87 Best Thanksgiving Salad Recipes to Round Out Your Holiday Table
Turkey, stuffing, and mashed potatoes usually get all the attention, but Thanksgiving salad should not be so easily overlooked. A light, crisp, refreshing salad helps to balance all of the heavy and rich dishes that usually adorn the Thanksgiving table, and many of them come together in a snap while your bird is resting after it roasts. Whether it's a simple iceberg salad drizzled with a creamy dressing and sheep's milk cheese, a peppery arugula salad with pecorino and plums, a lighter take on green bean casserole (with crispy shallots, naturally), or a more winter-forward slaw of kale and Brussels sprouts, all of the salads below will help tie the whole celebration together.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson1/87Simplest Kale Salad
You have plenty of things to worry about on Thanksgiving. These "simplest" greens with fresh lemon juice, honey, and Parmesan cheese aren't one of them. Another thing that makes it one of the best Thanksgiving salad recipes: It’s so easy, you could even hand it off to any of your guests.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton2/87
Frisée and Carrot Ribbon Salad With Za'atar-Lemon Vinaigrette
Quartered green seedless grapes add bites of juicy sweetness to this salad of bitter greens, shaved veggies, and an herbal, spiced vinaigrette.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton3/87
Creole Caesar Salad With Corn Bread Croutons
If fresh corn and okra elude you on Thanksgiving, this twist on a classic (with its spicy, creamy dressing, and crunchy corn bread croutons) would still be a welcome holiday table addition.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell4/87
Roasted Carrot, Brussels Sprout, and Cranberry Salad
This roasted-and-raw mix of vegetables gets tossed in a bright poppy seed dressing that lends a pleasing variety of textures to the holiday side dish.
- Photo by Benito Martin and Jess Johnson5/87
Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
Crisp and cool wedges of iceberg lettuce are always refreshing. Toss them in a sweet and bright vinaigrette perfumed by heady dried oregano and shave or crumble salty feta on top for an easy update on the classic.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell6/87
Watercress and Persimmon Salad With Champagne Vinaigrette
This elegant salad with sweet, meaty wedges of persimmon contrasting a tangle of peppery greens is part of Gourmet magazine's lost Christmas menu, but it's also perfectly suited to the Thanksgiving table.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton7/87
Big Green Lentil Salad
This lentil and arugula salad rests on a bed of garlicky yogurt sauce, a cooling and tangy counterpoint to the Thanksgiving feast.
- Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini8/87
Smashed Green Bean Salad With Crispy Shallots
Smash raw green beans to split them open at irregular points, allowing them to fully absorb a tangy, citrusy Thai-inspired dressing. Feel free to make this easy recipe a day or two ahead—just reserve the crispy store-bought shallots for sprinkling on top.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich9/87
Everyday Greens Salad
A variety of leaves—some tender like Bibb lettuce, some sharp like arugula—are what make this simple Thanksgiving salad recipe truly special. Choose any vinegar you like for the dressing, but know that a cider vinaigrette will really tie it into a menu featuring traditional fall flavors.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog10/87
Kale and Brussels Sprout Salad
Like slaw, this hearty salad only gets better with a little age, so feel free to toss the kale and sprouts with the dressing a day ahead. You can toast the almonds in advance, too, but wait until it’s time to serve before bringing it all together.
- Photo by Eva Kosmas Flores11/87
Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette
If you’re still firing up the grill come Thanksgiving, consider this dish of charred carrots set atop a creamy cooling yogurt sauce and dressed with pickled beets.
- Photo by Laura Murray, Food Styling by Susie Theodorou12/87
Spicy and Creamy Slaw
You’ll choose your own adventure a bit with this simple slaw: Opt for Greek yogurt or mayonnaise to make the creamy dressing. Either way, salting and squeezing the cabbage before dressing ensures that the leaves are tender-crisp and seasoned throughout.
- Photo by Peden + Munk, Food Styling by Christopher St. Onge13/87
Ants on a Log Celery Salad
Crunchy peanuts (not peanut butter) and richly sweet dates (not raisins) take a classic childhood snack to sophisticated levels. Tart apple slices and fresh herbs bring the flavors home.
- Photo by Kevin J. Miyazaki14/87
Maui Kale Salad With Sweet Onion Dressing
This combo of kale and cabbage with a sweet onion dressing costs less than $2 per serving and has a crunch factor that comes from the addition of onion-flavored potato chips.
- Photo & Food Styling by Joseph De Leo15/87
Black-Eyed Pea Salad With Hot Sauce Vinaigrette
This is the ideal salad for a Thanksgiving potluck or buffet: It can sit out for several hours and be none the worse during the wait.
- Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich16/87
Crunchy Pickle Salad
A study in textures and vibrant flavors, this salad is made with crunchy toasted walnuts, crisp fennel, and, yes, lots of pickles.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou17/87
Squash and Radicchio Salad With Pecans
This holiday-buffet-ready salad has crisp Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt. If you can’t find the small squash, grab a sweet potato, halve it lengthwise, and cut into half circles.
- Photo by Joseph De Leo, Food Styling by Erika Joyce18/87
Red Cabbage Slaw With Cilantro and Citrus
This supremely simple slaw has a dressing made from orange juice, lime juice, and maple syrup. It'll fit right in on any holiday table.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell19/87
Radicchio Salad With Caramelized Carrots and Onions
It's all about the contrast in flavors, textures, and colors in this hearty Thanksgiving side dish recipe.
- Photo by Marcus Nilsson20/87
Iceberg Salad With Italian Dressing
Crisp iceberg and a tart, herbal dressing—not to mention the shaved red onion and pepperoncini—give this salad the vibes of a classic Italian-American red sauce joint.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton21/87
Kale Salad With Persimmons, Feta, and Crisp Prosciutto
This kale salad, made with salty feta and bits of crisp prosciutto, is the perfect way to celebrate persimmons.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani22/87
Arugula With Italian Plums and Parmesan
For the best play between sweet, hot, and salty ingredients, look for spiky arugula at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.
- Joseph De Leo23/87
Lentil and Scallion Salad
Here, lentils are cooked in smoked pork stock, then drained and tossed in a mustardy vinaigrette.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich24/87
Scrunched Cabbage Salad With Grapefruit and Chiles
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich25/87
Ice Water Salad
Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.
- Acken Studios26/87
Pipinna Sambola (Cucumber Salad)
Cooling cucumber, bracing red onion, and spicy green chili make a lovely trio in this easy lime- and black pepper-dressed salad.
- Photo by Emma Fishman, Food Styling by Sue Li27/87
Tiger Fruit Salad
This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.
- Photo by Marcus Nilsson28/87
Little Gem Salad with Buttermilk Chaas
Chaas is an Indian buttermilk beverage seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Drizzle it over a mix of greens and you've got yourself a creamy salad dressing.
- Photo by Alex Lau, Food Styling by Andy Baraghani29/87
Cabbage Tabbouleh
This salad is crunchy, herby, cooling, and refreshing. A dash of allspice brings a little warmth and spice.
- Photo by Laura Murray, Food Styling by Mariana Velasquez30/87
Warm Winter Vegetable Salad With Halloumi
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich31/87
Little Wedge Salad With Sour Cream Dressing
Streamline the classic wedge—just crunchy iceberg, a rich, tangy dressing, and creamy avocados—for a salad to pair with any menu.
- Photo by Vanessa Stump32/87
Arugula and Persimmon Salad with Pistachio Vinaigrette
For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton33/87
Escarole, Pear, Parmesan, and Basil Leaf Salad
Basil and pears may seem like an unlikely combination but their delicate sweetness make them a perfect match.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich34/87
Broccoli Caesar
Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton35/87
Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds
This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson36/87
Endive, Romaine, and Orange Salad for Two
This colorful salad is perfect for an intimate holiday dinner. If gouda isn’t your thing, crumble on some goat cheese instead.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich37/87
Radicchio Salad with Sour Cream Ranch
Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.
- Photo by William Meppem and Chris Court38/87
Honey-Roasted Vegetable Salad
Mix and match your favorite fall vegetables (carrots, cauliflower, beets, and more) into this delicious side dish that’s also a spinach salad.
- Photo and Food Styling by Anna Stockwell39/87
Pantry Dinner Salad With Polenta Croutons
This highly riffable salad features leftover polenta that's sliced into cubes, tossed in Parmesan, and crisped in a skillet into crouton-like bites that are delightfully crunchy on the outside, and warm and creamy on the inside.
- Photo by Alex Lau40/87
Shaved Cauliflower Salad
Nutritional yeast gives this dressing a savory—almost cheesy—boost of flavor. Add Parmesan on top of that and you could practically call this a cauliflower–cheese salad.
- Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich41/87
Shaved Fennel Salad
Shavings of fennel bend and twist but keep their refreshing crunch among a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan.
- Photo by Michael Graydon & Nikole Herriott42/87
Chicory Salad with Honey-Mustard Vinaigrette
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
- Photo by Alex Lau, Food Styling by Sue Li43/87
Raw Butternut Squash Ribbon Salad With Orange and Chile
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for Thanksgiving.
- Photo by Alex Lau44/87
Chopped Salad
Toss roasted squash and charred brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.
- Photo by Johnny Miller45/87
Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
This Caesar salad update makes more vinaigrette than you’ll need, and that’s not an accident. Once you taste it, you’ll want a jarful in your fridge at all times.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich46/87
Radish Rainbow Salad
Salting and squeezing the radishes seasons and crisps them. Use whatever mix of radishes you can find—but even if you’ve got only one variety, the cheese, lemon, and basil will ensure it’ll be delicious.
- Photo by Alex Lau47/87
Green Beans and Cucumbers With Miso Dressing
Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
- Photo by Bobbi Lin48/87
Winter Slaw With Red Pears and Pumpkin Seeds
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
- Photo by Alex Lau49/87
Fennel-Celery Salad With Blue Cheese and Walnuts
Fennel and celery share a snappy crunch which is awesome raw—especially when accompanied by all the richness across the table.
- Marcus Nilsson50/87
Mixed Greens with Mustard Dressing
The sharp, mustardy vinaigrette makes this salad the antidote to the rest of the heavy dishes on the table.
- Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell51/87
Green Salad With Radishes and Creamy Mustard Dressing
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton52/87
Kale Salad With Butternut Squash, Pomegranate, and Pumpkin Seeds
Roasted garlic adds serious depth to the mustard and maple syrup-spiked vinaigrette.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton53/87
Endive, Apple, and Celery Salad With Smoked Almonds and Cheddar
Both the stalks and the leaves of a head of celery are used in this flavor-packed salad.
- Photo by Chris Court and William Meppem54/87
Green Vegetable Salad
Toss brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a vibrant—and verdant—salad full of green veggies.
- Photo by Chelsea Kyle, Food Styling by Jennifer Ophir55/87
Autumn Kale Salad
This salad celebrates the colors and flavors of fall, adding a hint of sweet raisins to contrast the slightly bitter kale greens.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton56/87
Kale Salad With Brussels Sprouts, Apples, and Hazelnuts
French Mimolette cheese lends its rich, caramelized flavor to this crunchy salad while a jumble of textures (matchstick apples, sliced, radishes, shaved brussels sprouts) makes it fun to eat.
- Romulo Yanes57/87
Shaved Cauliflower and Radicchio Salad
Walnut oil gives this salad dressing extra-rich nuttiness which complements the crisp raw shaved veggies and mellow, juicy pears.
- Gentl & Hyers58/87
Wilted Escarole Salad
Tossing the escarole with a warm vinaigrette (flavored with anchovies and red pepper flakes) slightly wilts it and helps tame its natural bitterness.
- Amy Neunsinger59/87
Winter Lettuces with Pomegranate Seeds
Pomegranate seeds give this salad of mixed chicories lots of festive color and bright pops of juicy, tart flavor.
- Photo by Elizabeth Cecil60/87
Spicy Cabbage Salad With Turkey and Peanuts
Bookmark this one for the days after Thanksgiving. A miso-soy dressing, sliced chiles, and a handful of cilantro give it tons of rich flavor. Or make it for the big day and tell everyone it’s salad for thanksgiving dinner!
- Hirsheimer & Hamilton61/87
Kohlrabi and Apple Salad with Caraway
While caraway isn't commonly used at Thanksgiving, its sour-earthy flavor (think rye bread) is a great match for the holiday table.
- Photo by Peden + Munk62/87
Fennel and Celery Root Salad
The interesting mix of vegetables in this salad are set off by a simple lemon vinaigrette.
- Photo by Elizabeth Cecil63/87
Winter Panzanella With Stuffing Croutons
Another day-after-Thanksgiving recipe, this salad starts with leftover stuffing that gets crisped in a pan into croutonlike bits, and then tossed with endive, radicchio, apples, and a grapefruit–sherry vinegar dressing.
- Photo by Gentl & Hyers64/87
Kale and Cucumber Salad with Roasted Ginger Dressing
A bright ginger dressing adds spark to this cooling salad and makes it pair well with traditional Thanksgiving flavors.
- Romulo Yanes65/87
Shaved Root Vegetable Salad
And mix of root vegetables will work wonderfully in this hazelnut vinaigrette–dressed salad.
- Photo by Johnny Miller66/87
Roasted Acorn and Delicata Squash Salad
Cooked wheat berries add texture and heft to this colorful salad.
- Photo by Alex Lau67/87
Celery on Celery Salad
This celery and celery root salad ensures you'll enjoy every part the vegetable has to offer—make sure you pick some celery with the beautifully flavorful leaves still attached.
- Michael Graydon & Nikole Herriott68/87
Herb Salad with Pistachios, Fennel, and Horseradish
This salad has vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite.
- COPYRIGHT ©2011 THE CONDÉ NAST PUBLICATIONS. ALL RIGHTS RESERVED.69/87
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
Pouring warm dressing over shredded cabbage wilts it just a little bit, giving it a coleslaw vibe with a definite harvest-time edge.
- Christopher Testani70/87
Crunchy Turkey Salad with Peanut Dressing
Skip the usual sandwich, make this your midnight snack after Thanksgiving day activities have wound down.
- Michael Graydon & Nikole Herriott71/87
Arugula, Apple, and Parsnip with Buttermilk Dressing
Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw.
- Michael Graydon & Nikole Herriott72/87
Kale with Pomegranate Dressing and Ricotta Salata
Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
- Nicole Franzen73/87
Collard Greens Salad with Ginger and Spicy Seed Brittle
When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.
- Johnny Miller74/87
Roasted Brussels Sprout and Apple Salad
A creamy maple-tahini dressing makes this salad feel rich, but not too heavy.
- Photo by Kana Okada75/87
Kale Salad with Dates, Parmesan and Almonds
To get one more thing off your checklist, dress the kale a day ahead, then toss with the crunchy, sweet, and salty toppings just before serving.
- Christopher Testani76/87
Hearty Greens With Kumquats
Citrusy kumquats and a Granny Smith apple vinaigrette give this minimalist salad big-time flavor.
- Michael Graydon and Nicole Herriott77/87
Arugula, Grape, and Almond Salad with Saba Vinaigrette
Grapes appear here in three forms: crushed and whisked into the vinaigrette, halved and tossed with arugula, and aged in saba, a balsamic-like syrup made from grape must.
- Photo by Christopher Baker78/87
Shaved Kohlrabi with Apple and Hazelnuts
Thin shavings of kohlrabi and apple make a great tart-and-earthy accompaniment for any Thanksgiving table.
- Ditte Isager79/87
Wilted Greens Salad With Squash, Apples, and Country Ham
This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they're quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.
- Peden & Munk80/87
Crunchy Turnip, Apple, and Brussels Sprout Slaw
This slaw reimagines brussels sprout leaves as an adorable mini salad green. The lemony ginger dressing brings everything together.
- Photo by Ted Cavanaugh81/87
Radicchio and Citrus Salad with Preserved Lemon
Preserved lemons are puréed with miso and honey for a powerfully flavorful dressing to toss with bitter greens and bright citrus.
- Photo by Marcus Nilsson82/87
Beet and Carrot Salad With Curry Dressing and Pistachios
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
- Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell83/87
Green Bean Salad With Fennel and Toasted Pecan Dukkah
Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.
- Photo by Annabel Mehran84/87
Hardy Greens With Lemon-Garlic Vinaigrette
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
- Photo by Chelsea Kyle, food styling by Michelle Gatton, prop styling by Alyssa Pagano85/87
Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
- Ellen Silverman86/87
Pear, Arugula, and Pancetta Salad
Thinly sliced and crisped pancetta adds richness to this elegant pear salad dressed with a lemony olive oil and Champagne vinaigrette.
- Diana Yen, food and prop styling by Diana Yen87/87
Radicchio, Shaved Fennel, and Pomegranate Salad
A sprinkling of fresh chopped chives adds an extra pop of color to this elegant Thanksgiving salad recipe.
