The Thanksgiving salad recipes add a lively touch of color to the conventional table of Thanksgiving table. There are also seasonal foods such as roasted butternut squash, cranberries, and pecans that make festive flavors and textures. A kale and apple salad will make it crunchy, and wild rice or quinoa will also make guests find a wholesome base to their light dishes. Classics, such as spinach and goat cheese with candied walnuts or arugula and pears and blue cheese, are also a part of the list of ideas for Thanksgiving salads.
Maple, balsamic, or citrus dressings are a good match with autumn flavor. To be rustic, place salads in wooden bowls or on very large plates. Not only are these salads a refreshing contrast to the heaviness of the traditional Thanksgiving dishes, but they also liven up the table.
Thanksgiving Salad Ideas
- Autumn kale salad with cranberries and pecans
- Roasted butternut squash and spinach salad
- Apple, walnut, and feta mixed greens
- Pomegranate and arugula salad
- Harvest quinoa salad with roasted vegetables
- Pear and gorgonzola salad with candied pecans
- Roasted sweet potato and kale salad
- Cranberry and brie salad with balsamic drizzle
- Spinach salad with roasted pumpkin seeds
- Mixed greens with roasted carrots and maple vinaigrette
- Roasted beet and goat cheese salad
- Warm bacon and Brussels sprout salad
- Apple cider vinaigrette salad with cranberries
- Spinach and roasted acorn squash salad
- Roasted parsnip and carrot salad
- Pear, arugula, and walnut salad
- Harvest salad with roasted pumpkin and cranberries
- Fennel and orange salad
- Kale and roasted apple salad
- Roasted beet, orange, and spinach salad
- Mixed greens with roasted butternut and cranberries
- Spinach salad with toasted almonds and cranberries
- Autumn fruit and nut salad
- Roasted carrot and quinoa salad
- Kale and roasted sweet potato salad
- Mixed greens with figs and pecans
- Spinach salad with roasted acorn squash and cranberries
- Roasted squash and cranberry salad
- Pear, walnut, and blue cheese salad
- Mixed greens with roasted root vegetables
- Kale salad with roasted Brussels sprouts
- Autumn harvest salad with roasted vegetables and cranberries
- Roasted beet salad with orange slices
- Spinach salad with roasted sweet potato and pecans
- Mixed greens with roasted squash and goat cheese
- Harvest salad with apples, cranberries, and walnuts
- Kale and roasted pumpkin seed salad
- Roasted root vegetable salad with balsamic glaze
- Arugula salad with roasted squash and pecans
- Spinach and roasted beet salad
- Roasted sweet potato, apple, and kale salad
- Kale salad with roasted carrots and cranberries
- Mixed greens with roasted beets and walnuts
- Roasted butternut squash and arugula salad
- Autumn salad with roasted vegetables and feta
- Spinach salad with roasted pumpkin seeds and cranberries
- Mixed greens with roasted parsnip and apples
- Kale salad with roasted butternut squash and pecans
- Roasted carrot, apple, and kale salad
- Harvest salad with cranberries, pecans, and feta
Steps to Prepare a Thanksgiving Salad
1. Autumn Kale Salad with Cranberries and Pecans
- Wash and chop kale leaves.
- Roast pecans in the oven for 5 minutes.
- Combine pecans, dried cranberries, and kale.
- Make vinaigrette (olive, apple cider, mustard).
- Toss salad and serve chilled.
2. Roasted Butternut Squash and Spinach Salad
- Cube butternut squash.
- Dress squash with oil, salt, and pepper.
- Roast in oven at 400°F for 25 minutes.
- Add fresh spinach leaves to roasted squash.
- Drizzle vinaigrette, balsamic, and sprinkle feta cheese.
3. Apple, Walnut, and Feta Mixed Greens
- Slice apples thinly.
- Toast walnuts in a pan.
- Toss together mixed greens, apples, walnuts, and crumbled feta cheese.
- Make honey mustard vinaigrette.
- Add salad and eat at once.
4. Pomegranate and Arugula Salad
- Take the seeds out of a new pomegranate.
- Rinse and dry arugula leaves.
- Combine pomegranate seeds with arugula.
- Add goat cheese crumbles.
- Drizzle vinaigrette of citrus and serve.
5. Harvest Quinoa Salad with Roasted Vegetables
- Prepare quinoa as per the directions.
- Bake vegetables in season (carrots, squash, Brussels sprouts) in olive oil.
- Combine quinoa with roasted vegetables.
- Combine dried cranberries and pumpkin seeds.
- Serve hot or cold and dress with lemon vinaigrette.
