As the weather cools down and the holiday season approaches, our thoughts turn to the perfect blend of flavors and textures that make a meal truly memorable. While turkey and stuffing are always a hit on Thanksgiving, why not shake things up with some delicious and nutritious salads? In this article, we’ll be counting down our top 18 festive Thanksgiving salad recipes that will add a touch of elegance and flavor to your holiday table.
From classic combinations like roasted butternut squash and cranberries to innovative pairings like pomegranate and spinach, these salads are sure to delight both kids and adults. Whether you’re looking for a light and refreshing side dish or a substantial main course, we’ve got you covered with our collection of mouthwatering Thanksgiving salad recipes.
Roasted Butternut Squash Salad with Cranberries
Roasted Butternut Squash Salad with Cranberries: A delicious and healthy fall-inspired salad that combines the sweetness of roasted butternut squash with the tartness of cranberries.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup fresh or frozen cranberries
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled goat cheese (optional)
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. In a large bowl, combine mixed greens, roasted squash, cranberries, and goat cheese (if using).
5. Drizzle with honey and toss to coat.
Cooking Time: 30-40 minutes
Harvest Kale Salad with Maple Dressing
Harvest Kale Salad with Maple Dressing Recipe
As fall’s bounty unfolds, this Harvest Kale Salad celebrates the season’s freshest flavors, combining tender kale leaves, crunchy apples, and sweet maple notes.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 large apple, diced (Granny Smith or other firm variety)
– 1/2 cup crumbled goat cheese (or chèvre)
– 1/4 cup chopped walnuts
– 1 tablespoon olive oil
– 2 tablespoons pure maple syrup
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands until they soften slightly, about 3-5 minutes.
2. Add the diced apple, crumbled goat cheese, and chopped walnuts to the bowl. Toss gently to combine.
3. In a small bowl, whisk together olive oil and maple syrup until smooth.
4. Pour the dressing over the kale mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Enjoy your Harvest Kale Salad as a side dish or add it to your favorite fall-inspired meals!
Apple Walnut Salad with Goat Cheese
Celebrate the flavors of fall with this refreshing and tangy salad, featuring crisp apples, crunchy walnuts, and creamy goat cheese. Perfect as a side dish or light lunch.
Ingredients:
– 4-6 cups mixed greens (arugula, spinach, etc.)
– 1 large apple, diced (Granny Smith or other sweet-tart variety)
– 1/2 cup chopped walnuts
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens and diced apple.
2. Sprinkle chopped walnuts and crumbled goat cheese over the top.
3. Drizzle with olive oil and apple cider vinegar; toss to combine.
4. Garnish with chopped parsley.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Pomegranate and Spinach Salad with Balsamic Vinaigrette
Brighten up your plate with the tangy sweetness of pomegranate and the earthiness of spinach, all tied together with a rich balsamic vinaigrette.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup arils (seeds) from 1 pomegranate
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp balsamic vinaigrette
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and pomegranate arils.
2. If using feta cheese, crumble it over the top of the salad.
3. Sprinkle chopped nuts over the salad.
4. Drizzle balsamic vinaigrette over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep only)
Roasted Brussels Sprouts Salad with Bacon
A flavorful and healthy salad that combines the natural sweetness of roasted Brussels sprouts with the smokiness of crispy bacon, all on a bed of tangy greens.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled blue cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Cook bacon in a skillet over medium heat until crispy.
5. In a large bowl, combine roasted Brussels sprouts, crumbled blue cheese (if using), and mixed greens.
6. Drizzle with balsamic vinegar and Dijon mustard.
7. Top with crispy bacon and serve immediately.
Cooking Time: 25 minutes
Cranberry Pecan Salad with Honey Mustard Dressing
This refreshing salad combines the sweetness of cranberries and honey with the crunch of pecans, all tied together with a tangy honey mustard dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 cups fresh or frozen cranberries
– 1/2 cup chopped pecans
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cranberries, pecans, and feta cheese (if using).
2. In a small bowl, whisk together honey, Dijon mustard, and salt.
3. Add the olive oil to the honey mixture and whisk until smooth.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately on mixed greens.
Cooking Time: 10 minutes
Fall Quinoa Salad with Roasted Vegetables
Celebrate the flavors of fall with this hearty quinoa salad, featuring roasted vegetables and a tangy dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cloves garlic, minced
– 1 red onion, thinly sliced
– 2 carrots, peeled and chopped
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss squash, garlic, onion, and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, apple cider vinegar, and honey. Toss to combine.
5. Garnish with fresh thyme leaves, if desired.
6. Serve warm or at room temperature.
Cooking Time: Approximately 45-50 minutes
Pear and Gorgonzola Salad with Candied Walnuts
Pear and Gorgonzola Salad with Candied Walnuts: A sweet and savory combination of flavors and textures.
Ingredients:
– 2 ripe pears (such as Bartlett or Anjou), sliced into wedges
– 1/2 cup crumbled Gorgonzola cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup candied walnuts (see below for recipe)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, sliced pears, and crumbled Gorgonzola cheese.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle the candied walnuts over the top of the salad.
Candied Walnuts Recipe:
– 1/2 cup chopped walnuts
– 1/4 cup granulated sugar
– 1 tablespoon water
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, mix together the sugar and water until dissolved.
3. Add the chopped walnuts to the bowl and toss to coat.
4. Spread the walnuts on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes or until caramelized.
Cooking Time: 15-20 minutes
Autumn Mixed Greens Salad with Pumpkin Seeds
As the seasons change, bring warmth and coziness to your plate with this vibrant Autumn Mixed Greens Salad featuring crunchy pumpkin seeds. A perfect blend of flavors and textures, this recipe celebrates the best of fall’s harvest.
Ingredients:
– 4 cups mixed greens (kale, arugula, spinach)
– 1/2 cup roasted butternut squash, diced
– 1/4 cup pumpkin seeds
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, roasted butternut squash, and pumpkin seeds.
2. In a small bowl, whisk together apple cider vinegar and honey until well combined.
3. Drizzle the dressing over the salad and toss to coat.
4. Top with crumbled goat cheese (if using) and chopped nuts.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Sweet Potato and Arugula Salad with Feta
This autumn-inspired salad combines the natural sweetness of roasted sweet potatoes with the peppery flavor of arugula, all tied together with crumbly feta cheese.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 cups arugula
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine arugula, roasted sweet potatoes, and crumbled feta cheese.
5. Drizzle with remaining 3 tablespoons olive oil and white wine vinegar.
6. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Persimmon and Burrata Salad with Pomegranate Seeds
This vibrant salad combines the sweetness of persimmons with the creaminess of burrata, topped with a burst of tart pomegranate seeds. Perfect for a light and refreshing lunch or as a side dish for your next dinner party.
Ingredients:
– 2 ripe persimmons, peeled and diced
– 1 ball of burrata cheese
– 1/4 cup of mixed greens
– 1/4 cup of pomegranate seeds
– 2 tbsp. of extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmons and mixed greens.
2. Cut open the burrata cheese and place it on top of the persimmon mixture.
3. Sprinkle the pomegranate seeds over the burrata.
4. Drizzle the olive oil over the salad and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Roasted Beet Salad with Goat Cheese and Walnuts
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, crunch of walnuts, and fresh herbs. Perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1/2 cup crumbled goat cheese
– 1/2 cup chopped walnuts
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Let beets cool, then peel and dice into bite-sized pieces.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. In a large bowl, combine roasted beets, goat cheese, walnuts, and parsley.
6. Drizzle with the vinaigrette and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Warm Farro Salad with Roasted Vegetables
Warm Farro Salad with Roasted Vegetables
This hearty salad combines the nutty flavor of farro with a medley of roasted vegetables, perfect for a cozy dinner or lunch. The warm farro and roasted vegetables create a satisfying contrast in texture that’s sure to please.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large red onion, peeled and sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro according to package instructions using 2 cups water or broth.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Fluff cooked farro with a fork and stir in roasted vegetables. Season to taste.
5. Garnish with chopped parsley, if desired.
6. Serve warm.
Cooking Time: 35-40 minutes
Maple Glazed Carrot Salad with Pecans
Sweet and crunchy, this salad combines roasted carrots with a sticky maple glaze and toasted pecans for a perfect side dish or light lunch.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped pecans
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a small saucepan, combine maple syrup, Dijon mustard, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
4. Remove carrots from oven and toss with the warm maple glaze.
5. Sprinkle chopped pecans over the top and garnish with parsley leaves if desired.
Cooking Time: 25-30 minutes
Kale and Apple Salad with Dried Cranberries
Discover the perfect combination of sweet and savory flavors in this refreshing salad, featuring crisp kale, juicy apples, and tangy dried cranberries.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced (Granny Smith or other firm variety)
– 1/2 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your fingers for about 5 minutes, until they become tender and slightly softened.
2. Add the diced apple and dried cranberries to the bowl.
3. In a small bowl, whisk together the olive oil and apple cider vinegar.
4. Pour the dressing over the salad mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just 10 minutes.
Roasted Delicata Squash Salad with Quinoa
Roasted Delicata Squash Salad with Quinoa
Summary: This recipe combines the sweet and nutty flavor of roasted delicata squash with the earthy taste of quinoa, all wrapped up in a refreshing salad perfect for fall or winter.
Ingredients:
– 1 medium delicata squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil over the squash and season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a large bowl, combine cooked quinoa, roasted squash, parsley, and feta cheese (if using).
6. Season with salt and pepper to taste.
7. Serve warm, with lemon wedges on the side.
Cooking Time: 45-50 minutes
Note: You can also add other ingredients such as chopped nuts or dried cranberries to suit your taste.
Spinach Salad with Warm Bacon Dressing
A classic salad gets a savory twist with the addition of crispy bacon and a tangy dressing.
Ingredients:
– 4 cups fresh spinach leaves
– 6 slices of bacon, diced
– 1/2 cup chicken broth
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced bacon with salt and pepper on a baking sheet.
3. Bake for 10-12 minutes, or until crispy.
4. In a blender or food processor, combine chicken broth, vinegar, mustard, and cooked bacon. Blend until smooth.
5. In a large bowl, combine fresh spinach leaves and warm dressing. Toss to coat.
6. Serve immediately.
Cooking Time: 15-20 minutes
Autumn Cobb Salad with Turkey and Cranberries
Celebrate the flavors of fall with this refreshing twist on a classic cobb salad. Crunchy greens, savory turkey, and sweet cranberries come together for a deliciously seasonal treat.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 pound cooked turkey breast, diced
– 1/2 cup fresh cranberries
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, turkey, cranberries, blue cheese, and pecans.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour dressing over salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes
Summary
Get ready to delight your taste buds this Thanksgiving with these 18 festive salad recipes! From Roasted Butternut Squash Salad with Cranberries to Autumn Mixed Greens Salad with Pumpkin Seeds, there’s something for everyone. These delicious and refreshing salads are perfect for your holiday meal or as a side dish. With ingredients like maple syrup, pomegranate seeds, and goat cheese, these recipes will add a pop of color and flavor to your table. Try one (or two, or three…) out this Thanksgiving!
Leave a Reply