As the leaves change colors and the temperature drops, our minds start to turn to warm, comforting dishes that evoke the cozy feelings of fall. But why should the main event be all about the turkey when you can have a delicious and nutritious side dish that’s just as impressive? Enter: the Thanksgiving salad! With its vibrant colors, seasonal ingredients, and satisfying textures, a well-crafted salad is the perfect accompaniment to your holiday feast.
In this article, we’ll explore 20 festive Thanksgiving salad recipes that are sure to please even the pickiest of eaters. From classic combinations like roasted butternut squash and kale, to innovative pairings like apple cider vinaigrette mixed greens, there’s something for everyone on this list. Whether you’re a seasoned chef or a kitchen newbie, these salads are sure to inspire your holiday cooking and bring joy to your table.
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad Recipe
Summary: This autumnal salad combines the natural sweetness of roasted butternut squash with the earthy taste of kale, all tied together with a tangy dressing.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 cups curly kale leaves, stems removed and discarded
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, massage kale leaves with your hands until they become soft and pliable.
4. Add roasted squash to the bowl and toss to combine.
5. Whisk together apple cider vinegar and Dijon mustard in a small bowl.
6. Pour dressing over the salad and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Cranberry Walnut Spinach Salad
A refreshing and flavorful salad perfect for any occasion, this Cranberry Walnut Spinach Salad combines the sweetness of cranberries with the earthiness of spinach, all wrapped up in a crunchy walnut crust.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup dried cranberries
– 1/4 cup chopped walnuts
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves, dried cranberries, and chopped walnuts.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour dressing over the salad and toss to combine.
4. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Harvest Apple and Pomegranate Salad
Celebrate the flavors of fall with this refreshing salad, featuring crisp apples, juicy pomegranate seeds, and a tangy dressing. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2-3 ripe apples (Granny Smith or Honeycrisp), cored and sliced
– 1 cup pomegranate seeds
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled blue cheese (optional)
– 1 tablespoon apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced apples and pomegranate seeds.
2. Add mixed greens and crumbled blue cheese (if using).
3. In a small bowl, whisk together apple cider vinegar and olive oil.
4. Pour dressing over the salad and toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just 10 minutes.
Maple Roasted Sweet Potato Salad
A sweet and savory twist on traditional salads, this Maple Roasted Sweet Potato Salad combines the natural sweetness of roasted sweet potatoes with the tanginess of maple syrup, all tied together with a refreshing citrus vinaigrette.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Once sweet potatoes are cool enough to handle, slice into wedges and place in a large bowl.
5. Pour the maple vinaigrette over the sweet potatoes and toss to coat.
6. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Bacon Brussels Sprouts Salad
This sweet and savory salad combines the earthy flavor of Brussels sprouts with the smoky richness of bacon, all wrapped up in a tangy dressing. Perfect for a quick weeknight dinner or a crowd-pleasing side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup shaved red onion (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 20-25 minutes or until tender and caramelized.
4. In a large bowl, whisk together apple cider vinegar, Dijon mustard, and remaining 1 tablespoon of olive oil.
5. Add crumbled bacon, roasted Brussels sprouts, and shaved red onion (if using) to the bowl.
6. Toss to combine and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Autumn Pear and Gorgonzola Salad
As the seasons change, celebrate the flavors of autumn with this refreshing salad featuring tender pears, creamy gorgonzola cheese, and a hint of earthy thyme.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), sliced
– 1/2 cup crumbled Gorgonzola cheese
– 1/4 cup chopped fresh thyme
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Mixed greens for serving
Instructions:
1. In a large bowl, combine pear slices, Gorgonzola cheese, and thyme.
2. Whisk together apple cider vinegar and honey until well combined.
3. Pour the dressing over the pear mixture; toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve the salad on top of mixed greens.
Cooking Time: 10 minutes
Quinoa and Roasted Vegetable Salad
This vibrant salad combines the nutty flavor of quinoa with a medley of roasted vegetables, perfect as a healthy side dish or light lunch. With minimal prep time and cooking, this recipe is ideal for busy days.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. Toss sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, and chopped parsley (if using).
5. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Warm Farro Salad with Cranberries and Pecans
This hearty salad combines nutty farro, sweet cranberries, crunchy pecans, and a hint of citrus to create a perfect blend of textures and flavors. Perfect for a cozy evening or as a side dish for the holidays.
Ingredients:
– 1 cup farro
– 2 cups water
– 1/4 cup chopped fresh thyme
– 1/4 cup cranberries, fresh or frozen
– 1/2 cup chopped pecans
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon freshly squeezed orange juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farro according to package instructions, using 2 cups of water and adding thyme.
3. In a separate pan, heat olive oil over medium heat. Add cranberries and cook for 5-7 minutes or until tender.
4. In a large bowl, combine cooked farro, warm cranberries, pecans, honey, orange juice, salt, and pepper.
5. Toss to combine and adjust seasoning as needed.
Cooking Time: Approximately 20-25 minutes
Apple Cider Vinaigrette Mixed Greens Salad
Celebrate the flavors of fall with this refreshing salad featuring a tangy and sweet apple cider vinaigrette. This recipe is perfect for a crisp autumn evening or as a side dish for your next family gathering.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup apple cider
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Optional: chopped apples, crumbled blue cheese, or toasted walnuts for added texture
Instructions:
1. In a small bowl, whisk together apple cider, olive oil, white wine vinegar, and Dijon mustard until well combined.
2. Taste and adjust seasoning as needed.
3. Place mixed greens in a large bowl.
4. Drizzle the apple cider vinaigrette over the greens and toss to coat.
5. Garnish with chopped apples, crumbled blue cheese, or toasted walnuts, if desired.
Cooking Time: 10 minutes
Pumpkin Seed and Arugula Salad
This refreshing salad combines the nutty flavor of pumpkin seeds with the peppery taste of arugula, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups arugula
– 1/2 cup roasted pumpkin seeds (see notes)
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula and roasted pumpkin seeds.
2. If using feta cheese, crumble it over the salad.
3. Drizzle with olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes ( preparation time)
Roasted Beet and Goat Cheese Salad
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all wrapped up in a fresh mix of greens and herbs. A perfect side dish or light lunch.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh herbs (parsley, dill, etc.)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
2. Let beets cool, then peel and slice into wedges.
3. In a small bowl, whisk together olive oil, salt, and pepper.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and roasted beet slices.
5. Drizzle the dressing over the salad and sprinkle with chopped herbs.
6. Serve immediately.
Cooking Time: 45-50 minutes
Wild Rice Salad with Dried Cherries and Almonds
This hearty salad combines nutty wild rice with sweet dried cherries, crunchy almonds, and a hint of citrus, making it perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup dried cherries
– 1/4 cup sliced almonds
– 1 tablespoon orange juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine cooked wild rice and dried cherries.
2. Stir in sliced almonds.
3. In a small bowl, whisk together orange juice and olive oil.
4. Pour the dressing over the rice mixture and toss to combine.
5. Season with salt to taste.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Kale Caesar Salad with Parmesan Crisps
Elevate your salad game with this hearty and flavorful combination of curly kale, crispy Parmesan croutons, and a rich Caesar dressing. This recipe is perfect for a quick lunch or dinner that’s both healthy and satisfying.
Ingredients:
– 2 cups curly kale, stems removed and discarded
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Preheat oven to 350°F.
2. Toss kale with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until tender and slightly caramelized.
3. Meanwhile, whisk together Parmesan cheese, lemon juice, Dijon mustard, salt, and pepper in a bowl.
4. Add the roasted kale to the bowl and toss to combine.
5. Spread Parmesan mixture on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown and crispy.
Cooking Time: 20-24 minutes
Balsamic Glazed Brussels Sprouts and Bacon Salad
This sweet and savory salad combines the natural bitterness of Brussels sprouts with the richness of crispy bacon, all tied together with a tangy balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, stirring occasionally.
4. Toss roasted Brussels sprouts with crumbled bacon, salt, and pepper to taste.
5. Drizzle the balsamic glaze over the salad and garnish with fresh herbs if desired.
Cooking Time: 25-30 minutes
Autumn Cobb Salad with Turkey and Cranberries
Celebrate the flavors of autumn with this refreshing salad featuring tender turkey, crisp greens, and sweet cranberries.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 pound cooked turkey breast, diced
– 1/2 cup dried cranberries
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced turkey, and dried cranberries.
2. In a small bowl, whisk together apple cider vinegar and honey until well combined.
3. Drizzle the dressing over the salad and toss to coat.
4. Top with crumbled blue cheese and chopped pecans.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Persimmon and Pomegranate Spinach Salad
This sweet and tangy salad combines the flavors of fall with the health benefits of spinach, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 ripe persimmon, peeled and diced
– 1 cup pomegranate seeds (fresh or dried)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves.
2. Arrange persimmon and pomegranate seeds on top of the spinach.
3. Sprinkle feta cheese and pecans over the fruit.
4. Drizzle olive oil and balsamic vinegar over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional pomegranate seeds if desired.
Cooking Time: 10 minutes
Roasted Delicata Squash and Farro Salad
Roasted Delicata Squash and Farro Salad Recipe
A perfect fall recipe that combines the natural sweetness of roasted delicata squash with the nutty flavor of farro, all tied together with a tangy vinaigrette.
Ingredients:
– 1 large delicata squash (about 2 lbs), seeded and cubed
– 1 cup farro, rinsed and drained
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup apple cider vinegar
– 2 tbsp honey
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Cook farro according to package instructions. Drain and let cool.
4. In a large bowl, whisk together apple cider vinegar and honey until well combined.
5. Add roasted squash, cooked farro, and chopped parsley to the bowl. Toss to combine.
6. Serve warm or at room temperature.
Cooking Time: 1 hour
Spiced Pecan and Apple Salad
This sweet and savory salad combines the crunch of pecans with the freshness of apples, all tied together with a hint of warm spices. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 large apples, diced
– 1/2 cup pecan halves
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together honey, cinnamon, nutmeg, and salt.
3. Toss pecan halves with the honey mixture until coated.
4. Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant.
5. In a large bowl, combine diced apples and toasted pecans.
6. Drizzle with olive oil and toss to combine.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes
Maple Dijon Roasted Carrot Salad
This sweet and tangy salad combines the natural sweetness of roasted carrots with the savory flavor of dijon mustard, all tied together with a hint of maple syrup. Perfect for a quick and easy side dish or light lunch.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp dijon mustard
– 1 tsp pure maple syrup
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, dijon mustard, and salt. Spread on a baking sheet lined with parchment paper.
3. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
4. Remove from oven and stir in maple syrup. Season to taste with pepper.
5. Garnish with fresh herbs, if desired. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Warm Spinach Salad with Bacon and Apples
Warm Spinach Salad with Bacon and Apples: A harmonious blend of crispy bacon, sweet apples, and tangy spinach that’s perfect for a cozy evening meal.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, diced
– 1 large apple, peeled and diced (Granny Smith or Fuji work well)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add the diced apple and cook for 2-3 minutes or until tender.
4. Add the cooked spinach leaves to the skillet and wilt with a spoon.
5. In a small bowl, whisk together olive oil and balsamic vinegar. Pour over the spinach mixture and toss to combine.
6. Top the salad with crispy bacon and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your Thanksgiving dinner with these 20 festive salad recipes! From roasted butternut squash and kale to warm farro with cranberries and pecans, there’s something for everyone. Try pairing roasted sweet potatoes with maple syrup and crispy bacon, or go wild with quinoa and roasted vegetables. Don’t forget the seasonal favorites like apple cider vinaigrette mixed greens and pumpkin seed and arugula salads. Whichever recipe you choose, your Thanksgiving table is sure to be filled with flavor and cheer!
