Ever thought your Thanksgiving dinner could use a fresh twist? Wondered if a salad could stand out among the rich dishes? You're in for a treat.
Adding fresh, healthy ingredients to your meal doesn't mean losing flavor or satisfaction. This collection of thanksgiving salad recipes brings vibrant, nutritious options. They add colors, textures, and flavors to your table.
These healthy thanksgiving salads impress your guests with their lightness. They offer a refreshing contrast to the rich turkey and side dishes. Let's explore these creative recipes to add a wholesome, delicious touch to your holiday feast.
Key Takeaways
Discover 10 delicious and nutritious thanksgiving salad ideas to balance out the heaviness of traditional dishes.
Each recipe features fresh, seasonal ingredients perfect for a Thanksgiving feast.
The salads offer a blend of flavors and textures that can enhance your holiday meal.
These recipes are designed to be easy to prepare, allowing you more time to enjoy with your family and friends.
Adding these healthy thanksgiving salads to your menu can provide a refreshing contrast to rich, comforting dishes.
Autumn Harvest Salad with Maple Vinaigrette
Celebrate the flavors of the season with this vibrant autumn harvest salad. It's a mix of fresh ingredients and a sweet, tangy maple vinaigrette. This dish is a standout in any collection of festive salad recipes.
Ingredients
Mixed greens (arugula, spinach, and romaine)
Roasted butternut squash, diced
Dried cranberries
Sliced apples (Honeycrisp or Gala recommended)
Pumpkin seeds
Goat cheese crumbles
Chopped pecans
Instructions
Preheat your oven to 400°F (200°C). Spread the butternut squash on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender.
In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, sliced apples, pumpkin seeds, goat cheese, and chopped pecans.
To prepare the maple vinaigrette, whisk together 1/4 cup of maple syrup, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1/2 cup of olive oil, salt, and pepper in a small bowl.
Drizzle the maple vinaigrette over the salad, and toss gently to combine all ingredients evenly.
Serve immediately and enjoy the rich, autumn flavors of your autumn harvest salad.
Cranberry Pecan Salad with Feta
Wow your guests this Thanksgiving with a cranberry pecan salad that's full of flavor and texture. This dish combines sweet cranberries, crunchy pecans, and creamy feta cheese. It's not only tasty but also super easy to make. Let's explore the ingredients and steps to make this festive salad.
Ingredients
1 cup fresh or dried cranberries
1 cup pecans, toasted
5 oz baby spinach or mixed greens
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup balsamic vinaigrette
Instructions
Prepare the greens: Wash and dry the baby spinach or mixed greens. Place them in a large salad bowl.
Add the toppings: Spread the cranberries, toasted pecans, and red onion slices over the greens.
Incorporate the feta cheese: Sprinkle the crumbled feta cheese on top, making sure it's spread out.
Dress the salad: Drizzle the balsamic vinaigrette over the salad just before serving.
Toss and serve: Gently toss the salad to mix all the flavors. Serve right away.
This cranberry pecan salad with feta cheese is a great choice for Thanksgiving. It combines flavors beautifully and looks amazing. Your guests will love it.
Apple, Walnut, and Blue Cheese Salad
This fresh thanksgiving side dish mixes the crunch of apples, the earthy taste of walnuts, and the bold flavor of blue cheese. It adds a delightful contrast to the usual heavy dishes of the holiday. The mix of textures and tastes will make your feast even more special.
Ingredients
2 large apples, thinly sliced
1 cup walnuts, toasted
4 ounces blue cheese, crumbled
4 cups mixed greens (such as arugula, spinach, and kale)
1/4 cup red onion, thinly sliced
For the dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Instructions
In a large salad bowl, combine the mixed greens, sliced apples, and red onion.
Add the toasted walnuts and crumbled blue cheese on top.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
Drizzle the dressing over the salad right before serving.
Toss gently to combine all ingredients well.
This apple walnut salad showcases the beauty of seasonal ingredients. It's perfect for those looking for fresh thanksgiving side dishes that add elegance to the holiday table.
Roasted Brussels Sprouts and Bacon Salad
Looking for a Thanksgiving salad that's both savory and satisfying? This recipe is perfect. It combines roasted Brussels sprouts with crispy bacon. This mix of textures and tastes is sure to be a hit at your holiday table.
Ingredients
1 pound Brussels sprouts, trimmed and halved
4 slices of bacon, chopped
1 small onion, thinly sliced
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar
1/4 cup crumbled feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the halved Brussels sprouts on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Add the chopped bacon and sliced onion to the baking sheet, spreading them out amongst the Brussels sprouts.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the bacon is crispy. Stir halfway through cooking to ensure even roasting.
Remove from the oven and let cool slightly. Transfer the roasted Brussels sprouts, bacon, and onions to a large bowl.
Drizzle with balsamic vinegar and toss to combine. If desired, sprinkle with crumbled feta cheese for an added layer of flavor.
Serve warm or at room temperature.
This roasted Brussels sprouts and bacon salad is a standout among creative Thanksgiving salad options. Its rich smokiness and crisp texture are bound to become a family favorite.
Pear and Arugula Salad with Honey Dijon Dressing
Wow your guests with a mix of sweet and spicy in this arugula salad with juicy pears. A honey dijon dressing brings it all together. It's a top nutritious thanksgiving salad idea for your table.
Ingredients
5 oz. fresh arugula
2 ripe pears, thinly sliced
1/2 cup crumbled goat cheese
1/4 cup toasted walnuts
1/2 red onion, thinly sliced
For the dressing:
3 tbsp olive oil
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions
Start by making the honey dijon dressing. Mix olive oil, honey, Dijon mustard, and apple cider vinegar in a bowl. Add salt and pepper to taste.
In a big salad bowl, put the arugula, pear slices, goat cheese, walnuts, and red onion.
Drizzle the honey dijon dressing over the salad.
Gently toss to coat everything evenly with the dressing.
Enjoy the salad right away and savor the mix of flavors.
Sweet Potato and Quinoa Salad
This salad combines sweet potatoes and quinoa for a filling, healthy dish. It's a hit at Thanksgiving, blending familiar and new flavors. It's a great choice for your holiday table.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 cup quinoa
2 cups water
1/4 cup chopped scallions
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and golden.
While the sweet potatoes roast, rinse the quinoa. In a medium pot, boil water, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes, until fluffy.
In a large bowl, mix the roasted sweet potatoes, cooked quinoa, scallions, cranberries, and feta cheese.
In a small bowl, whisk together olive oil and lemon juice. Pour over the salad and toss to coat. Adjust seasoning with salt and pepper as needed.
Serve immediately or chill in the refrigerator until ready. This salad is perfect for a hearty, healthy dish at your holiday spread.
Enjoy this delightful recipe as part of your delicious salad recipes for Thanksgiving. It offers a healthy balance to the usual feast.
Spinach and Pomegranate Salad with Balsamic Glaze
The Spinach and Pomegranate Salad with balsamic glaze is a stunning choice for holiday meals. Its bright colors and flavors will impress everyone. It's perfect for any festive gathering.
Ingredients
6 cups baby spinach leaves
1 cup pomegranate seeds
1/2 cup crumbled feta cheese
1/3 cup pecan halves, toasted
1/4 cup thinly sliced red onion
1/4 cup balsamic glaze
Salt and pepper to taste
Instructions
Begin by rinsing the baby spinach leaves well and drying them. You can use a salad spinner or a clean towel.
Put the spinach in a big bowl. It will be the base of your salad.
Spread the pomegranate seeds over the spinach. They add color and sweetness.
Then, sprinkle the feta cheese on top. It brings a creamy contrast to the salad.
Add the toasted pecans for crunch and the red onion for a bit of sharpness.
Drizzle the balsamic glaze over everything. Make sure it covers the salad lightly but evenly.
Season with salt and pepper as you like. Gently toss to mix the glaze and seasonings.
This holiday salad recipe is not just beautiful with its pomegranate seeds. It also has a great mix of textures and tastes. Enjoy this pomegranate salad with balsamic glaze at your festive events!
Roasted Butternut Squash and Kale Salad
Welcome the cozy flavors of fall with this delicious and nutritious roasted butternut squash and kale salad. It's a heartier salad option, perfect for Thanksgiving. It combines tender roasted butternut squash with the robust texture of kale. This mix of warm and cold elements is ideal for cold November weather.
Ingredients
1 large butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
1 bunch kale, stems removed and chopped
1/2 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup feta cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden brown.
While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, honey, and Dijon mustard in a small bowl.
In a large salad bowl, combine the chopped kale, dried cranberries, pumpkin seeds, and crumbled feta cheese.
Once the squash is done, let it cool slightly before adding it to the salad bowl.
Drizzle the dressing over the salad and toss to coat evenly.
Serve immediately or refrigerate until ready to enjoy.
Warm Farro and Roasted Vegetable Salad
The Warm Farro and Roasted Vegetable Salad is a great end to our Thanksgiving salad list. Farro, an ancient grain, adds a chewy texture and nutty taste. It pairs well with roasted vegetables, making this salad a hearty Thanksgiving side.
Ingredients
1 cup farro
2 cups vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, chopped
1 red onion, sliced
2 cups butternut squash, cubed
3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). Place the bell peppers, zucchini, red onion, and butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
Cook the farro by rinsing it, then boiling in vegetable broth. Reduce heat and simmer for 25-30 minutes until chewy. Drain excess liquid if needed.
Make the dressing by whisking olive oil, balsamic vinegar, Dijon mustard, and garlic in a bowl. Season with salt and pepper.
Combine cooked vegetables and farro in a large bowl. Drizzle the dressing over and toss to coat.
Serve warm, garnished with parsley.
This salad is a wholesome and satisfying side dish for Thanksgiving. It's perfect for those who love whole grains and strong flavors. Every bite is a mix of textures and tastes.
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