17 Unique Thanksgiving Dinner Salads You’ll Want Every Year

Cranberry Pecan Salad with Goat Cheese

This festive salad combines sweet, tangy, and crunchy elements, making it a delightful addition to your Thanksgiving table.

Ingredients:

• 4 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 4 oz goat cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Cooking method:

1. In a large salad bowl, combine the mixed greens, dried cranberries, toasted pecans, goat cheese, and red onion.
2. Drizzle with balsamic vinaigrette.
3. Toss gently to combine and serve immediately.

Roasted Sweet Potato and Arugula Salad

This vibrant salad features roasted sweet potatoes paired with peppery arugula for a deliciously balanced flavor.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 5 oz arugula
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 2 tbsp apple cider vinegar

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper; spread on a baking sheet.
3. Roast for 25–30 minutes until tender and slightly crispy.
4. In a salad bowl, combine roasted sweet potatoes, arugula, pumpkin seeds, and feta.
5. Drizzle with apple cider vinegar and toss gently before serving.

Pomegranate and Kale Salad

Packed with antioxidants, this salad combines the nutty flavors of kale with the sweetness of pomegranate seeds.

Ingredients:

• 1 bunch kale, washed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, chopped
• 1/4 cup parmesan cheese, shaved
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, massage kale with lemon juice, olive oil, salt, and pepper until softened.
2. Add pomegranate seeds, walnuts, and parmesan cheese.
3. Toss well to combine and serve chilled.

Apple and Brussels Sprout Slaw

This crunchy slaw is a refreshing twist on traditional salads, featuring crisp apples and shredded Brussels sprouts.

Ingredients:

• 2 cups Brussels sprouts, shredded
• 1 large apple, julienned
• 1/4 cup almonds, slivered
• 1/4 cup dried cherries
• 1/3 cup Greek yogurt
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Cooking method:

1. In a bowl, whisk together Greek yogurt, honey, and apple cider vinegar.
2. In a separate bowl, combine Brussels sprouts, apple, almonds, and dried cherries.
3. Pour dressing over the slaw and toss to combine before serving.

Autumn Quinoa Salad with Maple Dressing

A hearty salad with nutty quinoa, roasted vegetables, and a sweet maple dressing that epitomizes fall flavors.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cup butternut squash, cubed and roasted
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Cooking method:

1. In a small bowl, whisk together maple syrup, apple cider vinegar, salt, and pepper.
2. In a salad bowl, mix quinoa, roasted butternut squash, dried cranberries, and pecans.
3. Drizzle with maple dressing and toss to combine.

Spinach and Roasted Pear Salad

Pairing a sweet roasted pear with fresh spinach, this salad is both elegant and simple to prepare.

Ingredients:

• 4 cups baby spinach
• 2 pears, cored and sliced
• 2 tbsp olive oil
• 1/4 cup blue cheese, crumbled
• 1/4 cup pecans, toasted
• 2 tbsp balsamic glaze

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Drizzle pear slices with olive oil, roast for 15 minutes until tender.
3. In a salad bowl, combine spinach, roasted pears, blue cheese, and pecans.
4. Drizzle with balsamic glaze and serve.

Harvest Farro Salad

This nutrient-rich salad features chewy farro grains, seasonal vegetables, and a zesty lemon-tahini dressing.

Ingredients:

• 1 cup farro, cooked and cooled
• 1 cup roasted carrots, sliced
• 1/2 cup chickpeas, drained
• 1/4 cup red onion, diced
• 3 tbsp tahini
• 2 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. In a small bowl, mix tahini, lemon juice, salt, and pepper to create the dressing.
2. Combine farro, roasted carrots, chickpeas, and red onion in a large bowl.
3. Pour dressing over the salad and mix well before serving.

Beet and Mandarin Orange Salad

A visually stunning salad, combining the earthiness of beets with the bright citrus notes of mandarin oranges.

Ingredients:

• 3 medium beets, roasted and sliced
• 1 can mandarin oranges, drained
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar

Cooking method:

1. In a bowl, whisk together olive oil and white wine vinegar for the dressing.
2. Layer beets and mandarin oranges on a serving platter.
3. Sprinkle with goat cheese and pistachios.
4. Drizzle with dressing just before serving.

Warm Lentil and Mushroom Salad

This comforting salad features earthy mushrooms and protein-rich lentils, perfect for a cozy Thanksgiving dish.

Ingredients:

• 1 cup lentils, cooked
• 2 cups mushrooms, sliced
• 2 tbsp olive oil
• 1/4 cup parsley, chopped
• 1 garlic clove, minced
• 2 tbsp red wine vinegar

Cooking method:

1. Sauté mushrooms and garlic in olive oil until mushrooms are golden.
2. In a bowl, combine lentils, sautéed mushrooms, parsley, and red wine vinegar.
3. Toss well and serve warm.

Carrot and Ginger Salad

Bright and full of zing, this carrot and ginger salad brings a burst of freshness to any Thanksgiving meal.

Ingredients:

• 4 large carrots, shredded
• 1-inch piece ginger, grated
• 1/4 cup cilantro, chopped
• 2 tbsp sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• Salt to taste

Cooking method:

1. In a small bowl, mix rice vinegar, sesame oil, and salt to create the dressing.
2. In a larger bowl, combine shredded carrots, grated ginger, cilantro, and sesame seeds.
3. Drizzle with dressing and toss to combine before serving.