14 Best Thanksgiving Salad Recipes for 2025

By now, you’ve probably already planned your Thanksgiving menu and got the classics covered, like pineapple brown sugar ham and green bean casserole. But can I suggest that you also add a couple of salads into the mix?! Thanksgiving dinners can be super heavy, and every year I make sure that I lighten things up a little by adding a few side salads to the table. They’re always a huge hit with my guests, and trust me when I say that they definitely don’t have to be boring, or feel like an afterthought. 

These aren’t your average leafy greens. This collection is packed with colorful, flavor-loaded salads that earn their spot on the holiday table. From cozy grain bowls to crisp slaws and creative ways to use leftovers, there’s something here for everyone (yes, even the salad skeptics).

Why You’ll Love This Collection:

• Seasonal ingredients galore — think apples, cranberries, squash, and roasted veggies that taste like fall in a bite.

• Hearty grain-based bowls that double as satisfying sides or next-day lunches. I’m eating these right through November! 

• Colorful slaws and leafy salads that look gorgeous alongside sliced meats and rich main dishes.

• Creative leftover ideas that turn turkey and ham into something fresh, flavorful, and totally new.

• 🍝 A few fun pasta salads for those who believe carbs deserve a place in every course (I agree).

Check these out, and be sure to let me know which ones you’ll be trying this year… 

Rainbow Harvest Salad

This is the kind of salad that steals the show at Thanksgiving! It’s a total color explosion of roasted fall veggies, crunchy greens, and sweet pops of fruit that make you feel like you’re eating autumn itself. If your holiday table needs something bright and fresh, this is it.

The mix of colors isn’t just for show, and each layer adds its own flavor and texture. Roasted carrots bring sweetness, purple cabbage gives crunch, and pomegranate seeds add that juicy sparkle that makes every bite feel special.

Serves: 4–6

Ingredients:

• 2 cups baby spinach or mixed greens

• 1 cup shredded purple cabbage

• 1 cup roasted butternut squash cubes

• 1 cup roasted carrots, sliced

• ½ cup cooked quinoa (optional, for extra heartiness)

• ½ cup pomegranate seeds

• ¼ cup crumbled feta or goat cheese

• ¼ cup chopped pecans or walnuts, toasted

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Roast the carrots and squash at 400°F for about 25–30 minutes, until tender and lightly caramelized.

2. In a small jar or bowl, whisk together the olive oil, vinegar, maple syrup, mustard, salt, and pepper.

3. In a large serving bowl or platter, layer the greens, cabbage, roasted veggies, quinoa (if using), pomegranate seeds, cheese, and nuts.

4. Drizzle with dressing just before serving and toss gently to combine.

Shaved Brussels Sprout Salad with Hot Honey Vinaigrette

Every family has that one person who swears they don’t like Brussels sprouts — until they meet this salad. It’s crunchy, a little spicy, and just the right amount of sweet thanks to the hot honey vinaigrette that ties everything together. 

The thinly shaved sprouts make a crisp, slaw-style base that stays fresh for hours, while the warm vinaigrette softens everything just slightly. Toss in some sharp cheddar, dried cranberries, and toasted almonds, and suddenly Brussels sprouts become the star of the show.

Serves: 4–6

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced or shaved

• ½ cup shredded sharp cheddar cheese

• ⅓ cup dried cranberries

• ¼ cup sliced almonds, toasted

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp honey

• ½ tsp hot sauce (adjust to taste)

• ½ tsp Dijon mustard

• Salt and black pepper to taste

Instructions:

1. In a small saucepan over low heat, whisk together olive oil, vinegar, honey, hot sauce, mustard, salt, and pepper until just warm — about 1–2 minutes. Remove from heat.

2. Add the shaved Brussels sprouts to a large mixing bowl. Pour the warm vinaigrette over the top and toss well to coat.

3. Let the salad sit for 5–10 minutes to slightly soften the sprouts.

4. Stir in cheddar, cranberries, and almonds just before serving.

Spinach Salad with Roasted Butternut Squash & Feta

If fall had a flavor profile, this salad would be it! Sweet roasted butternut squash, salty feta, and tart pomegranate seeds all hanging out on a bed of tender spinach. I’ve even caught myself making this one for lunch long after the Thanksgiving leftovers are gone.

It’s simple but feels a little fancy, and it pairs beautifully with turkey, ham, or anything else on your holiday spread. The maple-balsamic dressing gives just enough sweetness to bring the whole thing together.

Serves: 4–6

Ingredients:

• 4 cups baby spinach

• 2 cups roasted butternut squash cubes

• ½ cup pomegranate seeds

• ¼ cup crumbled feta cheese

• ¼ cup pecans or walnuts, toasted

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Roast the butternut squash at 400°F for 25–30 minutes, tossing halfway through, until tender and golden.

2. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper.

3. In a large bowl, combine spinach, roasted squash, pomegranate seeds, feta, and nuts.

4. Drizzle with dressing and toss gently to coat.

Fig & Prosciutto Salad with Balsamic Glaze

If there were ever a salad that felt like it belonged at a fancy Thanksgiving dinner, it’s this one. Juicy figs, salty ribbons of prosciutto, and creamy cheese (because of course there’s cheese), all layered over peppery arugula and drizzled with balsamic glaze. It’s simple, but every bite tastes like something you’d order at a restaurant.

The sweet-and-salty combo is what makes this one shine. The figs bring natural sweetness, the prosciutto adds savory depth, and that thick, glossy glaze ties it all together. Plus, it looks gorgeous on the table. 

Serves: 4–6

Ingredients:

• 4 cups arugula or mixed greens

• 6–8 fresh figs, halved (or use dried figs, rehydrated in warm water for 10 minutes)

• 4 oz prosciutto, torn into strips

• ¼ cup crumbled goat cheese or shaved Parmesan

• 2 tbsp balsamic glaze (store-bought or homemade)

• 1 tbsp olive oil

• Freshly cracked black pepper

Instructions:

1. Arrange the arugula on a large serving platter or shallow bowl.

2. Layer the figs and prosciutto over the greens.

3. Sprinkle with goat cheese and a few cracks of black pepper.

4. Drizzle with olive oil and finish with a generous swirl of balsamic glaze right before serving.

Wild Rice Salad with Cranberries & Pecans

This salad has major “make it once and everyone asks for the recipe” energy. It’s hearty enough to stand next to stuffing but fresh enough to balance the heavier dishes. Wild rice gives it a chewy, nutty base, dried cranberries bring the pop of sweetness, and toasted pecans add that holiday crunch we all love.

It’s also a meal prep dream, and you can make it a day ahead, and the flavors only get better as it chills. I like to serve it slightly warm for Thanksgiving dinner, but it’s just as good cold the next day (especially next to leftover turkey).

Serves: 6–8

Ingredients:

• 2 cups cooked wild rice (about ¾ cup uncooked)

• ½ cup dried cranberries

• ½ cup chopped pecans, toasted

• ¼ cup chopped green onions

• ½ cup diced celery (optional, for crunch)

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Cook wild rice according to package directions, then let it cool slightly.

2. In a large bowl, combine the wild rice, cranberries, pecans, green onions, and celery.

3. In a small jar or bowl, whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper.

4. Pour the dressing over the salad and toss to coat.

5. Serve warm or chilled — it’s great either way.

Quinoa Salad with Roasted Beets & Orange Segments

This salad is basically a sunset in a bowl, with ruby roasted beets, bright orange slices, and fluffy quinoa all tossed in a citrusy dressing that wakes everything up.

The earthy sweetness of the beets pairs perfectly with juicy oranges and nutty quinoa, while a simple honey-citrus dressing pulls it all together. It looks so gorgeous next to all that brown and beige Thanksgiving food.

Serves: 4–6

Ingredients:

• 1 cup quinoa, rinsed

• 2 medium beets, roasted, peeled, and diced

• 2 oranges, peeled and segmented

• ¼ cup crumbled goat cheese or feta

• 2 tbsp chopped pistachios or walnuts

• 2 tbsp olive oil

• 1 tbsp orange juice

• 1 tsp honey

• 1 tsp apple cider vinegar

• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions, then let it cool.

2. In a small bowl, whisk together olive oil, orange juice, honey, vinegar, salt, and pepper.

3. In a large bowl, combine quinoa, roasted beets, and orange segments.

4. Drizzle with dressing and toss gently to coat.

5. Top with goat cheese and nuts just before serving.

Pear & Pomegranate Salad with Maple Balsamic Dressing

This salad looks like it came straight out of a holiday magazine spread, with golden pear slices, ruby-red pomegranate seeds, and a glossy maple balsamic drizzle that makes everything shimmer. It’s crisp, elegant, and a nice break from the heavy Thanksgiving casseroles.

It’s the kind of salad that feels fancy but takes barely ten minutes to throw together. The sweet pears and tart pomegranate balance beautifully with salty cheese and toasted nuts, and that maple dressing? You’ll want to put it on everything.

Serves: 4–6

Ingredients:

• 4 cups mixed greens or arugula

• 2 ripe pears, thinly sliced

• ½ cup pomegranate seeds

• ¼ cup crumbled goat cheese or feta

• ¼ cup toasted pecans or walnuts

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper.

2. Arrange the greens on a serving platter and layer with pear slices, pomegranate seeds, cheese, and nuts.

3. Drizzle with dressing right before serving, or toss gently to coat.

Thanksgiving Leftovers Salad

Let’s be honest, the best part of Thanksgiving might just be the leftovers. This salad takes all those next-day bits and turns them into something fresh and crave-worthy. Think of it as the glow-up version of your holiday plate: tender turkey, roasted veggies, a spoonful of cranberry sauce, and a drizzle of balsamic dressing that ties it all together.

It’s flexible, forgiving, and downright delicious. You can pile it over greens, toss it with grains, or even use it as a meal prep idea for the weekend. Basically, it’s how you make your fridge look like you planned it this way all along.

Serves: 2–4 (depending on how many leftovers you have!)

Ingredients:

• 3 cups mixed greens (or baby spinach)

• 1 cup cooked turkey, shredded or chopped

• ½ cup roasted sweet potatoes or squash

• ¼ cup stuffing cubes (optional but so good for texture)

• 2 tbsp cranberry sauce

• ¼ cup crumbled feta or goat cheese

• 2 tbsp chopped pecans

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• ½ tsp honey

• Salt and pepper to taste

Instructions:

1. In a small jar, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.

2. Arrange the greens in a bowl and top with turkey, roasted veggies, stuffing cubes, cranberry sauce, cheese, and pecans.

3. Drizzle with dressing and toss gently.

4. Optional: add a few extra spoonfuls of cranberry sauce on top for that glossy, Pinterest-worthy finish.

Purple Cabbage, Mango & Cranberry Slaw

If your Thanksgiving table is looking a little too… beige, this slaw swoops in to save the day. It’s bright, juicy, and unapologetically colorful. Guaranteed to steal some attention from the mashed potatoes.

It’s the kind of salad that feels fresh and tropical but still fits right in with fall flavors. Plus, it holds up beautifully, so you can make it a few hours ahead without worrying about wilted greens.

Serves: 6–8

Ingredients:

• 4 cups shredded purple cabbage

• 1 large mango, peeled and diced

• ⅓ cup dried cranberries

• ¼ cup sliced green onions

• ¼ cup chopped cilantro (optional but adds great flavor)

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp lime juice

• 1 tsp honey

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cabbage, mango, cranberries, green onions, and cilantro.

2. In a small jar or bowl, whisk together olive oil, vinegar, lime juice, honey, salt, and pepper.

3. Pour the dressing over the slaw and toss well to coat.

4. Let it chill for at least 15 minutes before serving to let the flavors meld.

Apple & Cheddar Chopped Salad

This salad has “everyone goes back for seconds” energy. It’s crisp, colorful, and packed with flavor. Think sweet apples, sharp cheddar, and toasty almonds all mingling under a honey Dijon dressing. It’s part salad, part comfort food, and it somehow fits perfectly next to turkey, stuffing, and pie.

I like to use Honeycrisp apples for that juicy crunch, but any firm, sweet-tart apple will work. The cheddar gives it just the right bite, and the whole thing comes together in about ten minutes, which is pretty great considering how fancy it looks on the table.

Serves: 4–6

Ingredients:

• 4 cups chopped romaine or mixed greens

• 2 crisp apples (such as Honeycrisp or Pink Lady), diced

• ½ cup shredded or cubed sharp cheddar cheese

• ¼ cup sliced almonds, toasted

• ¼ cup dried cranberries

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp honey

• 1 tsp Dijon mustard

• Salt and black pepper to taste

Instructions:

1. In a small jar or bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper.

2. Add the greens, apples, cheddar, almonds, and cranberries to a large bowl.

3. Drizzle with dressing and toss gently until everything’s coated and glossy.

4. Serve right away for the best crunch.

Sausage, Apple & Cheddar Pasta Salad

This pasta salad is cozy, flavorful, and just a little unexpected. Sweet apples, savory sausage, sharp cheddar, and pasta come together in a tangy cider vinaigrette that ties everything perfectly into the Thanksgiving vibe.

It’s filling enough to double as a main dish for lunch the next day, and it tastes even better after a few hours in the fridge (so yes, it’s totally make-ahead friendly).

Serves: 6–8

Ingredients:

• 12 oz short pasta (like shells, rotini, or penne)

• 8 oz cooked sausage, sliced (smoked, chicken, or turkey sausage work great)

• 2 apples, diced (Honeycrisp or Gala are perfect)

• ½ cup cubed or shredded sharp cheddar cheese

• ¼ cup chopped green onions

• ¼ cup chopped parsley (optional, for freshness)

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cool water, and set aside.

2. In a large bowl, combine pasta, sausage, apples, cheddar, green onions, and parsley.

3. In a small jar or bowl, whisk together olive oil, cider vinegar, mustard, honey, salt, and pepper.

4. Pour dressing over the pasta mixture and toss gently until well coated.

5. Chill for at least 30 minutes before serving so the flavors meld together.

Leftover Turkey Cranberry Pasta Salad

The day after Thanksgiving calls for a meal that’s easy, cozy, and still feels a little special, and this pasta salad checks every box. It’s creamy, slightly sweet, and loaded with flavor from juicy turkey, tart cranberries, and crunchy pecans. Basically, it’s Thanksgiving in a bowl, minus the mountain of dishes.

It’s one of those recipes that somehow tastes even better after a few hours in the fridge, making it perfect for lazy long weekend lunches. Plus, the red cranberries and golden pasta give it that festive pop that’s very Insta-friendly.

Serves: 6–8

Ingredients:

• 12 oz short pasta (like rotini or penne)

• 2 cups cooked turkey, chopped

• ½ cup dried cranberries

• ½ cup chopped pecans

• ½ cup diced celery

• ¼ cup chopped green onions

• ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)

• 1 tbsp apple cider vinegar

• 1 tsp honey

• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cool water, and set aside.

2. In a large bowl, combine cooked pasta, turkey, cranberries, pecans, celery, and green onions.

3. In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper.

4. Pour dressing over the pasta mixture and toss gently to coat.

5. Chill for at least 30 minutes before serving to let the flavors mingle.

Ham, Pineapple & Cheddar Pasta Salad

Juicy pineapple, salty ham, and sharp cheddar come together in a creamy dressing that’s downright addictive. Add in a handful of greens — like bright peas and a sprinkle of scallions — and suddenly this classic combo feels fresh and full of life.

It’s colorful, fun, and perfect for turning that leftover holiday ham into something everyone actually wants to eat the next day.

Serves: 6–8

Ingredients:

• 12 oz short pasta (like rotini or penne)

• 2 cups cooked ham, diced

• 1 cup pineapple chunks (fresh or canned, drained)

• ½ cup shredded or cubed cheddar cheese

• ½ cup frozen peas, thawed

• ¼ cup chopped green onions

• ½ cup mayonnaise (or half mayo, half Greek yogurt for a lighter version)

• 1 tbsp pineapple juice (from the can or fresh)

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cool water, and set aside.

2. In a large bowl, combine pasta, ham, pineapple, cheddar, peas, and green onions.

3. In a small bowl, whisk together mayonnaise, pineapple juice, mustard, salt, and pepper.

4. Pour dressing over the salad and toss gently to coat.

5. Chill for at least 30 minutes before serving — it tastes even better once the flavors mingle.

Ham & Sweet Potato Grain Bowl

If your fridge is full of post-Thanksgiving odds and ends, this grain bowl might just be your new favorite “clean-out-the-fridge” meal. It’s simple but feels restaurant-level satisfying.

The best part? It’s so flexible. Use quinoa, farro, or wild rice — whatever you’ve got hanging around — and serve it warm or cold. A drizzle of maple Dijon vinaigrette brings everything together with just the right balance of cozy and fresh.

Serves: 4–6

Ingredients:

• 2 cups cooked grain (quinoa, farro, or wild rice)

• 1 ½ cups cooked ham, diced

• 2 medium sweet potatoes, peeled and cubed

• ½ cup dried cranberries

• ¼ cup chopped pecans or walnuts, toasted

• 2 tbsp olive oil (plus extra for roasting)

• 1 tbsp apple cider vinegar

• 1 tsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

• Optional: a handful of baby spinach or arugula for extra color

Instructions:

1. Preheat oven to 400°F. Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and caramelized.

2. In a small jar or bowl, whisk together 2 tbsp olive oil, vinegar, maple syrup, mustard, salt, and pepper.

3. In a large bowl, combine cooked grains, roasted sweet potatoes, ham, cranberries, and nuts.

4. Drizzle with the vinaigrette and toss gently to coat.

5. Stir in spinach or arugula just before serving, if using.

Trust me, these salads are definitely worthy of a spot on your Thanksgiving table this year! Make sure you tag me in your snaps on Instagram @slimmingviolet – it always makes my day to see what you’ve been making!