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Thanksgiving Salad

Amazing Thanksgiving Salad: 5 Fresh Twists

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

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, â…“ 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, â…“ 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

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