30 Thanksgiving Salad Ideas to Brighten Your Table

Turkey usually hogs the spotlight, yet a good salad brings freshness, color, and welcome crunch to the holiday spread. The recipes below lean on seasonal produce like squash, apples, and hearty greens, so they feel right at home beside stuffing and gravy. Each one can be made at least partially in advance, freeing up precious oven space for the bird. Pick a single star or mix and match—there’s plenty of room on the buffet.

1. Roasted Butternut Squash & Baby Kale Salad

Honey-roasted squash turns sweet and caramelized, then mingles with tender baby kale for a balanced bite. Toasted pepitas add nutty depth while dried cranberries provide a tart pop. A cider vinaigrette ties everything together and echoes classic Thanksgiving flavors. Serve the dish at room temperature so the greens stay perky.

2. Shaved Brussels Sprout Caesar

Finely sliced Brussels sprouts stand in for romaine, giving Caesar salad a seasonal twist. The sprouts soften just enough when tossed with a lemony, anchovy-laced dressing. Homemade croutons baked with a bit of garlic deliver crunch without overpowering the vegetables. Finish with generous Parmesan shavings for a savory punch.

3. Cranberry, Pecan & Quinoa Salad

This salad brings color to the table thanks to bright cranberries and herbs. Nutty quinoa adds protein that stands up to rich mains. Toasted pecans lend butter-like flavor and crunch with every forkful. A maple-Dijon dressing supplies sweet tang that echoes the holiday vibe.

4. Apple, Cheddar & Spinach Salad

Crisp apples pair perfectly with aged cheddar, giving this salad a sweet-savory balance. Spinach provides a soft, mild backdrop that won’t overshadow bolder dishes. Candied pecans add caramel notes and satisfying texture. A quick apple-cider vinaigrette keeps flavors bright and cohesive.

5. Wild Rice & Dried Cherry Salad

Chewy wild rice brings earthy flavor that works well with roasted meats. Dried cherries offer tart sweetness in every bite. Green onions and parsley lighten the mix, while toasted almonds give crunch. The salad tastes even better after a night in the fridge, making it party-friendly.

6. Pear & Pomegranate Arugula Salad

Juicy pears and tangy goat cheese strike an elegant chord on a bed of arugula. Pomegranate seeds add jewel-like sparkle and gentle acidity. A quick drizzle of balsamic reduction keeps things lively without weighing the greens down. The dish comes together in minutes, ideal for hosts in a hurry.

7. Roasted Beet & Hazelnut Salad

Slow-roasted beets become tender and sweet, making them a striking autumn centerpiece. Crunchy hazelnuts complement their earthiness, while whipped feta lends creamy saltiness. A splash of orange zest brightens the overall profile. Present the salad on a dark platter to let the colors pop.

8. Harvest Farro & Delicata Squash Salad

Nutty farro forms the backbone of this hearty side. Delicata squash roasts quickly and keeps its pretty scalloped edges intact. Chopped dried figs bring gentle sweetness, while fried sage leaves add aroma and crunch. Serve slightly warm to keep the grains supple.

9. Citrus & Fennel Salad

Citrus brightens a rich meal and cuts through heavier dishes. Thin fennel slices lend a subtle anise note and crisp texture. A drizzle of olive oil, flaky salt, and cracked pepper is all the dressing needed. Chill the fruit ahead of time for an extra-refreshing bite.

10. Maple-Roasted Carrot & Lentil Salad

Carrots roast to caramelled perfection under a light maple glaze. Earthy green lentils bring protein and soak up any remaining dressing. Fresh dill brightens the mix and keeps flavors layered. The dish travels well, so it’s perfect for potluck gatherings.

11. Red Cabbage & Orange Slaw

This crunchy slaw delivers vibrant color against the traditional brown-and-beige holiday plate. Fresh orange segments release juice that blends into a light dressing with a hint of honey. Cabbage remains crisp even after hours on the table. Sprinkle with sesame seeds for extra texture.

12. Cornbread Panzanella

Day-old cornbread soaks up herb vinaigrette yet keeps enough structure for pleasant chew. Roasted sweet potatoes match its sweetness and add heft. Fresh kale provides contrast and a pop of green. It’s a clever way to give leftover cornbread new life.

13. Green Bean & Mushroom Salad

Blanching green beans locks in color and crunch. Sautéed cremini mushrooms lend savory depth without needing a cream sauce. Toasted almonds add nuttiness and contrast in texture. A squeeze of lemon at the end keeps the flavors clean.

14. Pumpkin Couscous Salad

Roasted pumpkin pieces tuck into fluffy pearl couscous for a festive amber look. Sweet dried apricots echo the pumpkin’s flavor while pistachios give crunch and color. A quick dressing of olive oil, cumin, and lime juice adds gentle spice. Serve warm or room temp, depending on oven space.

15. Shaved Root Vegetable Ribbon Salad

Using a vegetable peeler, paper-thin ribbons of root veggies create a salad that looks like confetti. The vegetables stay crisp yet tender enough to twirl on a fork. Toasted pumpkin seeds provide nutty contrast. A simple lemon-parsley dressing keeps the flavors bright.

16. Grape & Toasted Walnut Salad

Sweet grapes burst with juice against mellow butter lettuce. Toasted walnuts bring earthy crunch, and blue cheese offers creamy tang. A light sherry vinaigrette rounds out the profile. This salad comes together in minutes, making it an easy addition.

17. Herbed Three-Bean Salad

Three varieties of beans give a mix of textures and colors. Chopped parsley, basil, and chives breathe freshness into every bite. A red-wine vinaigrette lets the beans marinate and pick up extra flavor. The salad holds well for several days in the fridge.

18. Broccoli & Cranberry Salad

Raw broccoli brings satisfying crunch and bright green color. Dried cranberries lend tartness that balances the creamy yogurt-based dressing. Sunflower seeds add nutty complexity without overshadowing the main ingredients. Chill for at least an hour so flavors meld.

19. Quinoa & Pumpkin Seed Salad

Tri-color quinoa cooks up fluffy and absorbs a smoky chipotle-lime dressing. Roasted corn kernels contribute natural sweetness and subtle char. Crunchy pumpkin seeds keep every bite interesting. A handful of chopped cilantro brightens the dish and adds fragrance.

20. Turkey Caesar with Garlic Croutons

Leftover roast turkey turns a classic Caesar into a substantial side—or even a next-day main. Crisp romaine stays sturdy under creamy dressing. Homemade garlic croutons deliver satisfying crunch. The salad’s flavors feel familiar, yet the turkey makes it fit the holiday theme.

21. Chickpea & Kale Mediterranean Salad

Protein-rich chickpeas pair nicely with hearty kale leaves that hold up well on a buffet. Sun-dried tomatoes add concentrated sweetness and tang. Cool cucumber and feta keep the salad balanced. A lemon-oregano dressing ties the flavors together.

22. Orzo Salad with Roasted Vegetables

Small orzo pasta makes this dish easy to scoop alongside other sides. Roasted vegetables add natural sweetness and char. A simple vinaigrette flavored with thyme keeps the pasta from clumping. Serve chilled or at room temperature for flexibility.

23. Smoked Salmon & Dill Potato Salad

Baby potatoes provide a sturdy base that stands up to rich dishes. Smoked salmon brings gentle smokiness without overpowering the plate. Fresh dill and briny capers brighten every bite. A light yogurt dressing keeps the salad from feeling heavy.

24. Avocado & Grapefruit Salad

Creamy avocado contrasts nicely with tart, juicy grapefruit. Mixed greens supply a crisp foundation that doesn’t wilt quickly. Toasted sesame seeds add nutty aroma and subtle crunch. A ginger-lime dressing complements both main ingredients.

25. Charred Cauliflower & Almond Salad

High-heat roasting gives cauliflower a smoky edge and deep flavor. Golden raisins lend bursts of sweetness that balance the toasty notes. Slivered almonds contribute crunch and a delicate nuttiness. A lemon-tahini dressing pulls everything together.

26. Heirloom Tomato & Basil Caprese

Even late-season tomatoes can shine when paired with quality mozzarella. Basil brings fragrance that evokes summertime, offering a lively counterpoint to autumn dishes. A restrained balsamic drizzle adds sweet acidity without drowning the produce. Use tomatoes at room temperature for peak flavor.

27. Sesame Noodle & Edamame Salad

Cold noodles give guests a break from rich, hot sides. Edamame adds plant-based protein and a cheerful green hue. Carrot matchsticks and scallions bring freshness and mild bite. A lightly sweet sesame-soy dressing keeps the flavors cohesive.

28. Roasted Sweet Potato & Black Bean Salad

Sweet potatoes roast until caramelized, offering a hearty base. Black beans supply protein and a contrasting color. Red onion and cilantro lift the dish with brightness. A tangy lime-cumin dressing ties the flavors to classic fall spices.

29. Spinach, Strawberry & Pecan Salad

Though strawberries feel summery, they pair wonderfully with autumn pecans and creamy goat cheese. Baby spinach offers a mild base that won’t compete with bolder dishes. A quick poppy-seed dressing lends gentle sweetness. It’s a refreshing palate cleanser amid hearty fare.

30. Warm Bacon & Wilted Escarole Salad

Escarole wilts just enough under a warm bacon vinaigrette, delivering pleasant bitterness. Crispy bacon pieces add smoky salt to every bite. Shallots cooked in rendered fat bring mellow sweetness. Serve immediately so the greens retain a hint of crunch.