14 Thanksgiving Dinner Salads That Actually Taste Amazing

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This hearty and flavorful salad brings together the sweetness of roasted butternut squash with the tang of a warm cider dressing.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups mixed greens
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed orange juice

Cooking method:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. In a small saucepan, whisk together apple cider vinegar, maple syrup, Dijon mustard, extra-virgin olive oil, and orange juice. Warm over low heat.
3. Combine mixed greens, roasted squash, cranberries, and pecans in a large bowl.
4. Drizzle the warm vinaigrette over the salad and toss to combine.

Cranberry Quinoa Salad with Orange Dressing

This vibrant quinoa salad is enhanced with the tartness of cranberries and a refreshing orange dressing.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup fresh parsley, chopped
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. Rinse quinoa under cold water and cook in 2 cups of water according to package instructions.
2. Let the quinoa cool, then combine with cranberries, almonds, and parsley in a bowl.
3. In a small bowl, whisk orange juice, olive oil, and honey together. Season with salt and pepper.
4. Pour the dressing over the quinoa mixture and toss well.

Harvest Kale Salad with Maple Balsamic Dressing

A perfect autumn salad featuring nutrient-rich kale, crunchy apples, and a sweet maple balsamic dressing.

Ingredients:

• 6 cups chopped kale
• 1 apple, sliced
• 1/2 cup walnuts
• 1/4 cup goat cheese, crumbled
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Massage the chopped kale with a bit of olive oil until it softens.
2. Add sliced apple, walnuts, and goat cheese to the kale.
3. Whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper.
4. Toss the salad with the dressing and serve.

Pomegranate and Wild Rice Salad

A nutty and sweet combination, this wild rice salad is dotted with juicy pomegranate seeds and fresh mint.

Ingredients:

• 1 cup wild rice
• 3 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup pistachios
• 1/4 cup fresh mint, chopped
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook the wild rice in water until tender, about 45 minutes, and drain.
2. In a large bowl, combine wild rice, pomegranate seeds, pistachios, and mint.
3. Whisk lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and mix well.

Spinach Salad with Pears and Candied Pecans

A sophisticated salad with sweet pears and crunchy candied pecans for a perfect balance of flavors.

Ingredients:

• 6 cups baby spinach
• 2 pears, sliced
• 1/2 cup candied pecans
• 1/4 cup blue cheese, crumbled
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. In a large serving bowl, combine spinach, pears, pecans, and blue cheese.
2. Whisk together apple cider vinegar, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

Brussels Sprout Salad with Cranberries and Hazelnuts

Shredded Brussels sprouts mingle with tart cranberries and crunchy hazelnuts in this fresh salad.

Ingredients:

• 4 cups Brussels sprouts, shredded
• 1/2 cup dried cranberries
• 1/4 cup hazelnuts, chopped
• 1/4 cup Parmesan cheese, shaved
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Combine shredded Brussels sprouts, cranberries, hazelnuts, and Parmesan in a bowl.
2. Whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper.
3. Toss the salad with the dressing until well combined.

Sweet Potato and Arugula Salad with Honey Mustard Dressing

This salad pairs the peppery taste of arugula with the sweetness of roasted sweet potatoes and a tangy honey mustard dressing.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups arugula
• 1/4 cup pumpkin seeds
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil

Cooking method:

1. Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper and roast until tender, about 25 minutes.
2. In a large bowl, combine roasted sweet potatoes, arugula, and pumpkin seeds.
3. Whisk together Dijon mustard, honey, apple cider vinegar, and olive oil.
4. Drizzle the dressing over the salad and toss to mix.

Apple and Fennel Salad with Lemon Vinaigrette

This crisp and refreshing salad combines the sweetness of apples with the licorice hint of fennel.

Ingredients:

• 2 apples, thinly sliced
• 1 bulb fennel, thinly sliced
• 1/4 cup walnuts, chopped
• 1/4 cup Parmesan cheese, shaved
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine apple slices, fennel, walnuts, and Parmesan.
2. Whisk lemon juice, olive oil, salt, and pepper together.
3. Pour the dressing over the salad and gently toss to combine.

Beet Salad with Goat Cheese and Pistachios

Earthy beets are beautifully complemented by creamy goat cheese and crunchy pistachios in this elegant salad.

Ingredients:

• 4 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• 4 cups mixed greens
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Arrange sliced beets over a bed of mixed greens.
2. Sprinkle goat cheese and pistachios over the top.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and serve.

Farro Salad with Roasted Vegetables and Lemon Herb Dressing

Hearty farro serves as the base for this salad, which is filled with roasted vegetables and a zesty lemon herb dressing.

Ingredients:

• 1 cup farro
• 2 cups water
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Cook the farro in water according to package instructions and let it cool.
2. Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper and roast until tender.
3. In a bowl, combine farro, roasted vegetables, basil, and parsley.
4. Whisk lemon juice and olive oil, then pour over the salad and toss well.