These top Thanksgiving salad recipes are full of big flavor and seasonal produce! They’ll wow everyone around the table.

Thanksgiving salad

When it comes to Thanksgiving sides, the star doesn’t have to be the gravy, stuffing or mashed potatoes. These days, another category is king: the Thanksgiving salad! That’s right, the salad can be one of the more delicious things on your plate on this massive food holiday. Because here’s the thing: it’s bright, colorful, vibrant and textured, with sweet tart, savory and tangy ingredients that are the ideal contrast to those mushy brown entrees and sides.

Here are our top Thanksgiving salad recipes that highlight the produce of the season. From apples to pears, sweet potatoes to squash, and pomegranate to beets: there’s something every eater will be excited about.

And now…our top Thanksgiving salad recipes!

More Thanksgiving resources

Here are all our Thanksgiving resources to help you plan for the holiday. Whether it’s mains, sides, appetizers, or desserts: we’ve got you covered! Here are a few lists of recipes:

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Sweet Potato Salad

Thanksgiving Salad & More Recipes!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 1x


This delicious Thanksgiving salad features roasted sweet potatoes, cranberries and a sweet tart vinaigrette. It will wow everyone!


  • 2 pounds sweet potatoes (about 4 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Black pepper
  • 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing)
  • 2 cups baby arugula (not standard arugula*)
  • 2 cups mixed greens
  • 1/2 medium shallot, thinly sliced into half moons
  • ¼ cup dried cranberries or cherries
  • ¼ cup pepitas
  • ¼ cup feta or goat cheese crumbles


  1. Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
  2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
  3. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
  4. Meanwhile, make the Honey Mustard Dressing.
  5. When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (If desired, you can also plate the salads on small plates and drizzle with the dressing.)


*Make sure to buy baby arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy.

  • Category: Side dish
  • Method: Roasted
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Thanksgiving salad

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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