Thanksgiving salad is a fresh and festive addition to your holiday feast, blending seasonal ingredients like roasted butternut squash, tart cranberries, and crunchy nuts for a delightful mix of textures and flavors. It’s light, satisfying, and a great way to add a healthy twist to your Thanksgiving table, making it easy to balance out those indulgent dishes while still celebrating the season’s bounty.
Maple Dijon Dressing for Salads
Maple Dijon dressing brings a delightful twist to your Thanksgiving salad. The blend of sweet maple syrup and tangy Dijon mustard creates a perfect balance that enhances the freshness of your greens. This dressing is not only easy to whip up but also adds a warm, inviting flavor that complements the season’s bounty.
Start by gathering your ingredients. You’ll need maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. The maple syrup adds sweetness, while the Dijon mustard provides a zesty kick. The apple cider vinegar gives it a nice tang, and the olive oil rounds it all out with richness.
To make the dressing, simply whisk together the maple syrup and Dijon mustard in a bowl. Gradually add the olive oil while whisking to emulsify the mixture. Then, stir in the apple cider vinegar, salt, and pepper to taste. It’s that simple! You can adjust the sweetness or tanginess according to your preference.
This dressing pairs beautifully with mixed greens, roasted vegetables, or even a hearty grain salad. It’s a versatile addition to your Thanksgiving table, making every bite of salad a treat.
Ingredients
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the maple syrup and Dijon mustard until well combined.
- Slowly drizzle in the olive oil while whisking to create an emulsion.
- Add the apple cider vinegar and season with salt and pepper to taste.
- Mix until everything is well blended and adjust seasoning if needed.
- Serve immediately or store in the refrigerator for up to a week.
Autumn Quinoa Salad with Apples and Pecans
Autumn brings a bounty of flavors, and this quinoa salad is a perfect way to celebrate the season. It’s packed with crunchy apples and nutty pecans, making it a delightful addition to any Thanksgiving table. The combination of textures and tastes creates a refreshing dish that everyone will enjoy.
The base of this salad is quinoa, a nutritious grain that’s both filling and light. Toss in some diced apples for a sweet crunch and toasted pecans for a rich, buttery flavor. A simple dressing of olive oil and lemon juice ties everything together, enhancing the natural flavors of the ingredients.
This salad can be served warm or cold, making it versatile for any meal. It’s not just a side dish; it can also be a main course for a light lunch or dinner. Plus, it’s easy to prepare ahead of time, so you can spend more time with family and friends during the holiday.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 large apple, diced (any variety)
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries (optional)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- While the quinoa cooks, toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant.
- In a large bowl, combine the cooked quinoa, diced apple, toasted pecans, dried cranberries, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for an hour before serving to let the flavors meld.
Harvest Kale Salad with Cranberries
Harvest Kale Salad with Cranberries is a delightful dish that captures the essence of fall. This salad combines the earthy flavors of kale with the sweetness of cranberries, making it a perfect addition to any Thanksgiving table. The vibrant colors and textures create an inviting presentation that will impress your guests.
The salad features fresh kale, which is packed with nutrients and adds a hearty base. Tossed with dried cranberries, it brings a burst of sweetness that balances the bitterness of the greens. Topping it off with crunchy nuts adds a satisfying crunch, making each bite enjoyable.
To make this salad, start by washing and chopping the kale into bite-sized pieces. Massage the leaves with a bit of olive oil to soften them. Then, mix in the dried cranberries and your choice of nuts, such as walnuts or pecans. A simple dressing of olive oil, lemon juice, salt, and pepper ties everything together beautifully.
This salad is not only delicious but also visually appealing, making it a standout dish at your Thanksgiving feast. It’s a great way to incorporate healthy ingredients into your holiday meal while still enjoying the festive flavors of the season.
Ingredients
- 6 cups kale, chopped
- 1 cup dried cranberries
- 1/2 cup nuts (walnuts or pecans), chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Wash and chop the kale into bite-sized pieces.
- In a large bowl, massage the kale with olive oil for a few minutes until softened.
- Add the dried cranberries and chopped nuts to the kale.
- In a small bowl, whisk together the lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or let it chill in the fridge for about 30 minutes to enhance the flavors.
Cranberry Walnut Salad with Feta
Cranberry Walnut Salad with Feta is a delightful addition to any Thanksgiving table. This salad combines the tartness of cranberries with the crunch of walnuts and the creaminess of feta cheese. It’s not just a feast for the eyes; it’s also packed with flavor and nutrition.
The base of this salad is fresh greens, which provide a crisp texture. The bright red cranberries add a pop of color and a sweet-tart flavor that complements the other ingredients perfectly. Walnuts bring a nutty crunch, while feta cheese adds a creamy, salty element that ties everything together.
This salad is easy to prepare and can be made ahead of time, making it a stress-free option for your holiday gathering. Serve it in a beautiful bowl to showcase the vibrant colors and textures. It’s sure to impress your guests and become a holiday favorite.
Ingredients
- 6 cups mixed greens
- 1 cup fresh cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Greens: In a large bowl, add the mixed greens as the base.
- Add Toppings: Sprinkle the cranberries, walnuts, feta cheese, and red onion over the greens.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Toss the Salad: Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Serve: Transfer to a serving bowl and enjoy fresh!
Sweet Potato and Spinach Salad
Sweet potato and spinach salad is a fantastic choice for Thanksgiving. The vibrant colors and textures make it a feast for the eyes and the palate. Sweet potatoes add a natural sweetness, while fresh spinach brings a crisp, earthy flavor. Topped with crumbled feta or goat cheese, this salad is both nutritious and delicious.
To make this salad, start by roasting diced sweet potatoes until they are tender and caramelized. This enhances their sweetness and adds depth to the dish. While the sweet potatoes are roasting, prepare the spinach by washing and drying it thoroughly.
Once the sweet potatoes are ready, combine them with the spinach in a large bowl. For added flavor, consider tossing in some nuts, like walnuts or pecans, for a delightful crunch. A simple dressing of olive oil, lemon juice, salt, and pepper will tie everything together beautifully.
This salad not only complements your Thanksgiving feast but also stands out as a healthy option. It’s perfect for those looking to balance out heavier dishes. Enjoy this refreshing salad as a side or even as a light main course!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 4 cups fresh spinach
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup walnuts or pecans, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, wash and dry the spinach. Place it in a large salad bowl.
- Once the sweet potatoes are done, let them cool slightly before adding them to the spinach.
- Add the crumbled cheese and chopped nuts to the bowl.
- In a small bowl, whisk together the remaining olive oil and lemon juice. Drizzle over the salad and toss gently to combine.
- Serve immediately and enjoy your delicious sweet potato and spinach salad!
Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is a delightful addition to any Thanksgiving table. The vibrant colors of the beets, combined with the creamy texture of goat cheese, create a feast for the eyes and the palate. This dish is not only beautiful but also packed with flavor and nutrition.
To make this salad, you’ll want to start with fresh beets. Roasting them brings out their natural sweetness, making them a perfect match for the tangy goat cheese. Toss in some mixed greens for crunch and add a sprinkle of nuts for an extra layer of flavor. A light vinaigrette ties everything together, enhancing the taste without overpowering the ingredients.
Gather your friends and family around the table, and serve this salad as a refreshing starter. It’s a great way to kick off the holiday meal and impress your guests with something a little different.
Ingredients
- 4 medium-sized beets
- 4 cups mixed greens
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender.
- Once the beets are cool enough to handle, peel them and slice them into wedges.
- In a large bowl, combine mixed greens, roasted beet wedges, chopped walnuts, and crumbled goat cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy this colorful, tasty salad!
Pomegranate Arugula Salad
This Pomegranate Arugula Salad is a delightful addition to any Thanksgiving table. The vibrant colors and fresh ingredients make it not only tasty but also visually appealing. Arugula provides a peppery base, while the juicy pomegranate seeds add a burst of sweetness. Toss in some creamy goat cheese for richness, and you have a salad that everyone will love.
To make this salad, start by washing and drying fresh arugula. Place it in a large bowl. Next, sprinkle in the pomegranate seeds. For an extra layer of flavor, add some toasted walnuts or pecans. Drizzle with a simple vinaigrette made from olive oil, balsamic vinegar, salt, and pepper. Toss everything gently to combine.
Serve this salad on a beautiful platter, and watch it steal the show. It’s a refreshing way to balance out the heavier dishes typically found at Thanksgiving. Plus, it’s quick to prepare, making it a perfect choice for busy holiday cooking.
Ingredients
- 4 cups fresh arugula
- 1 cup pomegranate seeds
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted walnuts or pecans
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry the arugula, then place it in a large bowl.
- Add the pomegranate seeds and crumbled goat cheese.
- Toast the walnuts or pecans in a dry skillet over medium heat for about 5 minutes, then add them to the salad.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately on a platter and enjoy!
Warm Brussels Sprout Salad with Bacon
Warm Brussels sprout salad with bacon is a delightful dish that brings warmth and comfort to any Thanksgiving table. The combination of crispy bacon and tender Brussels sprouts creates a satisfying contrast that is hard to resist. This salad is not just a side; it’s a celebration of flavors that complements your holiday feast.
The preparation is simple yet rewarding. Start by roasting the Brussels sprouts until they are golden and slightly crispy. The bacon adds a savory crunch that elevates the dish. Toss everything together with a sprinkle of Parmesan cheese for an extra layer of flavor. The result is a warm salad that feels festive and inviting.
Perfect for sharing, this salad can be made ahead of time and warmed up just before serving. It’s a great way to incorporate vegetables into your holiday meal while keeping things delicious and enjoyable.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 6 slices of bacon, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- Roast the Brussels sprouts in the oven for about 20-25 minutes, or until they are golden brown and tender.
- In a large bowl, combine the roasted Brussels sprouts, crispy bacon, and Parmesan cheese. Drizzle with balsamic vinegar if using, and toss to combine.
- Serve warm and enjoy your festive salad!
Classic Caesar Salad with a Twist
Caesar salad is a classic favorite, known for its crisp romaine lettuce, creamy dressing, and crunchy croutons. This version adds a fun twist that makes it perfect for Thanksgiving gatherings. The addition of lemon wedges not only brightens the dish but also adds a refreshing zing that complements the rich flavors.
The salad is beautifully arranged, showcasing the vibrant greens and golden croutons. The warm, inviting atmosphere around the table, complete with candles and autumn decorations, sets the stage for a cozy meal. This salad is not just a side; it’s a delightful centerpiece that brings everyone together.
To make this classic Caesar salad with a twist, follow the simple recipe below. It’s easy to prepare and sure to impress your guests!
Ingredients
- 1 large head of romaine lettuce, chopped
- 1 cup croutons
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 lemon, cut into wedges
- Freshly ground black pepper, to taste
Instructions
- Prepare the Lettuce: Rinse and chop the romaine lettuce. Pat it dry with a paper towel to remove excess moisture.
- Mix the Salad: In a large bowl, combine the chopped lettuce, croutons, and Caesar dressing. Toss gently until the lettuce is well coated.
- Add Cheese: Sprinkle the grated Parmesan cheese over the salad and toss again lightly.
- Serve: Plate the salad and garnish with lemon wedges. Add freshly ground black pepper to taste.
- Enjoy: Serve immediately and enjoy the fresh flavors!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.