28 Thanksgiving Salad Recipes

A good salad earns its spot on the Thanksgiving table. Between the turkey, the stuffing, and three kinds of potatoes, something crisp and bright keeps the whole plate from feeling heavy.

These 28 Thanksgiving salad recipes cover every style. You’ll find leafy greens with apples and pecans, roasted squash and grain salads, and a handful of retro favorites like cranberry fluff and pretzel salad.

Most can be prepped ahead, with the dressing kept separate until dinner.

1. Fall Harvest Salad

Think of this one as autumn in a bowl. Diced sweet potato roasts at 400°F with fresh rosemary, then joins field greens, crispy bacon, sliced Honeycrisp apple, dried cranberries, blue cheese crumbles, and chopped pecans.

The apple cider vinaigrette whisks together olive oil, maple syrup, Dijon, garlic, and more minced rosemary.

The whole salad takes about 30 minutes and serves six. It also works for meal prep lunches if you keep the dressing on the side and toss right before eating.

Source details: everydayelizabeth.com

2. Apple Cranberry Pecan Spinach Salad

Three crisp Gala apples go into this big holiday bowl, so every bite has crunch. They’re layered with spring greens or baby spinach, toasted pecans, tangy feta, dried cranberries, thin strips of red onion, and a full 12 ounces of chopped bacon.

A maple cider vinaigrette ties it together. Olive oil, apple cider vinegar, pure maple syrup, and Dijon shake up in a mason jar in seconds.

It feeds about seven people. Add the dressing just before serving so the greens stay fresh.

Source details: cookingclassy.com

3. Pear Gorgonzola Salad with Maple Walnuts

Maple candied walnuts make this salad feel special without much work. The walnuts cook with butter and pure maple syrup for just a few minutes on the stovetop.

Thinly sliced pear and crumbled gorgonzola go over mixed greens, then a quick balsamic and Dijon vinaigrette finishes it. The recipe calls for picante gorgonzola, the sharper and crumblier style.

From start to finish, it takes about 15 minutes and serves four. That makes it an easy pick when the oven is already busy with the turkey.

Source details: heynutritionlady.com

4. Shaved Brussels Sprouts Apple Salad

Shaved Brussels sprouts stand in for lettuce here, and they bring serious crunch. A full 1¼ pounds get sliced thin with a sharp knife or a food processor.

Sliced apple, chopped pecans, shaved parmesan, and optional dried cranberries go in next. The sweet maple Dijon vinaigrette uses olive oil, white wine vinegar, fresh lemon juice, and garlic.

It serves eight and is gluten free. Save a little parmesan to scatter on top right before the salad hits the table.

Source details: hauteandhealthyliving.com

5. Roasted Hasselback Butternut Squash Salad

This is the showstopper of the list. A whole peeled butternut squash roasts at 425°F, gets scored into thin hasselback slices, and goes back in the oven to finish.

It lands on a bed of arugula with maple glazed pecans, creamy goat cheese, and crispy fried sage leaves. The dressing is a sweet caramelized shallot and Dijon vinaigrette made with maple syrup and white wine vinegar.

The recipe serves four to six. A pinch of flaky sea salt on top is optional but worth it.

Source details: theoriginaldish.com

6. Apple Arugula Salad

Source details: lemonsandzest.com

7. Wild Rice Salad With Cranberries And Pecans

Earthy wild rice, sweet dried cranberries, and toasted pecans give this salad plenty of chew and crunch. Arugula or baby spinach, sliced red onion, fresh parsley, and crumbled feta round it out.

The dressing is a bright orange vinaigrette with fresh orange juice, zest, red wine vinegar, garlic, and a little honey. Everything shakes up in a jar.

Cook the wild rice ahead and the salad comes together in about 10 minutes. Save some feta and cranberries to scatter on top.

Source details: pipingpotcurry.com

8. Autumn Kale Harvest Salad with Apple Cider Vinaigrette

Thinly sliced Lacinato kale is massaged with olive oil and salt until it turns soft and tender. Then come Honeycrisp apple slices, bright pomegranate seeds, and almonds caramelized in maple syrup.

The apple cider vinaigrette has a surprise ingredient: a spoonful of tahini, with Dijon as a swap. Garlic, dried thyme, and a touch of maple balance the tang.

It makes three large salads or six sides. Since kale is sturdy, you can dress it before guests arrive and refrigerate it until dinner.

Source details: bakerita.com

9. Snickers Caramel Apple Salad

This sweet “salad” is a potluck favorite for good reason. Instant vanilla pudding is whisked with milk for two minutes, then Cool Whip gets folded in to make a fluffy base.

Four chopped apples and four chopped Snickers bars go in next. Chocolate, caramel, peanuts, and crisp fruit all land in the same spoonful.

Prep takes just 10 minutes and it serves eight. Keep it chilled until dinner, then drizzle caramel sauce on top right before serving.

Source details: crayonsandcravings.com

10. Kale And Farro Salad With Butternut Squash

Filling enough for a fall lunch and pretty enough for Thanksgiving, this salad packs chopped kale, chewy farro, and butternut squash cubes roasted with a little brown sugar.

Crumbled goat cheese and toasted walnuts add creaminess and crunch. The sweet and savory maple Dijon vinaigrette uses apple cider vinegar and olive oil.

The kale soaks in the dressing for a while before everything else goes in, which softens the leaves. It serves four and takes about an hour, mostly hands off.

Source details: disheswithdad.com

11. Autumn Chopped Salad with Apple Cider Vinaigrette

Source details: thrivinghomeblog.com

12. Cranberry Fluff Salad

Pink, fluffy, and a little tart, this retro side doubles as dessert. Fresh cranberries are pulsed in a food processor, then mixed with drained crushed pineapple and powdered sugar.

That mixture gets folded into whipped cream cheese and Cool Whip, along with mini marshmallows and chopped pecans.

It needs at least four hours in the fridge so the flavors blend, which makes it an easy make-ahead. Top it with extra cranberries and a rosemary sprig for a festive look.

Source details: 2cookinmamas.com

13. Broccoli Cranberry Salad

Here’s a lighter take on the classic creamy broccoli salad. Plain Greek yogurt does most of the work in the dressing, with just three tablespoons of mayo, apple cider vinegar, and a touch of honey.

Six cups of chopped broccoli florets get tossed with diced red onion, toasted sunflower seeds, dried cranberries, and small cubes of Parmesan.

Chill it for about an hour so the flavors come together. It serves six and keeps all the crunch that makes broccoli salad a holiday buffet regular.

Source details: mattsfitchef.com

14. Sweet Potato Salad With Apples

Sweet potato cubes roast at 425°F for about 40 minutes, until the edges caramelize and the centers stay soft. They’re tossed with chopped apple, pecans, and dried cranberries.

The maple mustard vinaigrette uses two kinds of mustard, stone ground and Dijon, plus apple cider vinegar and pure maple syrup. Minced chives finish it.

It’s vegan, gluten free, and serves eight. You can serve it warm, at room temperature, or cold, which helps on a crowded holiday schedule.

Source details: mamagourmand.com

15. Persimmon & Arugula Salad with Maple Mustard Vinaigrette

Bright orange persimmon slices make this salad pop on a fall table. They sit on peppery arugula and spring mix with chunks of mimolette, a firm orange cheese with a nutty bite.

The pecans are candied in maple syrup and salt. A maple mustard vinaigrette with apple cider vinegar and Dijon pulls everything together.

Concord grapes are an optional extra for color. The recipe serves four and keeps the steps simple, so it’s a smart pick for a busy holiday.

Source details: theoriginaldish.com

16. Roasted Acorn Squash Salad

Acorn squash slices are brushed with olive oil, maple syrup, and a pinch of cinnamon, then roasted at 400°F until lightly browned. They’re layered over salad greens and arugula tossed in a simple cider vinaigrette.

Dried cranberries, pomegranate seeds, crumbled goat cheese, and toasted pepitas go on top. Cooked quinoa, bulgur, or wild rice is an optional add-in for a heartier plate.

It serves six in about 45 minutes. Build it on a large platter so the squash slices sit right on top.

Source details: foolproofliving.com

17. Apple Cranberry Coleslaw

Regular coleslaw gets a fall makeover with Gala apples cut into matchsticks, dried cranberries, and sliced almonds. Shredded cabbage, matchstick carrots, and green onions keep the classic crunch.

The dressing is lighter than most. Greek yogurt with a little mayo, honey, and apple cider vinegar makes it creamy and tangy.

Crumbled feta, blue cheese, or sharp cheddar is optional. It takes 10 minutes, serves eight, and tastes best within a few hours of mixing.

Source details: cookingclassy.com

18. Honeycrisp Apple Salad with Maple Vinaigrette

Source details: ichisushi.com

19. Radicchio Pear Salad

Bitter radicchio and frilly frisee get balanced by sweet pear slices and a maple vinaigrette. Anjou or Bartlett pears both work, and the skin stays on for color.

Cubes of sharp white cheddar, pecan halves, and a scoop of cooked farro make it more filling than a typical side salad. The dressing whisks pure maple syrup with Dijon and white balsamic vinegar.

It serves four in about 40 minutes. Baby salad greens can stand in for the frisee if your store doesn’t carry it.

Source details: claudiastable.com

20. Autumn Caesar Salad with Roasted Delicata Squash Croutons

Instead of bread croutons, this Caesar uses cubes of delicata squash roasted under a crust of panko, parmesan, garlic, and fresh herbs. They come out golden, crisp, and a little cheesy.

Shredded kale is massaged with lemon juice, sliced shallot, and salt until tender. Toasted pine nuts or walnuts and shaved parmesan go in with the squash.

Use your favorite Caesar dressing to finish. It serves two to four in about 40 minutes, so double it for a holiday crowd.

Source details: playswellwithbutter.com

21. Roasted Beet And Carrot Salad With Burrata

Red and golden beets roast at 400°F alongside halved carrots until tender and browned. Keep the red beets apart on the pan so their color doesn’t bleed onto everything else.

The beet tops don’t go to waste. They’re quickly sautéed until just wilted and used as the base of the platter.

Creamy burrata sits on top, finished with a honey rosemary vinaigrette and fresh rosemary sprigs. It serves four in about 50 minutes and doubles as a warm vegetable side.

Source details: thenoshery.com

22. Arugula Salad With Apples, Cranberries And Pecans

Only six ingredients go into this one, so it’s a relief on a busy cooking day. Peppery arugula gets tossed with a diced Fuji or Gala apple, dried cranberries, and toasted pecans.

The dressing is just balsamic vinegar and olive oil whisked together. Use only enough to lightly coat the leaves.

Half the pecans go in whole, and the rest get chopped and sprinkled on top for extra crunch. It serves four and pairs well with roast chicken or turkey.

Source details: juliasalbum.com

23. Holiday Salad With Squash And Pomegranate

This hearty bowl starts with shredded kale massaged in lemon juice, then adds shaved Brussels sprouts for extra crunch. Roasted butternut squash cubes, diced apples, and pomegranate arils bring color and sweetness.

Candied pecans and crumbled goat cheese finish it. The dressing is a red wine vinegar vinaigrette with Dijon and real maple syrup, shaken in a jar.

The squash roasts for just 12 to 15 minutes, so the salad is ready fast. It serves six and fills a big holiday bowl.

Source details: wholesomelicious.com

24. Roasted Squash And Goat Cheese Salad

Two kinds of squash make this salad extra cozy. Butternut cubes and thin delicata slices roast with olive oil and fresh thyme until tender.

They go over mixed greens with thinly sliced apple, shredded carrot, goat cheese, toasted pine nuts, pomegranate seeds, and dried cranberries. A simple Dijon vinaigrette with apple cider vinegar, thyme, and grated garlic ties it together.

It serves six and is ready in about 40 minutes. Spiralizing the carrot gives the salad a pretty, curly look.

Source details: dinnersdishesanddesserts.com

25. Harissa Carrot And Parsnip Salad

Carrots and parsnips get par-boiled, tossed in harissa spice, and roasted at 400°F until caramelized. The cooking water gets saved, too, and used to cook the quinoa.

Everything is layered on a platter of torn radicchio leaves. Toasted hazelnuts, fresh dill, and orange zest go on top.

A creamy vegan yogurt sauce with garlic, lemon, and dill cools down the spice. It serves six and makes a colorful plant-based dish for guests who skip the turkey.

Source details: thefirstmess.com

26. Apple Cranberry Salad With Maple Dijon Dressing

Source details: walderwellness.com

27. Cranberry Quinoa Salad with Pecans (Vegan)

This simple quinoa salad was first served at the author’s wedding reception, created by the caterer. It’s vegan and comes together in about 20 minutes.

Quinoa simmers in vegetable broth for extra flavor, then cools. It’s tossed with chopped pecans, dried cranberries, fresh parsley, and chives.

The dressing is just lemon juice, olive oil, granulated garlic, and black pepper. Serve it right away or chill it first, with chopped green onions on top if you like.

Source details: fannetasticfood.com

28. Pomegranate Kale Wild Rice Salad

Ruby pomegranate seeds and chopped baby kale make this wild rice salad look festive. Toasted walnuts and crumbled feta add crunch and a salty finish.

The creamy dressing starts with sautéed shallot or onion, blended with olive oil, honey, apple cider vinegar, and a squeeze of orange or lemon juice. Cooking the shallot first softens its bite.

Leftover or precooked wild rice keeps prep simple. It serves four as a side and tastes best at room temperature or slightly chilled.

Source details: pinchofyum.com

Pick two or three of these, mix the dressings a day ahead, and your Thanksgiving table gets a fresh, crunchy break from all the rich food.

For the rest of the menu, browse our Thanksgiving side dishes, a few Thanksgiving appetizers, and a table of Thanksgiving desserts.