19 Best Thanksgiving Salad Recipes for the Holidays

Looking for a fresh and tasty addition to your Thanksgiving feast?

Try making some delicious salads!

In this article, we’ll share simple and flavorful Thanksgiving salad recipes that everyone will enjoy.

These salads are a perfect way to balance out your holiday meal.

Let’s get started!

1. Roasted Sweet Potato and Kale Salad

Roasted sweet potatoes add a delicious warmth to this Thanksgiving salad, paired with earthy kale for a nutritious base.

The contrast between the sweetness of the potatoes and the slight bitterness of the kale creates a delightful balance.

Toss with a light vinaigrette and a sprinkle of dried cranberries for a festive touch.

This salad is perfect as a side dish, offering bold flavors that complement a Thanksgiving spread.

Ingredients

4 cups chopped kale, stems removed
2 medium sweet potatoes, peeled and cut into 1-inch cubes
½ cup dried cranberries
½ cup pecans, roughly chopped
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the vinaigrette

3 tablespoons olive oil
1½ tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Roast the sweet potatoes

Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tablespoons olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden brown and tender.

2. Prepare the vinaigrette

Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until smooth and slightly thickened.

3. Massage the kale

Place the chopped kale in a large bowl and drizzle with about 1 tablespoon of the vinaigrette. Gently massage the kale with clean hands for 1–2 minutes until the leaves soften and become darker green.

4. Combine the salad

Add the roasted sweet potatoes, dried cranberries, and pecans to the kale. Pour over the remaining vinaigrette and toss gently until everything is evenly coated.

5. Serve the salad

Transfer the salad to a serving bowl and serve while the sweet potatoes are still slightly warm, or let it cool to room temperature before serving.

Tip

For extra flavor and crunch, toast the pecans in a dry skillet over medium heat for 3–5 minutes before adding them to the salad.

2. Cranberry Pecan Salad

Cranberries are a Thanksgiving classic, and this salad embraces them fully.

Mixed greens are topped with tangy dried cranberries, crunchy pecans, and creamy goat cheese or feta cheese.

The addition of a cranberry vinaigrette ties everything together.

It’s a refreshing, light option to balance the rich main dishes, offering a great mix of textures and flavors.

Ingredients

Salad

6 cups mixed greens
¾ cup dried cranberries
¾ cup pecan halves, lightly toasted
4 oz goat cheese, crumbled

Cranberry Vinaigrette

¼ cup cranberry juice
2 tablespoons cranberry sauce
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
⅓ cup extra-virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

1. Toast the pecans

Place the pecans in a dry skillet over medium heat and toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let them cool.

2. Make the cranberry vinaigrette

Whisk together the cranberry juice, cranberry sauce, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Slowly drizzle in the olive oil while whisking until the dressing is smooth and lightly emulsified.

3. Prepare the salad greens

Place the mixed greens in a large serving bowl, making sure the leaves are clean and thoroughly dried so the vinaigrette coats them properly rather than becoming watery.

4. Add the cranberries and pecans

Scatter the dried cranberries and toasted pecans evenly over the greens, distributing them throughout the bowl so every serving gets a combination of sweet and crunchy toppings.

5. Add the goat cheese

Crumble the goat cheese over the salad, leaving some larger pieces for a creamy contrast against the crisp greens and crunchy pecans.

6. Dress the salad

Drizzle the cranberry vinaigrette over the salad just before serving. Start with about half of the dressing and add more as needed, gently tossing until the greens are lightly coated and glistening.

7. Serve the salad

Serve immediately while the greens are crisp and the pecans remain crunchy. Add a little extra goat cheese, cranberries, or pecans on top for an attractive finishing touch.

Tip

For the freshest texture, keep the dressing separate until just before serving. If preparing the salad ahead of time, assemble the greens, cranberries, pecans, and goat cheese in advance and refrigerate them, then dress the salad immediately before eating.

3. Butternut Squash and Arugula Salad

Roasted butternut squash is a fall favorite, and its natural sweetness shines in this salad.

Paired with peppery arugula and topped with a simple balsamic dressing, this dish is a beautiful blend of flavors.

Add a handful of walnuts or pomegranate seeds for extra crunch and color.

This salad feels hearty enough for the cooler weather yet fresh enough to be a side.

Ingredients

4 cups fresh arugula
3 cups butternut squash, peeled and cut into 1-inch cubes
½ cup walnuts, roughly chopped
½ cup pomegranate seeds
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme

For the balsamic dressing

3 tablespoons olive oil
1½ tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Roast the butternut squash

Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, black pepper, and dried thyme. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden brown on the edges and tender in the center.

2. Prepare the balsamic dressing

Whisk the olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

3. Prepare the salad base

Place the fresh arugula in a large serving bowl. Make sure the leaves are dry so the dressing coats them evenly rather than becoming diluted.

4. Add the roasted squash

Let the roasted squash cool for a few minutes, then arrange it over the arugula. The warm golden squash adds a delicious contrast to the fresh, peppery greens.

5. Add the walnuts and pomegranate

Scatter the chopped walnuts and pomegranate seeds evenly over the salad. The walnuts provide a rich crunch while the pomegranate adds a bright, slightly tart sweetness.

6. Dress the salad

Drizzle the balsamic dressing over the salad just before serving. Toss gently with salad tongs until the arugula is lightly coated, taking care not to crush the pomegranate seeds.

7. Serve the salad

Serve immediately while the roasted squash is still slightly warm. For a Thanksgiving meal, transfer the salad to a large serving platter or bowl so the colorful squash and pomegranate stand out.

Tip

For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes before adding them to the salad. Keep a close eye on them because they can burn quickly.

4. Apple Walnut Salad

Crisp apples and toasted walnuts bring an autumnal flair to this Thanksgiving salad.

Combined with mixed greens and a sharp cheddar cheese, this dish offers a wonderful contrast of textures.

A honey mustard dressing elevates the flavors with a hint of sweetness.

This salad is both light and filling, making it an ideal addition to a heavy holiday meal.

Ingredients

5 cups mixed salad greens
2 medium crisp apples, thinly sliced
¾ cup walnuts, roughly chopped
¾ cup sharp cheddar cheese, cut into small cubes
½ cup dried cranberries
¼ small red onion, thinly sliced
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon black pepper

For the honey mustard dressing

3 tablespoons olive oil
1½ tablespoons Dijon mustard
1½ tablespoons honey
1 tablespoon apple cider vinegar
½ teaspoon lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Toast the walnuts

Place the walnuts in a dry skillet over medium heat and toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let them cool.

2. Prepare the honey mustard dressing

Whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and black pepper in a small bowl until smooth and creamy.

3. Prepare the salad greens

Place the mixed greens in a large bowl and gently separate the leaves. Add the sliced red onion and dried cranberries, distributing them evenly throughout the greens.

4. Add the apples and cheddar

Arrange the apple slices and cheddar cubes over the salad. Keeping some of the apples and cheese near the top gives the finished salad a colorful, appetizing appearance.

5. Add the toasted walnuts

Scatter the toasted walnuts over the salad, making sure they are spread throughout so each serving gets plenty of crunch.

6. Dress the salad

Drizzle the honey mustard dressing over the salad just before serving. Toss gently with salad tongs until the greens are lightly coated without bruising the apples.

7. Serve the salad

Transfer the salad to a black serving bowl or platter and serve immediately. The crisp apples, creamy cheddar, crunchy walnuts, and sweet-tangy dressing create a refreshing contrast to heavier Thanksgiving dishes.

Tip

To keep the apples crisp and prevent browning, toss the slices with a small squeeze of lemon juice before adding them to the salad.

5. Brussels Sprouts Caesar Salad

A twist on the classic Caesar salad, this version uses shaved Brussels sprouts in place of romaine lettuce.

Tossed with a rich, creamy Caesar dressing and topped with Parmesan, it’s a heartier take on the beloved favorite.

Add croutons for some crunch, and you’ve got a flavorful, unexpected salad that’s sure to stand out on your Thanksgiving table.

Ingredients

6 cups Brussels sprouts, thinly shaved
1½ cups golden croutons
¾ cup Parmesan cheese shavings
2 tablespoons finely chopped fresh parsley
¼ teaspoon freshly ground black pepper

For the creamy Caesar dressing

½ cup mayonnaise
¼ cup finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 small garlic clove, finely minced
2 tablespoons extra-virgin olive oil
1–2 tablespoons water, as needed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the Brussels sprouts

Trim the ends from the Brussels sprouts and remove any tough outer leaves. Slice them very thinly with a sharp knife or use a mandoline, creating fine ribbons that will hold the creamy dressing while keeping plenty of crisp texture.

2. Make the creamy Caesar dressing

Whisk the mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, olive oil, salt, and black pepper together in a small bowl until smooth and creamy. Add 1–2 tablespoons of water, a little at a time, until the dressing reaches a pourable consistency.

3. Toss the Brussels sprouts

Place the shaved Brussels sprouts in a large mixing bowl and pour over most of the Caesar dressing. Toss thoroughly until the sprouts are evenly coated and glossy. Let the salad sit for 5–10 minutes so the Brussels sprouts can soften slightly while remaining crisp.

4. Add the Parmesan and croutons

Fold in about half of the Parmesan shavings and half of the croutons. Toss gently to distribute them throughout the salad without breaking the croutons apart.

5. Finish the salad

Transfer the dressed Brussels sprouts to a serving bowl or platter. Scatter the remaining Parmesan shavings and golden croutons over the top, then finish with freshly ground black pepper and chopped parsley.

6. Serve the salad

Serve immediately while the croutons are crisp and golden. If preparing ahead, keep the croutons separate and add them just before serving.

Tip

For the best texture, shave the Brussels sprouts as thinly as possible and dress them shortly before serving. For especially crisp, flavorful croutons, toast cubed crusty bread with a little olive oil and Parmesan until deeply golden.

6. Spinach and Pomegranate Salad

This vibrant salad features fresh spinach leaves as the base, while jewel-like pomegranate seeds add a burst of flavor and color.

The sweet-tart bite of pomegranate pairs wonderfully with the earthy spinach.

For added texture, toss in some toasted almonds and feta cheese.

A light citrus dressing enhances the flavors, making this a refreshing complement to heavier dishes.

Ingredients

6 cups fresh baby spinach
1 cup fresh pomegranate seeds
½ cup toasted almond slivers
¾ cup crumbled feta cheese
2 tablespoons chopped fresh mint or parsley
¼ teaspoon freshly ground black pepper

For the vinaigrette

3 tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the vinaigrette

Whisk the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

2. Arrange the spinach

Place the fresh spinach in a large serving bowl and gently separate the leaves so the salad has a light, airy texture.

3. Add the toppings

Scatter the pomegranate seeds, toasted almond slivers, crumbled feta, and chopped fresh herbs evenly over the spinach.

4. Dress the salad

Drizzle the vinaigrette over the salad just before serving. Toss gently with salad servers until the spinach and toppings are lightly coated without crushing the pomegranate seeds.

5. Serve the salad

Transfer the salad to a white serving plate or bowl and serve immediately while the spinach is fresh and the almonds remain crisp.

Tip

For the best texture, toast the almond slivers in a dry skillet over medium heat for 2–4 minutes until lightly golden, then let them cool completely before adding them to the salad.

7. Warm Farro and Roasted Vegetable Salad

This hearty salad is perfect for Thanksgiving, combining the nutty flavor of farro with roasted fall vegetables like carrots, parsnips, and onions.

Toss everything with a balsamic glaze and fresh herbs for a savory, slightly sweet dish.

The warm grains and roasted veggies make it a cozy, filling side that works beautifully with turkey or other mains.

Ingredients

1½ cups cooked farro
3 medium carrots, peeled and cut into thick sticks
2 medium parsnips, peeled and cut into thick sticks
1 large red onion, cut into wedges
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
2 tablespoons balsamic glaze

Instructions

1. Cook the farro

Rinse the farro under cold water and place it in a saucepan with plenty of salted water. Bring to a boil, reduce the heat, and simmer for 25–30 minutes, or until the grains are tender but still pleasantly chewy. Drain well and set aside to cool slightly.

2. Prepare the vegetables

Preheat the oven to 425°F (220°C). Place the carrots, parsnips, and red onion wedges on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, dried thyme, and garlic powder. Toss until the vegetables are evenly coated.

3. Roast the vegetables

Spread the vegetables into a single layer and roast for 25–30 minutes, turning them halfway through cooking. Continue roasting until the edges are caramelized and the vegetables are tender with lightly browned edges.

4. Combine the farro and vegetables

Place the warm farro in a large serving bowl. Add the roasted carrots, parsnips, and onions, then gently toss everything together so the roasted vegetables remain intact while becoming evenly distributed throughout the grains.

5. Add the herbs and balsamic glaze

Sprinkle the salad with fresh parsley and thyme leaves. Drizzle the balsamic glaze over the top in a thin, even stream, adding more if desired. Toss gently or leave the glaze lightly layered on top for a more rustic presentation.

6. Serve the salad

Serve the farro salad warm or at room temperature. Garnish with a few additional fresh herbs and a final drizzle of balsamic glaze just before serving.

Tip

For extra Thanksgiving flavor, add a handful of toasted pecans or walnuts and a small amount of dried cranberries before serving.

8. Pear and Gorgonzola Salad

Sweet, ripe pears and bold gorgonzola cheese come together in this elegant Thanksgiving salad.

Tossed with a mix of greens and candied walnuts, the flavors are balanced and indulgent without being heavy.

A drizzle of honey or a light vinaigrette rounds out the dish, making it a sophisticated side for any Thanksgiving feast.

Ingredients

6 cups mixed salad greens
2 ripe but firm pears, thinly sliced
¾ cup crumbled Gorgonzola cheese
¾ cup candied walnuts
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

For the dressing

2 tablespoons extra-virgin olive oil
1½ tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the dressing

Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until the mixture is smooth and well combined.

2. Arrange the mixed greens

Spread the mixed greens evenly across a large serving platter or shallow salad bowl, creating an even bed for the toppings.

3. Slice the pears

Wash and dry the pears, then slice them thinly from top to bottom. Arrange the slices over the greens in overlapping rows or small fans for an elegant presentation.

4. Add the cheese and walnuts

Scatter the crumbled Gorgonzola and candied walnuts evenly over the pears and greens, making sure each serving gets a little of the creamy cheese and crunchy walnuts.

5. Drizzle the dressing

Whisk the dressing once more, then drizzle it lightly over the entire salad. Use just enough to coat the ingredients without making the greens soggy.

6. Serve the salad

Serve the salad immediately while the greens are crisp and the pears are fresh. For a Thanksgiving meal, place it on the table just before serving so the dressing stays bright and glossy.

Tip

Choose pears that are ripe but still firm enough to hold their shape when sliced. For an especially beautiful presentation, toss the pear slices with a small splash of lemon juice before arranging them to help prevent browning.

9. Shaved Fennel and Citrus Salad

This refreshing salad offers a bright contrast to the rich dishes typically found at Thanksgiving.

Thinly shaved fennel adds a mild licorice flavor, while slices of orange or grapefruit bring a tart sweetness.

Tossed with olive oil and a sprinkle of sea salt, this salad is light, crisp, and a great palate cleanser amidst the holiday fare.

Ingredients

2 medium fennel bulbs, thinly shaved
2 large oranges, peeled and cut into small slices or segments
1 blood orange, peeled and cut into small slices or segments
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, roughly chopped
1 tablespoon fresh fennel fronds, chopped
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

1. Shave the fennel thinly

Trim the fennel bulbs, reserving some of the delicate fronds for garnish. Slice the fennel as thinly as possible using a sharp knife or mandoline, then place it in a large serving bowl.

2. Prepare the citrus

Peel the oranges and blood orange, removing as much of the white pith as possible. Separate them into segments or cut them into small slices, then add them gently to the shaved fennel.

3. Make the dressing

Whisk the olive oil and fresh lemon juice together in a small bowl until lightly combined. Season with salt and freshly ground black pepper.

4. Toss the salad

Pour the dressing over the fennel and citrus. Add the chopped parsley and fennel fronds, then toss gently until the ingredients are evenly coated without breaking the citrus pieces.

5. Serve the salad

Transfer the salad to a clean serving bowl and garnish with a few extra fennel fronds and herbs. Serve immediately while the fennel is crisp and the citrus is fresh.

Tip

For an even brighter flavor, let the dressed fennel sit for 5–10 minutes before serving. This gives the fennel time to absorb the citrus and olive oil while keeping its fresh crunch.

10. Harvest Quinoa Salad

Packed with protein and flavor, this quinoa-based salad is filled with roasted veggies, dried cranberries, and toasted pumpkin seeds.

The quinoa serves as a sturdy base for all the autumnal ingredients, creating a healthy, filling side dish.

A maple vinaigrette brings a subtle sweetness that ties the whole salad together.

It’s the perfect option for vegetarians or anyone looking for a lighter dish.

Ingredients

1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
2 cups butternut squash, peeled and cut into 1-inch cubes
2 medium carrots, sliced into ½-inch pieces
½ small red onion, cut into wedges
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
½ cup dried cranberries
⅓ cup pumpkin seeds
2 tablespoons fresh parsley, chopped

For the maple vinaigrette

3 tablespoons olive oil
1½ tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Cook the quinoa

Rinse the quinoa under cold water. Add it to a saucepan with the vegetable broth or water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat, let it stand covered for 5 minutes, then fluff with a fork.

2. Roast the vegetables

Preheat the oven to 425°F (220°C). Place the butternut squash, carrots, and red onion on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, and dried thyme. Toss well and spread the vegetables into a single layer.

3. Roast until golden

Roast the vegetables for 25–30 minutes, turning them halfway through cooking. Continue roasting until the squash is tender and caramelized around the edges and the carrots are lightly browned.

4. Prepare the vinaigrette

Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

5. Combine the quinoa and vegetables

Place the cooked quinoa in a large serving bowl. Add the warm roasted vegetables, dried cranberries, pumpkin seeds, and chopped parsley. Toss gently to distribute the ingredients without breaking up the roasted vegetables.

6. Dress the salad

Pour the maple vinaigrette over the quinoa mixture and toss gently until everything is lightly coated. Taste and adjust the seasoning with additional salt or black pepper if needed.

7. Serve the salad

Serve the salad warm or at room temperature. For the best presentation, finish with a few extra pumpkin seeds, dried cranberries, and a light drizzle of maple vinaigrette before serving.

Tip

For deeper flavor, toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until lightly golden and fragrant before adding them to the salad.

11. Roasted Beet and Goat Cheese Salad

This beautiful salad is both visually striking and delicious.

Roasted beets bring an earthy sweetness that pairs perfectly with tangy goat cheese.

Add a bed of mixed greens and some candied pecans for extra crunch.

Finished with a drizzle of balsamic reduction, this salad is a crowd-pleaser that brings a burst of color and flavor to your Thanksgiving table.

Ingredients

4 medium red beets, trimmed and scrubbed
6 cups mixed salad greens
4 ounces creamy goat cheese, crumbled
¾ cup candied pecans
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the vinaigrette

3 tablespoons olive oil
1½ tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Roast the beets

Preheat the oven to 400°F (200°C). Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes, depending on their size, until a knife slides easily into the center. Let them cool slightly, then peel and cut into bite-sized wedges.

2. Prepare the vinaigrette

Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined. Taste and adjust the seasoning if needed.

3. Prepare the salad greens

Place the mixed greens in a large serving bowl. Drizzle with a small amount of the vinaigrette and gently toss so the leaves are lightly coated without becoming soggy.

4. Add the roasted beets

Arrange the roasted beet wedges over the greens, spreading them evenly throughout the salad. Add the crumbled goat cheese and candied pecans, distributing them across the top.

5. Dress the salad

Drizzle the remaining vinaigrette over the salad just before serving. Toss very gently, or leave the ingredients layered for a more colorful presentation.

6. Serve the salad

Serve immediately while the goat cheese is creamy and the candied pecans are crisp. For a Thanksgiving meal, serve the salad alongside roasted turkey or other seasonal dishes.

Tip

For especially crisp and flavorful pecans, warm them in a dry skillet over medium-low heat for 2–3 minutes before adding them to the salad. Let them cool completely so they stay crunchy.

12. Green Bean and Almond Salad

Green beans aren’t just for casseroles!

This salad features crisp, blanched green beans tossed with toasted almonds and a zesty lemon dressing.

The almonds add a delightful crunch, while the citrus brightens the dish.

It’s a light and refreshing side that can serve as a healthier alternative to heavier, creamy green bean dishes.

Ingredients

1½ pounds fresh green beans, trimmed
½ cup sliced almonds
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

1. Blanch the green beans

Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until they are bright green and tender-crisp. Drain immediately and transfer them to a bowl of ice water to stop the cooking.

2. Toast the almonds

Place the sliced almonds in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until golden brown and fragrant. Remove from the heat and let them cool slightly.

3. Prepare the lemon dressing

Whisk the olive oil, lemon juice, half of the lemon zest, salt, and black pepper together in a small bowl until well combined.

4. Toss the green beans

Drain the green beans thoroughly and pat them dry. Place them in a large bowl and pour over the lemon and olive oil dressing. Toss gently until the beans are evenly coated.

5. Add the almonds and lemon zest

Sprinkle the toasted almonds and remaining lemon zest over the dressed green beans. Toss lightly once more, keeping the almonds crisp and visible throughout the salad.

6. Serve the salad

Transfer the salad to a serving dish and serve immediately or at room temperature. Add a little extra lemon zest and toasted almonds just before serving for a fresh, colorful finish.

Tip

For the best texture, blanch the green beans until just tender-crisp and cool them immediately in ice water. Add the toasted almonds shortly before serving so they stay golden and crunchy.

13. Wild Rice and Cranberry Salad

Wild rice brings a hearty, nutty flavor to this salad, paired with the tartness of cranberries and the crunch of chopped pecans.

Add fresh herbs and a light vinaigrette, and you’ve got a satisfying, flavorful dish.

The wild rice provides texture and depth, making this a substantial addition to any Thanksgiving spread.

Ingredients

1 cup wild rice
2½ cups vegetable or chicken broth
¾ cup dried cranberries
¾ cup pecans, roughly chopped
¼ cup finely diced red onion
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme leaves
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

1. Cook the wild rice

Rinse the wild rice under cold water and place it in a saucepan with the broth. Bring to a boil, then reduce the heat, cover, and simmer for 40–45 minutes, or until the grains are tender and some have split open. Drain any excess liquid and let the rice cool slightly.

2. Toast the pecans

Place the chopped pecans in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and allow them to cool.

3. Prepare the vinaigrette

Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until smooth and well combined.

4. Combine the salad ingredients

Add the cooked wild rice, dried cranberries, toasted pecans, red onion, parsley, and thyme to a large bowl. Toss gently to distribute the ingredients evenly without breaking up the rice.

5. Add the vinaigrette

Pour the dressing over the wild rice mixture and toss gently until everything is lightly coated. Taste and adjust the seasoning with additional salt, pepper, or a splash of vinegar if needed.

6. Let the salad rest

Allow the salad to rest for at least 15 minutes before serving so the wild rice can absorb the flavors of the vinaigrette. Serve slightly warm or at room temperature.

Tip

Toast the pecans just before assembling the salad for the best crunch. For an extra festive touch, add a little fresh orange zest to the finished salad.

14. Carrot and Raisin Salad

This classic Thanksgiving salad is simple but full of flavor.

Shredded carrots are mixed with sweet raisins and tossed in a creamy, slightly tangy dressing.

It’s a perfect balance of sweetness and freshness, offering a crunchy, light side that complements the heavier, savory dishes typically served at the Thanksgiving meal.

Ingredients

4 cups finely shredded carrots
½ cup raisins
½ cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon honey
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the carrots

Wash and peel the carrots, then shred them into thin, even strands using a box grater or food processor. Place the shredded carrots in a large mixing bowl.

2. Make the creamy dressing

Whisk the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper together in a small bowl until smooth and creamy.

3. Add the raisins

Add the raisins to the bowl with the shredded carrots and toss gently to distribute them evenly throughout the salad.

4. Toss the salad with the dressing

Pour the creamy dressing over the carrots and raisins. Toss gently until all the carrot strands are lightly and evenly coated with the dressing.

5. Chill the salad

Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to blend and the carrots to become nicely chilled.

6. Serve the salad

Give the salad a gentle toss just before serving, then transfer it to a clean serving bowl. Serve chilled as a refreshing Thanksgiving side dish.

Tip

For extra sweetness and texture, soak the raisins in warm water for 5–10 minutes, then drain and pat them dry before adding them to the salad.

15. Baby Spinach and Strawberry Salad

Though strawberries may seem like a summer fruit, they work surprisingly well in a Thanksgiving salad.

Paired with baby spinach, candied pecans, and a tangy balsamic vinaigrette, this salad is fresh, sweet, and a little indulgent.

It adds a lovely contrast to the richer flavors on the table, making it a refreshing choice for your holiday spread.

Ingredients

6 cups fresh baby spinach leaves
1½ cups fresh strawberries, hulled and sliced
¼ small red onion, thinly sliced or julienned
½ cup candied pecans
¼ teaspoon salt
⅛ teaspoon black pepper

For the balsamic vinaigrette

3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the salad ingredients

Wash and thoroughly dry the baby spinach and strawberries. Slice the strawberries into thin pieces and julienne the red onion so the ingredients are easy to combine and distribute evenly throughout the salad.

2. Make the balsamic vinaigrette

Whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl until the dressing is smooth and slightly emulsified.

3. Combine the spinach and toppings

Place the baby spinach in a large salad bowl. Add the sliced strawberries, julienned red onion, and candied pecans, spreading them evenly over the greens for a balanced mix of color, sweetness, and crunch.

4. Dress the salad

Drizzle the balsamic vinaigrette over the salad just before serving. Gently toss everything together until the spinach is lightly coated and the strawberries and pecans remain intact.

5. Serve the salad

Transfer the salad to a serving bowl and serve immediately while the spinach is crisp and the strawberries are fresh. For the best texture, avoid letting the dressed salad sit for too long before serving.

Tip

Toast the pecans briefly in a dry skillet before adding them if you want an extra-deep nutty flavor. For an especially glossy salad, drizzle the vinaigrette over the top just before serving rather than tossing it too far in advance.

16. Roasted Cauliflower and Chickpea Salad

This salad is perfect for those looking for a more substantial side.

Roasted cauliflower and chickpeas are tossed with a cumin-spiced dressing and fresh herbs like parsley or cilantro.

The result is a warm, filling salad that feels comforting yet light.

It’s a wonderful addition to any Thanksgiving meal, offering bold flavors and wholesome ingredients.

Ingredients

1 large head cauliflower, cut into bite-sized florets
1½ cups cooked chickpeas, drained, rinsed, and thoroughly dried
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice

For the cumin-spiced dressing

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
½ teaspoon Dijon mustard
½ teaspoon maple syrup or honey
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Roast the cauliflower and chickpeas

Preheat the oven to 425°F (220°C). Pat the chickpeas very dry with a clean kitchen towel, then place them and the cauliflower florets on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss well and spread everything into a single layer.

2. Crisp the vegetables

Roast the cauliflower and chickpeas for 25–35 minutes, stirring once halfway through. Continue roasting until the cauliflower is golden brown with lightly charred edges and the chickpeas are crisp on the outside.

3. Prepare the dressing

Whisk the olive oil, lemon juice, cumin, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

4. Add the fresh herbs

Transfer the roasted cauliflower and chickpeas to a large bowl while they are still warm. Add the chopped parsley and cilantro, reserving a little for garnish, and toss gently to distribute the herbs.

5. Dress the salad

Pour the cumin-spiced dressing over the warm cauliflower and chickpeas. Toss gently until everything is evenly coated and the spices are fragrant.

6. Finish and serve the salad

Drizzle the lemon juice over the salad and give it one final gentle toss. Transfer to a serving bowl and scatter the remaining fresh herbs over the top. Serve warm or at room temperature.

Tip

For especially crispy chickpeas, remove any loose chickpea skins and make sure the chickpeas are completely dry before roasting. Avoid overcrowding the baking sheet so the chickpeas and cauliflower roast rather than steam.

17. Autumn Slaw with Maple Dijon Dressing

This crunchy slaw combines shredded cabbage, apples, and carrots with a creamy maple Dijon dressing.

The blend of sweet and savory makes it a perfect side for Thanksgiving, and the crisp texture adds variety to the table.

You can toss in some pumpkin seeds or cranberries for extra autumn flair.

This dish is a great alternative to heavier, mayonnaise-based slaws.

Ingredients

4 cups finely shredded purple cabbage
2 medium green apples, cored and thinly sliced into matchsticks
2 medium carrots, peeled and cut into thin matchsticks
2 tablespoons chopped fresh parsley, optional
¼ teaspoon salt

For the maple Dijon dressing

½ cup mayonnaise
2 tablespoons pure maple syrup
1½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the vegetables

Wash and prepare the purple cabbage, green apples, and carrots. Shred the cabbage finely, cut the apples into thin matchsticks, and cut the carrots into similar-sized strips so the slaw has a consistent crunchy texture.

2. Make the maple Dijon dressing

Whisk together the mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and black pepper in a small bowl until smooth and creamy. Taste and adjust the maple syrup or Dijon mustard according to your preference.

3. Combine the slaw ingredients

Place the shredded cabbage, green apples, and carrots in a large mixing bowl. Add the chopped parsley if using, then toss gently to distribute the ingredients evenly.

4. Add the dressing

Pour the maple Dijon dressing over the vegetables. Use tongs or two large spoons to toss everything together until the cabbage, apples, and carrots are evenly coated with the creamy dressing.

5. Chill the slaw

Cover the bowl and refrigerate the slaw for at least 20–30 minutes before serving. This gives the flavors time to blend while keeping the vegetables pleasantly crisp.

6. Serve the slaw

Give the slaw one final gentle toss before transferring it to a serving bowl. Serve chilled as a colorful Thanksgiving side dish alongside roasted meats, potatoes, or other festive dishes.

Tip

For the best crunch, add the dressing shortly before serving if you plan to make the slaw several hours ahead. A squeeze of lemon juice over the apples will also help prevent them from browning.

18. Grapefruit and Avocado Salad

For a refreshing twist, try this light salad made with slices of creamy avocado and tart grapefruit.

The combination of these two fruits creates a delicious contrast, while a simple olive oil and lime dressing enhances their natural flavors.

It’s a bright, fresh side that pairs wonderfully with roasted turkey or ham, offering a light respite from heavier dishes.

Ingredients

2 pink grapefruits, peeled and segmented
2 ripe avocados, peeled and sliced
4 cups green lettuce, washed and roughly torn
¼ small red onion, finely chopped
2 tablespoons fresh parsley or cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lime or lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

1. Prepare the grapefruit

Peel the grapefruits and remove as much of the white pith as possible. Carefully separate the segments and pat them gently with a paper towel to remove excess juice without crushing them.

2. Make the dressing

Whisk together the olive oil, lime or lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

3. Prepare the lettuce

Place the washed and dried lettuce in a large bowl. Gently separate the leaves so they create a light, fluffy base for the grapefruit and avocado.

4. Slice the avocado

Cut the avocados in half, remove the pits, and slice the flesh into even wedges. Keep the slices slightly thick so they hold their shape when arranged in the salad.

5. Arrange the salad

Spread the lettuce across a serving bowl, then arrange the grapefruit segments and avocado slices in alternating layers. Sprinkle the chopped red onion and fresh herbs evenly over the top.

6. Add the dressing

Drizzle the dressing gently over the grapefruit and avocado, making sure it is distributed evenly without soaking the lettuce.

7. Serve the salad

Serve the salad immediately while the avocado is fresh and creamy and the grapefruit is chilled and juicy. Add a final sprinkle of fresh herbs and black pepper if desired.

Tip

To keep the avocado from browning and add extra brightness, toss the slices very gently with a small amount of fresh lime or lemon juice just before arranging the salad.

19. Red Cabbage and Apple Salad

This vibrant, crunchy salad features shredded red cabbage and crisp apples tossed in a tangy apple cider vinaigrette.

It’s a simple yet flavorful side that brings a touch of sweetness and acidity to the Thanksgiving table.

The bright colors and bold flavors make this dish a standout, offering a refreshing counterpoint to the richness of traditional holiday fare.

Ingredients

4 cups finely shredded red cabbage
2 medium crisp green apples, thinly sliced
¼ cup fresh parsley, roughly chopped
2 tablespoons olive oil
1½ tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Instructions

1. Prepare the cabbage

Place the finely shredded red cabbage in a large mixing bowl. Gently massage it with clean hands for 1–2 minutes to soften the leaves slightly while keeping their crisp texture.

2. Slice the apples

Wash and core the apples, then cut them into thin slices. Toss the slices with the lemon juice to help prevent browning and add a fresh citrus flavor.

3. Make the dressing

Whisk the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl until the dressing is smooth and well combined.

4. Combine the salad

Add the sliced apples and chopped parsley to the cabbage. Pour the dressing over the mixture and gently toss until the cabbage and apples are evenly coated.

5. Chill the salad

Cover the salad and refrigerate it for about 15–20 minutes before serving. This allows the flavors to blend while keeping the apples and cabbage crisp.

6. Serve the salad

Transfer the salad to a clean ceramic serving bowl and garnish with a few fresh parsley leaves. Serve chilled or at room temperature alongside your Thanksgiving meal.

Tip

For extra crunch and a more festive flavor, add a small handful of toasted pecans or walnuts just before serving.

Wrap Up

With these delicious Thanksgiving salad recipes, your holiday table will be full of fresh, vibrant flavors.

From sweet potatoes to cranberries, these salads are sure to impress your guests and balance out the rich main dishes.

Enjoy a tasty, festive feast with these yummy salads.

Happy Thanksgiving!