Last updated on December 10th, 2024
Can you believe Thanksgiving is just around the corner? I don’t know about you, but I’m already dreaming about that golden turkey, creamy mashed potatoes, and oh-so-flaky pie crust. But let’s be real – sometimes our Thanksgiving table could use a little green to balance out all that delicious richness. That’s why I’ve put together this list of 15 amazing salads that’ll have your guests fighting over the last forkful.
Roasted Butternut Squash and Pomegranate Salad
Okay, picture this: sweet, caramelized butternut squash cubes nestled among crisp greens, juicy pomegranate seeds that pop in your mouth, and creamy feta cheese. Top it all off with some toasted pumpkin seeds for crunch, and you’ve got a salad that’s basically autumn on a plate.
The secret? A maple-balsamic dressing that ties everything together. It’s so good, you might forget about the turkey (almost).
- Peel and cube butternut squash, toss with olive oil and roast until tender
- Toast pumpkin seeds in a dry skillet
- Combine mixed greens, roasted squash, pomegranate seeds, and feta
- Drizzle with a maple-balsamic vinaigrette
- Sprinkle with toasted pumpkin seeds before serving
Full recipe here: Roasted Butternut Squash and Pomegranate Salad
Shaved Brussels Sprout and Kale Slaw
I know, I know – Brussels sprouts can be divisive. But when you slice them super thin and pair them with kale, magic happens.
Throw in some dried cranberries and toasted almonds, and you’ve got a slaw that’s crunchy, sweet, and totally addictive.
The best part? You can make it ahead of time, and it only gets better as it sits.
- Thinly slice Brussels sprouts and kale
- Toast sliced almonds
- Whisk together a lemon-Dijon vinaigrette
- Toss greens with dressing, dried cranberries, and almonds
- Let sit for 30 minutes before serving to soften the greens
Full recipe here: Shaved Brussels Sprout and Kale Slaw
Harvest Pear and Walnut Salad
This elegant salad showcases the best of fall flavors. Classic, elegant, and always a hit. Juicy pears, candied walnuts (with a sneaky pinch of cayenne for kick), and tangy blue cheese are a match made in salad heaven.
The honey-mustard dressing is so good, you might want to make extra for dipping your dinner rolls (I won’t tell).
- Candy walnuts with sugar and a pinch of cayenne
- Whisk together honey, Dijon mustard, and apple cider vinegar for dressing
- Toss mixed greens with sliced pears and dressing
- Top with candied walnuts and crumbled blue cheese
Full recipe here: Harvest Pear and Walnut Salad
Roasted Sweet Potato and Black Bean Salad
This hearty salad could almost be a meal on its own. Spicy roasted sweet potatoes, hearty black beans, and sweet corn all tossed in a zesty lime dressing.
It’s so filling, your vegetarian guests will leave with happy tummies!
- Toss sweet potato cubes with chili powder and cumin, then roast
- Combine roasted sweet potatoes with black beans and corn
- Make a dressing with lime juice, olive oil, and cilantro
- Toss everything together and serve warm or at room temperature
Full recipe here: Roasted Sweet Potato and Black Bean Salad
Apple and Fennel Slaw with Celery Root
This slaw is your new best friend. The crisp apples and fennel are like a cool breeze for your taste buds, while the celery root adds an earthy depth.
- Thinly slice fennel, apples, and celery root (use a mandoline if you have one)
- Make a dressing with mayo, apple cider vinegar, and whole grain mustard
- Toss the vegetables with the dressing and some chopped fresh parsley
- Chill for at least an hour before serving to let flavors meld
Full recipe here: Apple and Fennel Slaw with Celery Root
Pro tip: use a mandoline to get those veggies paper-thin if you want to feel like a fancy chef.
- Indicator window clearly displays Thickness setting from above in inches and millimeters
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Roasted Beet and Orange Salad
Just look at those colors!
The earthy sweetness of roasted beets paired with bright, juicy oranges is a flavor combo that’ll make your taste buds do a happy dance.
Add some creamy goat cheese and crunchy pistachios, and you’ve got a salad that’s almost too pretty to eat (but please do eat it, it’s delicious).
- Wrap beets in foil and roast until tender, then peel and slice
- Supreme oranges (cut into segments, removing membranes)
- Arrange beets and oranges on a platter
- Sprinkle with crumbled goat cheese and chopped pistachios
- Drizzle with a simple vinaigrette and garnish with fresh mint
Full recipe here: Roasted Beet and Orange Salad
Warm Lentil and Roasted Vegetable Salad
For all my vegetarian friends out there (or anyone looking to sneak in some extra protein), this salad’s got your back.
Hearty lentils and caramelized roasted veggies make this dish feel super satisfying. Toss it all in a Dijon-sherry vinaigrette while it’s still warm, and watch those flavors bloom.
- Cook French green lentils until tender but still firm
- Roast a mix of root vegetables (carrots, parsnips, Brussels sprouts) until caramelized
- Toss warm lentils and vegetables with a Dijon-sherry vinaigrette
- Fold in some fresh herbs like parsley and thyme
- Serve warm or at room temperature
Full recipe here: Warm Lentil and Roasted Vegetable Salad
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Waldorf Salad with a Twist
We’re swapping out the mayo for Greek yogurt to keep things light and adding dried cranberries for a tart-sweet pop.
It’s crunchy, it’s creamy, it’s fruity – it’s everything you want in a salad, and then some.
- Mix Greek yogurt with a touch of honey and lemon juice for the dressing
- Toss chopped apples, celery, and grapes with the dressing
- Add in dried cranberries and chopped toasted walnuts
- Serve on a bed of mixed greens or butter lettuce
Full recipe here: Waldorf Salad with a Twist
- Pure & Simple, No Added Juice, Sugar, Or Oil, 1g Natural Sugar Per Serving
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Roasted Delicata Squash and Farro Salad
Can we talk about how gorgeous delicata squash is? Those scalloped edges are just begging to be shown off on your Thanksgiving table.
Pair it with nutty farro and peppery arugula, and you’ve got a salad that’s as tasty as it is Instagram-worthy. The pop of pomegranate seeds on top is like edible confetti.
- Slice delicata squash into half-moons and roast until golden
- Cook farro until tender, then cool slightly
- Toss farro with arugula, roasted squash, and crumbled feta
- Dress with a simple lemon and olive oil vinaigrette
- Garnish with pomegranate seeds for a pop of color and flavor
Full recipe here: Roasted Delicata Squash and Farro Salad
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Shredded Brussels Sprout and Apple Salad
I’m on a mission to convert Brussels sprout haters, one salad at a time. This salad proves that raw Brussels sprouts can be delicious.
When you shred them super fine and pair them with sweet apples and a tangy mustard dressing, magic happens. Add some toasted hazelnuts for crunch, and even the skeptics will be coming back for seconds.
- Shred Brussels sprouts very thinly (a food processor makes quick work of this)
- Julienne apples and toss with lemon juice to prevent browning
- Make a dressing with whole grain mustard, apple cider vinegar, and maple syrup
- Toss Brussels sprouts and apples with the dressing
- Add toasted hazelnuts just before serving
Full recipe here: Shredded Brussels Sprout and Apple Salad
Roasted Cauliflower and Chickpea Salad
Roasting is like magic for vegetables, and this salad proves it.
Cauliflower and chickpeas get all golden and caramelized in the oven, then we toss them with spinach and a creamy tahini dressing.
- Roast cauliflower florets and chickpeas with cumin and smoked paprika
- Make a dressing with tahini, lemon juice, and garlic
- Toss the roasted vegetables with baby spinach and the dressing
- Garnish with chopped fresh parsley and a sprinkle of sumac
Full recipe here: Roasted Cauliflower and Chickpea Salad
Kale and Quinoa Salad with Roasted Grapes
Stick with me here – I know roasted grapes sound weird, but they’re a game-changer. They get all jammy and intense in the oven, which is perfect against the hearty kale and quinoa.
Add some tangy goat cheese and toasted pecans, and you’ve got a salad that hits all the right notes.
- Roast red grapes until they’re slightly shriveled and juicy
- Cook quinoa and let cool
- Massage kale with a bit of olive oil to soften it
- Toss kale, quinoa, and roasted grapes with a balsamic vinaigrette
- Top with crumbled goat cheese and toasted pecans
Full recipe here: Kale and Quinoa Salad with Roasted Grapes
Citrus and Avocado Salad with Shaved Fennel
When you’re knee-deep in heavy Thanksgiving dishes, sometimes you need a palate cleanser. Enter this bright, zingy salad.
The mix of citrus fruits is like sunshine on a plate, and the creamy avocado and crisp fennel keep things interesting. It’s so refreshing, it’s practically a spa treatment for your mouth.
- Supreme a mix of citrus fruits (oranges, grapefruits, blood oranges)
- Thinly slice fennel
- Arrange citrus and sliced avocado on a platter
- Top with shaved fennel and thinly sliced red onion
- Drizzle with a citrus vinaigrette and sprinkle with flaky sea salt
Full recipe here: Citrus and Avocado Salad with Shaved Fennel
Roasted Carrot and Lentil Salad with Feta
This salad is proof that you don’t need lettuce to make a killer salad.
Roasted carrots get all sweet and caramelized, which is perfect against the earthy lentils and salty feta.
It’s hearty enough to be a meal on its own, but it plays nice with all your other Thanksgiving favorites too.
- Roast rainbow carrots with cumin and coriander
- Cook French green lentils until tender
- Toss warm lentils with a sherry vinaigrette
- Arrange lentils on a platter and top with roasted carrots
- Sprinkle with crumbled feta and chopped fresh mint
Full recipe here: Roasted Carrot and Lentil Salad with Feta
Wild Rice and Roasted Mushroom Salad
We’ve got this umami bomb of a salad.
Wild rice gives you that satisfying chew, while the roasted mushrooms bring all the savory flavors to the party.
Toss in some dried cranberries and walnuts, and you’ve got a salad that might just steal the show from the stuffing (gasp!).
- Cook wild rice until tender and fluffy
- Roast a mix of mushrooms (shiitake, cremini, oyster) until golden
- Make a dressing with sherry vinegar, Dijon mustard, and walnut oil
- Toss rice and mushrooms with the dressing and some chopped fresh thyme
- Fold in toasted walnuts and dried cranberries just before serving
Full recipe here: Wild Rice and Roasted Mushroom Salad
A Refreshing Thanksgiving
I can confidently say that these salads complement traditional Thanksgiving fare while adding a fresh, healthful element to the table.
Many of these salads can be partially prepared in advance, which is a big help when you’re juggling multiple dishes on Thanksgiving day. Dressings can be made ahead, vegetables can be roasted or chopped the day before, and sturdy greens like kale can be dressed ahead of time without wilting.
Don’t be afraid to mix and match elements from different salads to create your own unique combination. Feel free to mix and match, swap ingredients, or add your own twists. The real secret is to balance flavors, textures, and colors to create a salad that’s as visually appealing as it is delicious. Have fun and create something that you and your loved ones will enjoy.
Have a refreshing Thanksgiving!
