Thanksgiving Salad Recipe

Today I’m bringing you the Thanksgiving Salad Recipe that is going to completely steal the show on your holiday table. This isn’t just a side dish; it’s a beautiful, vibrant centerpiece bursting with the best flavors of the harvest season! Featuring tender roasted butternut squash, crisp apple slices, tangy dried cranberries, and creamy goat cheese, all coated in a bright cider vinaigrette, this salad is the perfect antidote to those heavy holiday meals. It’s quick to put together (especially if you roast the squash ahead!) and trust me, you’re going to love how refreshing this is alongside your turkey and stuffing.

Why You’ll Love This Recipe

• A Burst of Freshness: When your table is filled with rich, heavy comfort foods, this salad provides a necessary and delightful pop of bright, crisp flavor.
• The Ultimate Texture Combo: We’re hitting all the notes here: creamy squash, crunchy nuts, crisp apples, and chewy cranberries. Every bite is an adventure!
• Picture-Perfect Presentation: With those deep reds, vibrant greens, and creamy whites, this salad is truly a feast for the eyes and makes your whole Thanksgiving spread look gourmet.
• Super Customizable: Easily swap the cheese, use different nuts, or add some crumbled bacon—this recipe loves a little personalized touch!

Ingredients

All you need for this gorgeous Thanksgiving Salad Recipe is about 15 minutes of assembly time and a few seasonal superstars! You’ll want to gather these wonderful ingredients:

• Mixed Greens (Baby Spinach, Arugula, and Romaine): This is our base! Using a mix adds depth—the spinach is tender, the arugula gives a pleasant peppery bite, and the romaine adds crunch.
• Roasted Butternut Squash, Cubed: The heart of the salad! Roasting brings out its natural sweetness and gives it a tender, caramelized edge that feels so comforting and autumnal.
• Dried Cranberries: These gems bring that perfect chewy texture and a necessary pop of tart-sweet flavor that screams ‘holiday.’
• Crumbled Feta or Goat Cheese: The essential creamy, salty element. Goat cheese is tangy and smooth, while feta is briny and bright. Both are a game-changer!
• Pecans or Candied Walnuts, Toasted: Toasting the nuts is a non-negotiable step, my friends! It intensifies their buttery flavor and adds the best crunch.
• Crisp Apple, Thinly Sliced: You need that snap! A tart apple like Honeycrisp or Granny Smith keeps the salad lively and prevents it from getting too rich.
• Small Red Onion, Thinly Sliced: A little slice of red onion adds a beautiful color and a sharp savory bite to balance the sweetness.
• Fresh Parsley, Chopped: This is purely for garnish and brightness. Don’t skip this last minute pop of green!

For the Dressing:

• Olive Oil: The classic base. Use good-quality extra virgin olive oil for the best flavor.
• Apple Cider Vinegar: This is what gives the dressing its bright, seasonal tanginess. It pairs perfectly with the squash and cranberries.
• Honey or Maple Syrup: Just a touch of sweetness to balance the vinegar and mustard—use maple syrup if you want to keep it vegan!
• Dijon Mustard: Our emulsifier! It helps the oil and vinegar stay together and adds a little savory depth.
• Salt and Black Pepper: Seasoning to taste is key to making the flavor sing!

Note: The exact measurements for all these lovely ingredients, as well as the full nutritional information, will be found right under this article in the printable recipe card!

How to Make the Thanksgiving Salad

This salad is seriously easy to pull off, even amidst the chaos of Thanksgiving dinner prep. Here’s the simple step-by-step guide:

Step 1: Whisk Up That Vinaigrette

In a small jar (my favorite way to make dressing!) or a small bowl, combine the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the mixture is smooth, thick, and looks slightly creamy—this is called emulsifying! Set it aside so those flavors can mingle.

Step 2: Layer the Goodness

In your largest, most beautiful serving bowl, start layering! Begin with the mixed greens, then scatter the roasted butternut squash, dried cranberries, cheese crumbles, toasted nuts, apple slices, and those delicate red onion slices across the top. We layer the ingredients so they show off before the toss!

Step 3: Dress and Toss Just Before Serving

Wait until the very last minute before serving to drizzle the dressing over the salad. Use a large pair of tongs or two salad spoons and gently toss until all those vibrant ingredients are lightly and evenly coated in the vinaigrette.

Step 4: Garnish and Shine!

Sprinkle the chopped fresh parsley over the top. This simple garnish adds a final pop of color and freshness. Serve this masterpiece immediately!

Pro Tips for Making the Recipe

• Roast Ahead of Time: The butternut squash takes the longest. Save yourself stress by roasting it up to three days in advance! Store the cooled squash in an airtight container in the fridge until ready to assemble.
• Don’t Rush the Toasting: Toasted nuts make a world of difference. Toss your pecans or walnuts on a dry skillet over medium heat for about 5 minutes, shaking frequently until fragrant. Watch them closely—they can burn fast!
• The Dressing Rule: NEVER dress the salad until you are literally walking it to the table. Dressing too early will wilt the greens and make the apples soggy. Keep the dressing separate until the last second!
• Use Quality Cheese: Spring for good quality goat cheese or feta. The creaminess and flavor truly elevate the entire dish.

How to Serve

This salad is incredibly versatile, but here are my favorite ways to present it:

• The Essential Side: Serve it chilled as a bright, crunchy counterpoint to rich holiday mains like roasted turkey, prime rib, or ham.
• A Complete Meal: Top any leftovers with grilled chicken, shredded rotisserie chicken, or even some thinly sliced leftover turkey for a light, but satisfying post-holiday lunch.
• Pairing Perfection: This salad pairs beautifully with a simple, rustic artisan bread or a light, crisp white wine (like a Sauvignon Blanc).

Make Ahead and Storage

Storing Leftovers

If the salad has already been dressed, it’s best to eat it immediately, as the greens will wilt quickly. If you have undressed components, store them separately (greens, squash, dressing) in airtight containers in the fridge for up to 3-4 days.

Freezing

This recipe is not recommended for freezing. The high water content in the greens, squash, and apples means they will become mushy upon thawing.

Reheating

No reheating required! This salad is meant to be served cold or at room temperature.

FAQs

1. Can I use a different vegetable instead of butternut squash?

Absolutely! This recipe is very flexible. Sweet potato, acorn squash, or even roasted Brussels sprouts would all make fantastic seasonal substitutions for the butternut squash. Simply roast them the same way until tender and slightly caramelized. Make sure they are cooled before adding them to the salad.

2. How can I make this salad more filling for a main course?

To transform this side into a full meal, add a hearty protein! Leftover shredded turkey or chicken is perfect, or you can add cooked quinoa or farro to the base. You could also include a can of chickpeas or white beans for a vegetarian boost.

3. What is the best way to keep the apples from browning before I serve the salad?

To prevent apple slices from browning, toss them quickly in a small bowl with a teaspoon of lemon juice or the remaining dressing right after slicing them. The acid will slow down the oxidation process. Drain any excess liquid before adding them to the salad mix.

4. I don’t have apple cider vinegar. What can I use instead for the dressing?

If you don’t have apple cider vinegar, the best substitution would be white wine vinegar, or even fresh lemon juice if you want a brighter flavor. While the apple cider vinegar adds that perfect fall tang, any light-colored, mild-flavored vinegar will work well in a pinch!