Thanksgiving is a time for family, gratitude, and, of course, delicious food. While the turkey often takes center stage, the side dishes play a crucial role in creating a memorable feast.
Salads can add a refreshing touch to the holiday spread, balancing the richness of traditional dishes with vibrant flavors and textures. This year, why not elevate your Thanksgiving menu with a selection of delightful salads?
In this article, we’ve gathered 50+ Thanksgiving salad recipes that celebrate the flavors of fall. From hearty roasted vegetable salads to light and refreshing options, these recipes are designed to cater to a variety of tastes and dietary preferences.
Whether you’re looking for something classic, unique, or health-conscious, you’ll find the perfect addition to your Thanksgiving table.
Join us as we explore these delicious salad ideas that are sure to impress your guests and bring a burst of freshness to your holiday celebration.
50+ Healthy Thanksgiving Salad Recipes for a Wholesome Holiday
As you prepare for your Thanksgiving feast, consider incorporating one or more of these 50+ Thanksgiving salad recipes into your menu. Each salad offers a unique combination of seasonal ingredients that not only enhance the flavors of your meal but also add a beautiful pop of color to your table.
Salads can be a wonderful way to balance the heavier dishes traditionally served during the holidays, providing a refreshing contrast and ensuring that everyone leaves the table satisfied.
With so many options to choose from, you’re sure to find a salad that suits your taste and complements your Thanksgiving spread.
Embrace the spirit of the season by sharing these delicious salads with your loved ones, creating a memorable dining experience that celebrates both tradition and innovation. Happy Thanksgiving, and enjoy the bounty of flavors that fall has to offer!
Harvest Apple and Pecan Salad
This Harvest Apple and Pecan Salad combines crisp, fresh apples with crunchy pecans and a light, tangy dressing. It’s a delightful blend of textures and flavors, making it a refreshing addition to the Thanksgiving spread. The sweetness of the apples complements the nuttiness of the pecans, while the addition of mixed greens provides a healthy base. This salad is not only delicious but also visually appealing, adding a burst of color to your table.
Ingredients:
- 4 cups mixed greens (arugula, spinach, and kale)
- 2 medium apples, cored and thinly sliced (Granny Smith or Honeycrisp)
- 1/2 cup pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mixed greens, sliced apples, toasted pecans, feta cheese, dried cranberries, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
- Serve immediately or refrigerate for up to an hour before serving to allow flavors to meld.
The Harvest Apple and Pecan Salad is a delightful way to celebrate the flavors of fall while providing a nutritious option for your Thanksgiving feast. The combination of sweet, crunchy, and creamy elements ensures every bite is satisfying. This salad pairs well with traditional Thanksgiving dishes, balancing rich flavors with its lightness. It’s also versatile; feel free to customize it with your favorite nuts or cheese for a personal touch.
Roasted Beet and Goat Cheese Salad
This Roasted Beet and Goat Cheese Salad is a stunning addition to your Thanksgiving table. The earthiness of the roasted beets paired with the creamy goat cheese creates a perfect harmony of flavors. Topped with candied walnuts and a balsamic vinaigrette, this salad not only tastes divine but also looks beautiful with its vibrant colors. It’s a sophisticated yet simple dish that brings an elegant touch to your holiday meal.
Ingredients:
- 4 medium beets, roasted and sliced
- 4 cups arugula or baby spinach
- 1/2 cup goat cheese, crumbled
- 1/3 cup candied walnuts
- 1/4 cup red onion, thinly sliced
- Fresh thyme leaves for garnish
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.
- In a large bowl, combine the arugula, roasted beet slices, goat cheese, candied walnuts, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well mixed.
- Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh thyme leaves.
The Roasted Beet and Goat Cheese Salad not only provides a burst of flavor but also offers a visual feast for your guests. The sweet, earthy beets harmonize beautifully with the tangy goat cheese and crunchy walnuts, creating a balanced dish that complements rich Thanksgiving foods. This salad can be made ahead of time; just keep the dressing separate until you’re ready to serve. It’s a perfect choice for impressing your guests with minimal effort!
Thanksgiving Kale Salad with Cranberries and Quinoa
This Thanksgiving Kale Salad with Cranberries and Quinoa is a hearty, nutrient-packed option that’s perfect for the holiday season. The kale serves as a robust base, while the quinoa adds protein, making it a filling and healthy choice. Dried cranberries and sunflower seeds provide sweetness and crunch, creating a delightful medley of flavors and textures. This salad is a great way to incorporate healthy ingredients into your Thanksgiving meal while satisfying everyone at the table.
Ingredients:
- 4 cups chopped kale, stems removed
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the chopped kale, cooked quinoa, dried cranberries, sunflower seeds, feta cheese, diced red bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
- Drizzle the dressing over the salad and massage the kale gently to soften it, allowing the flavors to absorb.
- Let the salad sit for about 10 minutes before serving to enhance the flavors.
This Thanksgiving Kale Salad with Cranberries and Quinoa is not only vibrant but also incredibly nutritious. The combination of fresh ingredients and a simple dressing elevates this dish to a satisfying level that complements the heavier fare typical of Thanksgiving. With its array of colors and flavors, this salad will stand out on your table and delight your guests. Plus, it’s a fantastic option for those seeking a lighter, healthier alternative during the holiday season.
Sweet Potato and Black Bean Salad
This Sweet Potato and Black Bean Salad is a hearty, nutritious dish that embodies the flavors of fall. Roasted sweet potatoes add a natural sweetness, while black beans provide protein and fiber. Combined with red bell pepper, red onion, and a zesty lime dressing, this salad offers a delightful contrast of textures and flavors. It’s an excellent option for vegans and those looking for a filling side dish that pairs beautifully with traditional Thanksgiving foods.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
- In a large bowl, combine the black beans, roasted sweet potatoes, red bell pepper, red onion, and cilantro. If using, add the diced avocado.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.
The Sweet Potato and Black Bean Salad is a wonderful addition to your Thanksgiving table, bringing together the comforting flavors of the season in a vibrant and nutritious dish. Its rich texture and robust flavors are sure to impress your guests while providing a hearty option that pairs well with traditional turkey and stuffing. This salad is not only delicious but also easy to prepare ahead of time, making it a stress-free choice for your holiday menu.
Creamy Broccoli Salad with Bacon and Raisins
This Creamy Broccoli Salad with Bacon and Raisins is a classic dish that adds a crunchy and savory element to your Thanksgiving feast. The combination of fresh broccoli florets, crispy bacon, and sweet raisins creates a delightful balance of flavors. Tossed in a creamy dressing made with Greek yogurt and mayonnaise, this salad is both rich and refreshing. It’s a crowd-pleaser that pairs well with any holiday main course.
Ingredients:
- 4 cups fresh broccoli florets
- 1 cup cooked bacon, crumbled
- 1/2 cup raisins
- 1/4 cup red onion, finely chopped
- 1/2 cup sunflower seeds (optional)
For the Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the broccoli florets, crumbled bacon, raisins, red onion, and sunflower seeds.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the broccoli mixture and toss to coat all the ingredients evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
The Creamy Broccoli Salad with Bacon and Raisins brings a familiar and nostalgic flavor to your Thanksgiving table, providing a delightful contrast to the more traditional dishes. The crispy bacon and sweet raisins balance the crunch of the fresh broccoli, making it a satisfying side that everyone will enjoy. This salad can easily be prepared ahead of time, making it a convenient option for your holiday gathering. It’s a great way to incorporate veggies while keeping your guests coming back for more!
Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a bright and flavorful addition to your Thanksgiving menu. Packed with protein-rich chickpeas, fresh vegetables, and a tangy lemon-herb dressing, this salad is both nutritious and satisfying. The combination of cucumbers, tomatoes, red onion, and parsley offers a refreshing burst of flavor, making it a perfect complement to your Thanksgiving meal. This dish is vegan-friendly and perfect for those looking to lighten their plate during the holiday season.
Ingredients:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- Feta cheese, crumbled (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and olives (if using).
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- If desired, sprinkle crumbled feta cheese on top before serving.
The Mediterranean Chickpea Salad is a delightful way to bring a taste of the Mediterranean to your Thanksgiving feast. Its bright colors and fresh flavors add a lightness that complements the heavier dishes typically served during the holiday. This salad is easy to prepare in advance and can be served chilled, making it a convenient option for busy holiday cooks. With its vibrant ingredients and wholesome goodness, this salad is sure to be a hit among your guests, providing a refreshing contrast to the traditional Thanksgiving fare.
Cranberry Spinach Salad with Orange Vinaigrette
This Cranberry Spinach Salad with Orange Vinaigrette is a festive and refreshing dish that brightens up any Thanksgiving table. The vibrant spinach serves as a base for tart dried cranberries, crunchy almonds, and creamy goat cheese. Tossed in a zesty orange vinaigrette, this salad not only offers a burst of flavor but also adds a beautiful pop of color to your meal. It’s a healthy choice that perfectly balances the rich and savory flavors typically found in Thanksgiving dishes.
Ingredients:
- 4 cups fresh spinach leaves
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup crumbled goat cheese (optional)
- 1/4 red onion, thinly sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the spinach leaves, dried cranberries, sliced almonds, goat cheese, and red onion.
- In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, honey, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
The Cranberry Spinach Salad with Orange Vinaigrette is an excellent way to add a fresh, fruity element to your Thanksgiving spread. The sweet and tart cranberries complement the creamy goat cheese and crunchy almonds, creating a delightful medley of textures and flavors. This salad is not only visually appealing but also provides a nutritious boost to your holiday meal. It’s easy to prepare and can be made in advance; just add the dressing right before serving to keep the spinach fresh and crisp.
Grilled Vegetable and Quinoa Salad
The Grilled Vegetable and Quinoa Salad is a hearty and flavorful dish that celebrates the best of autumn vegetables. Grilling the veggies brings out their natural sweetness, while the protein-packed quinoa adds a satisfying base. Tossed with a light balsamic vinaigrette, this salad is perfect for those looking for a filling yet healthy option to serve alongside their Thanksgiving feast. It’s a wonderful way to highlight seasonal produce while providing a colorful and nutritious side dish.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 zucchini, sliced
- 1 bell pepper (any color), sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat. Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until they are tender and slightly charred.
- Meanwhile, in a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine the grilled vegetables, cooked quinoa, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
The Grilled Vegetable and Quinoa Salad is a hearty and visually stunning addition to your Thanksgiving menu. It combines the smokiness of grilled vegetables with the nutty flavor of quinoa, making it both nutritious and delicious. This salad not only caters to vegetarians but also provides a refreshing option among the traditional heavy dishes. It can be served warm or at room temperature, making it perfect for preparing ahead of time. This dish is sure to impress your guests and satisfy those looking for a wholesome, filling side.
Pear and Blue Cheese Salad with Candied Walnuts
This Pear and Blue Cheese Salad with Candied Walnuts is a sophisticated and delightful option for your Thanksgiving table. The sweetness of ripe pears pairs beautifully with the rich, tangy flavor of blue cheese, while the candied walnuts add a crunchy texture and a touch of sweetness. Tossed in a light vinaigrette, this salad is not only elegant but also full of complementary flavors that will elevate your holiday meal. It’s a perfect starter or side that everyone will love.
Ingredients:
- 4 cups mixed greens (arugula, spinach, or field greens)
- 2 ripe pears, cored and sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup candied walnuts (store-bought or homemade)
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mixed greens, sliced pears, blue cheese, candied walnuts, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat the ingredients evenly. Serve immediately.
The Pear and Blue Cheese Salad with Candied Walnuts is an elegant dish that captures the essence of Thanksgiving flavors. The combination of sweet, savory, and crunchy elements creates a delightful experience for the palate, making it an excellent choice for your holiday gathering. This salad is not only visually appealing but also quick to prepare, allowing you to focus on the other dishes for your feast. With its harmonious blend of ingredients, this salad is sure to impress your guests and become a cherished part of your Thanksgiving tradition.
Roasted Beet and Goat Cheese Salad
The Roasted Beet and Goat Cheese Salad is a vibrant and sophisticated addition to your Thanksgiving spread. The earthy sweetness of roasted beets pairs wonderfully with the creamy tang of goat cheese, creating a delightful contrast in flavors and textures. Tossed with mixed greens, walnuts, and a light vinaigrette, this salad is not only visually stunning but also packed with nutrients. It’s a fantastic way to showcase seasonal ingredients while offering a refreshing option amid the heavier holiday fare.
Ingredients:
- 4 medium-sized beets, roasted and diced
- 4 cups mixed greens (arugula, spinach, or mesclun)
- 1/2 cup goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Once cool, peel and dice the beets.
- In a large bowl, combine the mixed greens, roasted beets, goat cheese, walnuts, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
The Roasted Beet and Goat Cheese Salad is a stunning and delicious way to bring a touch of elegance to your Thanksgiving table. The earthy beets and creamy goat cheese offer a delightful balance of flavors, while the toasted walnuts add a satisfying crunch. This salad is not only beautiful but also rich in vitamins and minerals, making it a healthful addition to your holiday feast. Its sophisticated taste and presentation are sure to impress your guests, making it a standout dish this Thanksgiving.
Autumn Apple and Pecan Salad
The Autumn Apple and Pecan Salad is a delightful celebration of fall flavors. Crisp apples, crunchy pecans, and tart cranberries come together in a salad that is both refreshing and satisfying. Drizzled with a maple vinaigrette, this salad embodies the essence of the season, making it a perfect complement to your Thanksgiving meal. It’s an excellent way to incorporate seasonal fruits while providing a nutritious and flavorful option for your guests.
Ingredients:
- 4 cups mixed greens (baby spinach, arugula, or field greens)
- 2 apples, cored and thinly sliced (Granny Smith or Honeycrisp)
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mixed greens, sliced apples, toasted pecans, dried cranberries, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately.
The Autumn Apple and Pecan Salad is a delicious and colorful addition to your Thanksgiving feast, bringing a burst of freshness to the table. The combination of sweet apples, crunchy pecans, and tart cranberries creates a delightful contrast that is both satisfying and healthy. This salad is quick and easy to prepare, making it a great option for busy holiday cooks. With its vibrant colors and rich flavors, this dish is sure to impress your guests and become a staple on your Thanksgiving menu.
Thanksgiving Waldorf Salad
The Thanksgiving Waldorf Salad is a classic dish that celebrates the flavors of fall with a delicious mix of fresh ingredients. This salad features crisp apples, celery, walnuts, and grapes, all tossed in a creamy dressing. The combination of sweet and savory elements makes it a perfect side dish for the holiday feast. Its unique blend of textures and flavors offers a delightful contrast to the traditional turkey and stuffing, making it a cherished addition to your Thanksgiving table.
Ingredients:
- 2 cups diced apples (Granny Smith or Fuji)
- 1 cup celery, chopped
- 1 cup red grapes, halved
- 1/2 cup walnuts, chopped
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the diced apples, chopped celery, halved grapes, and walnuts.
- In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the fruit mixture and toss gently to coat all the ingredients evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
The Thanksgiving Waldorf Salad is a nostalgic dish that brings a touch of sweetness and crunch to your holiday meal. With its blend of fresh fruits and creamy dressing, this salad is a delightful counterpoint to the savory dishes that often dominate the Thanksgiving table. It’s easy to prepare and can be made in advance, making it a convenient option for busy holiday preparations. This classic salad is sure to be a hit with your guests and may even become a new family favorite during the Thanksgiving celebrations!
Maple Roasted Brussels Sprouts Salad
The Maple Roasted Brussels Sprouts Salad is a hearty and flavorful dish that combines roasted Brussels sprouts with a medley of autumn ingredients. The roasting process brings out the natural sweetness of the sprouts, while a drizzle of maple syrup adds an extra layer of flavor. Paired with crispy bacon, creamy goat cheese, and a tangy vinaigrette, this salad is a satisfying side that beautifully complements your Thanksgiving feast. It’s not only delicious but also packed with nutrients, making it a wholesome addition to your holiday spread.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 1/2 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- In a skillet, cook the chopped bacon over medium heat until crispy. Drain on paper towels.
- In a large bowl, combine the roasted Brussels sprouts, cooked bacon, goat cheese, dried cranberries, and walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to combine. Serve warm.
The Maple Roasted Brussels Sprouts Salad is a flavorful and visually appealing addition to your Thanksgiving table. The combination of roasted sprouts, crispy bacon, and creamy goat cheese creates a delightful mix of textures and tastes that will satisfy your guests. This salad is not only rich in flavor but also packed with nutrients, making it a healthy option alongside heavier holiday dishes. The warmth of the roasted vegetables makes it comforting and inviting, ensuring it will be a hit during your festive celebrations.
Pomegranate and Avocado Salad
The Pomegranate and Avocado Salad is a fresh and vibrant dish that bursts with flavor and color. The combination of creamy avocado, juicy pomegranate seeds, and peppery arugula creates a refreshing contrast perfect for a Thanksgiving meal. Tossed in a citrusy dressing, this salad is light yet satisfying, making it an excellent complement to the traditional holiday fare. It’s not only delicious but also visually stunning, providing a pop of color that brightens up your table.
Ingredients:
- 4 cups arugula or mixed greens
- 1 ripe avocado, diced
- 1 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the arugula, diced avocado, pomegranate seeds, red onion, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately.
The Pomegranate and Avocado Salad is a bright and flavorful option that adds a refreshing element to your Thanksgiving feast. The creamy avocado pairs beautifully with the sweet-tart pomegranate seeds, creating a delightful balance of flavors. This salad is not only easy to prepare but also provides a nutritious boost to your meal, packed with healthy fats and antioxidants. Its stunning presentation will undoubtedly impress your guests, making it a perfect addition to your holiday celebration.
Roasted Sweet Potato and Chickpea Salad
The Roasted Sweet Potato and Chickpea Salad is a hearty and wholesome dish that celebrates the flavors of fall. Roasting the sweet potatoes brings out their natural sweetness, while chickpeas add protein and a satisfying texture. Combined with a mix of greens, avocado, and a flavorful tahini dressing, this salad is not only filling but also rich in nutrients. It’s a perfect choice for Thanksgiving, providing a healthy yet delicious alternative to traditional heavy dishes.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups mixed greens (spinach, kale, or arugula)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and golden.
- In a large bowl, combine the mixed greens, diced avocado, roasted sweet potatoes, chickpeas, and red onion.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.
The Roasted Sweet Potato and Chickpea Salad is a comforting and nourishing addition to your Thanksgiving menu. The combination of sweet potatoes and chickpeas creates a satisfying and filling dish, while the creamy tahini dressing adds depth and flavor. This salad is not only visually appealing but also packed with nutrients, making it a wholesome choice for your holiday gathering. It’s easy to prepare and can be made ahead of time, allowing you to enjoy more time with family and friends during the festivities.
Note: More recipes are coming soon!
