12 Thanksgiving Salad Recipes (Fresh & Festive)

Thanksgiving needs something fresh on the table. These 12 salads bring crunch, color, and brightness to balance all that gravy — and several can be made ahead.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Kale Cranberry Pecan Salad

Massaged kale with cranberries, pecans, and feta.

Ingredients

• 6 cups chopped kale
• 1 cup dried cranberries
• 1/2 cup pecans
• 1/2 cup feta cheese
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar

Instructions

1. Massage the kale with a pinch of salt 2 minutes.
2. Whisk the oil and vinegar.
3. Toss the kale with the dressing.
4. Add cranberries, pecans, and feta.
5. Rest 10 minutes before serving.

2. Roasted Butternut Arugula Salad

Sweet roasted squash over peppery arugula with goat cheese.

Ingredients

• 1 butternut squash, cubed
• 6 cups arugula
• 1/2 cup goat cheese
• 1/3 cup pomegranate seeds
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar

Instructions

1. Roast the squash at 400°F for 25 minutes.
2. Whisk the oil and vinegar.
3. Toss the arugula with the dressing.
4. Top with warm squash.
5. Add goat cheese and pomegranate seeds.

3. Shaved Brussels Sprout Salad

Crunchy shaved sprouts with apple, walnuts, and mustard dressing.

Ingredients

• 4 cups shredded Brussels sprouts
• 1 apple, julienned
• 1/3 cup walnuts
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions

1. Shave the Brussels sprouts thinly.
2. Whisk the oil, mustard, and a squeeze of lemon.
3. Toss the sprouts with the dressing.
4. Add apple, walnuts, and cranberries.
5. Chill 15 minutes before serving.

4. Pear Blue Cheese Salad

Sweet pears, tangy blue cheese, and candied pecans.

Ingredients

• 6 cups mixed greens
• 2 pears, sliced
• 1/2 cup blue cheese
• 1/3 cup candied pecans
• 1/4 cup olive oil
• 2 tbsp champagne vinegar

Instructions

1. Whisk the oil and vinegar.
2. Toss the greens with the dressing.
3. Top with pear slices.
4. Add blue cheese and candied pecans.
5. Serve immediately.

5. Wild Rice Cranberry Salad

Hearty wild rice salad that improves overnight.

Ingredients

• 3 cups wild rice, cooked
• 1 cup dried cranberries
• 1/2 cup toasted pecans
• 4 scallions, sliced
• 1/4 cup olive oil
• 2 tbsp orange juice

Instructions

1. Cool the cooked wild rice.
2. Whisk the oil and orange juice.
3. Toss the rice with the dressing.
4. Fold in cranberries, pecans, and scallions.
5. Chill at least 1 hour.

6. Roasted Cauliflower Spinach Salad

Warm roasted cauliflower over spinach with lemon tahini.

Ingredients

• 1 head cauliflower, roasted
• 6 cups spinach
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/4 cup pumpkin seeds
• 1 tsp garlic powder

Instructions

1. Roast the cauliflower at 425°F for 20 minutes.
2. Whisk the tahini, lemon juice, and garlic powder.
3. Toss the spinach with half the dressing.
4. Top with warm cauliflower.
5. Drizzle with remaining dressing and pumpkin seeds.

7. Harvest Crunch Salad

Colorful crunchy vegetables with a tangy cider dressing.

Ingredients

• 4 cups chopped romaine
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup sunflower seeds
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar

Instructions

1. Combine the romaine, cabbage, and carrots.
2. Whisk the oil and vinegar with a pinch of sugar.
3. Toss the vegetables with the dressing.
4. Top with sunflower seeds.
5. Serve chilled.

8. Quinoa Sweet Potato Salad

Protein-rich quinoa with sweet potato and cherries.

Ingredients

• 2 cups quinoa, cooked
• 1 cup roasted sweet potato
• 1/2 cup dried cherries
• 1/3 cup pistachios
• 3 tbsp olive oil
• 1 tbsp maple syrup

Instructions

1. Cool the quinoa and roasted sweet potato.
2. Whisk the oil and maple syrup.
3. Toss the quinoa with the dressing.
4. Fold in sweet potato, cherries, and pistachios.
5. Serve at room temperature.

9. Spinach Berry Harvest Salad

Fresh spinach with berries, goat cheese, and almonds.

Ingredients

• 6 cups baby spinach
• 1 cup sliced strawberries
• 1/2 cup goat cheese
• 1/3 cup sliced almonds
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar

Instructions

1. Whisk the oil and vinegar.
2. Toss the spinach with the dressing.
3. Top with strawberries.
4. Add goat cheese and almonds.
5. Serve immediately.

10. Green Bean Thanksgiving Salad

Crisp green beans with tomatoes and feta.

Ingredients

• 1 lb green beans, blanched
• 1 cup cherry tomatoes
• 1/2 cup red onion, sliced
• 1/3 cup feta
• 3 tbsp olive oil
• 1 tbsp red wine vinegar

Instructions

1. Blanch the green beans 3 minutes; chill in ice water.
2. Whisk the oil and vinegar.
3. Toss the beans, tomatoes, and onion with the dressing.
4. Top with feta.
5. Chill 30 minutes.

11. Autumn Apple Waldorf Salad

Creamy apple walnut salad with a light yogurt dressing.

Ingredients

• 4 cups chopped apples
• 2 celery stalks, diced
• 1/2 cup walnuts
• 1/2 cup dried cranberries
• 1/3 cup Greek yogurt
• 1 tbsp honey

Instructions

1. Dice the apples and celery.
2. Whisk the yogurt and honey.
3. Toss the apples and celery with the dressing.
4. Fold in walnuts and cranberries.
5. Chill 1 hour before serving.

12. Delicata Squash Greens Salad

Sweet roasted delicata over greens with salty ricotta.

Ingredients

• 1 delicata squash, roasted
• 6 cups mixed greens
• 1/2 cup ricotta salata
• 1/4 cup pepitas
• 3 tbsp olive oil
• 1 tbsp sherry vinegar

Instructions

1. Roast the delicata slices at 400°F for 20 minutes.
2. Whisk the oil and vinegar.
3. Toss the greens with the dressing.
4. Top with warm squash.
5. Add ricotta salata and pepitas.

Love these 12 thanksgiving salad recipes? Pin this roundup for later and explore more easy recipes at simplymealful.us.