Thanksgiving Salad Recipes

Thanksgiving might be known for its heavy comfort food—mashed potatoes, stuffing, creamy casseroles—but nothing brings a meal to life like a crisp, colorful, and fresh salad. A well-composed salad on your holiday table adds much-needed balance and beauty, providing a refreshing contrast to the richer elements of the feast.

This year, don’t let the salad be an afterthought. With these Thanksgiving salad recipes, your greens will be just as anticipated as the turkey. We’ve created unique combinations using seasonal produce, fall flavors, and crowd-pleasing textures—always free of pork, alcohol, and refined ingredients.

Whether you’re hosting or attending a potluck, these salads will stand out on the table and offer everyone a lighter option that still feels festive.

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Why Serve Salad on Thanksgiving?

• Adds brightness and texture to an otherwise heavy menu

• Brings out seasonal produce like apples, cranberries, squash, and beets

• Offers a vegetarian or vegan option guests can rely on

• A feast for the eyes—colorful salads elevate table presentation

• Often make-ahead friendly when dressed just before serving

These recipes are easy to prep in advance and will hold their own next to any side dish or main course.

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Apple Cranberry Kale Salad with Maple Dijon Dressing

This vibrant salad brings together classic fall flavors in a fresh and nourishing way.

Ingredients:

• 1 bunch curly kale or lacinato kale, stems removed and leaves chopped

• 1 apple, thinly sliced (Honeycrisp or Fuji work great)

• ⅓ cup dried cranberries (unsweetened if possible)

• ¼ cup roasted pumpkin seeds (pepitas) or sunflower seeds

• 1 small shallot, thinly sliced

• 1 Tbsp olive oil (for massaging kale)

Maple Dijon Dressing:

• 2 Tbsp olive oil

• 1 Tbsp maple syrup

• 1 Tbsp apple cider vinegar

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Instructions:

1. Massage kale with 1 tablespoon olive oil and a pinch of salt until leaves are tender and darker green (about 1–2 minutes).

2. In a small bowl, whisk together all dressing ingredients.

3. Toss kale with apple slices, cranberries, shallot, and seeds.

4. Drizzle dressing over salad and toss just before serving.

Make-Ahead Tip:
Massage kale and prep toppings up to 1 day ahead. Store dressing separately and combine right before serving.

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Roasted Beet & Goat Cheese Salad with Arugula

Earthy, sweet beets and creamy goat cheese pair perfectly with peppery arugula and a simple vinaigrette.

Ingredients:

• 3 medium beets (golden, red, or a mix), scrubbed

• 4 cups baby arugula or spring greens

• ⅓ cup crumbled goat cheese

• ¼ cup chopped roasted walnuts or pumpkin seeds

• 1 Tbsp olive oil (for roasting)

• Salt and pepper

Vinaigrette:

• 3 Tbsp olive oil

• 1 Tbsp lemon juice or apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• Salt and pepper

Instructions:

1. Preheat oven to 400°F. Wrap beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and slice or cube.

2. In a bowl, whisk together vinaigrette ingredients.

3. Arrange arugula on a platter. Top with beet slices, goat cheese, and nuts or seeds.

4. Drizzle with vinaigrette just before serving.

Make-Ahead Tip:
Roast beets and prep dressing up to 2 days in advance. Assemble salad at serving time.

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Maple Pecan Salad with Mixed Greens

A sweet-and-savory salad that brings out the cozy flavors of autumn.

Ingredients:

• 6 cups mixed baby greens

• 1 pear, thinly sliced

• ¼ cup dried cranberries

• ¼ cup roasted or raw pecans

• ⅓ cup crumbled dairy-free feta or goat cheese (optional)

Maple Balsamic Dressing:

• 2 Tbsp balsamic vinegar

• 2 Tbsp maple syrup

• 3 Tbsp olive oil

• 1 tsp Dijon mustard

• Salt and pepper

Instructions:

1. In a small bowl, whisk together dressing ingredients.

2. Combine greens, pear slices, cranberries, and pecans in a large bowl.

3. Add cheese (if using), then drizzle with dressing and toss gently.

Make-Ahead Tip:
Slice pears just before serving to prevent browning. Store all other components separately.

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Shaved Brussels Sprouts Salad with Lemon & Tahini

A crunchy, refreshing salad that’s also vegan and gluten-free.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced or shaved

• ¼ cup toasted sunflower seeds

• 2 green onions, thinly sliced

• ½ apple, chopped

• 2 Tbsp fresh parsley or mint, chopped

Lemon Tahini Dressing:

• 2 Tbsp tahini

• 2 Tbsp lemon juice

• 1 Tbsp olive oil

• 1 tsp maple syrup

• 1–2 Tbsp water to thin

• Salt and pepper

Instructions:

1. In a bowl, whisk together all dressing ingredients until smooth.

2. Combine shaved Brussels sprouts, apple, green onions, parsley, and seeds.

3. Toss with dressing just before serving.

Make-Ahead Tip:
Shave sprouts and mix dressing a day ahead. Combine when ready to serve.

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Roasted Delicata Squash Salad with Pomegranate & Quinoa

This hearty salad works well as a main or side dish, offering bold texture and flavor.

Ingredients:

• 1 delicata squash, halved, seeded, and sliced into half-moons

• 1 Tbsp olive oil

• 4 cups baby spinach or arugula

• ½ cup cooked quinoa

• ¼ cup pomegranate seeds

• 2 Tbsp pumpkin seeds

• Salt and pepper

Lemon Herb Dressing:

• 2 Tbsp olive oil

• 1 Tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp chopped fresh thyme or rosemary

• Salt and pepper

Instructions:

1. Preheat oven to 400°F. Toss squash slices in olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.

2. In a large bowl, toss greens, quinoa, and roasted squash.

3. Top with pomegranate seeds and pumpkin seeds. Drizzle with dressing and serve.

Make-Ahead Tip:
Cook quinoa and roast squash ahead of time. Keep components chilled until ready to combine.

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Fall Slaw with Cabbage, Carrot & Apple

A crunchy, colorful salad with a tangy maple vinaigrette. Great as a lighter side for heavier mains.

Ingredients:

• 2 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup shredded carrots

• 1 apple, julienned

• 2 green onions, sliced

• ¼ cup chopped parsley

Maple Cider Dressing:

• 3 Tbsp apple cider vinegar

• 1 Tbsp maple syrup

• 2 Tbsp olive oil

• 1 tsp Dijon mustard

• Salt and pepper

Instructions:

1. In a large bowl, toss cabbage, carrot, apple, onions, and parsley.

2. Whisk dressing in a small bowl.

3. Pour over salad and toss to coat. Let sit 10 minutes before serving.

Make-Ahead Tip:
This slaw holds up well—great to make the morning of or even the day before.

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Tips for Serving Thanksgiving Salads

• Serve room temperature or chilled — easy to manage and plate alongside warm dishes

• Use seasonal garnishes: pomegranate seeds, toasted nuts/seeds, dried fruit, or citrus zest

• Offer dressing on the side if you’re unsure of guests’ preferences

• Use large wooden bowls or wide platters for rustic, festive presentation

• Pre-portion individual bowls if you want a composed first course

Suggested Salad Pairings

These salads work well with a traditional Thanksgiving menu:

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Frequently Asked Questions

Can I make Thanksgiving salads in advance?
Yes. Many salads can be partially or fully prepped in advance. Just store components separately and dress just before serving to prevent wilting.

What greens hold up best?
Kale, cabbage, Brussels sprouts, and arugula hold up well. Avoid delicate lettuces like butterhead or mesclun unless serving immediately.

Are these salads vegan-friendly?
All salads are vegetarian, and most can be made vegan by omitting or swapping cheese with dairy-free options.

What can I use instead of nuts?
Use seeds (pumpkin, sunflower) or roasted chickpeas for crunch without using any nuts.

Can I serve salad as a first course?
Absolutely. Portion salads in small bowls or plates as a fresh opener before heavier dishes.

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Final Thoughts

Salads deserve their place on your Thanksgiving table—not just as a token green dish, but as a fresh and flavorful celebration of the season. These Thanksgiving salad recipes combine beautiful produce, delicious dressings, and satisfying textures that balance out traditional holiday fare.

Whether you’re serving a large crowd or having a more intimate gathering, these salads will brighten your table and make everyone glad they saved room for greens.

Let your salad shine this year—colorful, creative, and completely craveable.