These Salads Might Actually Be the Star of Your Thanksgiving Meal
These salads add crunch, color, and variety to your Thanksgiving menu. They also free up your oven on its busiest day of the year.
Victor Protasio
Thanksgiving is a big, heavy meal. There’s a reason why a long nap is a classic post-Thanksgiving activity. Between the turkey, stuffing, potatoes, and desserts upon desserts, there’s usually not much in the way of lightness on the table. At least not without the inclusion of a good salad.
Salads are a great way to introduce lighter, more delicate flavors that likely won’t be very present throughout the rest of the meal and, depending on the ingredients you include, can advertise some of the dishes and flavors to come. Salads also offer incredible room for creativity. With so many fall greens, herbs, and fruits to choose from, the combinations are near endless.
Most of these combinations will still steer you toward the classic foundation of a big bowl of greens, but the added ingredients are where you can let your innovation show, adding nuts for some additional flavor and crunch, choosing different cheeses for different levels of creaminess, and different aftertastes, and of course the all-important dressing, tying all the ingredients together with the shared flavor of the glaze.
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You can also step away from tradition, preparing a salad served warm with sauteed mushrooms and a sauce, or with a salad that’s just Belgian endive spears adorned with crumbled blue cheese and a shallot vinaigrette.
While the salad’s difference from the rest of the Thanksgiving dishes means opportunities for different flavors and ingredients, as always with a first dish, it’s got to be done well. Not to worry though, these recipes are sure to set you up for success.
Chicories with Dates and Parmesan Walnut Vinaigrette
“This salad is all about texture. The crispy chicories, jammy dates, and crunchy walnuts are very satisfying,” says Kelly Mariani, chef at Scribe Winery, in Sonoma County.
Recipe: Chicories with Dates and Parmesan Walnut Vinaigrette
Baked Goat Cheese with Mixed Greens
“This dish is a Chez Panisse classic,” Lulu chef David Tanis says. A larger log of cheese can be used to easily increase the yield of this recipe—which would make for a show-stopping accompaniment to a charcuterie spread.
Winter Panzanella
Refreshing yet comforting, a winter panzanella offers the key to low-stress holiday hosting. It’s simple, quick, and an all-around favorite, so you can easily switch out ingredients and make it what you want. Bonus: The sturdy radicchio won’t wilt, so you can prep this in advance.
Recipe: Winter Panzanella
Fennel, Almond, and Pecorino Salad
Instead of the usual mixed greens, why not opt for in-season fennel?
Red Pear Salad with Lemon Parmesan Dressing
Imagine a cheese plate in salad form: sweet Red d’Anjou pears team up with sharp, nutty parmesan. Though the red pears add a pop of color, green ones work well too. Save any extra dressing as a dip for raw vegetables or to slather on bread.
Chicory Salad with Persimmons, Pomegranates, and Walnuts
Fuyu persimmons and pomegranates add autumn color and a sweet-tart punch to bitter chicories (frisée and radicchio).
Recipe: Chicory Salad with Persimmons, Pomegranates, and Walnuts
Chicory Salad with Pickled Squash
Parsley leaves are tossed with slightly bitter chicories, pickled squash, and an apple cider vinaigrette for a palate-cleansing salad.
Fall Greens and Apple Salad
A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger–apple cider dressing unites the fruit with the greens.
Recipe: Fall Greens and Apple Salad
Arugula Pear Salad
Turnips shaved thin are an unexpected sweet addition to this salad from San Francisco Chef Ryan Pollnow of Aatxe restaurant.
Recipe: Arugula Pear Salad
Brussels Sprout Salad with Pecorino and Tangerines
This Thanksgiving, serve Brussels sprouts raw for a light, crisp version of the fall favorite.
Kale and Apple Salad with Walnut Dressing
Kale is perfect with apples and walnuts. This salad is a surefire hit at a potluck Thanksgiving.
Belgian Endive Salad with Blue Cheese
Cookbook author Deborah Madison always brings out the best in every vegetable. Shallot vinaigrette and crumbled blue cheese are deliciously refreshing with Belgian endive.
Fall Greens Persimmon Salad
Sweet and savory come together in this picture-perfect salad. Diced Meyer lemon peel makes it extra zippy.
Recipe: Fall Greens Persimmon Salad
Warm Walnut Spinach Salad
Beautifully browned onions and mushrooms are the base for a rich, warm dressing that lightly wilts the spinach for a hearty fall salad.
Recipe: Warm Walnut Spinach Salad
Cabbage, Cashew, and Fennel Salad
Cookbook author Andrea Nguyen and her family serve this crunchy Vietnamese-flavored slaw the day after Thanksgiving with leftovers. But we think it’s worthy of a spot on the holiday menu.
Mushrooms, Chicory, and Celery-Root Salad
Warm and earthy roasted mushrooms are extra yummy when combined with slightly bitter chicories (escarole and radicchio).
Fall Greens and Orange Salad
This salad shot with burts of citrus adds brightness to your Thanksgiving table.
Recipe: Fall Greens and Orange Salad
Apple-Fennel Salad with Walnuts
The dressing, made with roasted walnut oil, unfiltered apple juice, and apple cider vinegar, makes this salad of crisp apples and nutty arugula extra memorable.
Recipe: Apple-Fennel Salad with Walnuts
Arugula, Fennel, and Preserved Lemon Salad
Bright, lemony, and complex preserved lemons give this beautiful salad a lift.
Asian Pear Salad with Pecans
Sweet pears, crunchy pecans, and sharp blue cheese are united by Champagne vinaigrette sweetened with a touch of maple syrup.
Recipe: Asian Pear Salad with Pecans
Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika
Vegetarians or vegans will love this hearty salad with smoky flavor.
Recipe: Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika
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