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25 Best Thanksgiving Salad Recipes

These best Thanksgiving salad recipes are perfect when you want something fresh, colorful, and flavorful to balance out all the richer holiday dishes.

1. Classic Thanksgiving Harvest Salad

A Thanksgiving Harvest Salad with greens, apples, pecans, cranberries, and cheese.

This one feels like the kind of salad that belongs right in the center of a holiday table.

It has crisp greens, juicy apples, crunchy pecans, tangy dried cranberries, and a simple maple dressing that ties everything together without overpowering the rest of the meal.

Ingredients

Directions

  1. Add the mixed spring greens to a large salad bowl and fluff them gently so they are not packed down.
  2. Wash and dry the Honeycrisp apples, then slice them thinly with a sharp chef knife or mandoline slicer. Scatter the apple slices over the greens.
  3. Add the dried cranberries, chopped pecans, and goat cheese evenly across the top.
  4. In a small mason jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. Whisk or shake until fully blended.
  5. Drizzle the dressing lightly over the salad just before serving, then toss gently with salad tongs so the greens stay light and fresh.

2. Apple Pecan Spinach Salad

A Thanksgiving apple pecan spinach salad with crumbled cheese and whole pecans in a white bowl.

This salad has a softer, sweeter feel thanks to tender spinach and crisp apple slices.

It is an easy choice when you want a salad that looks beautiful on the table but still comes together quickly.

Ingredients

Directions

  1. Place the baby spinach in a large serving bowl.
  2. Slice the red apple and pear as thinly as possible so they layer nicely through the spinach.
  3. Toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let them cool for a few minutes.
  4. Add the apple slices, pear slices, toasted pecans, and feta cheese to the bowl.
  5. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and salt and pepper until smooth.
  6. Drizzle the dressing over the salad and toss gently right before bringing it to the table.

3. Roasted Butternut Squash Salad

A bowl of Thanksgiving roasted butternut squash salad with arugula, cranberries, goat cheese, and pumpkin seeds.

This one feels a little heartier and more holiday-specific because of the roasted squash. It has that warm-and-cool contrast that makes fall salads feel extra special.

Ingredients

Directions

  1. Preheat your oven to 400°F and line a sheet pan with parchment paper.
  2. Toss the butternut squash with 1 ½ tablespoons of the olive oil, ½ teaspoon of the salt, and the black pepper.
  3. Spread the squash in a single layer and roast for 22 to 25 minutes, flipping once halfway through, until tender and lightly caramelized.
  4. Add the arugula to a large serving bowl, then top with the warm squash, dried cranberries, goat cheese, and pumpkin seeds.
  5. Whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and remaining salt.
  6. Drizzle over the salad and toss lightly so the squash stays mostly intact.

4. Thanksgiving Kale Salad with Cranberries

A Thanksgiving kale salad in a white bowl, topped with cranberries, almonds, and shaved Parmesan cheese.

Kale makes this feel a little sturdier, which is great for a holiday meal since it can sit on the table longer without wilting. The cranberries and cheese keep it from tasting too serious.

Ingredients

Directions

  1. Add the chopped kale to a large bowl and drizzle with a tablespoon of the olive oil.
  2. Massage the kale with clean hands for 2 to 3 minutes until it softens slightly and turns a deeper green. This makes the kale much more tender and easier to eat.
  3. Add the dried cranberries, Parmesan cheese, and sliced almonds.
  4. Whisk the remaining olive oil with the lemon juice, maple syrup, garlic powder, and salt and pepper.
  5. Pour the dressing over the salad and toss until everything is evenly coated.

5. Roasted Brussels Sprouts Salad

A Thanksgiving Brussels sprouts salad with bacon and shaved Parmesan cheese served over arugula.

This salad feels a little more modern and a little more savory, which is a nice contrast to sweeter holiday dishes.

The roasted sprouts give it a lot more depth than a standard green salad.

Ingredients

Directions

  1. Preheat the oven to 425°F and line a sheet pan with parchment.
  2. Toss the Brussels sprouts with 2 tablespoons of the olive oil and the salt and pepper.
  3. Roast for 20 to 24 minutes, stirring once, until browned and crisp on the edges.
  4. Add the arugula to a serving bowl and drizzle with the remaining tablespoon of olive oil.
  5. Top the arugula with the warm Brussels sprouts, chopped crispy bacon, and Parmesan cheese.
  6. Drizzle the salad lightly with balsamic glaze just before serving.

6. Autumn Pear Salad with Walnuts

A Thanksgiving Pear Walnut Salad with lettuce, pear slices, walnuts, and crumbled blue cheese in a wooden bowl.

This one has a softer, more delicate flavor profile, which makes it really nice next to heavier Thanksgiving sides.

The pear and walnuts together make it feel polished without much extra work.

Ingredients

Directions

  1. Place the chopped romaine lettuce in a large serving bowl.
  2. Toast the walnut halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then let them cool slightly.
  3. Slice the pears thinly and layer them over the lettuce along with the toasted walnuts and blue cheese.
  4. Whisk together the olive oil, white wine vinegar, honey, Dijon mustard, and salt and pepper.
  5. Drizzle the dressing over the salad and toss gently right before serving.

7. Thanksgiving Chopped Salad

A Thanksgiving chopped salad in a wooden bowl. The salad contains shredded carrots, red cabbage, diced apples, dried cranberries, pumpkin seeds, and green lettuce.

This salad is a little more casual and easygoing, but it still feels very holiday-friendly. Because everything is chopped small, it is especially good for serving a crowd.

Ingredients

Directions

  1. Add the romaine lettuce, red cabbage, and shredded carrots to a large bowl.
  2. Dice the apple into small bite-size pieces and add it along with the dried cranberries and pumpkin seeds.
  3. Drizzle the ranch dressing over the salad a little at a time so you can control how coated it gets.
  4. Toss thoroughly until all of the chopped ingredients are lightly coated and evenly distributed.
  5. Serve soon after tossing so the chopped vegetables stay crisp.

8. Mixed Greens Salad with Pomegranate

Thanksgiving pomegranate salad with mixed greens, pecans, feta, and pomegranate seeds in a white bowl.

This one looks especially pretty on a Thanksgiving table because the pomegranate seeds add such a jewel-toned pop of color. It feels festive without needing a lot of ingredients.

Ingredients

Directions

  1. Add the mixed greens to a large serving bowl and fluff lightly.
  2. Sprinkle the pomegranate seeds, goat cheese, and candied pecans over the greens.
  3. Whisk together the olive oil, red wine vinegar, honey, and Dijon mustard until smooth.
  4. Drizzle the dressing over the salad just before serving and toss gently so the pomegranate and cheese stay distributed throughout.

9. Sweet Potato Arugula Salad

Thanksgiving sweet potato arugula salad with goat cheese and pumpkin seeds in a wooden bowl.

This one has a nice balance between peppery greens and roasted sweetness, which makes it feel especially fall-like.

It is hearty enough to stand on its own next to a big Thanksgiving spread.

Ingredients

Directions

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Toss the sweet potatoes with 1 ½ tablespoons of the olive oil and ½ teaspoon of the salt.
  3. Roast for 22 to 25 minutes, turning once, until tender and lightly browned.
  4. Place the arugula in a serving bowl and top with the warm sweet potatoes, feta cheese, and pepitas.
  5. Whisk the remaining olive oil, apple cider vinegar, maple syrup, remaining salt, and black pepper together.
  6. Pour the dressing over the salad and toss lightly before serving.

10. Shaved Brussels Sprout Salad

A bowl of shaved Brussels sprout salad topped with dried cranberries, sliced almonds, and shaved Parmesan cheese.

This salad has a little more crunch and texture than most Thanksgiving salads, so it is great when you want something fresher and more distinctive.

It also holds up really well if made slightly ahead.

Ingredients

Directions

  1. Trim the ends off the Brussels sprouts and shave them thinly using a mandoline slicer or sharp knife.
  2. Add the shaved sprouts to a large bowl with the Parmesan cheese, dried cranberries, and sliced almonds.
  3. Whisk together the olive oil, lemon juice, Dijon mustard, honey, and salt and pepper.
  4. Pour the dressing over the salad and toss thoroughly so the shaved sprouts soften slightly.
  5. Let the salad sit for 10 to 15 minutes before serving if you want the texture to be a little more tender.

11. Apple Walnut Romaine Salad

A close-up of a Thanksgiving apple walnut salad with lettuce, sliced apples, walnuts, and shredded cheese.

This one is crisp, classic, and very easy to like. It has just enough sweetness from the apples and enough crunch from the walnuts to make it feel festive without getting too complicated.

Ingredients

Directions

  1. Add the chopped romaine hearts to a large bowl.
  2. Toast the walnuts in a dry skillet for 3 minutes over medium heat until fragrant.
  3. Slice the apples thinly and add them to the bowl along with the toasted walnuts and sharp cheddar cheese.
  4. Whisk the olive oil, apple cider vinegar, maple syrup, and salt and pepper together.
  5. Toss the salad with the dressing just before serving so the romaine stays crisp.

12. Fall Cobb Salad

A Thanksgiving Cobb salad on a platter with lettuce, diced turkey, hard-boiled eggs, avocado, bacon, and cranberries.

This is a heartier option that feels especially useful if you want a Thanksgiving salad that could almost stand in as lunch the next day.

It has more substance than a typical green salad, but still looks fresh and colorful.

Ingredients

Directions

  1. Spread the chopped romaine lettuce over a large platter or wide shallow bowl.
  2. Arrange the roasted turkey, hard-boiled eggs, avocado, crispy bacon, and dried cranberries in neat rows across the top.
  3. Drizzle with the ranch dressing right before serving, or serve the dressing on the side if you want the salad to stay extra crisp.

13. Roasted Beet Thanksgiving Salad

Roasted beet salad with feta cheese and walnuts on a bed of arugula.

This salad feels a little more elegant and colorful, which makes it a really nice choice if you want one showpiece salad on the table.

The beets bring a rich earthy sweetness that works beautifully with cheese and nuts.

Ingredients

Directions

  1. Add the mixed greens to a large serving platter.
  2. Top with the sliced roasted beets, crumbled goat cheese, and walnuts.
  3. Whisk together the olive oil, balsamic vinegar, and honey.
  4. Drizzle over the salad just before serving.

14. Maple Dijon Thanksgiving Slaw

Thanksgiving Maple Dijon Slaw in a white bowl, made with shredded red and green cabbage, carrots, apples, cranberries, and sunflower seeds.

This has a brighter, crunchier feel than a traditional leafy salad, which makes it a nice contrast on a holiday table.

It is also very make-ahead friendly, which is always helpful on Thanksgiving.

Ingredients

Directions

  1. Add the coleslaw mix, julienned apple, dried cranberries, and sunflower seeds to a large bowl.
  2. In a separate bowl, whisk together the mayonnaise, maple syrup, Dijon mustard, and apple cider vinegar until smooth.
  3. Pour the dressing over the slaw and toss thoroughly until evenly coated.
  4. Chill for at least 20 minutes before serving so the flavors can blend.

15. Thanksgiving Pasta Salad with Cranberries and Feta

A Thanksgiving pasta salad with spinach, bow-tie pasta, dried cranberries, pecans, and feta cheese.

This one is a little more relaxed and potluck-friendly, but the cranberries, feta, and fall-style vinaigrette still make it feel seasonal.

It is a good option if you want something that holds up well over time.

Ingredients

Directions

  1. Cook the bowtie pasta in a large pot of salted boiling water according to package directions until just tender.
  2. Drain the pasta using a colander and rinse briefly under cool water so it stops cooking and cools faster.
  3. Add the cooled pasta to a large bowl with the dried cranberries, feta cheese, chopped spinach, and pecans.
  4. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper.
  5. Pour the dressing over the pasta salad and toss well so everything is evenly coated.
  6. Chill for at least 20 minutes before serving, then toss once more before placing it on the table.

16. Apple Cheddar Salad with Maple Vinaigrette

A white plate holds a Thanksgiving apple cheddar salad with romaine lettuce, sliced green and red apples, cheddar cubes, pecans, and dried cranberries.

This salad hits that really nice sweet-and-savory balance that works so well at Thanksgiving.

The crisp apples and sharp cheddar make it feel familiar and comforting, but the maple vinaigrette keeps it from feeling too heavy.

Ingredients

Directions

  1. Add the romaine lettuce to a large salad bowl.
  2. Slice the Honeycrisp apples thinly with a sharp chef knife and scatter them over the lettuce.
  3. Toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let them cool for a few minutes.
  4. Add the toasted pecans, sharp cheddar cheese, and dried cranberries to the salad.
  5. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. Whisk or shake until smooth.
  6. Drizzle the dressing over the salad just before serving and toss gently with salad tongs.

17. Thanksgiving Broccoli Salad

Thanksgiving Broccoli Salad with bacon, cranberries, red onion, and seeds in a white bowl.

This one brings a nice crunch to the table and holds up really well if you need something you can make a little ahead of time.

The creamy dressing and sweet dried fruit make it feel much more holiday-ready than a plain broccoli side.

Ingredients

Directions

  1. Wash and dry the broccoli florets, then chop them into small bite-size pieces and place them in a large mixing bowl.
  2. Add the chopped crispy bacon, dried cranberries, red onion, and sunflower seeds.
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and salt and pepper until smooth.
  4. Pour the dressing over the broccoli mixture and stir thoroughly until everything is evenly coated.
  5. Cover and chill for at least 30 minutes before serving so the broccoli softens slightly and the flavors blend together.

18. Fall Farro Salad

A bowl of Thanksgiving farro salad with butternut squash, cranberries, pecans, goat cheese, and arugula.

This salad feels a little more rustic and hearty, which makes it perfect if you want something substantial without turning it into another casserole.

The grains, fruit, and nuts make it feel especially satisfying.

Ingredients

Directions

  1. Rinse the farro under cool water, then add it to a medium saucepan with the water. Bring to a boil, reduce to a simmer, and cook for 25 to 30 minutes until tender. Drain any extra water and let it cool slightly.
  2. While the farro cooks, preheat the oven to 400°F and line a sheet pan with parchment paper.
  3. Toss the butternut squash with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and the black pepper. Roast for 20 to 24 minutes until tender.
  4. In a large serving bowl, combine the cooked farro, roasted squash, arugula, dried cranberries, goat cheese, and pecans.
  5. Whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and remaining salt.
  6. Pour the dressing over the salad and toss gently until combined.

19. Thanksgiving Grape Salad

A white bowl of Thanksgiving grape salad with red and green grapes, creamy dressing, and chopped pecans.

This one leans sweeter and creamier than a traditional salad, which makes it really popular on Thanksgiving tables.

It works especially well when you want something that bridges the gap between side dish and dessert.

Ingredients

Directions

  1. Wash the red grapes and green grapes thoroughly, then dry them well with paper towels.
  2. In a large mixing bowl, beat the softened cream cheese until smooth.
  3. Add the sour cream, granulated sugar, and vanilla extract, then mix until creamy and fully blended.
  4. Fold the grapes into the cream mixture until evenly coated.
  5. Transfer the salad to a serving bowl and sprinkle the top with the brown sugar and chopped pecans.
  6. Chill for at least 1 hour before serving so the flavors can settle.

20. Warm Bacon Spinach Salad

Thanksgiving Bacon Spinach Salad with hard-boiled eggs, red onion rings, and bacon bits.

This salad feels especially good when you want something warmer and a little more savory on the holiday table.

The warm dressing softens the spinach just enough and gives the whole dish more depth.

Ingredients

Directions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate and crumble it once cooled slightly.
  3. Leave about 2 tablespoons of bacon drippings in the skillet. Add the apple cider vinegar, Dijon mustard, maple syrup, and black pepper, whisking over low heat for 1 minute.
  4. Add the baby spinach to a large serving bowl and top with the red onion, sliced hard-boiled eggs, and crumbled bacon.
  5. Pour the warm dressing over the spinach and toss just enough to slightly soften the leaves without fully wilting them.
  6. Serve right away while still slightly warm.

21. Thanksgiving Caesar Salad with Parmesan Crisps

A close-up of a Thanksgiving Caesar salad in a white bowl, featuring romaine lettuce, croutons, shaved parmesan, and dressing.

This is a familiar favorite, but the homemade Parmesan crisps make it feel more special and dinner-party ready. It is a good choice when you want something classic on the table too.

Ingredients

Directions

  1. Preheat the oven to 400°F and line a small baking tray with parchment paper.
  2. Make small mounds of 1 tablespoon each of the grated Parmesan cheese on the tray and flatten them slightly into circles.
  3. Bake the Parmesan circles for 4 to 6 minutes until melted and golden around the edges. Let them cool completely so they crisp up.
  4. Add the chopped romaine hearts to a large bowl.
  5. Toss the romaine with the Caesar dressing, croutons, and black pepper.
  6. Top with the cooled Parmesan crisps just before serving so they stay crunchy.

22. Pear and Pomegranate Thanksgiving Salad

Thanksgiving Pear Pomegranate Salad with arugula, walnuts, and feta.

This one is especially pretty and feels very holiday-table worthy. The soft pear slices and bright pomegranate seeds make it look almost like a centerpiece.

Ingredients

Directions

  1. Add the mixed greens to a wide serving bowl or platter.
  2. Arrange the sliced pears over the top, then scatter the pomegranate seeds, candied walnuts, and goat cheese.
  3. Whisk together the olive oil, white balsamic vinegar, and honey.
  4. Drizzle the dressing over the salad right before serving so the pears stay fresh-looking and the greens stay crisp.

23. Roasted Carrot Salad with Feta

Thanksgiving roasted carrot salad with feta and pistachios on arugula.

This salad feels colorful and a little different from the usual green-based options. The roasted carrots give it warmth and sweetness, while the feta keeps it bright and balanced.

Ingredients

Directions

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Toss the carrots with 2 tablespoons of the olive oil, the salt, and the pepper.
  3. Roast for 22 to 25 minutes until tender and slightly caramelized.
  4. Add the arugula to a serving bowl, then top with the warm roasted carrots, feta cheese, and pistachios.
  5. Whisk together the remaining olive oil, lemon juice, and honey.
  6. Drizzle over the salad and toss lightly before serving.

24. Thanksgiving Quinoa Salad

A Thanksgiving quinoa salad with spinach, diced apples, cranberries, pecans, and feta cheese.

This is a great option if you want something that feels fresh but still filling. The quinoa gives it a nice little boost of texture, and the fall add-ins keep it from feeling too ordinary.

Ingredients

Directions

  1. Rinse the quinoa well under cold water.
  2. Add the quinoa and water to a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed.
  3. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and cool slightly.
  4. In a large bowl, combine the cooked quinoa, dried cranberries, diced apple, pecans, chopped spinach, and feta cheese.
  5. Whisk the olive oil, apple cider vinegar, and maple syrup together.
  6. Pour the dressing over the salad and toss until evenly combined.

25. Thanksgiving Ambrosia Salad

A glass bowl filled with ambrosia salad containing mandarin oranges, pineapple chunks, maraschino cherries, mini marshmallows, and shredded coconut.

This is definitely one of the more nostalgic options, and it works really well if your family likes sweeter holiday salads.

It is creamy, fruity, and easy to make ahead, which always helps on busy cooking days.

Ingredients

Directions

  1. Add the mini marshmallows, drained mandarin oranges, drained pineapple tidbits, shredded coconut, and maraschino cherries to a large bowl.
  2. In a separate bowl, fold the sour cream into the whipped topping until smooth.
  3. Pour the creamy mixture over the fruit and marshmallow mixture and stir gently until everything is evenly coated.
  4. Cover and chill for at least 1 hour before serving so the texture settles and the flavors blend together.
  5. Give it a gentle stir again before placing it on the table.

FAQ

What are the best Thanksgiving salad recipes to serve with turkey?

The best Thanksgiving salad recipes to serve with turkey are usually the ones that balance out heavier dishes with fresh textures and bright seasonal flavors.

Salads with apples, cranberries, mixed greens, goat cheese, and roasted vegetables pair especially well with turkey because they add color and contrast to the plate.

A good Thanksgiving salad should feel seasonal without competing too much with the main meal.

Can I make Thanksgiving salad recipes ahead of time?

Yes, many Thanksgiving salad recipes can be partially or fully prepped ahead.

You can wash greens, toast nuts, roast vegetables, cook grains, and mix dressings earlier in the day or even the night before using food storage containers.

The main thing is to wait to toss the dressing with the greens until just before serving so everything stays crisp.

What ingredients make a salad feel more Thanksgiving-themed?

Seasonal ingredients are what really make Thanksgiving salad recipes feel right for the holiday.

Things like butternut squash, sweet potatoes, pecans, pomegranate seeds, apples, and maple syrup instantly give salads that cozy fall flavor profile.

Even simple leafy salads feel more festive when you add a few classic autumn ingredients.

What kind of dressing works best for Thanksgiving salads?

Light vinaigrettes tend to work best for most Thanksgiving salad recipes because they keep the salads fresh and help balance richer foods on the table.

Dressings made with olive oil, apple cider vinegar, maple syrup, balsamic vinegar, or Dijon mustard are especially popular.

Do I need a big salad for Thanksgiving if I already have a lot of side dishes?

You do not need a huge salad, but having at least one fresh option on the table can make the meal feel more balanced.

Thanksgiving salad recipes help cut through rich foods like stuffing, gravy, casseroles, and buttery potatoes.

Even a small bowl of something crisp and seasonal can make the whole menu feel more complete.

What are the easiest Thanksgiving salad recipes for beginners?

Some of the easiest Thanksgiving salad recipes for beginners are harvest salads, chopped salads, spinach salads, and simple mixed greens with fruit and nuts.

These are easy because they usually do not require advanced techniques beyond chopping, whisking a dressing, and tossing everything together in a salad bowl.

Starting with a salad that uses pre-washed greens and a simple vinaigrette is a great way to keep things easy.

Thanksgiving Salads

These best Thanksgiving salad recipes are a simple way to bring freshness, color, and balance to a holiday table full of rich and comforting dishes.

From crisp apple salads and roasted squash combinations to hearty grain salads and creamy classic favorites, there are so many ways to make salad feel just as festive.

Get the scoop on more like this:

More Thanksgiving

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