18 Fresh and Healthy Thanksgiving Salad Recipes

These healthy Thanksgiving salad recipes give your holiday table something fresh next to the turkey, stuffing, and potatoes. You’ll find hearty roasted squash and sweet potato salads, shredded Brussels sprout and kale salads that hold up overnight.

Thanksgiving dinner is heavy, and a good salad balances the plate. Many of these let you roast the vegetables or mix the dressing a day or two ahead, so Thanksgiving Day is mostly assembly. If you’re bringing a side to someone else’s house, a salad travels well and fits with whatever else is on the menu.

Apple Arugula Salad with Goat Cheese and Pecans

Baby arugula, thin apple slices, red onion, goat cheese, and pecans come together in this Apple Arugula Salad with Goat Cheese and Pecans, finished with a lemon honey dressing. Nothing gets cooked, so it’s ready in about 10 minutes. Toss it right before dinner and it adds a bright, crisp bite next to the turkey and stuffing.

Beetroot and Goat Cheese Salad with Walnuts

Thin beet slices roast at 400°F for about 25 minutes, then get tossed with mixed greens, goat cheese, and walnuts in this Beetroot and Goat Cheese Salad with Walnuts. Roast the beets a day early and the salad comes together in five minutes on Thanksgiving. The deep red color also stands out on a table full of beige sides.

Fall Harvest Pear Salad with Spicy Citrus Vinaigrette

With sliced pears, apple, toasted walnuts, and blue cheese over mixed greens, this Fall Harvest Pear Salad with Spicy Citrus Vinaigrette gets a little heat from an orange dressing with a pinch of cayenne. There’s no cooking involved and it’s ready in about 15 minutes, so it’s a simple salad to bring if you’re a guest.

Best Thanksgiving Salad

This Best Thanksgiving Salad piles roasted acorn squash, sliced pear, pomegranate seeds, shaved Parmesan, and candied pecans on mixed greens with a maple apple cider vinaigrette. The dressing keeps for three days and the squash can be roasted ahead, so Thanksgiving morning is just assembly.

Thanksgiving Salad with Champagne Vinaigrette

Featuring romaine and arugula, Honeycrisp apple, avocado, crispy prosciutto, candied pecans, feta, and pumpkin seeds, this Thanksgiving Salad with Champagne Vinaigrette covers sweet, salty, and crunchy in one bowl. The homemade dressing uses champagne vinegar, shallot, thyme, Dijon, and a little honey. Prep the toppings ahead and toss everything together at the last minute.

Fall Harvest Salad with Maple Apple Cider Vinaigrette

Roasted butternut squash, Honeycrisp apple, prosciutto, avocado, pomegranate, and candied pecans sit on a bed of baby arugula in this Fall Harvest Salad with Maple Apple Cider Vinaigrette. The vinaigrette is just olive oil, cider vinegar, maple syrup, and Dijon. Goat cheese is optional, so it doubles as a dairy-free salad for the table.

Roasted Butternut Squash Salad with Feta and Pomegranate

Butternut squash roasted with za’atar is the base of this Roasted Butternut Squash Salad with Feta and Pomegranate, along with feta, red onion, pomegranate seeds, and toasted pine nuts over arugula or spinach. A pomegranate molasses dressing ties it together. It’s vegetarian and gluten-free, so it works for guests with different diets.

Brussels Sprout Salad with Honey Mustard Vinaigrette

Shredded raw Brussels sprouts replace lettuce in this Brussels Sprout Salad with Honey Mustard Vinaigrette, tossed with Granny Smith apple, dried cranberries, pomegranate, sliced almonds, and feta. The sturdy sprouts hold up well, so you can prep it the night before and add the honey mustard vinaigrette right before serving.

Kale Crunch Salad

A copycat of the Chick-fil-A side, this Kale Crunch Salad mixes chopped kale and green cabbage with toasted almonds and a maple Dijon dressing made with apple cider vinegar. Kale doesn’t wilt like lettuce, so it keeps for three days in the fridge. Leave off the Parmesan and it’s vegan.

Caramelized Pear and Radicchio Salad

Caramelized pears and toasted walnuts balance bitter radicchio and shaved fennel in this Caramelized Pear and Radicchio Salad. A balsamic glaze with a hint of cinnamon goes on top, and the glaze keeps for a week, so it can be made well ahead. It’s vegan and gluten-free; just toss it within an hour of serving.

Roasted Butternut Squash Feta Salad

Loaded with roasted butternut squash, feta, apple, dried cranberries, and candied pecans, this Roasted Butternut Squash Feta Salad sits on a mix of greens and arugula. A lemon shallot vinaigrette with Dijon keeps it bright. Roast the squash ahead and dress the salad right before serving so the greens stay crisp.

Sweet Potato Salad

In this Sweet Potato Salad, maple-cinnamon roasted sweet potatoes go over arugula and spring mix with pecans, Granny Smith apple, red onion, dried cranberries, and feta. Bacon is optional if you want it vegetarian. The roasted potatoes keep three to five days, so you can roast them early in the week.

Carrot Apple Walnut Salad

Shredded carrots, Honeycrisp apple, red and green onion, cilantro, dried cranberries, and walnuts make up this Carrot Apple Walnut Salad. The orange-lime dressing with honey, Dijon, and a pinch of nutmeg tastes like fall without being heavy. Dress it no more than a few hours ahead, since the carrots release water as they sit.

Apple Pecan Salad

Filled with chopped romaine, crisp apple, dried cranberries, candied pecans, and blue cheese, this Apple Pecan Salad is a classic fall combination. The honey and coarse mustard vinaigrette keeps for three days, so shake it up ahead of time and toss the salad right before dinner.

Easy Salad with Brie, Apple and Shallot Vinaigrette

This Easy Salad with Brie, Apple and Shallot Vinaigrette tops mixed greens with Honeycrisp apple, dried cranberries, honey-roasted almonds, and Brie, then finishes it with a white wine shallot vinaigrette. The Brie makes it a little richer than most salads here, so it’s a good pick when you want one that feels special. Prep the parts ahead and assemble at serving time.

Arugula Salad with Pistachios

Peppery arugula, sliced pear, dried cranberries, and pistachios come together in this Arugula Salad with Pistachios, with Parmesan as an optional topping. The dressing is olive oil, Dijon, and a raspberry shrub vinegar for a fruity tang. It’s a light green salad that leaves room on the plate for heavier sides.

Thanksgiving Fruit Salad with Maple Cardamom Dressing

Pears sautéed in butter and maple syrup are mixed with red grapes, pomegranate, dried cranberries, orange zest, and pumpkin seeds in this Thanksgiving Fruit Salad with Maple Cardamom Dressing. The dressing is Greek yogurt with maple, orange juice, cardamom, and cinnamon. Both the pears and the dressing keep up to four days, which makes it a smart make-ahead side.

Thanksgiving Fruit Salad

Made with apple, pear, kiwi, red grapes, and pomegranate, this Thanksgiving Fruit Salad skips the Cool Whip and uses a two-ingredient dressing of orange juice and honey. A sprinkle of cinnamon is optional. Cut the apple and pear the same day so they stay crisp, and serve it as a lighter side or a fresh dessert.