Name: Thanksgiving Side Salads
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups mixed baby greens or arugula 1 cup roasted butternut squash cubes; 0.5 cup dried cranberries; 0.5 cup crumbled goat cheese or feta; 0.25 cup toasted pecans or walnuts 1 honeycrisp apple, thinly sliced; 0.25 red onion, thinly sliced 2 tablespoons pomegranate seeds (optional) 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup Salt and freshly ground black pepper to taste

When the turkey is roasting and the mashed potatoes are already spoken for, Thanksgiving side salads can be the refreshing, crisp contrast your feast needs. These salads aren’t just filler; they’re packed with vibrant flavors, textures, and colors that help balance out the richness of traditional holiday dishes.

Whether you’re hosting a Friendsgiving, attending a potluck, or keeping it small and cozy, a great Thanksgiving salad can surprise your guests in the best way. From roasted veggies over greens to sweet-and-savory combos with fruits and nuts, these salads bring both beauty and balance to your holiday table.

What Makes a Great Thanksgiving Side Salad?

Thanksgiving side salads shine when they combine textures, seasonal ingredients, and bold dressings. Roasted squash, dried cranberries, toasted nuts, apples, or even Brussels sprouts make for stunning and flavorful additions. Think layers of creamy, crisp, crunchy, and chewy in every bite.

Aim for something that complements your other dishes without overpowering them. A vinaigrette or citrus-based dressing can offer the right zing to cut through heavier sides like stuffing and gravy.

Ingredients for the Thanksgiving Side Salads

4 cups mixed baby greens or arugula
1 cup roasted butternut squash cubes
½ cup dried cranberries
½ cup crumbled goat cheese or feta
¼ cup toasted pecans or walnuts
1 honeycrisp apple, thinly sliced
¼ red onion, thinly sliced
2 tablespoons pomegranate seeds (optional)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Salt and freshly ground black pepper to taste

How To Make the Thanksgiving Side Salads

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Step 2: Whisk the Dressing

In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk well until emulsified.

Step 3: Assemble the Salad

In a large bowl, layer the greens, roasted squash, cranberries, cheese, nuts, apple slices, and red onion. Drizzle with dressing just before serving and toss gently to combine.

Step 4: Garnish and Serve

Top with pomegranate seeds for an extra festive touch. Serve immediately so the greens stay crisp.

How to Serve and Store Thanksgiving Side Salads

Serve the salad chilled or at room temperature on a large platter or in a wide bowl for a show-stopping presentation. It pairs beautifully with turkey, ham, and vegetarian mains alike.

If prepping in advance, store the roasted squash and dressing separately from the greens. Assemble everything just before serving to keep it fresh and crisp. Leftovers can be refrigerated for up to 2 days, though the greens may wilt slightly.

Frequently Asked Questions

How can I make this salad ahead of time?

Roast the squash and make the dressing up to 2 days ahead. Store each component separately and combine just before serving.

Can I use a different type of cheese?

Yes! Feta, blue cheese, or shaved parmesan all work wonderfully. Pick your favorite or whatever you have on hand.

What if I don’t have butternut squash?

Sweet potatoes or delicata squash are delicious alternatives that roast similarly.

Is this salad gluten-free?

It is naturally gluten-free. Just be sure any add-ins or store-bought dressing are labeled accordingly if substituting.

Can I make it vegan?

Easily swap the cheese with a plant-based crumble and use maple syrup instead of honey for the dressing.

What nuts can I use?

Pecans and walnuts are great, but almonds or even pumpkin seeds (pepitas) also add crunch and flavor.

Want More Salad Ideas to Dress Up Your Table?

If you’re inspired to branch out with creative sides, try these other recipes that bring flavor and flair:

Broccoli Salad with tangy dressing and crispy add-ins.
Mexican Potatoes for a warm, zesty contrast.
Oven Roasted Root Vegetables to keep it cozy and earthy.
Giant Zucchini Parmesan for a hearty veggie centerpiece.
Candied Jalapeños if you’re looking to bring some sweet heat.

📌 Save this recipe to your Pinterest holiday board so you can revisit it every Thanksgiving!

And let me know in the comments how you made it your own. Did you add pears instead of apples? Did you go with feta or skip the cheese altogether?

I love seeing how these recipes evolve in your kitchens. Share your photos, tag me, and ask away if you have questions!

Thanksgiving Side Salads

Author: Nina Klatten
Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

A refreshing and vibrant addition to your holiday table, these Thanksgiving Side Salads combine roasted squash, crisp apples, tangy cheese, and crunchy nuts with a maple-Dijon vinaigrette. The perfect balance to rich, comforting mains.

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and caramelized.

2. In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk well until blended.

3. In a large bowl, layer the baby greens, roasted squash, cranberries, cheese, nuts, apple slices, and red onion.

4. Drizzle dressing over the salad just before serving and toss gently.

5. Garnish with pomegranate seeds if using. Serve immediately.