7 Fast And Easy Thanksgiving Salad Recipes

The perfect Thanksgiving meal often starts out with a salad. But, who’s got the time for a fancy one? Here are the easiest Thanksgiving salad recipes you can try that will still wow your guests.

 

Simple Yet Delicious Thanksgiving Salad Recipes

Salads are a staple at Thanksgiving dinners. They make for a great appetizer and help balance out an otherwise decadent meal. But, with so many other dishes to prepare, it’s understandable to want a delicious salad that doesn’t take a lot of time to make. Here are the best recipes for Thanksgiving salads.

 

1. Pomegranate Arugula Salad

Ingredients:

• 6 cups lightly packed arugula
• 1 pomegranate, seeds only
• 1/4 cup pomegranate molasses
• 3/4 cup olive oil
• 1/2 lemon, juiced
• 1/4 cup Parmigiano-Reggiano shavings
• 1/4 cup toasted walnuts
• 2 tbsp honey
• 2 tbsp red wine vinegar
• 1 shallot, sliced
• Kosher salt
• Freshly ground black pepper

 

Directions:

1. In a bowl, whisk together the molasses, honey, lemon juice, and vinegar. Slowly pour in the olive oil, whisking constantly, until the vinaigrette emulsifies. Season with salt and pepper to taste.
2. Add the rest of the salad ingredients and toss to combine.

 

2. Pear and Blue Cheese Salad

Ingredients:

• 2/3 cup nuts (walnuts, pecans, almonds, or cashews)
• 2 oz (or about 1/2 cup) mild blue cheese
• 1 Belgian endive
• 2 ripe pears
• 1 bunch watercress, trimmed and rinsed
• 1 bunch arugula, trimmed and rinsed
• 3 tbsp extra virgin olive oil
• 1 tbsp cider vinegar
• 2 tsp whole-grain mustard
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper

 

Directions:

1. Preheat oven to 350°F.
2. Put the nuts on a lined sheet pan, spreading them out in a single layer. Bake the nuts in the oven, shaking every now and then to make sure it toasts evenly. Once toasted, remove it from the oven and let it cool.
3. In a salad bowl, whisk together the mustard and vinegar. Season with salt and pepper. Slowly pour in the olive oil, whisking constantly, to make a smooth dressing.
4. Cut the endive lengthwise and remove the core. Slice the halves thinly crosswise.
5. Cut the unpeeled pears into quarters and remove the color. Slice thinly.
6. Mix all the salad ingredients, including the cheese and nuts. Season with salt and pepper.
7. Add the salad dressing and toss to combine.

 

3. Parmesan Brussels Sprouts Salad

If you need a quick and easy salad recipe for Thanksgiving, this one will leave you wanting more.

Ingredients:

• 2 lb (about 8 cups) Brussels sprouts, cut into halves and sliced thinly
• 5 tbsp extra virgin olive oil
• 1/2 cup pomegranate seeds
• 1/4 cup freshly chopped parsley
• 1/2 cup chopped toasted almonds
• 5 tbsp lemon juice
• Shaved Parmesan, for serving
• 2 tsp kosher salt
• 1 tsp black pepper, freshly ground

 

Directions:

1. Whisk together olive oil, lemon juice, parsley, salt and pepper in a bowl.
2. Add the Brussels sprouts and toss to coat.
3. When ready to serve, add the almonds and pomegranate seeds and garnish with parmesan. Toss once more before serving.

 

4. Roasted Beet Goat Cheese Salad

Ingredients:

• For the salad:
  • 6 medium beets, scrubbed
  • 6 cup arugula
  • 1 avocado, sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup chopped toasted walnuts
• FOR DRESSING
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

1. Preheat oven to 400°F.
2. Wrap each beet in foil and set on a baking sheet. Roast the beets until a fork cuts through easily, about an hour.
3. Once cool enough to handle, peel the beets and cut them into wedges.
4. For the vinaigrette, whiskey together olive oil, maple syrup, vinegar, and Dijon mustard. Season with salt and pepper.
5. Mix all the ingredients together in a salad bowl. Toss to combine.

 

5. Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients:

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch diced
• 4 oz baby arugula, washed and spun dry
• 3/4 cup freshly grated Parmesan
• 3/4 cup apple cider or apple juice
• 1/2 cup walnuts halves, toasted
• 3 tbsp dried cranberries
• 2 tbsp cider vinegar
• 2 tbsp minced shallots
• 1 tbsp pure maple syrup
• 2 tsp Dijon mustard
• Olive oil
• Kosher salt
• Freshly ground black pepper

 

Directions:

1. Preheat oven to 400°F.
2. On a baking sheet, toss the butternut squash with 2 tbsp of olive oil, 1 tsp salt, 1/2 tsp pepper, and maple syrup. Roast in the oven for 15 to 20 minutes, turning them halfway through. In the final 5 minutes of roasting, add the cranberries to the baking sheet in the oven.
3. In a small saucepan over medium-high heat, bring vinegar, apple cider, and shallots to a boil. Allow to cook until the cider reduces to 1/4 cup, about 6 to 8 minutes.
4. Remove the saucepan from the heat. Whisk in 1/2 cup olive oil, mustard, 1 tsp salt, and 1/2 tsp pepper.
5. In a large salad bowl, combine the roasted squash, cranberries, arugula, walnuts, and parmesan. Add enough vinaigrette and toss to combine. Season with salt and pepper before serving.

 

6. Thanksgiving Salad

Ingredients:

• For the salad:
  • 4 cups 1/2-inch butternut squash cubes
  • 2 tbsp olive oil
  • 4 oz haricot vert
  • 1 cup pecans, toasted and roughly chopped
  • 1/2 cup crumbled sharp Cheddar
  • 3 romaine hearts, chopped
  • 1 Honeycrisp apple, sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crispy fried onions
  • Kosher salt
• For the dressing:
  • 2 tbsp apple cider
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • 2 tsp honey
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

1. Preheat oven to 400°F.
2. On a baking sheet, place the butternut squash and combine with oil and 1/2 tsp. Toss to coat. Roast for about 20 minutes or until the squash is fully cooked. Set aside to cool.
3. Boil a small pot of salted water and add the haricot vert. Let it cook for 1 minute before draining and rinsing in cold water. Cut the haricot vert into 1-inch pieces.
4. For the dressing, whisk together apple cider, honey, and white wine vinegar. Gradually incorporate the oil, whisking constantly as you go. Season with salt and pepper to taste.
5. In a large serving bowl, mix the squash, haricot vert, cranberries, romaine, apples, fried onions, pecans, and cheddar. Add the salad dressing and toss to combine.

 

7. Sweet Potato Salad

If you’re tired of the same sweet potato casserole, this salad is one of the best Thanksgiving salad recipes you can use as an alternative.

Ingredients:

• For the salad:
  • 3 large (about 2 lb) sweet potatoes, peeled and cubed
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta
  • 1/4 cup freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
• FOR THE DRESSING
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika

 

Directions:

1. Preheat oven to 400°F.
2. On a baking sheet, place sweet potatoes and red onion. Season with salt and pepper. Toss to coat and then arrange them in a single layer.
3. Bake the sweet potatoes and red onion for 20 minutes or until tender. Set aside to cool.
4. Whisk together mustard, vinegar, honey, and spices. Slowly incorporate the oil, whisking constantly until a smooth dressing forms. Season with salt and pepper to taste.
5. Mix all salad ingredients and dressing together in a large bowl. Toss to combine.

 

A Thanksgiving Basic

Thanksgiving salad recipes don’t have to be complex. That’s the beauty of salads — they are often easy to prepare but still pack quite a punch, flavor-wise. Spice up your Thanksgiving dinner with these delicious yet simple recipes.

 

RELATED ARTICLES:

• 7 Homeowners Thanksgiving Safety Tips To Keep In Mind
• HOA Holiday Events: Community Activities For Everyone To Enjoy
• HOA Holiday Decorations: What Rules To Enforce?