14 Crowd-Pleasing Thanksgiving Salad Recipes Everyone Will Want

Thanksgiving dinner is not just about the turkey. Salads can truly be the unsung heroes of the feast.

Imagine a vibrant cranberry and apple salad or a rich roasted beet and goat cheese mix adding color and flavor to your table. These 14 delightful salads are packed with seasonal charm.

They will impress your guests and elevate your Thanksgiving spread.

Classic Cranberry and Apple Salad

The Classic Cranberry and Apple Salad is a revitalizing and vibrant dish perfect for Thanksgiving. This salad combines the tangy sweetness of cranberries with the crisp texture of apples, creating a delightful contrast that complements the heartiness of a Thanksgiving feast. The addition of crunchy walnuts and creamy dressing enhances the flavor profile, making it a favorite amongst guests.

This salad isn’t just delicious but also a breeze to prepare. It utilizes seasonal ingredients that are readily available during the fall, making it an ideal accompaniment to your holiday table. The balance of sweet, tart, and nutty flavors guarantees that it appeals to a wide range of palates, making it a versatile dish for gatherings.

Ingredients (Serves 4-6):

• 2 medium apples, cored and diced
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt, and pepper. Make sure the mixture is smooth and well-blended to guarantee an even coating on the salad.
2. Combine the Ingredients: In a large salad bowl, combine the diced apples, fresh cranberries, chopped walnuts, dried cranberries, celery, and red onion. Toss these ingredients gently to make sure they’re well-mixed.
3. Add the Dressing: Pour the prepared dressing over the salad mixture. Use a large spoon to gently toss the salad, ensuring that the dressing evenly coats all the ingredients.
4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully, enhancing the overall taste of the dish.
5. Serve: Once chilled, give the salad a final toss and transfer it to a serving dish. Garnish with a few extra walnuts or cranberries if desired, and serve as a revitalizing side dish for your Thanksgiving meal.

Extra Tips:

For a more intense flavor, consider toasting the walnuts before adding them to the salad. This will bring out their nutty taste and add a hint of warmth to the dish.

Additionally, if you prefer a sweeter salad, you can use sweet apples like Fuji or Gala. To prevent the apples from browning before serving, you can toss them in a little lemon juice immediately after dicing.

This salad is quite versatile, so feel free to adjust the ingredients to suit your taste or make it nut-free by omitting the walnuts.

Roasted Butternut Squash and Kale Salad

This Roasted Butternut Squash and Kale Salad is the perfect addition to your Thanksgiving spread. It’s a delightful combination of sweet, savory, and earthy flavors that complement each other beautifully. The roasted butternut squash brings a natural sweetness and a caramelized flavor, while the kale adds a hearty, nutritious base. Tossed with a simple vinaigrette, this salad is both invigorating and satisfying, making it a great counterpart to the heavier dishes typically found on the holiday table.

The salad isn’t only delicious but also visually appealing, with vibrant colors that brighten up any meal. The nuttiness of toasted pecans and the tartness of dried cranberries add texture and depth to the dish, while the creamy goat cheese provides a rich contrast. This recipe serves 4-6 people and can be easily doubled for larger gatherings. Whether you’re hosting a big Thanksgiving dinner or a smaller intimate meal, this salad is sure to impress your guests.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 bunch of kale, stems removed and leaves chopped
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries
• 4 ounces goat cheese, crumbled
• 1/4 cup olive oil (for dressing)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Cooking Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Prepare the Squash: Peel and cube the butternut squash. Place the cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat the squash evenly.
3. Roast the Squash: Spread the squash cubes in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they’re tender and golden brown, stirring halfway through to guarantee even cooking.
4. Prepare the Kale: While the squash is roasting, wash the kale thoroughly, remove the stems, and chop the leaves. Place the kale in a large salad bowl.
5. Toast the Pecans: In a dry skillet over medium heat, toast the pecans for about 5 minutes, stirring frequently, until they’re fragrant and lightly browned. Remove from heat and set aside.
6. Make the Dressing: In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
7. Assemble the Salad: Once the squash is roasted, add it to the bowl with the kale. Add the toasted pecans, dried cranberries, and crumbled goat cheese.
8. Dress the Salad: Pour the dressing over the salad ingredients and toss everything together until well combined and the kale leaves are evenly coated.
9. Serve: Transfer the salad to a serving platter or individual plates and enjoy!

Extra Tips:

For an even more flavorful salad, consider massaging the kale with a little bit of olive oil and salt before adding the other ingredients. This helps to soften the leaves and makes them more palatable.

If you prefer a nut-free version, you can substitute the pecans with sunflower seeds or pumpkin seeds. For a vegan option, you can omit the goat cheese or replace it with a plant-based alternative.

This salad can be made a few hours ahead of time, but for the freshest taste and texture, add the dressing just before serving.

Pomegranate and Walnut Arugula Salad

Pomegranate and Walnut Arugula Salad is a vibrant and invigorating dish that combines the peppery taste of arugula with the sweet burst of pomegranate seeds and the crunch of walnuts. This salad is perfect for adding a splash of color and flavor to your Thanksgiving table, offering a light and healthy option amidst the more traditional, hearty fare.

The combination of ingredients not only provides a range of textures but also delivers a delicious and nutritious dish that’s sure to please both your taste buds and your guests. This salad is simple to prepare but feels gourmet thanks to the unique blend of flavors. The tangy vinaigrette dressing ties all the components together, enhancing the natural sweetness of the pomegranate and the richness of the walnuts.

Perfect for 4-6 people, this Pomegranate and Walnut Arugula Salad is a fantastic addition to your holiday menu or any special occasion where you want to impress your guests with minimal effort.

Ingredients:

• 6 cups of fresh arugula
• 1 cup of pomegranate seeds
• 1 cup of walnuts, roughly chopped
• 1/2 cup of crumbled feta cheese
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of honey
• Salt and pepper to taste

Instructions:

1. Prepare the Arugula: Begin by thoroughly washing and drying the arugula. This will guarantee that any dirt or debris is removed and the leaves are crisp.
2. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes, stirring occasionally, until they’re golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning to taste.
4. Assemble the Salad: In a large salad bowl, combine the arugula, pomegranate seeds, toasted walnuts, crumbled feta cheese, and thinly sliced red onion.
5. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine, guaranteeing all components are evenly coated.
6. Serve: Transfer the salad to a serving platter or individual plates. Serve immediately to enjoy the freshness and vibrant flavors.

Extra Tips:

For a more robust flavor, consider letting the dressing sit for a few minutes before adding it to the salad to allow the ingredients to meld together. If you prefer, you can substitute walnuts with pecans or almonds for a different nutty flavor.

To save time, you can purchase pre-shelled pomegranate seeds. Remember to adjust the seasoning according to your taste, and feel free to add other ingredients like sliced apples or pears for a sweet contrast.

Spinach Salad With Warm Bacon Dressing

Spinach Salad With Warm Bacon Dressing is a delightful and savory dish that adds a unique twist to any Thanksgiving table. This salad combines the fresh, vibrant taste of spinach with the rich, warm, and smoky flavor of bacon. The warm bacon dressing not only coats the spinach leaves beautifully but also infuses them with a deliciously savory taste that pairs perfectly with the traditional flavors of a Thanksgiving meal.

This recipe is a wonderful way to incorporate a healthy yet indulgent dish into your holiday feast, making it a crowd-pleaser for both salad lovers and bacon enthusiasts.

The warm bacon dressing is what truly sets this salad apart, adding a layer of comfort and richness to the fresh greens. The dressing is made by whisking together bacon drippings with a few simple ingredients to create a warm vinaigrette that’s poured over the salad just before serving. The combination of crispy bacon pieces, tender baby spinach, and a tangy-sweet dressing makes every bite of this Spinach Salad With Warm Bacon Dressing a delightful experience.

Whether you’re looking to add a new side dish to your Thanksgiving menu or just want to enjoy a delicious salad, this recipe is sure to impress.

Ingredients (serving size: 4-6 people):

• 10 ounces of fresh baby spinach
• 6 slices of bacon
• 1/2 cup of red onion, thinly sliced
• 1/4 cup of apple cider vinegar
• 2 tablespoons of sugar
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• 2 hard-boiled eggs, sliced (optional)
• 1/2 cup of sliced mushrooms (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing the baby spinach thoroughly under cold water and spin it dry using a salad spinner. Place the spinach in a large salad bowl. Slice the red onion thinly and set aside. If you’re including mushrooms and hard-boiled eggs, slice them and set aside.
2. Cook the Bacon: In a large skillet, cook the bacon over medium heat until it’s crispy, about 8-10 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces and set aside.
3. Make the Dressing: Carefully pour off all but 3 tablespoons of the bacon drippings from the skillet. Return the skillet to medium heat and add the apple cider vinegar, sugar, and Dijon mustard. Whisk the ingredients together, scraping up any browned bits from the bottom of the skillet. Allow the mixture to come to a simmer, stirring occasionally, until the sugar has dissolved.
4. Assemble the Salad: Pour the warm bacon dressing over the spinach in the salad bowl. Add the sliced red onion and crumbled bacon. Toss the salad gently until all the ingredients are well coated with the dressing.
5. Add Optional Ingredients: If using, add the sliced mushrooms and hard-boiled eggs to the salad. Gently toss to combine all the ingredients.
6. Serve Immediately: Transfer the salad to a serving platter or individual plates and serve immediately while the dressing is still warm.

Extra Tips:

To guarantee the best flavor, use fresh, high-quality ingredients, especially the spinach and bacon. The spinach should be crisp and vibrant, while the bacon should be thick-cut for the best texture.

When making the dressing, be sure to taste it and adjust the seasoning as needed, adding more salt, pepper, or sugar to suit your preference. Additionally, consider serving this salad right after preparing the dressing to enjoy the full impact of the warm, flavorful vinaigrette.

This salad can also be customized with additional toppings such as toasted nuts, dried cranberries, or feta cheese for added texture and flavor.

Harvest Quinoa Salad With Feta

Harvest Quinoa Salad With Feta is a delightful and nutritious dish that perfectly captures the essence of fall. This salad combines warm, nutty quinoa with the sweetness of roasted vegetables and the tanginess of feta cheese, creating a harmonious blend of flavors and textures. It’s a great choice for a Thanksgiving side dish, offering a light yet satisfying contrast to the heavier traditional fare. The vibrant colors and fresh ingredients make it a visually appealing addition to your holiday table.

This salad isn’t only delicious but also packed with nutrients, thanks to the quinoa, which is a complete protein, and the assortment of vegetables rich in vitamins and minerals. The addition of dried cranberries adds a touch of sweetness, while a simple lemon vinaigrette ties everything together with a zesty finish. Whether you’re hosting a large gathering or enjoying a quiet meal with family, this Harvest Quinoa Salad With Feta is sure to be a crowd-pleaser.

Ingredients for 4-6 servings:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts or pecans (optional)
• Juice of 1 lemon
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard

Instructions:

1. Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and all the liquid is absorbed. Fluff with a fork and set aside to cool.
2. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized. Allow to cool slightly.
3. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, crumbled feta cheese, dried cranberries, chopped parsley, and walnuts or pecans if using.
4. Make the Dressing: In a small bowl, whisk together the lemon juice, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper.
5. Dress the Salad: Pour the dressing over the salad ingredients. Toss gently to combine, ensuring the dressing is evenly distributed throughout the salad.
6. Serve: Transfer the salad to a serving dish. It can be served warm, at room temperature, or chilled, depending on your preference.

Extra Tips:

When preparing this Harvest Quinoa Salad With Feta, consider making the quinoa and roasting the squash a day in advance. This allows the flavors to meld together, enhancing the overall taste of the dish.

If you prefer a bit more crunch, lightly toast the nuts before adding them to the salad. Additionally, this salad is highly adaptable—feel free to substitute or add other seasonal vegetables like roasted sweet potatoes or Brussels sprouts to suit your taste or pantry availability.

Brussels Sprouts and Hazelnut Slaw

Brussels Sprouts and Hazelnut Slaw is a delightful and invigorating side dish perfect for Thanksgiving. This salad combines the nutty flavor of toasted hazelnuts with the crisp texture of shredded Brussels sprouts.

It’s a modern twist on traditional slaw, offering a healthy and vibrant option for your holiday table. The tangy dressing, made with Dijon mustard and apple cider vinegar, adds a zesty kick that balances the natural sweetness of the sprouts and the richness of the nuts.

Perfect for a serving of 4-6 people, this dish can be prepared ahead of time, allowing you to focus on other elements of your Thanksgiving feast. The combination of textures and flavors makes it a versatile dish that pairs well with turkey, ham, or any main dish you plan to serve.

Not only is it visually appealing with its bright green color and toasted brown nuts, but it also adds a nutritional boost to your meal with its high fiber content and healthy fats from the hazelnuts.

Ingredients:

• 1 pound Brussels sprouts
• 1/2 cup hazelnuts
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Brussels Sprouts: Begin by washing the Brussels sprouts thoroughly. Trim off the ends and remove any discolored outer leaves. Use a sharp knife or a mandoline slicer to shred the Brussels sprouts into thin slices.
2. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 8-10 minutes, or until they’re golden brown and fragrant. Allow them to cool, then roughly chop them.
3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust the seasoning to taste.
4. Assemble the Slaw: In a large mixing bowl, combine the shredded Brussels sprouts, chopped hazelnuts, dried cranberries, and grated Parmesan cheese. Pour the dressing over the mixture and toss everything together until the ingredients are well coated.
5. Serve: Transfer the slaw to a serving bowl or platter. You can serve it immediately, or if you prefer, let it sit in the refrigerator for about 30 minutes to allow the flavors to meld together.

Extra Tips:

For an added layer of flavor, consider adding a handful of finely sliced fresh apples or pears to the slaw for a sweet contrast. If hazelnuts aren’t readily available, walnuts or pecans can be used as an alternative.

This slaw can be made a few hours in advance and stored in the refrigerator, making it a convenient option for busy holiday preparations. When serving, give it a quick toss to redistribute the dressing, ensuring every bite is flavorful.

Pear and Blue Cheese Mixed Greens Salad

Thanksgiving is a time for indulgence, but adding a revitalizing salad to the mix can be a delightful and healthy counterpoint to the usual rich and savory dishes. The Pear and Blue Cheese Mixed Greens Salad is a perfect combination of sweet and savory flavors, with juicy pears, tangy blue cheese, and crisp mixed greens coming together to create a dish that’s both elegant and satisfying.

Whether you’re looking for a starter, a side dish, or a light main course, this salad will add a touch of sophistication to your Thanksgiving spread.

Not only is this salad delicious, but it’s also incredibly easy to prepare, allowing you to focus on other, more time-consuming dishes. The freshness of the greens, combined with the creaminess of the cheese and the sweetness of the pears, creates a wonderful balance of flavors and textures.

With a simple vinaigrette that enhances the natural flavors of the ingredients, this salad is sure to be a hit among your guests. Plus, it’s versatile enough to adapt to any dietary preferences by swapping out ingredients as needed.

Ingredients (Serves 4-6):

• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 2 ripe pears, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 1/4 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup thinly sliced red onion
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Greens: Begin by washing and drying your mixed greens thoroughly. You can use a salad spinner to make sure they’re dry, which will help the vinaigrette adhere better.
2. Assemble the Salad Base: In a large salad bowl, combine the mixed greens, sliced pears, crumbled blue cheese, toasted walnuts, dried cranberries, and thinly sliced red onion. Toss gently to mix the ingredients evenly.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Taste the dressing and adjust the seasoning if necessary, adding more honey for sweetness or vinegar for tanginess as desired.
4. Dress the Salad: Pour the vinaigrette over the salad and toss gently to confirm all the ingredients are coated evenly. Be careful not to over-dress the salad; you can always add more dressing if needed.
5. Serve: Transfer the salad to a serving platter or individual plates. For a finishing touch, sprinkle a few extra crumbles of blue cheese and a handful of toasted walnuts on top for garnish.

Extra Tips:

When choosing pears for this salad, opt for a variety that’s firm yet ripe, such as Bosc or Anjou, which will hold up well when sliced.

If you’re preparing the salad in advance, wait until just before serving to add the dressing to prevent the greens from becoming soggy.

For a different flavor profile, consider substituting the blue cheese with feta or goat cheese, and the walnuts with pecans or almonds.

Finally, using a mix of greens not only adds variety in flavor but also in texture, making each bite a delightful experience.

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is a delightful dish that brings vibrant colors and flavors to your Thanksgiving table. The earthy sweetness of roasted beets perfectly complements the tangy creaminess of goat cheese, creating a harmonious blend of tastes. This salad not only excites the palate but also adds a revitalizing contrast to the rich and hearty dishes typically served during Thanksgiving.

With the addition of walnuts for crunch and a hint of citrus from the vinaigrette, this salad is a beautiful and delicious addition to any festive spread. Preparing this salad involves a few simple steps, and the result is truly worth it. Roasting the beets enhances their natural sweetness, while the goat cheese provides a luxurious texture.

The salad is then finished with a zesty dressing that ties all the flavors together. Whether you’re serving it as a starter or a side, this Roasted Beet and Goat Cheese Salad is sure to impress your guests and become a holiday favorite.

Ingredients for 4-6 servings:

• 4 medium-sized beets, trimmed and scrubbed
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper to taste
• 5 ounces goat cheese, crumbled
• 1/2 cup walnuts, toasted
• 5 ounces mixed salad greens (e.g., arugula, spinach, or mesclun)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey

Cooking Instructions:

1. Preheat and Prepare Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper. Place the wrapped beets on a baking sheet.
2. Roast the Beets: Roast the beets in the preheated oven for about 45-60 minutes, or until they’re fork-tender. The time may vary depending on the size of the beets. Once done, remove from the oven and let them cool slightly.
3. Peel and Slice Beets: When the beets are cool enough to handle, peel off the skins using your fingers or a small paring knife. Cut the beets into wedges or slices, as desired.
4. Prepare the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, lemon juice, honey, and a pinch of salt and pepper. Adjust seasoning to taste.
5. Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and toasted walnuts.
6. Dress the Salad: Drizzle the prepared vinaigrette over the salad and toss gently to confirm everything is well coated.
7. Serve: Transfer the salad to a serving platter or individual plates. Serve immediately and enjoy the blend of flavors and textures.

Extra Tips:

When roasting beets, it’s important to wrap them well in foil to retain moisture and avoid drying out. If you prefer a more intense flavor, consider marinating the roasted beets in the vinaigrette for a few hours before serving.

Additionally, you can substitute walnuts with pecans or almonds if preferred. For a colorful presentation, consider using a mix of red and golden beets. Finally, if goat cheese isn’t your favorite, feta cheese can be a great alternative.

Autumn Farro Salad With Apples

Autumn Farro Salad With Apples is a delightful medley of flavors and textures that captures the essence of the fall season. This salad combines the nutty and chewy characteristics of farro with the crisp sweetness of seasonal apples, creating a harmonious balance. Perfect as a side dish for your Thanksgiving feast or as a nutritious main course, this salad is vibrant both in taste and appearance, featuring a colorful array of ingredients that celebrate the bounty of autumn.

What sets this salad apart is its simplicity and versatility. The dressing, a tangy vinaigrette, complements the natural flavors of the fresh produce without overpowering them. Packed with nutrients, this salad isn’t only delicious but also healthy, making it a wonderful addition to your holiday table. It can be prepared ahead of time, allowing you to focus on other aspects of your Thanksgiving menu.

Whether you’re serving a small family gathering or a larger party, this recipe can easily be adjusted to suit your needs.

Ingredients (Serves 4-6):

• 1 cup farro
• 2 cups water
• 2 medium apples (Granny Smith or Honeycrisp), cored and diced
• 1 cup arugula or baby spinach
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup red onion, finely sliced
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine the farro with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, covering the saucepan. Let it simmer for about 25-30 minutes, or until the farro is tender and chewy. Drain any excess water and set aside to cool.
2. Prepare the Dressing: In a small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust the seasoning as needed. This dressing will provide a tangy and slightly sweet flavor to the salad.
3. Combine Ingredients: In a large salad bowl, combine the cooked farro, diced apples, arugula, toasted pecans, dried cranberries, crumbled feta cheese, and sliced red onion. Gently toss the ingredients to mix them well.
4. Dress the Salad: Pour the prepared dressing over the salad mixture. Toss everything together until the salad is evenly coated with the dressing.
5. Serve: Allow the salad to rest for a few minutes to let the flavors meld together before serving. This salad can be served at room temperature or chilled.

Extra Tips:

For added convenience, you can cook the farro a day in advance and store it in the refrigerator until you’re ready to assemble the salad.

Also, feel free to customize the salad by adding other seasonal ingredients like roasted sweet potatoes or Brussels sprouts. If you prefer a vegan option, simply omit the feta cheese or replace it with a dairy-free alternative.

Remember to taste and adjust the seasoning of the dressing before combining it with the salad to guarantee the flavors are balanced to your liking.

Citrus and Avocado Winter Salad

As the temperatures drop and the days grow shorter, a revitalizing yet hearty salad can be the perfect accompaniment to your Thanksgiving spread. The Citrus and Avocado Winter Salad brings a burst of brightness to the table, balancing zesty citrus with creamy avocado and crunchy greens.

This salad isn’t only visually appealing with its vibrant colors but also packed with nutrients, making it a healthy and delicious choice for your holiday menu. Ideal for serving 4-6 people, this salad combines the sweetness of oranges and the tanginess of grapefruit with the richness of avocado.

Add in a mix of greens, such as arugula and spinach, and a sprinkle of nuts for texture, and you have a dish that’s both satisfying and revitalizing. The citrus dressing ties everything together, enhancing the flavors without overpowering them.

Ingredients for 4-6 people:

• 2 ripe avocados
• 2 large oranges
• 1 grapefruit
• 5 oz (approximately 5 cups) mixed greens (arugula, spinach, or your choice)
• 1/2 cup pomegranate seeds
• 1/4 cup toasted almonds or walnuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Citrus: Start by peeling the oranges and grapefruit, removing as much of the white pith as possible. Slice the fruits into round segments, about 1/4 inch thick. Remove any seeds carefully and set aside.
2. Prepare the Avocados: Slice the avocados in half, remove the pits, and carefully scoop the flesh out with a spoon. Cut into thin slices or cubes, as desired.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust seasoning as needed.
4. Assemble the Salad: In a large salad bowl, combine the mixed greens with the citrus slices and avocado. Gently toss to combine.
5. Add the Toppings: Sprinkle pomegranate seeds and toasted nuts over the salad. This will add a delightful crunch and a pop of color to your dish.
6. Dress the Salad: Drizzle the citrus dressing over the salad just before serving. Toss gently to ensure everything is well coated but be careful not to mash the avocado or citrus segments.

Extra Tips:

• When slicing the citrus, use a sharp knife to ensure clean cuts and maintain the shape of the segments.
• To prevent the avocados from browning, slice them just before adding them to the salad or lightly coat them with lemon juice.
• You can toast the nuts in advance and store them in an airtight container to save time on the day of serving.
• If you prefer a more substantial salad, consider adding grilled chicken or shrimp for added protein.

Maple Dijon Sweet Potato Salad

Maple Dijon Sweet Potato Salad is a delightful twist on the traditional salad, perfect for Thanksgiving or any festive gathering. This salad combines the natural sweetness of roasted sweet potatoes with the tangy, rich flavor of a maple Dijon dressing. The dish isn’t only colorful and visually appealing but also packed with nutrients, providing a balance of flavors and textures that will leave your guests asking for seconds.

The combination of crisp greens, roasted nuts, and creamy feta cheese complements the sweet and savory elements wonderfully, making it a standout addition to your holiday spread. The preparation of this salad is straightforward, requiring minimal effort while yielding maximum flavor. The sweet potatoes are roasted to perfection, bringing out their natural sweetness and adding a slight caramelization that pairs well with the robust dressing.

The maple Dijon dressing is the star of the show, made from a blend of pure maple syrup, Dijon mustard, olive oil, and apple cider vinegar. This dressing is drizzled over the salad, tying all the components together. With its vibrant colors and delicious taste, this Maple Dijon Sweet Potato Salad is sure to become a favorite on your Thanksgiving menu.

Ingredients (Serves 4-6):

• 4 medium sweet potatoes, peeled and cubed
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries

For the Maple Dijon Dressing:

• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the sweet potatoes will roast evenly and develop a nice caramelized exterior.
2. Prepare the Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat the sweet potatoes evenly.
3. Roast the Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they’re fork-tender and slightly crispy on the edges. Stir halfway through the cooking time to guarantee even roasting.
4. Prepare the Maple Dijon Dressing: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and 1/4 cup of olive oil. Season with salt and pepper to taste. Whisk until the dressing is smooth and well combined.
5. Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted sweet potatoes, crumbled feta cheese, chopped nuts, and dried cranberries.
6. Dress the Salad: Drizzle the prepared maple Dijon dressing over the salad. Toss gently to guarantee all ingredients are evenly coated in the dressing.
7. Serve: Transfer the salad to a serving platter or individual plates. Serve immediately to enjoy the salad at its freshest.

Extra Tips:

When preparing the sweet potatoes, try to cut them into uniform cubes to guarantee even cooking. You can also add a sprinkle of cinnamon or nutmeg over the sweet potatoes before roasting for an extra layer of flavor.

If you prefer a bit of spice, consider adding a pinch of cayenne pepper to the dressing. For added crunch, toast the nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad. This salad can be made ahead of time; just keep the dressing separate until you’re ready to serve to prevent the greens from wilting.

Festive Wild Rice and Cranberry Salad

This Festive Wild Rice and Cranberry Salad is a perfect addition to your Thanksgiving table, combining earthy flavors with a pop of sweetness. The nutty texture of wild rice paired with the tartness of dried cranberries creates a delightful contrast that’s both satisfying and invigorating.

This salad isn’t only a feast for the taste buds but also a visual delight with its vibrant colors and varied textures. It can be served as a side dish or a light main course, making it a versatile option for any holiday gathering.

Rich in fiber and nutrients, this salad is a healthy alternative to heavier Thanksgiving sides, ensuring that you enjoy your meal without the post-dinner guilt. The addition of toasted nuts and fresh herbs elevates the flavor profile, making it a crowd-pleaser that will have guests coming back for seconds.

The salad can be prepared ahead of time, allowing you to focus on other Thanksgiving preparations while the flavors meld together beautifully in the refrigerator.

Ingredients (serves 4-6):

• 1 cup wild rice
• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice, water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and has absorbed the water. Drain any excess water if needed and set the rice aside to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Taste and adjust the seasoning if necessary.
3. Toast the Nuts: In a small skillet over medium heat, toast the walnuts or pecans for about 4-5 minutes, stirring frequently to prevent burning. Once they’re golden brown and fragrant, remove from heat and let them cool.
4. Assemble the Salad: In a large bowl, combine the cooled wild rice, dried cranberries, toasted nuts, chopped parsley, green onions, and crumbled feta cheese if using. Pour the dressing over the salad and toss gently to combine.
5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Extra Tips:

For added flavor, consider substituting part of the water with chicken or vegetable broth when cooking the wild rice. This will infuse the rice with a deeper taste, complementing the other ingredients beautifully.

If you’re preparing this salad ahead of time, keep the dressing separate and mix it in just before serving to keep the ingredients fresh and vibrant. Additionally, feel free to experiment with different nuts or add-ins such as sliced almonds or even diced apples for a personal twist on this festive dish.

Cabbage and Carrot Slaw With Ginger Dressing

Cabbage and Carrot Slaw With Ginger Dressing is a fresh and vibrant dish that will add a crisp burst of flavor to your Thanksgiving spread. This colorful slaw combines the crunchiness of cabbage and carrots with the zesty kick of a homemade ginger dressing, making it a revitalizing side dish that pairs well with the richness of traditional Thanksgiving foods.

Not only is it delicious, but it also brings a healthy and nutritious element to your holiday table. The ginger dressing is a delightful blend of tangy and sweet flavors that perfectly complements the natural sweetness of the vegetables.

This recipe for Cabbage and Carrot Slaw With Ginger Dressing serves 4-6 people, making it an ideal dish for a small gathering or as a side option for a larger feast. The preparation is straightforward and can be done in advance, allowing you to focus on other dishes during the busy holiday cooking.

With its combination of fresh ingredients and a zingy dressing, this slaw is sure to be a crowd-pleaser and a wonderful addition to your Thanksgiving menu.

Ingredients:

• 1 small head of green cabbage, finely shredded
• 2 large carrots, peeled and grated
• 1/4 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted

For the Ginger Dressing:

• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons fresh ginger, grated
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Begin by finely shredding the cabbage and placing it in a large mixing bowl. Next, peel and grate the carrots, then add them to the bowl with the cabbage. Chop the cilantro and slice the green onions, adding them to the mixture as well.
2. Toast the Sesame Seeds: In a small pan over medium heat, toast the sesame seeds until they’re golden brown and fragrant, stirring frequently to avoid burning. Once toasted, remove them from the heat and set aside to cool.
3. Make the Dressing: In a separate bowl, combine the rice vinegar, soy sauce, honey, grated ginger, and minced garlic. Slowly whisk in the olive oil until the dressing is well emulsified. Season with salt and pepper to taste.
4. Mix the Slaw: Pour the ginger dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated with the dressing. Sprinkle the toasted sesame seeds over the top and give the slaw one final toss.
5. Chill and Serve: For the best flavor, cover the bowl with plastic wrap and let the slaw chill in the refrigerator for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the vegetables to absorb the dressing.

Extra Tips:

To add an extra layer of flavor, consider incorporating some red cabbage into the mix for a pop of color. You can also experiment with the dressing by adding a splash of lime juice or a dash of chili flakes for a bit of heat.

If you prefer a creamier slaw, substitute some of the olive oil with mayonnaise. Finally, this slaw can be made a day in advance, which makes it a convenient option for busy holiday preparations. Just keep it covered and refrigerated, and give it a good toss before serving.

Shaved Fennel and Orange Salad

Shaved Fennel and Orange Salad is a revitalizing and vibrant dish perfect for a Thanksgiving feast. This salad combines the unique flavor of fennel with the sweet, juicy taste of fresh oranges, creating a delightful contrast. The crisp texture of shaved fennel pairs beautifully with the citrusy zing of the oranges, making it a standout side dish that complements the rich and hearty flavors typically found at a Thanksgiving dinner.

This salad isn’t only visually appealing but also incredibly easy to prepare, making it an ideal choice for those looking to add a touch of elegance without spending too much time in the kitchen. With just a few simple ingredients and minimal preparation, you can serve this delightful salad that’s sure to impress your guests. The combination of fresh ingredients guarantees that the salad remains light and revitalizing, offering a palate-cleansing effect amidst the heavier dishes on the table.

Ingredients for 4-6 servings:

• 2 large fennel bulbs
• 3 large oranges
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup toasted pine nuts

Cooking Instructions:

1. Prepare the Fennel: Start by trimming the fennel bulbs, removing the stalks and any tough outer layers. Slice each bulb in half lengthwise. Using a mandoline slicer or a sharp knife, thinly shave the fennel into very fine slices. Place the shaved fennel in a large salad bowl.
2. Segment the Oranges: Peel the oranges, guaranteeing all the white pith is removed. Over a bowl to catch the juice, use a sharp knife to cut between the membranes to release the individual segments. Add the orange segments to the bowl with the fennel.
3. Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, and a pinch of salt and black pepper. Adjust seasoning to taste.
4. Combine and Toss: Pour the dressing over the fennel and orange segments. Gently toss the salad to guarantee everything is well coated with the dressing.
5. Add Final Touches: Just before serving, sprinkle the salad with the roughly chopped fresh mint leaves and toasted pine nuts. Give it a final gentle toss to distribute the toppings evenly.

Extra Tips:

When shaving the fennel, aim for the thinnest slices possible to guarantee a delicate texture that will blend seamlessly with the oranges. If you don’t have a mandoline, a sharp knife will suffice, but take your time to achieve thin slices.

To toast the pine nuts, place them in a dry skillet over medium heat and shake the pan frequently to avoid burning. Once they’re golden brown and fragrant, remove them from the heat. This step enhances their nutty flavor, adding a delightful crunch to the salad.