We call this “Thanksgiving Salad” because it’s the perfect holiday side dish. But it would also be fantastic topped with all your Thanksgiving leftovers! 

thanksgiving salad tossed with two wooden spoons near a bowl of cranberries.thanksgiving salad tossed with two wooden spoons near a bowl of cranberries.

If you forgot to plan a salad for your Thanksgiving menu, this salad is the perfect addition. You can stir the dressing together in just minutes, and the textures and flavors are hard to resist!

This salad pairs well with your favorite Thanksgiving side dishes, such as roasted sweet potatoes, maple-roasted butternut squash, green beans, and stuffing. 

Once you taste it, you may not even care as much about the turkey and gravy!

Ingredients You’ll Need

Since Thanksgiving will keep you busy in the kitchen, this salad recipe aims to make your life easier. All you need to do is prepare a quick homemade vinaigrette. 

Afterward, you can use pre-washed mixed greens and easy, no-bake toppings, like dried cranberries, apples, red onion, goat cheese, and pecans. Feel free to use other nuts, like sliced almonds or walnuts. 

Add other toppings like pomegranate seeds or crunchy croutons, if you’d like to.

bowls of red onion, mixed greens, goat cheese, vinegar, olive oil, and honey labeled on a white surface.bowls of red onion, mixed greens, goat cheese, vinegar, olive oil, and honey labeled on a white surface.

Looking for more holiday salads?

Try one of these recipes:

Remember my classic Holiday Salad, which we always make for Christmas, too! It’s similar to this one but topped with gorgonzola crumbles, in case you’re a blue cheese fan.

Thanksgiving Salad Recipe

To prepare the dressing, combine the olive oil, apple cider vinegar, dijon mustard, honey, ginger, salt, and pepper in a small mason jar. Stir well; the honey will sink to the bottom of the jar, so continue stirring until it dissolves.

Secure the lid on the dressing jar and set it aside. 

ginger grated into a small jar of salad dressing.ginger grated into a small jar of salad dressing.

Make-Ahead Tip

If you’d like to get a headstart on your Thanksgiving feast, you can prepare the dressing up to 3 days in advance. Let the dressing sit out at room temperature for at least 1 hour before serving again. 

To assemble the salad, start with a base of mixed greens in a large bowl. (You can also use baby spinach or chopped romaine.)

Dice the apple and red onion into bite-sized pieces, then sprinkle them over the lettuce.

core removed from apple and diced on a cutting board with a ceramic knife.core removed from apple and diced on a cutting board with a ceramic knife.

Add the dried cranberries and pecans, drizzle about half the dressing generously over the top, and toss well. 

Serve the extra dressing on the side so your guests can add more if they’d like to.

Pecans, apples, dried cranberries, and dressing added to a bowl of greens. Pecans, apples, dried cranberries, and dressing added to a bowl of greens.

Top with goat cheese crumbles, or serve them on the side, and this salad is ready to serve. The goat cheese is added last because tossing it together will make the whole salad creamy.

storage Tip

This salad will become soggy in the fridge after it is tossed in dressing. If you want to make it ahead of time, prepare only the dressing and store it in an airtight container in the fridge. Before serving, chop the apple and onion, then toss with the dressing for the best flavor and texture.

Looking for more Thanksgiving food? Try Instant Pot Mashed Potatoes, Nut Roast, or Butternut Squash Soup for more delicious options. 



Apple Cider Dressing

  • ¼ cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 -inch fresh ginger , grated
  • ¼ teaspoon each fine sea salt & black pepper

Salad Assembly

  • 6 ounces mixed greens
  • 1 large apple , cored and diced
  • ½ cup chopped red onion
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans
  • 2 ounces soft goat cheese

  • Combine the olive oil, vinegar, honey, mustard, ginger, salt, and black pepper in a small mason jar. Use a spoon or whisk to stir until the honey dissolves. (Tip: Use a microplane to grate the ginger into the jar.)

  • To assemble the salad, place the greens in a large serving bowl. Add the chopped apple, red onion, cranberries, and pecans. Drizzle with about half the dressing and toss well.

  • Sprinkle the goat cheese over the top and serve immediately with the remaining dressing on the side. (Your guests can add more if they want to!) Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.

Nutrition information is for 1/6 of this recipe or about one heaping cup, assuming you pour ALL of the dressing over the salad. This information is just an estimate and not a guarantee.
 

Calories: 221kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 169mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 445IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg

If you try this Thanksgiving Salad recipe, please leave a comment and star rating below, letting me know how you like it.

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