31 Fresh and Crunchy Salads for Thanksgiving
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We know what you’re thinking: making a salad for Thanksgiving is optional. An “oh, yeah, I guess we should have some greens...” shoulder shrug once the rest of the menu has been set. But we think it’s as critical to the spread as any holiday favorite—and since it’s not so treasured as Aunt Janenne’s mac and cheese, it’s a great place to get creative.
Consider the Thanksgiving salad a moment of relief, like the shade of a tree on a sunny afternoon. On a holiday table chock-full of dishes that are rich and richer, something raw and tangy is a welcome contrast. A bite of something crisp and green tastes good on its own, but it also makes everything around it taste better. Its vibrant pep wakes up silky-smooth mashed potatoes. Its zing brightens gravy-smothered turkey.
And it doesn’t have to be complicated. In fact, salad should require the least prep time of everything on your Turkey Day menu. All you need are leafy greens and an easy vinaigrette (which you really should make the day, or even several days, before). But if you want to show off a little, you’ve come to the right place. Below you’ll find our best Thanksgiving salad ideas packed with fall flavors, seasonal veggies, and the power to hold court next to Grampa Jim’s green bean casserole. Let’s go.
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng1/31Kale Salad With Pecan Vinaigrette
Photo by Emma Fishman, Food Styling by Kay Boytsova2/31Sesame Caesar Salad
Swapping tahini for the egg yolk typical of classic Caesar salads keeps things creamy but adds a nuttiness that pulls this Caesar into the holiday realm. Meanwhile, the addition of crisp Asian pears is a juicy foil to the salty funk of Parmesan cheese.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/31Shaved Fennel Salad With Croutons and Walnuts
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker4/31Radicchio and Apple Salad With Mustardy Croutons
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng5/31Bitter Greens With Cranberry Dressing
Cranberry sauce, yes. But also this salad, which features maple-candied pecans, sharp Manchego cheese, and two salad dressings. First, you’ll toss the greens in an herb vinaigrette, then after assembling the ingredients on a platter, you’ll drizzle over a dressing made from canned cranberry sauce.
Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon6/31Maple-and-Bacon Fall Chopped Salad
On any other day of the year, you could consider this seasonal salad with chopped roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette a main dish. Feel free to adjust: Leave the eggs out, or trade the apples for dried cranberries, cherries, or golden raisins so it doesn’t languish on the buffet.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski8/31Everyday Greens Salad
This unassuming Thanksgiving salad recipe brings the drama. It’s at its highest—and most delicious—with a variety of leaves, but don’t grab a box of mixed greens and go. Curate your salad with whatever’s freshest at your market, combining large, mild leaves (butter, Bibb, Little Gem) with smaller, spicier ones (arugula, cress).
Photograph by Jaida Grey Eagle, prop and food styling by Rose Daniels9/31Beans and Greens Salad With Cranberry-Sumac Dressing
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie10/31Wedge Salad With Toasted Sesame-Seaweed Ranch
As food editor Shilpa Uskokovic puts it, “It’s ranch. What won’t it work with?” And so we dub this a perfect salad recipe for your Thanksgiving table. Because it’s ranch!
Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio11/31Raw and Crispy Kale Salad With Ginger and Coconut
For this refreshing Thanksgiving salad, you’ll crisp half the kale in the oven as if making kale chips while the rest is tossed with a gingery soy-tahini dressing.
Photo by Emma Fishman, Food Styling by Pearl Jones12/31Broccoli Spoon Salad With Warm Vinaigrette
If you aren’t feeling lettuce on the fourth Thursday of November, skip it. This spoonable salad features chunky broccoli florets, treated to a cozy spiced dressing that calls for white balsamic vinegar (white wine vinegar works too). Best of all, it’ll still taste good on Friday.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski13/31Squash and Radicchio Salad With Pecans
Developed as part of our “Making Perfect Thanksgving,” this fall salad calls for roasted 898s (a.k.a. honeypatch squash), but you can also use delicata or cubed butternut squash. The irresistible pecan dressing and hardy radicchio are happy to oblige.
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas17/31Crunchy Greens With Fat Choy Ranch
Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks18/31Kale Caesar Salad With Lemony Breadcrumbs
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco21/31Festive Red Cabbage and Radicchio Salad
Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime22/31Cucumber and Onion Salad
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova23/31Frisée Salad With Warm Bacon Vinaigrette
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski24/31Radicchio Salad With Sour Cream Ranch
Photograph by David Cabrera, Prop Styling by Adriana Bonin, Food Styling by Adriana Paschen25/31Citrusy Arugula Salad With Fennel and Parmesan
Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry26/31Black Garlic Caesar Salad
Black garlic can be found at some specialty markets, Asian grocery stores, and online; it lends a deep, almost mushroom-like quality to classic Caesar dressing.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky27/31Ice Water Salad
Ice water means crisper, juicier vegetables in your salad. This step can also be done hours in advance, so there’s less of a scramble for Thanksgiving dinner.
28/31Raw and Roasted Dinner Salad
This peak-fall salad combines roasted squash (roasted sweet potatoes would be good too!), crispy chickpeas, red cabbage, juicy apples, and briny feta. And, yes, we know you’re tempted to walk away and make it for dinner right now—we promise we’re nearing the end of the list.
