This Thanksgiving Salad brings a beautiful balance to your meal with its mix of textures and flavors. The sweet-tart fruits, earthy roasted vegetables, and crunchy toppings create a dynamic dish that’s both satisfying and healthy. It’s easy to customize, quick to prepare, and a fresh contrast to heavier main courses like turkey and stuffing. Whether you’re hosting or bringing a dish to a gathering, this salad will stand out on the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed greens (such as arugula, spinach, or romaine) roasted butternut squash or sweet potatoes dried cranberries or pomegranate seeds apple slices or pear slices goat cheese or feta cheese candied pecans or walnuts red onion, thinly sliced olive oil apple cider vinegar or balsamic vinegar Dijon mustard maple syrup or honey salt and black pepper
Directions
Roast the butternut squash or sweet potatoes until golden and tender. Let cool slightly.
In a large serving bowl, add the mixed greens as the base.
Top with roasted vegetables, apple or pear slices, dried cranberries or pomegranate seeds, red onion, crumbled cheese, and candied nuts.
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Servings and timing
This recipe serves 6 to 8 people as a side dish. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
Use kale or massaged collard greens instead of mixed greens for a heartier base.
Swap butternut squash with roasted carrots or beets.
Add cooked quinoa or wild rice for a more filling salad.
Use blue cheese or shaved Parmesan instead of goat cheese.
Substitute figs or dried cherries for the cranberries.
Storage/Reheating
Store leftover salad (undressed) in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate and add it just before serving to prevent sogginess. This salad is not ideal for reheating, but roasted vegetables can be gently warmed if needed before assembling.
FAQs
How far in advance can I make Thanksgiving Salad?
You can prepare the ingredients a day in advance, store them separately, and assemble the salad just before serving.
Can I use store-bought dressing?
Yes, a high-quality balsamic or apple cider vinaigrette works well if you’re short on time.
What fruits go best in Thanksgiving Salad?
Apples, pears, and pomegranate seeds are all great choices for their sweet-tart flavor and crunch.
Can I make this salad vegan?
Yes, simply omit the cheese or use a plant-based alternative.
What protein can I add to make it a full meal?
Grilled chicken, turkey, or chickpeas make excellent protein additions.
Can I use frozen vegetables?
Frozen butternut squash or sweet potatoes can be roasted from frozen but may be softer than fresh.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure any added items like candied nuts are certified gluten-free.
What nuts can I substitute for pecans?
Walnuts, almonds, or pumpkin seeds (pepitas) are all good alternatives.
How can I keep apples from browning?
Toss sliced apples in a little lemon juice to prevent oxidation.
What’s the best way to transport this salad for a potluck?
Pack the ingredients separately and assemble on-site. Bring the dressing in a jar and toss before serving.
Conclusion
Thanksgiving Salad is a refreshing, colorful, and flavorful side dish that complements your holiday spread beautifully. With its crisp greens, roasted veggies, fresh fruit, and tangy dressing, it’s a crowd-pleaser that brings brightness and balance to a rich, hearty meal. Easy to make and endlessly customizable, it deserves a spot on every Thanksgiving table.
Thanksgiving Salad is a vibrant, refreshing side dish that balances the richness of traditional holiday fare with crisp greens, roasted vegetables, tart fruits, crunchy nuts, and a tangy homemade vinaigrette.
Ingredients
6 cups mixed greens (arugula, spinach, or romaine)
2 cups roasted butternut squash or sweet potatoes
1/2 cup dried cranberries or pomegranate seeds
1 apple or pear, thinly sliced
1/3 cup goat cheese or feta cheese, crumbled
1/3 cup candied pecans or walnuts
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tbsp apple cider vinegar or balsamic vinegar
1 tsp Dijon mustard
1 tbsp maple syrup or honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C). Roast cubed butternut squash or sweet potatoes on a baking sheet with olive oil, salt, and pepper for 25 minutes or until golden and tender. Let cool slightly.
In a large serving bowl, add mixed greens as the base.
Top with roasted vegetables, apple or pear slices, dried cranberries or pomegranate seeds, red onion, crumbled cheese, and candied nuts.
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup or honey, salt, and pepper to make the vinaigrette.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
Use lemon juice on sliced apples or pears to prevent browning.Prepare all components a day ahead and assemble just before serving.Swap goat cheese for blue cheese or Parmesan for a different flavor.Store dressing separately to keep salad fresh.Add quinoa or wild rice to make it more filling.
