These colorful Thanksgiving salad ideas star seasonal produce like apples, pears, butternut squash, and pomegranate. They’re fresh and flavorful, balancing the rich holiday dishes perfectly!
When it comes to side dishes, the star of Thanksgiving doesn’t have to be the gravy, stuffing, or mashed potatoes. Instead of brown and mushy, I’ve found that the salad can be one of the most delicious things on your holiday plate. Enter: my perfect Thanksgiving salads!
After years of hosting, I’ve found that flavor combinations like roasted squash, crunchy apples, pomegranate seeds, and tangy dressings always make everyone rave. So here are my top Thanksgiving salad recipes that celebrate seasonal produce: from sweet to savory and light to hearty! My favorite is the first one.
My Top Thanksgiving Salad Ideas
Crisp Apple Salad
My very favorite Thanksgiving salad that I’ve made for years is this Crisp Apple Salad! Crisp tart apple slices pair with pops of pomegranate seeds, creamy goat cheese, and crunchy, cinnamon-spiced pecans. Toss them all over fresh greens with a zingy maple and apple cider vinegar dressing.
Sweet Potato Salad
This sweet potato salad is ideal for Thanksgiving! Make roasted sweet potatoes, then toss with baby arugula, cranberries, pumpkin seeds and a little crumbled goat cheese or feta. Honey Mustard or Balsamic Dressing give it a tangy pop. The savory, sweet, tangy, creamy and crunchy contrasts are so satisfying.
Pear Salad with Pecans
Here’s a dreamy Thanksgiving salad: this brilliant Pear Salad with Pecans! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing.
Brussels Sprout Salad
Another salad that screams Thanksgiving (in my opinion), is a good Shaved Brussels Sprout Salad! The raw greens of this popular veggie aren’t bitter at all: they’re sweet and feathery. Combine them with a sweet and tangy Dijon mustard dressing, apples, and dried cherries.
Butternut Squash Salad
This stand-out Thanksgiving salad stars everyone’s favorite ingredient: butternut squash! Hearty sweet squash pairs with crisp apple, chewy cranberries and a citrusy orange vinaigrette. You can also substitute roasted sweet potatoes for the squash.
Fall Harvest Salad
This harvest salad recipe is everything Thanksgiving! It stars roasted acorn squash, farro, apples, and pomegranate, along with a zingy orange maple vinaigrette. Top with crunchy pumpkin seeds!
Wild Rice Salad
This hearty wild rice salad recipe mixes crunchy veggies, pecans, cranberries, and feta cheese crumbles with the chewy grains of rice. This is another personal favorite of mine, especially the maple Dijon vinaigrette dressing that infuses a tangy flavor throughout.
Pomegranate Salad
One of my favorite Thanksgiving salads is a pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, goat cheese or feta crumbles, and an apple cider vinegar dressing or pomegranate vinaigrette.
Beet Salad with Balsamic Dressing
There’s something about the sweetness of roasted beets that just works for Thanksgiving, and this Beet Salad is my favorite way to serve them! They’re paired with baby greens, creamy goat cheese, and a tangy balsamic beet dressing. The colors alone make it a showstopper.
Apple, Goat Cheese & Balsamic Salad
Sometimes the simplest salads are the ones guests can’t stop eating, and this Apple Goat Cheese Salad proves that point beautifully. Crisp apple slices, creamy goat cheese, and fluffy arugula come together with a tangy-sweet balsamic dressing that takes maybe 5 minutes to whisk together.
Endive Salad with Parmesan & Orange
If you want to impress with something a little more sophisticated, this Endive Salad brings elegant complexity to the table. The bitter endive leaves contrast the juicy, sweet orange segments and a sweet-tart red wine vinaigrette. Savory Parmesan shavings and crunchy almonds add the final touches.
Kale Slaw
This Kale Slaw is like the cooler cousin of traditional coleslaw! Hearty kale holds up beautifully to the zingy maple apple cider vinegar dressing, and crisp apple slices and sweet carrot ribbons add color and crunch.
Delicata Squash Salad
I love delicata squash for Thanksgiving salads because you don’t have to peel it: just slice and roast, and the skin becomes tender and sweet. This Delicata Squash Salad comes together simply with squash, pomegranate seeds, crunchy pistachios, and a tangy honey mustard dressing.
Fennel Salad with Parmesan
Even fennel skeptics love this Fennel Salad because the raw vegetable is thinly shaved and paired with sweet apple slices, zingy lemon juice, and savory Parmesan cheese. The delicate fennel fronds make a feathery, elegant garnish that adds to the salad’s visual appeal.
Watercress Salad with Apple
Here’s a tasty Thanksgiving salad: Watercress Salad with Apple! Pair this bitter leafy green with lemon, apple and savory Parmesan shavings and you won’t be able to resist another bite! The sweet apple, zingy citrus and flaky salt balance out the spicy watercress, making for a fresh and vibrant side dish.
Apple Slaw
When you want something creamy and tangy but still fresh and crunchy, this Apple Slaw hits all the right notes. Shredded cabbage, crisp apples, and sweet carrots get dressed in a creamy poppy seed dressing. It’s a fun twist on traditional slaw that feels right at home on a Thanksgiving table.
Fennel Orange Salad
This elegant salad features juicy citrusy oranges with a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes and top with a zingy homemade citrus vinaigrette.
Hearty Farro Salad
Here’s a unique Thanksgiving salad: this Hearty Farro Salad! Farro is an ancient grain with a chewy texture and nutty flavor. I love pairing this whole grain with earthy mushrooms, feathery arugula, savory pops of cheese, and a zingy vinaigrette (omit the tomatoes for the Thanksgiving version).
Tuscan Kale Salad
I make this Tuscan Kale Salad year-round, but it feels especially perfect for Thanksgiving with its bold, satisfying flavors. Tuscan kale (also called lacinato or dinosaur kale) has a tender texture when massaged with the dressing, and the lemony, garlicky Parmesan dressing makes it absolutely craveable.
Arugula Beet Salad
Here’s a Thanksgiving salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort.
Tips for Making Thanksgiving Salads
Here are a few tips for making these salads part of your Thanksgiving menu:
- Prep ahead when possible. You can wash and dry greens the night before, roast vegetables in advance, and make dressings up to 1 week ahead. Then on Thanksgiving day, you just need to assemble everything!
- Keep components separate until serving. Nobody wants soggy salad, so I arrange all the toppings in the serving bowl but don’t add the dressing until right before we eat. Or even better, I make small plated versions of the salad so everyone gets all the mix-ins.
- Make extra dressing. It’s nice to make more vinaigrette than you think you’ll need. Plus leftover dressing is never a problem: it keeps for weeks and works on so many other salad recipes throughout the season.
- Consider special diets. All of these salads are naturally vegetarian and many are gluten-free (substitute farro with quinoa or brown rice), and can easily be made vegan by omitting the cheese.
Storage & Make-Ahead Notes
The key to storing any salad is keeping components separate as much as possible. Store washed and dried greens in the refrigerator wrapped in paper towels inside a container or bag (or even your salad spinner!): they’ll stay good for several days.
Keep any roasted vegetables, cheese, nuts, and other toppings in separate containers. This approach is especially helpful for Thanksgiving leftovers when you want to serve the salad over the next few days.
Dressings store well in mason jars or bottles in the refrigerator. Most vinaigrettes will keep for at least two weeks. Just shake or whisk them well before using since they solidify and separate during storage.
Frequently Asked Questions
You can prep all the components ahead (wash greens, roast vegetables, make dressing), but don’t assemble the full salad until shortly before serving. This keeps everything crisp and fresh. Store each component separately in the refrigerator and toss together within an hour of serving.
I like my Maple Vinaigrette, Dijon Mustard Dressing, or Apple Cider Vinegar Dressing because they compliment the flavors well. Balsamic Vinaigrette also works nicely with roasted vegetables and fall fruits.
The secret is keeping the dressing separate until the last possible moment before serving. Add the dressing only when you’re ready to serve, or serve it on the side so guests can add their own.
Easy Thanksgiving Salad
Pin RecipeThis easy Thanksgiving salad recipe is a hit every time I serve it, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette. I’ve made it for so many Thanksgivings over the years and everyone loves it.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
For the salad
- 1 crisp tart apple (like Pink Lady)
- 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
- ¼ cup candied pecans (or toasted pecans)
- ¼ cup feta or goat cheese crumbles
- ¼ cup pomegranate seeds or dried cranberries
- Optional: chopped fresh thyme, for garnish
For the dressing (use 6 tablespoons)
- 2 tablespoons maple syrup or honey
- 2 tablespoons apple cider or white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- Fresh ground black pepper (optional)
Instructions
- If using, prepare the candied pecans in advance (or use purchased).
- Make the dressing: In a medium bowl, whisk the maple syrup (or honey), vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
- Thinly slice the apple.
- Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)
Notes
Make-ahead: Keep all components separate with fresh ingredients and dressing refrigerated. Toss apple slices with lemon juice to prevent browning if prepping ahead. Bring dressing to room temperature and assemble just before serving.
- Apple varieties: Pink Lady, Honeycrisp, Jonagold, or Granny Smith all work beautifully
- Cheese options: Try gorgonzola, goat cheese, smoked gouda, or Manchego for different flavor profiles.
- Storage: Leftover dressing keeps refrigerated for up to 2 weeks.
- Protein adders: Make it into a main dish by adding pan seared chicken or blackened salmon.
More Thanksgiving ideas
- 60 Best Thanksgiving Recipes
- 30 Thanksgiving Desserts to Wow Everyone
- 25 Easy Thanksgiving Appetizers
- 10 Instant Pot Thanksgiving Recipes
- 45 Easy Thanksgiving Sides
- 25 Vegan Thanksgiving Recipes or 30 Vegetarian Thanksgiving Recipes
from A Couple Cooks https://ift.tt/MCWNJvD
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