These vibrant Thanksgiving salad ideas featuring seasonal produce like apples, pears, butternut squash, and pomegranate. These fresh, flavorful salads balance 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. Enter: the Thanksgiving salad! Instead of brown and mushy, the salad can be one of the most delicious things on your holiday plate.
Over years of hosting, I’ve found that bold flavor combinations like roasted squash, crunchy apples, pomegranate jewels, and tangy dressings will make everyone reach for seconds. So here are my top Thanksgiving salad recipes that celebrate seasonal produce: from sweet to savory, light to hearty, there’s something every eater will be excited about!
My top Thanksgiving salad ideas
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.
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.
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.
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 Djion mustard dressing, apples, and dried cherries.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
This apple manchego salad is made simply of apples and Manchego cheese cut into matchsticks, with a bit of olive oil and some sliced chives. The way the apples and cheese are cut makes it hard to distinguish between the two: making it all the more fun to guess what will be part of each bite!
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 thank 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 gluten-free, 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.
Thanksgiving Salad with Apples & Pomegranate
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This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Side dish
- Method: No Cook
- Cuisine: Salad
- Diet: 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 goat cheese or feta cheese crumbles
- ¼ cup pomegranate seeds or dried cranberries
- Optional: chopped fresh thyme, for garnish
For the maple vinaigrette dressing (use 6 tablespoons)
- 2 tablespoons maple syrup
- 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, 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.)
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