I love adding a fresh Thanksgiving Salad to the holiday table, especially when there are so many rich dishes to enjoy. Crisp apples, tart cranberries, peppery greens, and crunchy pumpkin seeds add plenty of fresh flavor and texture.
The sweet-tangy apple cider dressing pairs beautifully with Thanksgiving turkey, easy stuffing, the best mashed potatoes, and gravy.
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Holly’s Recipe Highlights: Thanksgiving Salad
- Technique: Massage the kale with a little dressing to soften its texture and mellow its slightly bitter flavor.
- Time-Saver: Use washed mixed greens and prewashed kale to save time. If needed, simply slice the kale a little more finely before adding it to the salad.
- Make Ahead: Prepare the dressing and apples ahead, then assemble close to serving.
Total Time: 15 Mins Servings: 8 Cooking Method: None
Ingredient Notes
- Apple: Honeycrisp or Pink Lady apples stay crisp and add plenty of sweet-tart flavor. Slice them thinly and evenly so they’re easy to eat with the greens.
- Mixed Greens with Arugula: A blend adds color and texture, while arugula brings a mild peppery bite. Baby spinach or spring mix can be used instead.
- Kale: Slice the kale very thinly, then massage it with a little dressing until it becomes darker and tender. For a softer, lighter salad, you can use additional mixed greens instead.
- Dried Cranberries: Add chewy texture, a touch of sweetness, and beautiful holiday color. Dried cherries are a delicious variation if you’d like to switch things up.
- Pumpkin Seeds: Add a salty, nutty crunch without using nuts. Toasted pecans, walnuts, or sliced almonds are great alternatives.
- Apple Cider Vinegar: Adds bright, fruity acidity to the vinaigrette that pairs especially well with the sweet apples and tart cranberries.
- Honey: Balances the vinegar’s tang with a touch of sweetness. Maple syrup is a delicious fall-inspired alternative.
- Neutral Oil: Keeps the dressing light and lets the apple cider vinegar, honey, and Dijon flavors shine. A mild olive oil can be used, but it will add a more noticeable flavor.
Variations
- Cheese: Add crumbled goat cheese, feta, or blue cheese for extra richness.
- Fruit: Swap the apple for pear, or add pomegranate arils along with the cranberries for extra color.
- Dressing: For a different flavor, try my homemade Dijon vinaigrette.
How to Make Thanksgiving Salad
- Prep the apples and whisk the dressing ingredients together.
- Massage the kale with a small amount of dressing (full recipe below).
- Add the mixed greens and toss. Top with apples, cranberries, and pumpkin seeds.
Keep it Fresh
- Make Ahead: Store the greens, toppings, apples, and vinaigrette separately, then assemble the salad shortly before serving. The prepared dressing can be refrigerated in a tightly covered jar for several days; shake or whisk well before using.
- Leftovers: Dressed salad will soften in the refrigerator, so it’s best enjoyed within a day. Keep the pumpkin seeds separate until serving to preserve their crunch.
Freezing isn’t recommended, as the leafy greens and apples will become watery and soft after thawing.
Complete the Thanksgiving Feast
Did you enjoy this Thanksgiving Salad? Leave a comment and rating below.
Thanksgiving Salad
This easy Thanksgiving salad combines crisp apples, tender kale, cranberries, and pumpkin seeds with a sweet and tangy apple cider vinaigrette. It's a fresh, colorful side for a holiday feast.
Equipment
Ingredients
For the Salad
- 1 large apple such as Pink Lady or Honeycrisp
- 8 cups mixed greens with arugula
- 2 cups kale thinly sliced, or additional mixed greens
- ½ cup dried cranberries
- ½ cup pumpkin seeds
For the Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil or neutral flavored oil
Instructions
- In a large bowl, combine 2 cups of cold water and ¾ teaspoon salt. Core the apple and thinly slice it. Place it in the water for 10 minutes. Drain well, rinse with cold water, and dab the apples dry with a paper towel.
- Meanwhile, for the dressing, in a small bowl, combine vinegar, honey, Dijon mustard, garlic powder, ½ teaspoon salt, and pepper. Whisk until smooth. Slowly drizzle in the oil while whisking until incorporated. Taste and season with additional salt and pepper if desired.
- Add the kale to a large bowl. Pour 2 tablespoons of the prepared dressing over the top and massage with your hands until dark green and tender.
- Add the greens to the bowl and toss to combine. Top with the apple, cranberries, and pumpkin seeds.
- Serve with additional dressing.
Soaking the apples in salt water stops the apples from turning brown. They will still look fresh even if prepared a day in advance!
Nutrition Information
Serving: 1.5cups | Calories: 175 | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 181mg | Potassium: 166mg | Fiber: 2g | Sugar: 15g | Vitamin A: 996IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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