These top Thanksgiving salad recipes are full of big flavor and seasonal produce! They’ll wow everyone around the table.
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.
This sweet potato salad is ideal for Thanksgiving! Make roasted sweet potatoes, then toss with baby arugula, cranberries, pumpkin seeds and a little crumbled goat cheese or feta. Honey Mustard or Balsamic Dressing give it a tangy pop. The savory, sweet, tangy, creamy and crunchy contrasts will wow everyone!
Here’s a dreamy Thanksgiving salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible.
Here's an easy Thanksgiving salad that comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. Your guests won't be able to stop eating this one!
One of the best Thanksgiving sides of them all: a Brussels Sprout salad! The raw greens of this popular veggie aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect.
Looking for a stunning Thanksgiving salad? Enter: delicata squash salad! This is no ordinary green side salad. It stars our favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing.
One of our top favorite Thanksgiving salads? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Top it with creamy apple cider vinegar dressing or pomegranate vinaigrette.
This delicious beet salad has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection! It works with roasted beets or if the oven's not free, try Instant Pot Beets.
Here's an elegant salad we never tire of: fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! It's stunning.
This apple manchego salad is made simply of apples and Manchego cheese cut into matchsticks, with a bit of olive oil and some sliced chives. Nothing pretentious — just pure ingredients combined in a simple way to make each shine. The way the apples and cheese are cut makes it hard to distinguish between the two – making it all the more fun to guess what will be part of each bite!
Here’s a Thanksgiving salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort.
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:
Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
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.
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.)
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.