Thanksgiving meals are often rich and comforting—turkey, stuffing, mashed potatoes, and pies.
While those classics are essential, the feast can sometimes feel heavy without something light and refreshing to balance it out.
That’s where salads come in. A good Thanksgiving salad doesn’t just provide crunch and freshness, it also brings seasonal ingredients—like apples, cranberries, squash, and pomegranates—right to the table in vibrant, colorful ways.
Here are 11 Thanksgiving salad recipes that are festive, flavorful, and perfect for rounding out your holiday spread.
1. Harvest Apple Pecan Salad
This salad is a fall classic that combines crisp apples with crunchy pecans, tart cranberries, and creamy feta. It’s colorful, refreshing, and perfectly balanced between sweet and savory—making it an ideal side dish for Thanksgiving.
Ingredients
- Mixed greens (spinach, arugula, or spring mix)
- 2 apples, thinly sliced (Honeycrisp or Gala work great)
- ½ cup candied pecans
- ½ cup dried cranberries
- ½ cup feta cheese crumbles
- Apple cider vinaigrette
Instructions
Start by layering the mixed greens on a large platter or salad bowl. Arrange thin apple slices evenly over the greens, making sure they’re visible for presentation. Sprinkle candied pecans and dried cranberries across the top, then scatter feta crumbles for a creamy contrast. Just before serving, drizzle apple cider vinaigrette generously and toss gently to coat everything.
2. Roasted Beet and Goat Cheese Salad
This salad showcases the natural sweetness of roasted beets paired with creamy goat cheese. The earthy beets add depth, while walnuts bring a satisfying crunch.
Ingredients
- 3 medium beets, roasted, peeled, and cubed
- 4 cups arugula or spring mix
- ½ cup goat cheese crumbles
- ¼ cup walnuts, toasted
- Balsamic glaze
Instructions
Spread the arugula or greens across a large serving plate. Place beet cubes evenly on top, ensuring they’re well distributed. Add toasted walnuts for crunch and goat cheese for creaminess. Finish with a generous drizzle of balsamic glaze. For extra flavor, chill the beets before assembly, allowing the cheese to contrast with the cool, earthy vegetables.
3. Cranberry Walnut Spinach Salad
This salad is festive, colorful, and brings a sharp, fruity brightness from fresh cranberries. It’s a great palate cleanser alongside heavy Thanksgiving dishes.
Ingredients
- Baby spinach
- 1 cup fresh cranberries, halved
- ½ cup walnuts, toasted
- ¼ cup red onion, thinly sliced
- Honey mustard dressing
Instructions
Combine spinach leaves with halved cranberries in a large bowl. Add the thin slices of red onion and toasted walnuts for both flavor and texture. Right before serving, drizzle the honey mustard dressing, then toss thoroughly to ensure each leaf is coated with the sweet and tangy dressing.
4. Brussels Sprout and Kale Salad
This hearty salad packs nutrients and crunch. Massaging the kale softens its texture while pairing beautifully with shaved Brussels sprouts.
Ingredients
- 2 cups shaved Brussels sprouts
- 2 cups chopped kale
- ½ cup almonds, sliced and toasted
- ½ cup Parmesan shavings
- Lemon vinaigrette
Instructions
Place the chopped kale in a large mixing bowl and drizzle with a teaspoon of lemon juice. Massage the kale with your fingers for about 2 minutes to soften its texture. Add shaved Brussels sprouts and toss them together. Sprinkle in almonds and Parmesan shavings for crunch and richness. Finish with lemon vinaigrette and mix well before serving.
5. Butternut Squash and Pomegranate Salad
Sweet roasted squash paired with tart pomegranate seeds creates a festive salad that’s bursting with seasonal colors and flavors.
Ingredients
- 2 cups roasted butternut squash cubes
- 4 cups mixed greens
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds (pepitas)
- Maple Dijon dressing
Instructions
Arrange the greens on a large salad dish. Scatter roasted butternut squash cubes across the top, then add pomegranate seeds for a burst of color and sweetness. Sprinkle pumpkin seeds for crunch. Finally, drizzle with maple Dijon dressing and toss gently before serving.
6. Pear and Gorgonzola Salad
This elegant salad is a Thanksgiving favorite. Sweet pears contrast beautifully with bold, tangy gorgonzola cheese and crunchy pecans.
Ingredients
- 4 cups mixed greens
- 2 ripe pears, thinly sliced
- ½ cup gorgonzola crumbles
- ¼ cup candied pecans
- Balsamic vinaigrette
Instructions
Spread the greens on a platter. Fan out the pear slices across the top for an attractive presentation. Sprinkle gorgonzola and candied pecans evenly. Drizzle balsamic vinaigrette right before serving to balance the sweet pears and sharp cheese.
7. Sweet Potato and Black Bean Salad
This hearty salad adds substance to the table, blending roasted sweet potatoes with creamy black beans and a zesty dressing.
Ingredients
- 2 cups roasted sweet potato cubes
- 1 can black beans, rinsed and drained
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- Cilantro lime dressing
Instructions
Combine roasted sweet potatoes, black beans, red bell pepper, and onion in a large bowl. Pour in cilantro lime dressing and toss until evenly coated. Let the salad rest in the refrigerator for at least 20 minutes so the flavors meld before serving.
8. Carrot and Raisin Salad
This nostalgic salad is sweet, crunchy, and a refreshing addition to heavy Thanksgiving dishes.
Ingredients
- 2 cups shredded carrots
- ½ cup raisins
- ¼ cup pineapple chunks (drained)
- ¼ cup mayonnaise
- 1 teaspoon honey
Instructions
Place shredded carrots in a mixing bowl. Add raisins and pineapple chunks for sweetness. In a small bowl, whisk mayonnaise with honey, then fold it into the carrot mixture until everything is coated. Chill before serving for the best flavor.
9. Wild Rice and Cranberry Salad
This salad offers a nutty, chewy texture from wild rice, balanced with tart cranberries and crunchy pecans.
Ingredients
- 2 cups cooked wild rice
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup celery, diced
- Orange vinaigrette
Instructions
Mix the cooked wild rice with dried cranberries, toasted pecans, and diced celery. Pour the orange vinaigrette over the salad and stir until evenly combined. Serve warm for comfort or cold for freshness—it works beautifully both ways.
10. Shaved Fennel and Citrus Salad
Bright and refreshing, this salad cuts through the richness of Thanksgiving classics with citrusy flavors and a crisp bite.
Ingredients
- 2 fennel bulbs, shaved thin
- 2 oranges, segmented
- 1 grapefruit, segmented
- ¼ cup fresh mint leaves
- Olive oil and lemon juice
Instructions
Shave the fennel into thin slices using a mandoline or sharp knife. Place in a bowl with orange and grapefruit segments. Drizzle with olive oil and lemon juice, then toss gently. Garnish with mint leaves before serving for a fresh, aromatic touch.
11. Caprese Salad with a Fall Twist
A seasonal spin on the traditional Caprese, this recipe uses roasted pumpkin for a festive fall touch.
Ingredients
- Fresh mozzarella slices
- 2 tomatoes, sliced
- 1 cup roasted pumpkin slices
- Fresh basil leaves
- Balsamic reduction
Instructions
Layer slices of mozzarella, tomato, and roasted pumpkin alternately on a platter. Add fresh basil leaves in between layers for color and flavor. Drizzle balsamic reduction generously across the top and serve immediately.
Conclusion
Thanksgiving salads aren’t just side dishes—they’re vibrant, seasonal, and refreshing additions that balance the richness of the holiday table.
Whether you’re serving something light like fennel and citrus or hearty like wild rice and cranberries, these 11 recipes bring variety, freshness, and elegance to your celebration.
Adding one or two of them to your menu ensures your guests enjoy both indulgence and balance this Thanksgiving.