As a Midwest-born food blogger, my Thanksgiving Salad Recipe keeps the peace between the veggie fans and the stuffing loyalists. It tastes sweet-savory with maple, tart cranberries, toasty pecans, and creamy goat cheese, and it suits hosts, potluck guests, and meal-preppers; total time: 45 minutes.
Easy Thanksgiving Salad Recipe
Thanksgiving Salad Recipe delivers crunch, creaminess, and warm roasted squash, so every bite hits sweet, salty, tangy, and toasty. I roast the squash hot for caramelized edges, then toss it with crisp greens so temperatures contrast in the best way. A maple-Dijon vinaigrette ties it together without overpowering your holiday mains.
I use pantry-friendly ingredients and a flexible grain add-in, so you can scale it for six or sixteen. The dressing mixes in a jar, the nuts toast in minutes, and pre-cut squash shaves off prep time. It slides onto a crowded menu and still stands out.
Ingredients You’ll Need
- Mixed greens, 6 packed cups (baby kale, arugula, or spring mix; pre-washed saves time)
- Butternut squash, 2 cups, peeled and cubed 3/4-inch (buy pre-diced to shortcut)
- Olive oil, 1 tablespoon for roasting squash + 1/3 cup for dressing (extra-virgin)
- Kosher salt and black pepper
- Cooked farro, 1 cup (optional; use a microwave pouch for speed; swap wild rice for gluten-free)
- Honeycrisp or Fuji apple, 1 large, thinly sliced
- Dried cranberries, 1/2 cup (reduced-sugar if you prefer; classic brands work great)
- Pecans, 1/2 cup, toasted and roughly chopped (or walnuts/pepitas for nut-free)
- Goat cheese, 4 ounces, crumbled (or feta if you want more tang)
- Red onion, 1/4 small, very thinly sliced
- Fresh parsley or thyme, 2 tablespoons, chopped
Maple-Dijon Vinaigrette:
- Apple cider vinegar, 3 tablespoons
- Pure maple syrup, 1 tablespoon (Grade A amber)
- Dijon mustard, 2 teaspoons (Maille gives nice zip)
- Garlic, 1 small clove, finely grated
- Orange zest, 1 teaspoon + orange juice, 1 tablespoon (optional but lovely)
- Kosher salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Equipment:
- Rimmed baking sheet + parchment
- Large salad bowl and small jar with lid (for shaking dressing)
- Chef’s knife and cutting board
- Salad spinner (helps keep greens crisp)
- Small skillet (for toasting nuts)
- Measuring cups/spoons and a whisk
How to Make Thanksgiving Salad
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
- Heat the oven to 425°F. Toss squash with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread on a parchment-lined sheet in a single layer.
- Roast the squash for 20–25 minutes, flipping once, until edges brown and centers turn tender.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes, shaking often. Transfer to a plate to cool.
- Make the dressing: Add vinegar, maple syrup, Dijon, garlic, orange zest/juice (if using), salt, pepper, and 1/3 cup olive oil to a jar. Seal and shake until it emulsifies.
- Cool the squash for 5–10 minutes so it stays warm but not scorching. This keeps the greens perky.
- Build the base: Add greens and cooked farro (if using) to a large bowl. Scatter in red onion and cranberries.
- Add warm squash and the toasted pecans. Drizzle on about two-thirds of the dressing.
- Toss gently until everything glistens. Taste and add more dressing, salt, or pepper as needed.
- Finish with apple slices, goat cheese crumbles, and herbs. Toss once more or just layer on top for that showy holiday moment.
Expert tips & Mistakes to Avoid
- Dry the greens well so the dressing clings.
- Cut squash into even cubes for consistent browning.
- Roast hot; low heat steams the squash and dulls flavor.
- Salt in layers: squash, dressing, then final seasoning.
- Slice the onion paper-thin to avoid harsh bites.
- Toss apples with a little lemon to slow browning if you prep early.
- Dress lightly at first; add more after a taste test.
- Crumble goat cheese at the end to keep it creamy, not smeared.
- Toast nuts right before serving for peak crunch.
- Don’t overdress if you plan leftovers; save extra vinaigrette on the side.
Variations I’ve Tried
- Gluten-free: Swap farro with wild rice, quinoa, or skip the grain.
- Vegan: Skip goat cheese; add diced avocado or a dairy-free feta.
- Nut-free: Use toasted pepitas or sunflower seeds.
- Dairy-free: Omit cheese and add extra nuts or roasted chickpeas.
- Fruit swap: Trade apples for pears or add pomegranate arils.
- Extra veg: Fold in roasted Brussels sprouts or delicata squash.
- Protein boost: Add sliced turkey, rotisserie chicken, or crispy chickpeas.
- Greens tweak: Use shredded Tuscan kale; massage with a teaspoon of olive oil and a pinch of salt for 1–2 minutes.
How to Serve Thanksgiving Salad
Serve it slightly warm or at room temp on a wide platter, then finish with extra herbs for color. Pair it with roast turkey, glazed ham, or a grain-stuffed acorn squash if you keep it vegetarian. Pour crisp cider, sparkling water with cranberry, or a zingy white wine, and you’ll have balance on a rich holiday table.
Make-Ahead and Storage
- Prep ahead: Roast squash up to 2 days early; store covered in the fridge. Cook grains up to 4 days ahead. Mix dressing up to 1 week ahead and keep it chilled.
- Day-of flow: Wash and spin greens the day before. Slice apples last minute, or hold them in lemon water and pat dry.
- Assemble: Combine greens, grains, onion, and cranberries up to 4 hours ahead. Add warm squash, nuts, cheese, apples, and dressing right before serving.
- Fridge: Stored undressed, the salad base lasts 2–3 days. Dressed leftovers hold about 1 day before the greens soften.
- Freezer: Freeze roasted squash and cooked grains up to 2 months. Thaw in the fridge.
- Reheat: Re-crisp squash on a sheet pan at 400°F for 8–10 minutes. Warm grains briefly in the microwave. Keep nuts at room temp in an airtight container.
Nutrition Information
Calories: about 280 per side serving (1/8 of recipe, with farro and all the dressing).
Protein / Carbs / Fat notes: Balanced plate with moderate carbs from squash, apple, cranberries, and farro; satisfying fats from olive oil, pecans, and goat cheese; light-to-moderate protein from cheese, nuts, and grains (add turkey or chickpeas for more).
Thanksgiving Salad Recipe
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potato with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and tender. Let cool.
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- In a large serving bowl, combine mixed greens, roasted sweet potato, dried cranberries, toasted pecans, feta cheese, and pomegranate arils if using.
- Drizzle with maple vinaigrette and toss gently to combine.
- Serve immediately and enjoy your Thanksgiving Salad.