From bowls of dressed, crisp greens to roasted vegetables coated with vinaigrette, Thanksgiving salad recipes add light, seasonal, fall flavor to your feast.
1/30
Mediterranean Salad
From the Recipe Creator:
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas
Nutrition Facts:
3/4 cup: 69 calories, 6g fat (1g saturated fat), 2mg cholesterol, 117mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
A refreshing take on the romaine salad, this salad recipe adds a colorful splash to the holiday table thanks to its cherry tomatoes, roasted red peppers, feta and Greek olives. Love to prep Thanksgiving dinner in advance? This salad can be made ahead of time and dressed just before dinner.
2/30
Sweet Potato Salad
From the Recipe Creator:
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Nutrition Facts:
1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Roasted sweet potatoes give this twist on a classic potato salad an autumnal makeover. Walnuts and dried cherries add texture, and a mayonnaise-based dressing with honey and lime has the perfect balance of sweet and tart to bring it all together.
3/30
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
From the Recipe Creator:
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Nutrition Facts:
1 cup: 191 calories, 13g fat (3g saturated fat), 9mg cholesterol, 240mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.
You’ll find all the best flavors of fall in this harvest salad recipe, like apples, maple syrup and toasted pecans. It’s also the perfect fall dish to make if you have extra fruit after going apple picking.
4/30
Bacon Caesar Salad
From the Recipe Creator:
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon is a little untraditional, but it lends a slightly smoky flavor and makes it unique. —Sharon Tipton, Winter Garden, Florida
Nutrition Facts:
3/4 cup: 158 calories, 14g fat (3g saturated fat), 8mg cholesterol, 229mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 3g protein.
Bring the reliability and creaminess of a restaurant-quality Caesar salad to your table with a recipe that doesn’t complicate. With crispy bacon for a bit of texture and saltiness, even the salad skeptics at the table will dig in.
5/30
Roasted Pear Salad
From the Recipe Creator:
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor, sweetened with just a touch of honey. —Taste of Home Test Kitchen
Nutrition Facts:
1 each: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 24g carbohydrate (0 sugars, 5g fiber), 3g protein.
This fantastical fall salad comes together in a bowl full of color and texture. Sweet roasted pears marry with tart cranberries, crunchy hazelnuts and watercress, bringing tons of sweetness to your bowl. Once everything is dressed in this light vinaigrette, you’ll have a hard time keeping this off of guests’ plates.
6/30
Butternut Squash Panzanella Salad
From the Recipe Creator:
This colorful salad is easy to make, and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Nutrition Facts:
3/4 cup: 361 calories, 26g fat (4g saturated fat), 7mg cholesterol, 435mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 7g protein.
Making 8 servings, this fall recipe is perfect for serving at any mid-size holiday gathering. The key to its success? Precut chunks of butternut squash. You can also make substitutes depending on what ingredients you have on hand. Pecans are great in place of the almonds, and watercress works well instead of the arugula or spinach.
7/30
Kale Salad
From the Recipe Creator:
Instead of your average dinner salad, try a kale salad. I didn't like kale until I made this! —Kathryn Egly, Colorado Springs, Colorado
Nutrition Facts:
1-1/4 cups: 181 calories, 14g fat (3g saturated fat), 7mg cholesterol, 183mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.
The crunchy, dark green leaves of kale stand up well to the light, olive oil-based dressing in this salad. Parmesan and blue cheese make the salad unbeatable, while the cranberries and almonds give it the nutty sweetness we love most in fall salads.
8/30
Mushroom Panzanella
From the Recipe Creator:
My fresh take on classic Italian bread salad pairs well with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:
1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
Pillows of sourdough meet tomatoes, an assemblage of mushrooms and warmed goat cheese for a comforting dish so good you’ll want to curl up and eat the whole thing. Pine nuts, golden raisins and spicy arugula are the high notes in this luxurious flavor gold mine.
9/30
Boston Lettuce with Roasted Red Onions
From the Recipe Creator:
Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. —Josh Carter, Birmingham, Alabama
Nutrition Facts:
1 serving: 101 calories, 4g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
The day before Thanksgiving, you’ll fill the kitchen with the intoxicating scent of roasting red onion, a perfect invitation to the oncoming feast. This salad tucks those magenta layers into a beautiful head of Boston lettuce, and adds dots of Gorgonzola and walnuts into this rich take on the “wedge”. A dose of acid from a refreshing orange and balsamic vinaigrette makes this salad bright and assertive.
10/30
Pomegranate Splash Salad
From the Recipe Creator:
The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois
Nutrition Facts:
1 cup with about 4-1/2 teaspoons vinaigrette: 164 calories, 10g fat (2g saturated fat), 6mg cholesterol, 140mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.
Refresh everyone’s palate with this callback to summer. Cool baby spinach leaves provide a platform for some briny feta cheese. There are so many flavors here to focus on—your tongue popping with juicy pomegranate seeds and sweet raspberries, the earthiness of pine nuts and a surprisingly tart cranberry and rice vinegar dressing.
11/30
Prosciutto, Pear & Burrata Salad
From the Recipe Creator:
The idea for this salad came to me when we ordered a restaurant appetizer that was prosciutto, burrata, a little arugula and olive oil. I was inspired to make it into a salad with just a few more ingredients. You can try the salad with melon or peaches instead of pears. —Emily Miles, Sherman Oaks, California
Nutrition Facts:
1 serving: 297 calories, 22g fat (8g saturated fat), 39mg cholesterol, 444mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 12g protein.
This might be the classiest salad offering your fork will ever find. Prosciutto and fresh burrata meet spicy arugula for a wonderful textural blend. Sweet red pears and capers add a layer of complexity, and the whole shebang needs nothing more than a light dressing of olive oil and balsamic.
12/30
Turnip Greens Salad
From the Recipe Creator:
My Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You could also add different kinds of meat to this salad. I have used cooked shrimp, chicken or beef. —James McCarroll, Murfreesboro, Tennessee
Nutrition Facts:
1-1/4 cups: 161 calories, 10g fat (2g saturated fat), 3mg cholesterol, 203mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.
To keep things interesting, switch out the greens in your basic garden salad with dark, vitamin-rich turnip leaves. A classic Dijon vinaigrette brings together classic ingredients like cucumber, red onion and tomato and invites surprising bites of cranberries and feta. A pinch of cayenne gives this unintimidating salad an unexpected punch.
13/30
Bacon Pear Salad with Parmesan Dressing
From the Recipe Creator:
This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it’s perfect for special meals. —Rachel Lewis, Danville, Virginia
Nutrition Facts:
1 cup: 206 calories, 15g fat (5g saturated fat), 27mg cholesterol, 335mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 7g protein.
Hearkening to a summer picnic table, this fall adaptation has a little of something for everyone. Kale, bacon and pepper jack make a hearty base, while pears add a crunch under the creamy Dijon and mayonnaise dressing.
14/30
Shredded Kale and Brussels Sprouts Salad
From the Recipe Creator:
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York
Nutrition Facts:
1 cup: 207 calories, 14g fat (2g saturated fat), 8mg cholesterol, 235mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 3 fat, 2 vegetable, 1/2 starch.
Bursting with vitamins and minerals, this powerhouse salad will ensure you get your daily vegetable intake and then some this holiday season. Make this Thanksgiving salad in advance—letting it chill in the fridge is key to allowing the flavors to meld. In need of some sweetness? A ripe pear can be quite the addition.
15/30
Brussels Sprouts & Quinoa Salad
From the Recipe Creator:
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
Nutrition Facts:
2/3 cup: 286 calories, 15g fat (2g saturated fat), 0 cholesterol, 206mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
Full of festive color and flair, this Thanksgiving salad recipe is easy to modify—it works well with just about any nuts or dried fruit you have in stock.
16/30
Harvest Salad with Cherry Vinaigrette
From the Recipe Creator:
Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan
Nutrition Facts:
1 cup salad with about 1 tablespoon vinaigrette: 181 calories, 10g fat (2g saturated fat), 4mg cholesterol, 229mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
If Thanksgiving is a holiday of bounty, nothing will impress like this harvest salad. Packed with color, crunch, flavor and texture, each forkful yields a bevy of ingredients. Earthy beets and apples bring color before you embark on a rainbow of vegetables: carrots, red and yellow tomatoes and spring mixed greens.
17/30
Cran-Orange Couscous Salad
From the Recipe Creator:
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
Nutrition Facts:
3/4 cup: 403 calories, 16g fat (3g saturated fat), 12mg cholesterol, 335mg sodium, 57g carbohydrate (15g sugars, 5g fiber), 10g protein.
When it comes to Thanksgiving salad recipes, this contest-winning dish takes the cake. Featuring freshly chopped navel oranges, cranberries and a touch of fennel, it’s the perfect dish to pair with your holiday feast.
18/30
Sweet Potato Panzanella
From the Recipe Creator:
This is my favorite lunch dish during the fall season. Every bite is filled with flavor and texture, but it isn't too high in calories. —Mary M. Leverette, Columbia, South Carolina
Nutrition Facts:
3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Toasted cubes of crusty French bread and soft bites of sweet potato come together in this classic salad idea made over with fall flavors. Sharp red onions, fresh herbs and a hefty dose of red wine vinegar balance and brighten the dish.
19/30
Cranberry and Roasted Beet Salad
From the Recipe Creator:
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. —Brianna St. Clair, Worland, Wyoming
Nutrition Facts:
2/3 cup: 212 calories, 11g fat (4g saturated fat), 24mg cholesterol, 278mg sodium, 25g carbohydrate (19g sugars, 5g fiber), 6g protein. Diabetic exchanges: 2 fat, 1 starch, 1 vegetable.
For fans of roasted beets, this is one of the best Thanksgiving salad recipes. And it’s well worth the time it takes to come together. Be sure to know how to wash lettuce and salad greens to get the grit out, or take a shortcut by using packaged salad greens.
20/30
Shaved Brussels Sprout Salad
From the Recipe Creator:
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Nutrition Facts:
3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.
For a low-calorie salad for your holiday party, look no further than this flavorful Thanksgiving salad recipe! The key to tender Brussels sprouts is refrigerating the salad for as long as possible before serving.
21/30
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
From the Recipe Creator:
We had leftover roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Now we also add caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
Nutrition Facts:
1-1/3 cups: 218 calories, 12g fat (3g saturated fat), 6mg cholesterol, 486mg sodium, 26g carbohydrate (7g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
The star of this hearty salad, loaded with cubes of roasted butternut squash and crumbled Gorgonzola, is the sprinkle of sweet and tangy pumpkin seeds, caramelized with brown sugar and balsamic vinegar. A bed of earthy spinach and a balsamic and Dijon vinaigrette tie everything together.
22/30
Apple Pomegranate Salad
From the Recipe Creator:
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
Nutrition Facts:
1 cup: 165 calories, 13g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.
A longtime favorite, this tart Thanksgiving salad recipe is sure to create unforgettable memories when served at your next holiday feast. Best of all, it’s ready in just 20 minutes and is only 165 calories a serving!
23/30
Kale & Bacon Salad with Honey-Horseradish Vinaigrette
From the Recipe Creator:
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma
Nutrition Facts:
1 serving: 236 calories, 15g fat (3g saturated fat), 34mg cholesterol, 248mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 8g protein.
Uncompromising on taste, this flavorful Thanksgiving salad showcases kale, a highly nutritious green and incredible superfood. Not a fan of this leafy green? Use collards, mustard greens or a mix of spinach and arugula instead.
24/30
Pomegranate Persimmon Salad
From the Recipe Creator:
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California
Nutrition Facts:
1-1/2 cups: 175 calories, 9g fat (2g saturated fat), 0 cholesterol, 220mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch, 1/2 fruit.
Add some sunshine to your fall table with this quick fall salad. It’s ready in just 15 minutes, so guests will be able to enjoy how the sweet, bright persimmons interact with the dish’s puckery homemade vinaigrette.
25/30
Wilted Spinach Salad with Butternut Squash
From the Recipe Creator:
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington
Nutrition Facts:
1 serving: 228 calories, 12g fat (3g saturated fat), 12mg cholesterol, 382mg sodium, 28g carbohydrate (17g sugars, 4g fiber), 5g protein. Diabetic exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
The epitome of Thanksgiving salad recipes, this dish feels exactly like fall. A decadent start to your holiday meal, the warm balsamic vinaigrette is key to transforming the salad’s simple ingredients into something special. First time tackling a whole squash? Here’s how to cut butternut squash safely.
26/30
Roquefort Pear Salad
From the Recipe Creator:
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
Nutrition Facts:
1-1/4 cups: 171 calories, 12g fat (3g saturated fat), 9mg cholesterol, 303mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 fruit.
Ready in 20 minutes, this seriously quick Thanksgiving salad is perfect for a large crowd—it makes enough for 10 servings and, aside from the dressing, only requires five ingredients! Not a fan of mustard vinaigrette? Try it with this homemade blue cheese dressing instead.
27/30
Sweet Potato & Chickpea Salad
From the Recipe Creator:
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
Nutrition Facts:
1/2 cup sweet potato mixture with 1/2 cup greens and 1-1/2 teaspoons cheese: 134 calories, 6g fat (1g saturated fat), 2mg cholesterol, 466mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
Perfect as a Thanksgiving potluck idea, this salad recipe is light on the calories, but its flavors are through the roof! For an added crunch, roast the chickpeas in the oven alongside the sweet potatoes.
28/30
Hot Spinach Apple Salad
From the Recipe Creator:
With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
Nutrition Facts:
1 serving: 117 calories, 7g fat (2g saturated fat), 11mg cholesterol, 135mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Six ingredients and 20 minutes are all you need to bring one of our favorite Thanksgiving salad recipes to life. This holiday potluck recipe makes 10 servings of fresh green goodness!
29/30
Cranberry-Pecan Wheat Berry Salad
From the Recipe Creator:
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York
Nutrition Facts:
3/4 cup: 298 calories, 15g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 39g carbohydrate (17g sugars, 6g fiber), 5g protein.
The addition of wheat berries makes this lettuce-free Thanksgiving salad recipe a filling meal all by itself. Can’t find wheat berries? Instead, use kamut, a high-protein ancient grain.
30/30
Warm Apple & Pistachio Spinach Salad
From the Recipe Creator:
I'm really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It's also super quick and easy to make. —Justine Kmiecik, Crestview, Florida
Nutrition Facts:
1 serving: 278 calories, 19g fat (8g saturated fat), 32mg cholesterol, 243mg sodium, 20g carbohydrate (14g sugars, 4g fiber), 10g protein.
This warm salad is a unique way to add greens to your holiday table. Apples caramelized in butter with fresh ginger, Dijon and pistachios are spooned over baby spinach and dotted with spoonfuls of creamy ricotta. The combination is finished with a drizzle of honey instead of a dressing, so the flavors of the ingredients shine through.
Thanksgiving Salad Recipes FAQ
What are the best fall flavors for a Thanksgiving salad recipe?
To add the most fall flavor to your Thanksgiving salad recipes, look to seasonal produce, like butternut squash, sweet potatoes, Brussels sprouts, beets, pears and apples. Dried fruit, like cherries or apricots, has a concentrated flavor that matches earthy fall produce, and you don’t have to worry about seasonality. Fresh, hearty herbs, like thyme, sage and rosemary, tie the salad back to seasonings on the turkey and in traditional sides.
What crunchy elements can I add to salad recipes for Thanksgiving?
To add crunch to Thanksgiving salads, try nuts, pumpkin seeds, homemade croutons or tortilla strips. For the best flavor, toast seeds or nuts (try one of these four ways to toast nuts) and let them cool before adding to salads. For something different and gluten-free, crumble cheese crisps over a salad right before serving.
Can salad recipes for Thanksgiving be made ahead?
You can prep Thanksgiving salads in advance, but wait to toss them together until it’s time to eat, so the vegetables are crisp and the dressing doesn’t become watery. Roasted vegetables, like squash or potatoes, can be prepared a day or two ahead of time and stored in the refrigerator. Salad dressing can also be totally prepared ahead and then whisked or shaken before using.
