I’ve attached a video for every recipe below from my favorite home cooks.
Are you looking for a fresh and tasty side dish for your Thanksgiving feast? Salads are a great way to add color, crunch, and flavor to your holiday table. You can make delicious Thanksgiving salads using fall ingredients like apples, squash, cranberries, and nuts.
These salads are easy to prepare and can be made ahead of time, giving you more time to focus on the turkey and other dishes. From classic Waldorf to kale and wheat berry, there’s a salad for every taste. Try adding one of these festive salads to your Thanksgiving menu this year!
Pomegranate Salad With Cider Dressing
Ingredients:
- Mixed greens
- Pomegranate seeds
- Feta cheese
- Kohlrabi, thinly sliced
- Farro, cooked
- Fresh herbs (like parsley or mint)
- Olive oil
- Apple cider vinegar
- Garlic, minced
- Dijon mustard
- Maple syrup
- Salt and pepper
Directions:
Make the dressing: Mix olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
Toss the sliced kohlrabi with a bit of the dressing in a separate bowl.
In a large bowl, combine the mixed greens, pomegranate seeds, and feta cheese.
Add the dressed kohlrabi, cooked farro, and fresh herbs to the large bowl.
Drizzle the remaining dressing over the salad and gently toss to coat all ingredients.
Serve your colorful and tasty Pomegranate Salad with Cider Dressing right away!
This salad is perfect for your Thanksgiving table. The sweet pomegranate seeds and tangy cider dressing create a yummy mix of flavors. Feel free to add some sliced apples or candied nuts for extra crunch!
Green Bean Salad
Here’s a tasty green bean salad for your Thanksgiving table!
Ingredients:
- 1 pound fresh green beans, trimmed
- 1/4 cup sliced almonds
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Directions:
Boil a large pot of salted water. Add green beans and cook for 4-5 minutes until crisp-tender.
Drain beans and rinse with cold water to stop cooking. Pat dry with paper towels.
Toast almonds in a dry skillet over medium heat, stirring often, until golden brown.
Mix olive oil, balsamic vinegar, Dijon, and garlic in a small bowl for the dressing.
Put green beans in a large bowl. Add toasted almonds and Parmesan cheese.
Pour dressing over the salad and toss gently to coat everything.
Season with salt and pepper to your liking.
Serve your delicious green bean salad right away or chill it first. Enjoy!
Arugula Salad With Lemon Vinaigrette
Ingredients:
- 4 cups fresh arugula
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced almonds
- 1 cup halved grapes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Spread almonds and grapes on the baking sheet. Drizzle with a bit of olive oil and sprinkle with salt. Roast for 7-10 minutes until almonds are toasty.
In a small bowl, whisk together olive oil, lemon juice, and honey. Add salt and pepper to taste.
Place arugula in a large bowl. Pour the dressing over the leaves and toss gently.
Top your salad with roasted grapes, toasted almonds, and grated Parmesan cheese.
Serve right away and enjoy your tasty Thanksgiving salad!
Kale Salad With Carrot Ginger Dressing
You’ll love this tasty kale salad with a zingy carrot ginger dressing! Here’s what you need:
Ingredients:
- 1 bunch lacinato kale, stems removed and finely chopped
- 1 medium apple, diced
- 1/2 cup chopped pecans
- 1 cup chopped carrots
- 1/4 cup grated Parmesan cheese
- 1 1/2 tablespoons chopped fresh ginger
- 1 tablespoon sherry vinegar
- 1 teaspoon sesame oil
- Pinch of salt
Directions:
Wash and chop the kale. Put it in a large bowl.
Add the diced apple and chopped pecans to the kale.
Make the dressing: Blend the carrots, Parmesan, ginger, vinegar, sesame oil, and salt until smooth.
Pour the dressing over the kale mixture and toss well.
Let the salad sit for 15 minutes before serving. This helps soften the kale.
Give it one final toss and enjoy your delicious Thanksgiving kale salad!
Citrus Salad With Fennel And Avocado
Ingredients:
- 2-3 citrus fruits (oranges, blood oranges, or grapefruit)
- 1 fennel bulb, thinly sliced
- 1 ripe avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: goat cheese and sliced almonds
Directions:
Peel and segment your citrus fruits. Place them in a large bowl.
Add the thinly sliced fennel to the bowl with the citrus.
Cut the avocado into small cubes and gently mix it with the other ingredients.
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard.
Pour the dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
If you’d like, sprinkle some crumbled goat cheese and sliced almonds on top.
Serve your citrus salad right away and enjoy the fresh, zesty flavors!
This salad is perfect for your Thanksgiving table. It’s light, refreshing, and adds a bright pop of color to your meal.
Pear Salad With Balsamic And Walnuts
Here’s what you’ll need:
- Mixed greens
- Ripe pears, sliced
- Fennel, thinly sliced
- Cranberries
- Walnuts, toasted
- Pecorino cheese, shaved
- Lemon juice
- Balsamic vinaigrette
- Salt and pepper to taste
Now, let’s make this tasty salad!
Start by spreading the mixed greens on a large platter. Add the sliced pears and fennel on top. Squeeze a bit of lemon juice over them to keep the pears from browning.
Sprinkle the cranberries and toasted walnuts over the salad. Add shaved pecorino cheese for a nice, salty touch.
Drizzle your favorite balsamic vinaigrette over everything. Don’t overdo it – you can always add more later if needed.
Finish with a pinch of salt and pepper. Give the salad a gentle toss to mix all the flavors together.
Serve right away and enjoy your delicious pear salad! It’s perfect for your Thanksgiving table.
Carrot Salad
Ingredients:
- 4 cups shredded carrots
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions:
In a large bowl, mix the shredded carrots, raisins, and pecans.
In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, salt, and pepper.
Pour the dressing over the carrot mixture and toss until everything is well coated.
Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.
You can make this salad up to a day in advance. It’s a great addition to your Thanksgiving table, offering a fresh and slightly sweet contrast to heavier dishes.
Kohlrabi Slaw
Here’s a tasty kohlrabi slaw recipe for your Thanksgiving table:
Ingredients:
- 2 medium kohlrabi bulbs, peeled and julienned
- 1 apple, julienned
- 1/4 cup chopped hazelnuts
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
In a large bowl, whisk together the olive oil, vinegar, honey, and mustard.
Add the kohlrabi, apple, hazelnuts, and parsley to the bowl.
Toss everything together until well coated with the dressing.
Season with salt and pepper to your liking.
Let the slaw sit for about 10 minutes before serving to allow the flavors to meld.
This refreshing slaw adds a nice crunch to your Thanksgiving spread. The sweet apple balances the slightly peppery kohlrabi, while the hazelnuts give it a lovely nutty flavor.
Butternut Squash & Wheat Berry Salad
Here’s what you’ll need:
- 1 1/2 cups wheat berries
- 1 butternut squash, cubed
- 2 shallots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 bunch kale, chopped
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- Fresh sage and thyme
- Pecorino cheese, shaved
Now, let’s make this tasty salad:
Cook the wheat berries in boiling water for about 45 minutes until soft. Drain and set aside.
Preheat your oven to 400°F (200°C).
Toss the squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes.
Add sliced shallots to the baking sheet for the last 20 minutes of roasting.
In a large bowl, massage the kale with a bit of dressing or olive oil.
Add the cooked wheat berries, roasted squash, and shallots to the kale.
Toss in walnuts, cranberries, fresh sage, and thyme.
Season with salt and pepper to taste.
Transfer to a serving platter and top with shaved pecorino cheese.
Your autumn-inspired salad is ready to enjoy!
Wild Rice Salad
Here’s a tasty wild rice salad for your Thanksgiving table:
Ingredients:
- 1 cup wild rice
- 3 cups water or chicken stock
- 1/2 cup chopped walnuts
- 2 celery stalks, thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup pomegranate seeds
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
Rinse the wild rice. Add it to a pot with water or stock. Bring to a boil, then simmer for 40-45 minutes until tender.
Drain any excess liquid and let the rice cool.
Toast the walnuts in a dry pan until fragrant. Set aside to cool.
In a large bowl, mix the cooled rice, celery, parsley, and pomegranate seeds.
Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Sprinkle the toasted walnuts on top just before serving.
This salad can be made ahead and chilled. Just add the walnuts right before you serve it to keep them crunchy.
Delicata Squash Salad
Ingredients:
• 2 delicata squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups arugula
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons balsamic vinegar
Directions:
Preheat your oven to 425°F.
Wash the squash and cut off the ends. Slice it in half lengthwise and scoop out the seeds.
Cut the squash into 1/2-inch thick half-moons.
Mix the olive oil, maple syrup, salt, and pepper in a bowl. Toss the squash slices in this mixture.
Spread the squash on a baking sheet. Roast for 20 minutes, then flip and roast for 10-15 more minutes until golden.
Let the squash cool for a few minutes.
In a large bowl, combine the arugula, roasted squash, pomegranate seeds, and pumpkin seeds.
Drizzle with balsamic vinegar and toss gently.
Your delicata squash salad is ready to serve! It’s a tasty mix of sweet and savory flavors that’s perfect for your Thanksgiving table.
Watercress Salad With Apple
Here’s what you’ll need:
- 6 ounces watercress
- 1 apple, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Salt to taste
- Parmesan cheese shavings (optional)
Now, let’s make this yummy salad!
Soak the sliced onion in cold water for 10 minutes. This makes it less sharp.
Toast the almonds in a dry pan for 1-2 minutes until golden. Let them cool.
Wash the watercress and pat it dry.
Mix the olive oil, lemon juice, and zest in a large bowl.
Add the watercress to the bowl and toss it with the dressing.
Drain the onions and add them to the bowl.
Toss in the apple slices and toasted almonds.
Sprinkle with salt and Parmesan shavings if you like.
Your fresh and crunchy watercress salad is ready! Enjoy it right away for the best flavor and texture.
Hearty Farro Salad
You’ll love this tasty and filling farro salad! Here’s what you need:
Ingredients:
- 1 cup farro
- 2 cups vegetable stock
- 1 cup chopped kale
- 1 cup roasted butternut squash
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled feta cheese
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
Rinse the farro and cook it in vegetable stock until tender, about 30 minutes.
While the farro cooks, roast cubed butternut squash in the oven at 400°F for 20-25 minutes.
In a large bowl, mix the cooked farro with chopped kale while still warm.
Add the roasted squash, cranberries, pumpkin seeds, and feta to the bowl.
Whisk together the dressing ingredients in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning if needed. Serve warm or at room temperature.
This hearty salad is perfect for your Thanksgiving table or any fall meal!
Tuscan Kale Salad
Hey there! Ready to make a yummy Tuscan kale salad? Here’s what you’ll need:
Ingredients:
• 1 bunch Tuscan kale, stems removed and leaves chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup grated Pecorino cheese
• 1/4 cup toasted breadcrumbs
• 2 tablespoons toasted pine nuts
Now let’s get cooking!
Put the chopped kale in a big bowl.
In a small bowl, mix the olive oil, lemon juice, garlic, salt, and pepper.
Pour this dressing over the kale and massage it in with your hands. This helps soften the leaves.
Let the kale sit for about 10 minutes to soak up the flavors.
Sprinkle the Pecorino cheese, breadcrumbs, and pine nuts over the kale.
Toss everything together until it’s well mixed.
And there you have it! Your Tuscan kale salad is ready to enjoy. It’s perfect for your Thanksgiving table or any time you want a tasty, healthy side dish.
Brussels Sprout Salad
Here’s a tasty Brussels sprout salad for your Thanksgiving table:
Ingredients:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Directions:
Mix the sliced Brussels sprouts, apple, cranberries, walnuts, and Parmesan in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, mustard, and maple syrup.
Pour the dressing over the salad and toss well to combine. Season with salt and pepper.
Let the salad sit in the fridge for 30 minutes before serving to allow the flavors to meld.
Give it a quick toss before you put it on the table. Enjoy your crunchy, fresh side dish!
Sweet Potato Salad
You’ll need:
- 2 lbs sweet potatoes, peeled and diced
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1/2 cup chopped walnuts
- 1/4 cup dried cherries
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp lime zest
- Salt and pepper to taste
Here’s how to make it:
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 30-45 minutes, until tender.
Let the potatoes cool to room temperature.
In a large bowl, mix the roasted sweet potatoes, walnuts, dried cherries, and parsley.
In a separate small bowl, whisk together mayonnaise, remaining olive oil and maple syrup, vinegar, and lime zest.
Pour the dressing over the potato mixture and gently toss to coat.
Taste and adjust seasoning if needed.
Serve your sweet potato salad warm or chilled. Enjoy your tasty Thanksgiving side dish!
Broccoli Salad
Here’s a tasty broccoli salad recipe for your Thanksgiving table:
Ingredients:
- 4 cups fresh broccoli florets
- 1/2 cup red onion, diced
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
Directions:
Chop the broccoli into bite-sized pieces and place in a large bowl.
Add the diced red onion, sunflower seeds, dried cranberries, and crumbled bacon to the bowl.
In a separate small bowl, mix the mayonnaise, apple cider vinegar, and sugar to make the dressing.
Pour the dressing over the broccoli mixture and toss until everything is well coated.
Cover the bowl and chill in the fridge for at least an hour before serving.
You can make this salad a day ahead to save time on Thanksgiving. The flavors will blend nicely as it sits in the fridge overnight.
Moroccan Carrot Salad
Ready to add some Moroccan flair to your Thanksgiving table? This carrot salad is just the ticket!
Ingredients:
- 4 cups grated carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt to taste
Directions:
Grate your carrots and put them in a large bowl with the chopped parsley.
In a small jar, mix the lemon juice, olive oil, cumin, and cinnamon. Shake well to combine.
Pour the dressing over the carrots and parsley. Toss everything together until the carrots are well coated.
Add salt to taste and mix again.
Pop the salad in the fridge for about an hour before serving. This lets all the yummy flavors mingle.
Give it a quick stir before you dish it out. Enjoy your tasty Moroccan treat!
Harvest Salad With Cherry Vinaigrette
Ingredients:
- Mixed salad greens
- 1 apple, diced
- 1 carrot, shredded
- Cherry tomatoes, halved
- Canned chickpeas, drained
- Chopped walnuts
- Crumbled bacon
- 2 beets, roasted and diced
- Cherry vinaigrette (recipe below)
Cherry Vinaigrette:
- Cherry jam
- Red wine vinegar
- Olive oil
- Salt and pepper
Directions:
Roast the beets: Wrap them in foil and bake at 375°F for 50-60 minutes. Let cool, then peel and dice.
Toast the walnuts: Spread them on a baking sheet and toast at 375°F for 5 minutes.
Make the vinaigrette: Whisk together cherry jam, red wine vinegar, olive oil, salt, and pepper in a small bowl.
Assemble the salad: In a large bowl, mix the greens, apple, carrot, tomatoes, chickpeas, walnuts, bacon, and beets.
Drizzle the cherry vinaigrette over your salad just before serving. Toss gently to coat all ingredients.
Your harvest salad is ready! This colorful mix of flavors and textures will brighten up your Thanksgiving table. The sweet-tart cherry vinaigrette adds a festive touch that pairs well with the roasted beets and crisp apple.
Cran-Orange Couscous Salad
Here’s what you’ll need:
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/2 cup dried cranberries
- 1 orange, zested and juiced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Now, let’s make this tasty salad!
Bring the broth to a boil in a pot. Add the couscous, stir, and remove from heat. Cover and let sit for 5 minutes.
Fluff the couscous with a fork and let it cool for a few minutes.
In a large bowl, mix the cooked couscous, cranberries, orange zest, and juice.
Add the chopped mint, walnuts, and olive oil. Toss everything together.
Season with salt and pepper to your liking.
You can serve this salad warm or chilled. It’s great both ways!
This salad is perfect for your Thanksgiving table. It’s easy to make and full of festive flavors. The orange and cranberry give it a bright, tangy taste, while the mint adds a fresh touch.
Roasted Sweet Potato Salad With Honey-Maple Vinaigrette
Here’s what you’ll need:
- 2-3 sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 cups baby spinach
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Now, let’s make this tasty salad!
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the sweet potatoes for 35-40 minutes, until they’re tender and slightly crispy.
While the potatoes cook, whisk together the remaining olive oil, vinegar, honey, maple syrup, garlic, and mustard in a small bowl.
Once the sweet potatoes are done, let them cool for a few minutes.
In a large bowl, combine the roasted sweet potatoes, spinach, apple, cranberries, and pecans.
Pour the dressing over the salad and toss gently to coat everything.
Your roasted sweet potato salad is ready to serve! Enjoy it warm or chilled.
Waldorf Salad
You’ll love this classic Waldorf salad for Thanksgiving! Here’s what you need:
Ingredients:
- 2 crisp apples, diced
- 2 celery stalks, chopped
- 1 cup red grapes, halved
- 1/2 cup walnut pieces
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Mix the diced apples, celery, grapes, and walnuts in a large bowl.
In a small bowl, whisk together the mayonnaise and lemon juice.
Pour the dressing over the fruit and veggie mix. Toss gently to coat everything.
Add a pinch of salt and pepper to taste.
Chill the salad in the fridge for about 30 minutes before serving.
This salad is super easy to make and tastes great! You can play around with the ingredients too. Try adding some blue cheese crumbles or swapping the walnuts for pecans.
For a healthier twist, use Greek yogurt instead of mayo. You can also toss in some fresh herbs like parsley or dill for extra flavor.
Serve your Waldorf salad chilled and watch it disappear from the Thanksgiving table!
Cornbread Salad
You’ll love this tasty cornbread salad! Here’s what you need:
Ingredients:
- 1 package cornbread mix
- 1 egg
- 1/3 cup milk
- 2 cups cherry tomatoes, halved
- 1 can pinto beans, drained
- 1 cup corn kernels
- 6 bacon slices, cooked and crumbled
- 1/2 cup green onions, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch dressing mix
Directions:
Bake cornbread according to package instructions. Let cool and cut into 1-inch cubes.
In a large bowl, gently toss cornbread cubes with tomatoes, beans, corn, bacon, green onions, and cheese.
Mix mayo, sour cream, and ranch packet in a separate bowl.
Pour dressing over salad and toss lightly to coat.
Chill for at least 2 hours before serving to let flavors blend.
This salad is perfect for potlucks or holiday gatherings. You can customize it with your favorite add-ins like jalapeños or cucumbers. Enjoy!
Chef’s Salad On A Stick
You’ll love this fun twist on a classic chef’s salad! Here’s what you need:
Ingredients:
- Wooden skewers
- Swiss cheese block
- Cucumber
- Cherry tomatoes
- Hard-boiled eggs
- Ham slices
- Turkey slices
- Roast beef slices
- Lettuce leaves
- Green olives
- Ranch dressing
Directions:
Cut the Swiss cheese into small squares.
Slice the cucumber and hard-boiled eggs.
Roll up the ham, turkey, and roast beef slices.
Thread ingredients onto skewers, alternating pieces:
- 2 cheese squares
- 2 cucumber slices
- 2 tomatoes
- 2 egg slices
- 1 each of ham, turkey, and roast beef rolls
- 3 folded lettuce pieces
- 1 green olive at the end
Arrange skewers on a platter and drizzle with ranch dressing.
Your guests will love these handheld salads! They’re perfect for easy snacking at your Thanksgiving gathering.