15 Cold Thanksgiving Salads You Can Make Ahead

Autumn Apple and Fennel Salad

This refreshing salad is perfect for adding a hint of crispness and sweetness to your Thanksgiving table.

Ingredients:

• 2 large apples, thinly sliced
• 1 fennel bulb, thinly sliced
• 3 cups arugula
• 1/3 cup walnuts, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine apple slices, fennel, and arugula.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Top with toasted walnuts and crumbled feta cheese before serving.

Roasted Beet and Citrus Salad

This vibrant salad combines earthy beets with fresh citrus flavors for a colorful addition to your feast.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 4 cups mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Cooking method:

1. Arrange the sliced beets, orange, and grapefruit segments on a bed of mixed greens.
2. In a small bowl, whisk together balsamic vinegar and honey.
3. Drizzle the dressing over the salad and top with crumbled goat cheese and chopped pistachios.

Brussels Sprouts and Cranberry Salad

This salad brings together the earthy flavor of Brussels sprouts with the sweetness of cranberries for a delightful twist.

Ingredients:

• 1 lb Brussels sprouts, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup pecans, toasted and chopped
• 1/4 cup Parmesan cheese, shaved
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine sliced Brussels sprouts, dried cranberries, and toasted pecans.
2. Whisk together apple cider vinegar, olive oil, salt, and pepper.
3. Toss the salad with the dressing and sprinkle with shaved Parmesan before serving.

Kale and Quinoa Salad with Pomegranate

Packed with superfoods, this salad is both delicious and nutritious, perfect for a healthy holiday choice.

Ingredients:

• 2 cups cooked quinoa
• 3 cups kale, chopped
• 1/2 cup pomegranate seeds
• 1/4 cup almonds, sliced and toasted
• 1/4 cup feta cheese, crumbled
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked quinoa, chopped kale, pomegranate seeds, and toasted almonds.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad, tossing to combine, and top with crumbled feta cheese.

Spinach and Pear Salad with Maple Vinaigrette

The sweetness of pears combined with the rich flavor of maple vinaigrette makes this salad utterly irresistible.

Ingredients:

• 3 cups baby spinach
• 2 pears, thinly sliced
• 1/3 cup blue cheese, crumbled
• 1/4 cup pecans, toasted
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Cooking method:

1. Toss together baby spinach, pear slices, and crumbled blue cheese in a large bowl.
2. In a separate bowl, combine maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Dress the salad with the maple vinaigrette and sprinkle with toasted pecans before serving.

Wild Rice and Cranberry Salad

A nutty and chewy wild rice salad with cranberries adds a hearty component to any Thanksgiving spread.

Ingredients:

• 2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1/4 cup green onions, sliced
• 1/3 cup pecans, toasted and chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Mix together cooked wild rice, dried cranberries, and green onions in a large bowl.
2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
3. Pour the dressing over the rice mixture, tossing to coat, and top with toasted pecans.

Sweet Potato and Arugula Salad

With roasted sweet potatoes and peppery arugula, this salad offers a delightful balance of flavors and textures.

Ingredients:

• 2 large sweet potatoes, cubed and roasted
• 3 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Combine roasted sweet potatoes and arugula in a large salad bowl.
2. Whisk together red wine vinegar, olive oil, salt, and pepper in a separate bowl.
3. Toss the salad with the dressing and garnish with toasted walnuts and crumbled goat cheese.

Pumpkin and Farro Salad

Incorporating hearty farro and the seasonal favorite, pumpkin, this salad is a fall delight.

Ingredients:

• 2 cups cooked farro
• 1 cup roasted pumpkin cubes
• 3 cups mixed greens
• 1/4 cup sunflower seeds
• 1/4 cup feta cheese, crumbled
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Mix together cooked farro, roasted pumpkin, and mixed greens in a large bowl.
2. Whisk apple cider vinegar, olive oil, salt, and pepper in a small bowl.
3. Dress the salad with the mixture and top with sunflower seeds and crumbled feta.

Chopped Broccoli and Bacon Salad

This savory salad features crisp broccoli and bacon, making it a crowd-pleaser at any gathering.

Ingredients:

• 3 cups broccoli florets, chopped
• 1/3 cup cooked bacon, crumbled
• 1/4 cup red onion, finely chopped
• 1/3 cup cheddar cheese, shredded
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine broccoli florets, crumbled bacon, and chopped red onion.
2. Whisk together mayonnaise, apple cider vinegar, salt, and pepper in a small bowl.
3. Toss the salad with the dressing and sprinkle with shredded cheddar cheese.

Carrot and Raisin Salad with Citrus Dressing

This sweet and tangy salad adds a burst of color and flavor to your Thanksgiving table.

Ingredients:

• 3 cups carrots, shredded
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. Combine shredded carrots, raisins, and sunflower seeds in a large bowl.
2. In a small bowl, whisk together orange juice, lemon juice, honey, salt, and pepper.
3. Pour the citrus dressing over the salad and toss to combine thoroughly.