18 Festive Thanksgiving Salad Recipes Creative

Thanksgiving feasts are all about indulgence, but who says the sides can’t be as vibrant as they are delicious? This year, give your spread a fresh twist with these 18 festive Thanksgiving salad recipes—bursting with seasonal flavors, colorful ingredients, and just the right amount of holiday flair. From hearty grain bowls to crisp apple-studded greens, these dishes will steal the spotlight (in the best way). Dig in!

Roasted Butternut Squash Salad with Cranberries

Let’s dive into a dish that’s as vibrant as it is delicious, perfect for those days when you crave something wholesome yet easy to whip up. You’ll love how the sweetness of the squash pairs with the tart cranberries, creating a balance that’s downright addictive.

Ingredients

• For the salad:
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups mixed greens
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the squash roasts, whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp Dijon mustard in a small bowl. Season with salt and pepper to taste.
5. In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and crumbled feta cheese.
6. Drizzle the dressing over the salad and toss gently to combine.

So there you have it—a salad that’s a feast for the eyes and the palate. The roasted squash adds a creamy texture, while the cranberries bring a pop of color and a burst of flavor. Try serving it with a side of crusty bread to soak up any extra dressing.

Harvest Kale Salad with Maple Dressing

Fall is the perfect time to whip up something fresh and hearty, and this Harvest Kale Salad with Maple Dressing hits all the right notes. You’ll love how the sweet and tangy dressing brings everything together.

Ingredients

• For the salad:
  • 4 cups chopped kale
  • 1 cup diced butternut squash, roasted
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
2. While the squash roasts, prepare the dressing. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard until well combined. Season with salt and pepper to taste.
3. In a large bowl, massage the chopped kale with a bit of the dressing to soften the leaves. This step is key for removing bitterness and making the kale more palatable.
4. Add the roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese to the kale. Drizzle with the remaining dressing and toss gently to combine.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Rich in textures and flavors, this salad offers a delightful crunch from the pecans and a creamy contrast from the feta. Serve it alongside grilled chicken or enjoy it as a standalone meal for a satisfying lunch.

Autumn Apple and Walnut Salad

This season calls for something fresh yet cozy, and what better way to answer than with a crisp Autumn Apple and Walnut Salad? It’s the perfect blend of sweet, crunchy, and a little nutty—just like fall itself.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 large apple, thinly sliced
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, sliced apple, chopped walnuts, and dried cranberries.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the dressing to meld with the ingredients.
4. Serve immediately. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Autumn Apple and Walnut Salad offers a delightful contrast of textures—crisp apples, crunchy walnuts, and tender greens. The sweet and tangy dressing ties it all together, making it a versatile side or a light main. Try topping it with grilled chicken or goat cheese for an extra layer of flavor.

Pomegranate and Arugula Salad with Goat Cheese

Vibrant and refreshing, this salad is your go-to for a quick, healthy meal that doesn’t skimp on flavor. You’ll love the mix of sweet pomegranate, peppery arugula, and creamy goat cheese—it’s a combo that’s hard to beat.

Ingredients

• For the salad:
  • 4 cups arugula
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled goat cheese
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, add the arugula, pomegranate seeds, and crumbled goat cheese.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better control and to prevent the arugula from wilting.
4. Serve immediately to enjoy the crisp texture of the arugula and the burst of flavor from the pomegranate seeds. Tip: For an extra crunch, add some toasted walnuts or almonds on top.

Absolutely delightful, this salad offers a perfect balance of textures and flavors. Try serving it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Sweet Potato and Pecan Salad with Honey Mustard Dressing

Unbelievably easy to whip up, this salad is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love the sweet and savory combo, perfect for any season.

Ingredients

• For the salad:
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup pecans, roughly chopped
  • 4 cups mixed greens
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread them out on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the potatoes roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Tip: Keep an eye on them to prevent burning.
5. In a small bowl, whisk together the remaining olive oil, honey, Dijon mustard, and apple cider vinegar for the dressing. Season with salt and pepper.
6. In a large bowl, combine the mixed greens, roasted sweet potatoes, and toasted pecans. Drizzle with the honey mustard dressing and toss gently to coat. Tip: Add the dressing just before serving to keep the greens crisp.

Outrageously good, this salad offers a delightful crunch from the pecans, creaminess from the sweet potatoes, and a tangy kick from the dressing. Try serving it alongside grilled chicken for a heartier meal.

Cranberry Quinoa Salad with Citrus Vinaigrette

Ready to shake up your salad game? This cranberry quinoa salad with citrus vinaigrette is a vibrant, nutritious dish that’s as easy to make as it is delicious. Perfect for meal prep or a quick lunch, it’s packed with flavors and textures that’ll keep you coming back for more.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • 2 cups baby spinach, chopped
• For the citrus vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Keep an eye on them to prevent burning.
4. In a large bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper until well combined.
5. Fluff the quinoa with a fork and add it to the bowl with the vinaigrette. Toss to coat evenly.
6. Add the dried cranberries, toasted almonds, and chopped spinach to the quinoa mixture. Gently toss everything together until well combined. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad is a delightful mix of chewy quinoa, sweet cranberries, and crunchy almonds, all brought together with a bright citrus vinaigrette. Try serving it in a hollowed-out orange for a fun, edible presentation that’s sure to impress.

Roasted Brussels Sprouts Salad with Bacon

Ready to elevate your salad game? This Roasted Brussels Sprouts Salad with Bacon combines crispy, savory, and sweet flavors for a dish that’s anything but boring. You’ll love how the bacon adds a smoky depth to the tender sprouts.

Ingredients

• For the salad:
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 slices bacon, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dressing:
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer and roast for 20 minutes, stirring halfway through, until they’re golden and crispy on the edges.
4. While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
5. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard for the dressing.
6. Once the sprouts are done, transfer them to a large bowl, add the crispy bacon, and drizzle with the dressing. Toss to combine.

Absolutely delightful, this salad offers a perfect crunch with every bite, thanks to the roasted sprouts and bacon. Serve it warm with a sprinkle of Parmesan cheese for an extra flavor boost or alongside grilled chicken for a hearty meal.

Fall Spinach Salad with Warm Bacon Dressing

Fall is the perfect time to whip up this cozy, flavorful salad that combines fresh greens with the rich taste of warm bacon dressing. You’ll love how the crispy bacon and sweet onions come together to create a dish that’s both comforting and refreshing.

Ingredients

• For the salad:
  • 6 cups fresh spinach
  • 1/2 cup sliced red onion
  • 4 slices bacon, chopped
• For the dressing:
  • 3 tbsp bacon grease
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain, leaving the grease in the skillet.
2. Add the sliced red onion to the skillet with the bacon grease. Cook over medium heat until the onion is soft and slightly caramelized, about 3-4 minutes.
3. Whisk in the apple cider vinegar, honey, and Dijon mustard into the skillet with the onions. Cook for 1-2 minutes until the dressing is slightly thickened. Season with salt and pepper to taste.
4. Place the fresh spinach in a large bowl. Pour the warm dressing over the spinach and toss gently to coat the leaves evenly.
5. Sprinkle the crispy bacon pieces on top of the salad before serving.

Let this salad be the star of your fall table with its perfect balance of sweet and savory flavors. The warm dressing slightly wilts the spinach, creating a delightful texture that’s both tender and crisp. Serve it alongside roasted chicken or pork for a complete meal that’s sure to impress.

Pear and Gorgonzola Salad with Candied Walnuts

Oh, you’re going to love this pear and gorgonzola salad with candied walnuts. It’s the perfect mix of sweet, tangy, and crunchy, making it a standout dish for any occasion.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 ripe pear, thinly sliced
  • 1/2 cup crumbled gorgonzola cheese
• For the candied walnuts:
  • 1/2 cup walnuts
  • 2 tbsp sugar
  • 1 tbsp butter
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat a small skillet over medium heat for the candied walnuts.
2. Add the walnuts, sugar, and butter to the skillet. Stir constantly for about 3 minutes until the sugar melts and coats the walnuts evenly. Tip: Watch closely to prevent burning.
3. Spread the candied walnuts on parchment paper to cool and harden for 10 minutes.
4. In a large bowl, combine the mixed greens, sliced pear, and crumbled gorgonzola cheese.
5. Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl for the dressing. Tip: Adjust the honey based on your preference for sweetness.
6. Drizzle the dressing over the salad and toss gently to coat. Tip: Add the dressing just before serving to keep the greens crisp.
7. Break the candied walnuts into pieces and sprinkle them over the salad.

Great for a light lunch or as a starter, this salad offers a delightful contrast of flavors and textures. The creamy gorgonzola pairs beautifully with the crisp pear and crunchy walnuts.

Autumn Farro Salad with Roasted Vegetables

Vibrant flavors and hearty textures come together in this autumn farro salad, perfect for those cozy evenings when you crave something nutritious yet comforting. You’ll love how the roasted vegetables add a sweet, caramelized depth to the nutty farro.

Ingredients

• For the salad:
  • 1 cup farro
  • 2 cups water
  • 1 small butternut squash, peeled and cubed
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Instructions

1. Preheat your oven to 400°F.
2. Rinse the farro under cold water, then combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until tender. Tip: Farro should be chewy, not mushy.
3. Toss the butternut squash and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes at 400°F, stirring halfway through. Tip: Roasting brings out the natural sweetness of the vegetables.
4. Whisk together 3 tbsp olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to make the dressing. Tip: Adjust the honey to balance the acidity to your liking.
5. Combine the cooked farro and roasted vegetables in a large bowl. Drizzle with the dressing and toss to coat evenly.

Great for meal prep or a festive side, this salad’s mix of chewy farro and tender roasted veggies is a textural delight. Serve it warm with a sprinkle of feta for an extra flavor boost.

Maple Glazed Carrot and Chickpea Salad

Unbelievably easy to whip up, this Maple Glazed Carrot and Chickpea Salad is your next go-to for a quick, nutritious meal. You’ll love the sweet and savory combo that’s as satisfying as it is simple to make.

Ingredients

• For the salad:
  • 2 cups carrots, peeled and sliced into 1/2-inch rounds
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the glaze:
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1/2 tsp ground cinnamon
• For serving:
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and chickpeas with olive oil and salt until evenly coated. Spread them out on the prepared baking sheet.
3. Roast for 25 minutes, stirring halfway through, until the carrots are tender and the chickpeas are crispy. Tip: For extra crispiness, let them roast a few minutes longer.
4. While the veggies roast, whisk together the maple syrup, balsamic vinegar, and cinnamon in a small bowl.
5. Once the carrots and chickpeas are done, drizzle the glaze over them and toss to coat. Return to the oven for 5 minutes to let the glaze caramelize slightly.
6. Remove from the oven and let cool for a few minutes. Tip: This step helps the flavors meld together beautifully.
7. Transfer to a serving dish and sprinkle with fresh parsley before serving. Tip: For an extra crunch, add some toasted nuts right before serving.

Perfectly balanced, this salad offers a delightful mix of textures—from the tender carrots to the crispy chickpeas. Serve it warm over a bed of greens for a hearty lunch, or pack it cold for a picnic-friendly side.

Pumpkin Seed and Kale Salad with Lemon Dressing

Ready to shake up your salad game? This pumpkin seed and kale salad with lemon dressing is a crunchy, fresh, and utterly satisfying dish that’s perfect for any day of the week. You’ll love how the tangy lemon dressing brings everything together.

Ingredients

• For the salad:
  • 4 cups chopped kale
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, add the chopped kale. Massage the kale with your hands for 2 minutes to soften the leaves.
2. Add the roasted pumpkin seeds and dried cranberries to the bowl with the kale.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Zesty and vibrant, this salad offers a delightful crunch from the pumpkin seeds and a sweet contrast from the cranberries. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light and healthy lunch.

Spiced Pecan and Apple Salad with Cider Vinaigrette

Vibrant flavors come together in this Spiced Pecan and Apple Salad with Cider Vinaigrette, a dish that’s as refreshing as it is easy to whip up. You’ll love the crunch of pecans paired with the crispness of apples, all tied together with a tangy vinaigrette.

Ingredients

• For the salad:
  • 6 cups mixed greens
  • 1 large apple, thinly sliced
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried cranberries
• For the vinaigrette:
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the spiced pecans:
  • 1/2 cup pecans
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 350°F to toast the pecans.
2. In a small bowl, mix the butter, brown sugar, cinnamon, and cayenne pepper until well combined.
3. Toss the pecans in the spice mixture until evenly coated, then spread them on a baking sheet.
4. Bake for 10 minutes, stirring halfway through, until the pecans are fragrant and slightly crispy. Let them cool.
5. In a large salad bowl, combine the mixed greens, sliced apple, and dried cranberries.
6. For the vinaigrette, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
7. Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
8. Top the salad with the spiced pecans right before serving to keep them crunchy.

Mouthwatering and satisfying, this salad offers a perfect balance of sweet, spicy, and tangy flavors. Serve it alongside grilled chicken or enjoy it as a standalone meal for a light yet fulfilling lunch.

Roasted Delicata Squash Salad with Feta

So, you’re looking for a dish that’s both hearty and refreshing? This roasted delicata squash salad with feta is your answer. It’s a perfect blend of sweet, savory, and creamy textures that’ll make your taste buds dance.

Ingredients

• For the salad:
  • 1 medium delicata squash, sliced into 1/2-inch rings
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups mixed greens
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pumpkin seeds
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the delicata squash rings with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until the edges are caramelized and the squash is tender.
4. While the squash roasts, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp Dijon mustard in a small bowl. Season with salt and pepper to taste.
5. In a large bowl, combine the mixed greens, roasted squash, crumbled feta, and toasted pumpkin seeds.
6. Drizzle the dressing over the salad and toss gently to combine.

Absolutely delightful, this salad offers a crunchy texture from the pumpkin seeds, a creamy bite from the feta, and a sweet, caramelized flavor from the squash. Try serving it alongside grilled chicken for a more filling meal or enjoy it as is for a light lunch.

Warm Wild Rice Salad with Dried Cranberries

Mmm, imagine a dish that’s both hearty and refreshing, perfect for those days when you crave something wholesome yet easy to whip up. This warm wild rice salad, dotted with sweet dried cranberries, is just that—a comforting bowl that’s as nutritious as it is delicious.

Ingredients

For the rice:

• 1 cup wild rice
• 2 cups water
• 1/2 tsp salt

For the salad:

• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid lifting the lid to check on the rice too often, as this can release steam and extend cooking time.
4. While the rice cooks, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Keep an eye on them to prevent burning.
5. In a large bowl, whisk together the olive oil, lemon juice, and black pepper.
6. Once the rice is done, fluff it with a fork and add it to the bowl with the dressing. Toss to combine.
7. Add the dried cranberries and toasted walnuts to the bowl, mixing gently to distribute evenly. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Perfect for a cozy dinner or a packed lunch, this salad offers a delightful contrast of textures—chewy rice, crunchy walnuts, and bursts of sweet cranberries. Try serving it alongside roasted chicken or stuffed into a wrap for a satisfying meal.

Balsamic Roasted Vegetable Salad

Feeling like you need a dish that’s both hearty and healthy? This balsamic roasted vegetable salad is your go-to. It’s packed with flavors that pop and textures that satisfy, making it perfect for any season.

Ingredients

• For the vegetables:
  • 2 cups chopped carrots
  • 2 cups chopped zucchini
  • 2 cups chopped red bell pepper
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dressing:
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/4 cup olive oil
• For serving:
  • 4 cups mixed greens
  • 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped carrots, zucchini, and red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and 1/4 cup olive oil in a small bowl until smooth.
5. Once the vegetables are done, let them cool for 5 minutes.
6. In a large serving bowl, combine the roasted vegetables with 4 cups mixed greens. Drizzle the dressing over the salad and toss gently to coat.
7. Sprinkle 1/4 cup crumbled feta cheese on top before serving.

What makes this salad stand out is the contrast between the warm, sweet roasted vegetables and the crisp, fresh greens. For an extra crunch, try adding some toasted walnuts or almonds right before serving.

Fall Harvest Salad with Maple Balsamic Dressing

Dig into this vibrant Fall Harvest Salad with Maple Balsamic Dressing, a perfect blend of sweet and savory flavors that’ll make your taste buds dance. It’s packed with seasonal veggies and a dressing that’s a game-changer.

Ingredients

• For the salad:
  • 4 cups mixed greens
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup crumbled goat cheese
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, whisk together all the dressing ingredients in a small bowl until well combined. Tip: For a smoother dressing, blend it for a few seconds.
3. In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and toasted pecans.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
5. Sprinkle the crumbled goat cheese on top for a creamy finish. Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Kick back and enjoy this salad’s delightful mix of textures, from the creamy goat cheese to the crunchy pecans. Serve it as a hearty side or top it with grilled chicken for a fulfilling meal.

Conclusion

With 18 vibrant and festive salads, this roundup has something for every Thanksgiving table! Whether you crave crunch, color, or cozy flavors, these recipes will steal the spotlight. Give them a try, then let us know your favorites in the comments. Loved this list? Share the holiday inspiration by pinning it for later—happy cooking and happy feasting!