This Thanksgiving Salad is the perfect addition to your holiday table. It is filled with all the flavors of fall, like crisp apples, juicy pomegranate seeds, dried cranberries, nuts, and cheese. And it’s all topped off with an easy homemade apple cider vinaigrette for the perfect side dish for your holiday feast.
If you want even more options for holiday salads, try this Fall Harvest Salad.
I have mentioned more than once that the highlight of the Thanksgiving meal for me are the side dishes. (Well, pies might come in number one, but we won’t count those here…)
And with all the potatoes and rolls and veggies – you need a good green salad. This Thanksgiving Salad is my latest obsession.
While it’s called a Thanksgiving Salad, and I definitely think it belongs on your Thanksgiving table this year, this is also a great salad to serve all fall long. The greens combined with the crisp apples, the creamy blue cheese, the pops of pomegranate seeds – it’s all just perfection. And don’t forget the easy apple cider vinaigrette!
Ingredients
- Vinegar: I am using apple cider vinegar – the flavor goes well with this salad. You can swap in another vinegar, if desired.
- Oil: I like to use either olive oil or avocado oil.
- Maple Syrup: This is real maple syrup, not pancake syrup. It adds just a touch of sweetness.
- Mustard: This is Dijon mustard.
- Salt & Pepper: I like to go heavier on the pepper, and taste for salt.
- Greens: I don’t usually love buying prepackaged lettuce, but I do make an exception with mixed greens. I like the mixture that is usually labeled Spring Mix.
- Apple: I like a crisp, sweet apple. Honeycrisp or Gala are my usually go-tos.
- Pomegranate Seeds: If at all possible, I recommend using a fresh pomegranate. I know they are a pain to seed, but the flavor and texture of the seeds will be superior to buying them already seeded.
- Blue Cheese: If you aren’t a blue cheese fan, you can swap in another cheese. Feta would be a good substitution.
- Dried Cranberries: Also known as craisins, these add a tart pop to the salad.
- Nuts: I like to use pecans, but feel free to sub in your favorite nut. I do like to lightly toast them before chopping.
How to Make This Thanksgiving Salad
STEP 1: Make the dressing by combining all of the ingredients in a jar, then shake the jar to combine. You can also do this in a blender, but I usually find that a jar is a super simple way to get it done.
STEP 2: Pour the dressing over the mixed greens. Toss to coat the greens with the dressing.
STEP 3: Add all of the toppings – the apple, pomegranate seeds, blue cheese, dried cranberries, and pecans. Toss gently just before serving.
Tips and Tricks
If you are preparing this ahead of time, I would suggest making the dressing and keeping it separate. I would also keep all of the toppings separate from the greens, then just assemble when it’s time to eat.
I like to mix the dressing in with the greens before adding the toppings. If you add it all in at the same time, the toppings tend to all drop to the bottom of the salad. I find that if I dress the greens first, I can just barely toss the toppings.
Once dressed, this salad will need to be served, so make sure not to add the dressing too early.
More Thanksgiving Side Dishes
Creamed Corn
Candied Sweet Potatoes
Crockpot Mashed Potatoes
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Thanksgiving Salad
Ingredients
Dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil or avocado oil
- 1 tablespoon maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper
Salad:
- 8 cups mixed greens (about 8 oz)
- 1 apple sliced thin
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans roughly chopped
Instructions
- In a small jar with a tight fitting lid, combine the apple cider vinegar, oil, maple syrup, and mustard. Season to taste with salt and pepper. With the lid on tight, shake the dressing until very well combined.1/4 cup apple cider vinegar, 1/4 cup olive oil or avocado oil, 1 tablespoon maple syrup, 1/2 teaspoon Dijon mustard, Salt and pepper
- Place the greens in a large salad bowl. Pour the dressing over the greens, and toss to combine.8 cups mixed greens
- Add the apple, pomegranate seeds, blue cheese, dried cranberries, and toasted pecans to the salad. Toss just before serving.1 apple, 1/2 cup pomegranate seeds, 1/2 cup crumbled blue cheese, 1/2 cup dried cranberries, 1/2 cup toasted pecans
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