: Toss everything on one pan and let the oven do the work!
• Super Speedy: It’s ready in about 40 minutes start to finish.
• Flavor Explosion: The sweet roasted veggies, tangy cranberries, and crunchy pecans are just divine together.
• Minimal Mess: My favorite part! One pan means one thing to wash. Woohoo!

Gather Your Ingredients for One-Pan Thanksgiving Salad Recipes

Getting this amazing salad ready is a breeze, mostly because we’re keeping everything on one pan! You’ll want to grab about a pound of Brussels sprouts – make sure to trim off those tough ends and halve them. Then, about a cup of butternut squash, all peeled and cubed up nicely so it roasts evenly. For that pop of sweetness and texture, we’re using half a cup of dried cranberries and a quarter cup of pecans that I like to give a rough chop. The magic happens with just a couple of tablespoons of good olive oil, a tablespoon of tangy balsamic vinegar, and a teaspoon of Dijon mustard for a little zing. Oh, and of course, salt and pepper to taste! Trust me, using fresh Brussels sprouts and good olive oil really makes a difference!

Step-by-Step Guide to Making Your One-Pan Thanksgiving Salad

Let’s get this party started! Making this beautiful salad is honestly the easiest part of your Thanksgiving prep. You’ll be amazed at how simple it is to get such incredible flavor from just one pan. We’re going to do this in three easy steps, and before you know it, you’ll have a gorgeous side dish ready to go. It’s even easier than my favorite roasted vegetable soup or those awesome sheet pan salmon and veggies I make! Trust me, this method for One-Pan Thanksgiving Salad Recipes (Minimal Cleanup) is a total win.

Roasting the Vegetables

First things first, crank your oven up to 400°F (200°C). Get all those prepped Brussels sprouts and butternut squash onto your biggest baking sheet. Drizzle them generously with that good olive oil and sprinkle with salt and pepper. Toss everything around so each little piece is coated. Spread them out in a single layer – this is key for getting them nice and tender with those yummy browned edges. Pop that pan into the hot oven and let them roast for about 20 to 25 minutes. You want them to be fork-tender and just starting to get a little golden brown. Resist the urge to stir them too much; let them do their thing!

Preparing the Balsamic Dressing

While your veggies are getting all roasty-toasty, let’s whip up the dressing. Grab a small bowl – no extra pans needed here! Just whisk together the balsamic vinegar and the Dijon mustard until they’re nicely combined. It’s super simple but creates a zesty, tangy sauce that’ll bring everything together beautifully. That little bit of mustard really cuts through the sweetness of the squash and cranberries.

Assembling Your One-Pan Thanksgiving Salad

When those veggies are perfectly tender and smell amazing, pull the baking sheet out of the oven. Now for the grand finale of our One-Pan Thanksgiving Salad Recipes (Minimal Cleanup)! Add your dried cranberries and chopped pecans right onto the hot pan with the roasted Brussels sprouts and squash. Give it a quick toss. Then, drizzle that lovely balsamic dressing evenly all over the mixture. Toss everything gently one last time to coat all those gorgeous ingredients. Serve this beauty right away while it’s warm and wonderfully fragrant!

Tips for the Best One-Pan Thanksgiving Salad

Want to make your One-Pan Thanksgiving Salad Recipes (Minimal Cleanup) absolutely sing? A few little tricks go a long way! First, don’t skimp on the Brussels sprouts – fresh is *so* much better than bagged and pre-shredded. When you halve them, try to get pieces that are roughly the same size so they cook evenly. And for the squash, don’t worry about making perfect little cubes; a little rustic is fine, just aim for similar sizes. Trust me, getting that nice browning is where all the flavor is! Sometimes I like to add a tiny pinch of red pepper flakes to the veggies before roasting for a little kick, it’s my little secret. Also, make sure your pan is big enough; overcrowding will steam the veggies instead of roasting them, and nobody wants soggy sprouts! If you’re curious about other tangy ingredients, you might find these apple cider vinegar benefits and uses interesting for other dishes.

Ingredient Substitutions and Variations

Now, you know I love this recipe just as it is, but sometimes you gotta switch things up, right? If you’re not a fan of pecans, try toasted walnuts or slivered almonds – they give that lovely crunch. And for the dressing, if you like things a little sweeter, a teaspoon of maple syrup instead of or along with the balsamic is divine! Feeling adventurous? Swap out the butternut squash for sweet potatoes or even cubed acorn squash. I’ve made this with pretty much any hearty fall vegetable, and it always turns out great. Roasted beets and carrots? Yum! That’s a fantastic salad too, check out my roasted beets and carrots salad if you’re looking for more veggie goodness. And if you love sweet potatoes, my garlic parmesan sweet potato dish is a family favorite!

Serving and Storage for Your One-Pan Thanksgiving Salad

This salad is truly best served warm, right after you toss it with that zesty dressing. The roasted veggies are so tender, and everything just melds together beautifully. It’s the perfect addition to your Thanksgiving spread, alongside your turkey, stuffing, and mashed potatoes. It’s also surprisingly delicious with roasted chicken or even just a hearty grain bowl. If you happen to have any leftovers (which I highly doubt!), just pop them into an airtight container and store them in the fridge. Check out more salad ideas! They’ll keep for about 2-3 days. You can enjoy them cold, or give them a quick warm-up in a low oven or even the microwave if you prefer.

Frequently Asked Questions about One-Pan Thanksgiving Salad Recipes

Got questions about making this fabulous salad? I’ve got answers! These One-Pan Thanksgiving Salad Recipes (Minimal Cleanup) are pretty straightforward, but here are a few things people often ask:

Can I make this salad ahead of time?

You totally can! The veggies roast beautifully, and you can even whisk up the dressing ahead of time. I’d suggest roasting the veggies and toasting the nuts earlier in the day. Then, just before serving, toss everything with the dressing and cranberries. This keeps the Brussels sprouts and squash from getting too soft and the pecans nice and crunchy!

What if I don’t have Brussels sprouts?

No worries at all! If Brussels sprouts aren’t your thing, or you just can’t find them, you can easily swap them out. Broccoli florets or green beans work like a charm. Just make sure to cut them into similar-sized pieces so they roast up nice and even, just like the squash!

Is this recipe vegan?

Yes, this recipe is naturally vegan! All the ingredients – the veggies, cranberries, pecans, olive oil, balsamic, and Dijon mustard – are plant-based. So, you can enjoy this delicious and easy Thanksgiving side dish without any fuss, making it perfect for everyone at the table!

Can I add other vegetables?

Absolutely! This salad is super flexible. Feel free to add other roasted veggies like cubed sweet potatoes, carrots, or even some red onion wedges. Just make sure to chop them to a similar size as the butternut squash so they all cook at about the same rate. It makes your One-Pan Thanksgiving Salad Recipes (Minimal Cleanup) even more festive!

Nutritional Information

Just a heads-up, the numbers for this salad are estimates, okay? They can totally change depending on the specific brands you use and exactly how much of everything you toss in! These figures are per serving and give you a good idea of what you’re getting. You can find tons of other healthy recipe ideas at my healthy recipes section!

Approximate Nutrition Per Serving:

• Calories: 350
• Fat: 25g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 7g
• Sugar: 15g
• Sodium: 200mg

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