Amazing Thanksgiving Salad: 5 Fresh Twists

Thanksgiving salad has always been my secret weapon for making the holiday meal feel truly special, while also keeping things feeling fresh and balanced. I remember one year, my Aunt Carol brought a vibrant fall harvest salad bursting with jewel-toned pomegranate seeds and crunchy pecans. It was so beautiful and tasted even better – a perfect contrast to the rich turkey and stuffing. Since then, I’ve made it my mission to include at least one amazing Thanksgiving salad recipe on my own table. These aren’t just side dishes; they’re edible centerpieces that bring color, texture, and incredible flavor. Let’s get cooking!

Why You’ll Love These Thanksgiving Salad Recipes

I know you’re going to adore these Thanksgiving salad recipes! They’re more than just a side dish; they’re a celebration on a plate. Here’s why they’ll become your new holiday staples:

• Incredible Taste: Get ready for a burst of fresh, seasonal flavors that perfectly complement your main courses.
• Quick Prep Time: Many of these are designed for busy cooks, meaning less stress and more time with loved ones.
• Healthy Options: Packed with autumn vegetables and nutrient-rich ingredients, these are some truly healthy Thanksgiving salad choices.
• Budget-Friendly: You can create stunning Thanksgiving salads without breaking the bank, using seasonal produce.
• Family-Friendly: Even picky eaters will be drawn to the vibrant colors and delicious combinations.
• Versatile Thanksgiving Side Dishes: They pair beautifully with everything from turkey to ham, making them perfect Thanksgiving meal salad options.
• Visually Stunning: These festive Thanksgiving salads add a beautiful pop of color to your holiday table.

A Bounty of Thanksgiving Salad Options

This collection offers a delightful array of Thanksgiving salad creations, ensuring there’s something for everyone. We’ve got hearty grain bowls packed with roasted autumn vegetables and satisfying grains, perfect for making your Thanksgiving meal feel complete. You’ll also find vibrant slaws that offer a satisfying crunch and a burst of fresh flavor, cutting through richer dishes beautifully. And for those who love a touch of sweetness, there are refreshing fruit-forward options, often paired with creamy cheeses and tangy dressings.

Vibrant Harvest & Grain Bowls

Dive into the heartiness of our harvest and grain bowl options! Think colorful Rainbow Harvest Salads with roasted butternut squash and pomegranate seeds, or the satisfying Ham & Sweet Potato Grain Bowl, loaded with tender sweet potatoes and toasted nuts. These are the perfect Thanksgiving meal salad options for a filling and nutritious addition.

Hearty & Festive Slaws

Our festive slaws are a game-changer for your holiday table. The Shaved Brussels Sprout Salad with its hot honey vinaigrette offers a delightful crunch and a touch of heat, while the Purple Cabbage, Mango & Cranberry Slaw brings a vibrant color and a sweet-tart balance. These make for fantastic Thanksgiving side dishes salad choices.

Fruity & Fresh Combinations

For a lighter, brighter touch, explore our fruity and fresh combinations. Imagine a Pear & Pomegranate Salad with a delightful maple balsamic dressing, or the elegant Fig & Prosciutto Salad featuring fresh figs and creamy goat cheese. These salads are a wonderful way to incorporate seasonal fruits into your Thanksgiving salad recipes.

How to Make a Thanksgiving Salad

Creating the perfect Thanksgiving salad is all about layering fresh flavors and textures that complement your festive meal. It’s easier than you think to whip up a stunning dish that will wow your guests. Let’s break down the process, from roasting those gorgeous autumn vegetables to tossing everything together for a beautiful presentation.

Roasting Vegetables & Grains

Many of our favorite Thanksgiving salad recipes start with perfectly roasted veggies and grains. For things like butternut squash or carrots, preheat your oven to 400°F (200°C). Toss your cubed vegetables with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25–30 minutes, until they’re tender and beautifully caramelized. If you’re using grains like quinoa or wild rice, cook them according to package directions until fluffy and done. For more information on roasting techniques, you can check out this guide on roasting vegetables.

Crafting the Perfect Dressing

A fantastic dressing ties all your Thanksgiving salad components together! For many of these fall harvest salad options, a simple vinaigrette works wonders. Whisk together a base of olive oil and apple cider vinegar or balsamic vinegar. Add a touch of sweetness with maple syrup or honey, a little tang with Dijon mustard, and season with salt and pepper. You can also get creative, like with a spicy hot honey vinaigrette for a real kick! Learn more about creating delicious dressings here.

Assembling Your Thanksgiving Salad

Now for the fun part – bringing it all together! For layered salads, start with a bed of your greens. Then, artfully arrange your roasted vegetables, grains, fruits like pomegranate seeds or dried cranberries, nuts, and cheese. For slaws, toss everything in a bowl with the dressing until well coated. Remember to add delicate ingredients like fresh greens or soft cheeses just before serving to keep everything looking its best. This ensures your healthy Thanksgiving salad stays vibrant and delicious.

Pro Tips for the Best Thanksgiving Salads

Elevating your holiday meal with a stunning Thanksgiving salad is easy with a few insider tricks. These tips will help you create a dish that’s not only beautiful but also incredibly delicious, ensuring it’s a memorable part of your celebration.

• Always toast your nuts and seeds! This simple step unlocks their full flavor and adds a wonderful crunch to your salad.
• Don’t be afraid to mix textures. Combining creamy elements like cheese with crunchy nuts and crisp vegetables creates a more satisfying bite.
• Taste and adjust your dressing before serving. A well-balanced dressing is key to bringing all the flavors of your fall harvest salad together.
• Consider adding a protein like grilled chicken or chickpeas to transform your salad into a more substantial Thanksgiving meal option.

What’s the secret to perfect Thanksgiving salad texture?

The secret lies in balancing contrasting textures! I love combining something creamy like crumbled goat cheese or feta with the satisfying crunch of toasted pecans or walnuts. Adding crisp autumn vegetables alongside tender roasted elements ensures every bite is interesting and delicious for your best Thanksgiving salad.

Can I make Thanksgiving salads ahead of time?

Absolutely! For many of these Thanksgiving salad recipes, you can prep components like roasted vegetables, cooked grains, and dressings a day in advance. Store them separately in airtight containers in the fridge. Toss everything together with the greens and dressing right before serving to prevent sogginess. This is a great tip for any holiday preparation.

How do I avoid common mistakes with Thanksgiving salads?

A common pitfall is soggy greens. Always dress your salad just before serving, especially if it includes delicate leaves. Another mistake is an unbalanced dressing; make sure to taste and adjust the sweet, sour, and salty elements. Also, don’t overcook your roasted vegetables – they should be tender but still have a slight bite for the best Thanksgiving side dishes salad.

Best Ways to Serve Your Thanksgiving Salad

Presenting your Thanksgiving salad is almost as fun as making it! For layered salads, like our Rainbow Harvest or Pear & Pomegranate options, serve them in a beautiful glass bowl or on a large platter so guests can see all the colorful ingredients. These vibrant salads are perfect alongside your main turkey or ham, offering a refreshing counterpoint. For heartier options like the Ham & Sweet Potato Grain Bowl or the Sausage, Apple & Cheddar Pasta Salad, consider serving them as a standalone substantial side or alongside lighter fare like roasted vegetables. These satisfying choices make for excellent Thanksgiving meal salad options that everyone will enjoy.

Frequently Asked Questions About Thanksgiving Salads

What are Thanksgiving salads?

Thanksgiving salads are vibrant, seasonal dishes designed to complement the rich flavors of a holiday meal. They typically feature autumn ingredients like roasted vegetables, fruits such as cranberries and apples, nuts, and hearty grains, often brought together with a festive dressing. These salads add color and freshness to the table.

Are Thanksgiving salads healthy?

Yes, many Thanksgiving salad recipes can be incredibly healthy! They’re often packed with nutrient-rich autumn vegetables, lean proteins, and healthy fats from nuts and seeds. By focusing on fresh ingredients and lighter dressings, you can create delicious and nutritious healthy Thanksgiving salad options that balance out heavier holiday dishes.

Can I make a vegan Thanksgiving salad?

Absolutely! Many of these Thanksgiving salad recipes are easily adaptable for a vegan diet. You can swap out cheese for vegan feta or a sprinkle of nutritional yeast, and replace any meat components with plant-based proteins like chickpeas, lentils, or tofu. Just ensure your dressings are also vegan-friendly! For more on vegan cooking, check out resources on plant-based diets.

Variations of Thanksgiving Salads You Can Try

Looking to mix things up this holiday season? These variations on classic Thanksgiving salad recipes offer something for everyone, whether you have dietary needs, a desire for speedy prep, or just want to use up those delicious leftovers. They’re perfect for adding a unique touch to your celebration salad Thanksgiving spread.

Leftover Thanksgiving Salad Ideas

Don’t let those amazing Thanksgiving leftovers go to waste! Transform them into a delicious salad. My favorite is to toss shredded turkey with mixed greens, roasted sweet potatoes, a spoonful of cranberry sauce, and a simple balsamic vinaigrette for a fantastic post-holiday meal.

Grain Bowl Style Thanksgiving Salads

For a truly hearty and satisfying option, embrace the grain bowl. These grain bowl Thanksgiving salad creations are incredibly versatile, combining fluffy quinoa or wild rice with roasted vegetables, lean proteins like ham, and crunchy nuts. They make for a filling and nutritious Thanksgiving meal salad option.

Quick & Easy Thanksgiving Salads

When time is short, these quick and easy Thanksgiving salads are your best friend. Think a simple Apple & Cheddar Chopped Salad with crisp apples, sharp cheddar, and toasted almonds, or a vibrant Purple Cabbage, Mango & Cranberry Slaw. They require minimal prep but deliver maximum flavor and visual appeal.

Amazing Thanksgiving Salad: 5 Fresh Twists

---

• Author: basmer1517
• Total Time: 45 minutes
• Yield: 4-8 servings per recipe
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Discover a vibrant collection of Thanksgiving salad recipes, perfect for adding fresh, flavorful, and colorful options to your holiday table. From hearty grain bowls to crisp slaws and creative ways to use leftovers, these salads are designed to impress even the pickiest eaters and balance out heavier dishes during your Thanksgiving meal.

---

Ingredients

• For Rainbow Harvest Salad: 2 cups baby spinach or mixed greens, 1 cup shredded purple cabbage, 1 cup roasted butternut squash cubes, 1 cup roasted carrots sliced, ½ cup cooked quinoa (optional), ½ cup pomegranate seeds, ¼ cup crumbled feta or goat cheese, ¼ cup chopped pecans or walnuts toasted, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, Salt and pepper to taste.
• For Shaved Brussels Sprout Salad with Hot Honey Vinaigrette: 1 lb Brussels sprouts trimmed and thinly sliced or shaved, ½ cup shredded sharp cheddar cheese, ⅓ cup dried cranberries, ¼ cup sliced almonds toasted, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp honey, ½ tsp hot sauce, ½ tsp Dijon mustard, Salt and black pepper to taste.
• For Spinach Salad with Roasted Butternut Squash & Feta: 4 cups baby spinach, 2 cups roasted butternut squash cubes, ½ cup pomegranate seeds, ¼ cup crumbled feta cheese, ¼ cup pecans or walnuts toasted, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup, ½ tsp Dijon mustard, Salt and pepper to taste.
• For Fig & Prosciutto Salad with Balsamic Glaze: 4 cups arugula or mixed greens, 6–8 fresh figs halved, 4 oz prosciutto torn into strips, ¼ cup crumbled goat cheese or shaved Parmesan, 2 tbsp balsamic glaze, 1 tbsp olive oil, Freshly cracked black pepper.
• For Wild Rice Salad with Cranberries & Pecans: 2 cups cooked wild rice, ½ cup dried cranberries, ½ cup chopped pecans toasted, ¼ cup chopped green onions, ½ cup diced celery (optional), 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, Salt and pepper to taste.
• For Quinoa Salad with Roasted Beets & Orange Segments: 1 cup quinoa rinsed, 2 medium beets roasted peeled and diced, 2 oranges peeled and segmented, ¼ cup crumbled goat cheese or feta, 2 tbsp chopped pistachios or walnuts, 2 tbsp olive oil, 1 tbsp orange juice, 1 tsp honey, 1 tsp apple cider vinegar, Salt and pepper to taste.
• For Pear & Pomegranate Salad with Maple Balsamic Dressing: 4 cups mixed greens or arugula, 2 ripe pears thinly sliced, ½ cup pomegranate seeds, ¼ cup crumbled goat cheese or feta, ¼ cup toasted pecans or walnuts, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup, ½ tsp Dijon mustard, Salt and pepper to taste.
• For Thanksgiving Leftovers Salad: 3 cups mixed greens (or baby spinach), 1 cup cooked turkey shredded or chopped, ½ cup roasted sweet potatoes or squash, ¼ cup stuffing cubes (optional), 2 tbsp cranberry sauce, ¼ cup crumbled feta or goat cheese, 2 tbsp chopped pecans, 2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp honey, Salt and pepper to taste.
• For Purple Cabbage, Mango & Cranberry Slaw: 4 cups shredded purple cabbage, 1 large mango peeled and diced, ⅓ cup dried cranberries, ¼ cup sliced green onions, ¼ cup chopped cilantro (optional), 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp lime juice, 1 tsp honey, Salt and pepper to taste.
• For Apple & Cheddar Chopped Salad: 4 cups chopped romaine or mixed greens, 2 crisp apples diced, ½ cup shredded or cubed sharp cheddar cheese, ¼ cup sliced almonds toasted, ¼ cup dried cranberries, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, Salt and black pepper to taste.
• For Sausage, Apple & Cheddar Pasta Salad: 12 oz short pasta, 8 oz cooked sausage sliced, 2 apples diced, ½ cup cubed or shredded sharp cheddar cheese, ¼ cup chopped green onions, ¼ cup chopped parsley (optional), 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, Salt and pepper to taste.
• For Leftover Turkey Cranberry Pasta Salad: 12 oz short pasta, 2 cups cooked turkey chopped, ½ cup dried cranberries, ½ cup chopped pecans, ½ cup diced celery, ¼ cup chopped green onions, ½ cup mayonnaise (or half mayo, half Greek yogurt), 1 tbsp apple cider vinegar, 1 tsp honey, Salt and pepper to taste.
• For Ham, Pineapple & Cheddar Pasta Salad: 12 oz short pasta, 2 cups cooked ham diced, 1 cup pineapple chunks drained, ½ cup shredded or cubed cheddar cheese, ½ cup frozen peas thawed, ¼ cup chopped green onions, ½ cup mayonnaise (or half mayo, half Greek yogurt), 1 tbsp pineapple juice, 1 tsp Dijon mustard, Salt and pepper to taste.
• For Ham & Sweet Potato Grain Bowl: 2 cups cooked grain (quinoa, farro, or wild rice), 1 ½ cups cooked ham diced, 2 medium sweet potatoes peeled and cubed, ½ cup dried cranberries, ¼ cup chopped pecans or walnuts toasted, 2 tbsp olive oil (plus extra for roasting), 1 tbsp apple cider vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard, Salt and pepper to taste. Optional: a handful of baby spinach or arugula.

---

Instructions

1. Roast the carrots and squash at 400°F for about 25–30 minutes, until tender and lightly caramelized. In a small jar or bowl, whisk together the olive oil, vinegar, maple syrup, mustard, salt, and pepper for the Rainbow Harvest Salad dressing. In a large serving bowl or platter, layer the greens, cabbage, roasted veggies, quinoa (if using), pomegranate seeds, cheese, and nuts. Drizzle with dressing just before serving and toss gently to combine.
2. In a small saucepan over low heat, whisk together olive oil, vinegar, honey, hot sauce, mustard, salt, and pepper for the Shaved Brussels Sprout Salad dressing until just warm — about 1–2 minutes. Remove from heat. Add the shaved Brussels sprouts to a large mixing bowl. Pour the warm vinaigrette over the top and toss well to coat. Let the salad sit for 5–10 minutes to slightly soften the sprouts. Stir in cheddar, cranberries, and almonds just before serving.
3. Roast the butternut squash at 400°F for 25–30 minutes, tossing halfway through, until tender and golden for the Spinach Salad with Roasted Butternut Squash & Feta. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper. In a large bowl, combine spinach, roasted squash, pomegranate seeds, feta, and nuts. Drizzle with dressing and toss gently to coat.
4. Arrange the arugula on a large serving platter or shallow bowl for the Fig & Prosciutto Salad with Balsamic Glaze. Layer the figs and prosciutto over the greens. Sprinkle with goat cheese and a few cracks of black pepper. Drizzle with olive oil and finish with a generous swirl of balsamic glaze right before serving.
5. Cook wild rice according to package directions, then let it cool slightly for the Wild Rice Salad with Cranberries & Pecans. In a large bowl, combine the wild rice, cranberries, pecans, green onions, and celery. In a small jar or bowl, whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper. Pour the dressing over the salad and toss to coat. Serve warm or chilled.
6. Cook quinoa according to package directions, then let it cool for the Quinoa Salad with Roasted Beets & Orange Segments. In a small bowl, whisk together olive oil, orange juice, honey, vinegar, salt, and pepper. In a large bowl, combine quinoa, roasted beets, and orange segments. Drizzle with dressing and toss gently to coat. Top with goat cheese and nuts just before serving.
7. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper for the Pear & Pomegranate Salad with Maple Balsamic Dressing. Arrange the greens on a serving platter and layer with pear slices, pomegranate seeds, cheese, and nuts. Drizzle with dressing right before serving, or toss gently to coat.
8. In a small jar for the Thanksgiving Leftovers Salad, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Arrange the greens in a bowl and top with turkey, roasted veggies, stuffing cubes, cranberry sauce, cheese, and pecans. Drizzle with dressing and toss gently. Optional: add a few extra spoonfuls of cranberry sauce on top.
9. In a large bowl for the Purple Cabbage, Mango & Cranberry Slaw, combine cabbage, mango, cranberries, green onions, and cilantro. In a small jar or bowl, whisk together olive oil, vinegar, lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss well to coat. Let it chill for at least 15 minutes before serving to let the flavors meld.
10. In a small jar or bowl for the Apple & Cheddar Chopped Salad, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Add the greens, apples, cheddar, almonds, and cranberries to a large bowl. Drizzle with dressing and toss gently until everything’s coated and glossy. Serve right away for the best crunch.
11. Cook pasta according to package directions for the Sausage, Apple & Cheddar Pasta Salad. Drain, rinse under cool water, and set aside. In a large bowl, combine pasta, sausage, apples, cheddar, green onions, and parsley. In a small jar or bowl, whisk together olive oil, cider vinegar, mustard, honey, salt, and pepper. Pour dressing over the pasta mixture and toss gently until well coated. Chill for at least 30 minutes before serving.
12. Cook pasta according to package directions for the Leftover Turkey Cranberry Pasta Salad. Drain, rinse under cool water, and set aside. In a large bowl, combine cooked pasta, turkey, cranberries, pecans, celery, and green onions. In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper. Pour dressing over the pasta mixture and toss gently to coat. Chill for at least 30 minutes before serving.
13. Cook pasta according to package directions for the Ham, Pineapple & Cheddar Pasta Salad. Drain, rinse under cool water, and set aside. In a large bowl, combine pasta, ham, pineapple, cheddar, peas, and green onions. In a small bowl, whisk together mayonnaise, pineapple juice, mustard, salt, and pepper. Pour dressing over the salad and toss gently to coat. Chill for at least 30 minutes before serving.
14. Preheat oven to 400°F for the Ham & Sweet Potato Grain Bowl. Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and caramelized. In a small jar or bowl, whisk together 2 tbsp olive oil, vinegar, maple syrup, mustard, salt, and pepper. In a large bowl, combine cooked grains, roasted sweet potatoes, ham, cranberries, and nuts. Drizzle with the vinaigrette and toss gently to coat. Stir in spinach or arugula just before serving, if using.

Notes

• These Thanksgiving salad recipes are versatile and can be adapted based on your preferences and available ingredients.
• Many of these salads can be prepared ahead of time, making them ideal for holiday meal prep.
• Consider adding other seasonal vegetables and fruits to further customize these Thanksgiving side dishes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Various (Roasting, Mixing, Assembling)
• Cuisine: American

Nutrition

• Serving Size: Varies per recipe
• Calories: Varies per recipe
• Sugar: Varies per recipe
• Sodium: Varies per recipe
• Fat: Varies per recipe
• Saturated Fat: Varies per recipe
• Unsaturated Fat: Varies per recipe
• Trans Fat: Varies per recipe
• Carbohydrates: Varies per recipe
• Fiber: Varies per recipe
• Protein: Varies per recipe
• Cholesterol: Varies per recipe

Keywords: Thanksgiving salad, Thanksgiving salad recipes, healthy Thanksgiving salad, best Thanksgiving salad, easy Thanksgiving salad, fall harvest salad, autumn salad ideas, Thanksgiving side dishes salad, sweet potato Thanksgiving salad, grain bowl Thanksgiving salad, what are Thanksgiving salads, how to make a Thanksgiving salad, Thanksgiving salad with cranberries, Thanksgiving salad with nuts, Thanksgiving salad with autumn vegetables, festive Thanksgiving salad, celebration salad Thanksgiving, Thanksgiving potluck salad ideas, Thanksgiving meal salad options, Thanksgiving vegetarian salad, Thanksgiving vegan salad