Introduction
During one of her favorite autumn gatherings, Lina Vexley found herself inspired by the abundance of harvest ingredients — roasted squash, crisp greens, nuts, and tart cranberries. Instead of the usual heavy sides, she decided to create a salad that felt just as festive as the main course. Her Thanksgiving Salad became a symbol of balance on the table — colorful, wholesome, and full of flavor. Each bite was a mix of textures: creamy cheese, crunchy nuts, sweet fruit, and earthy greens. For Lina, this dish perfectly captures the spirit of Thanksgiving — fresh, vibrant, and joyfully shared.
Thanksgiving Salad Recipes
Equipment
- Baking tray
- Mixing Bowls
- Salad Tongs
Ingredients
Salad Base
- 4 cups mixed greens such as kale, spinach, or arugula
- 1 cup roasted butternut squash cubed
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts
- 1/4 cup crumbled feta or goat cheese
- 1 cup cooked turkey breast sliced (optional)
Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and golden. Let cool slightly.
- In a large bowl, combine mixed greens, cranberries, toasted nuts, cheese, and roasted squash.
- If using turkey, add slices on top for a hearty holiday salad option.
- In a separate bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
- Serve fresh, topped with extra nuts or cheese for garnish if desired.
Notes
Nutrition
How to Make Thanksgiving Salad Recipes
Start by roasting the butternut squash — the star ingredient that gives this salad its warmth and seasonal charm. Preheat your oven to 400°F (200°C), toss cubed squash with olive oil, salt, and pepper, and roast until tender and golden, about 25 minutes. While it cools, prepare the rest of your salad ingredients.
In a large bowl, combine mixed greens like kale, arugula, or spinach for a sturdy base. Add roasted squash, dried cranberries for sweetness, toasted pecans for crunch, and crumbled feta or goat cheese for creamy contrast. If you’d like a heartier salad, top it with slices of cooked turkey breast — perfect for using Thanksgiving leftovers.
Next, whisk together a simple dressing: olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and black pepper. This sweet-tangy blend ties the whole salad together beautifully. Pour the dressing over the salad right before serving and toss gently to coat everything evenly.
For extra flair, garnish with a sprinkle of nuts, a few extra cranberries, or even thinly sliced apples. This salad brings balance to the richness of a Thanksgiving feast, offering a refreshing mix of textures and flavors. Whether served as a starter or a light main course, it’s sure to impress with its vibrant colors and festive touch.
Conclusion
Lina Vexley’s Thanksgiving Salad Recipes celebrate the beauty of autumn in a bowl — fresh, colorful, and packed with seasonal goodness. With roasted squash, tart cranberries, and crunchy nuts, it’s a dish that perfectly complements any holiday spread. Light yet satisfying, it offers a wholesome break between rich courses. Whether you serve it for lunch or as a side, this salad captures the true essence of Thanksgiving — gratitude, flavor, and harmony shared with loved ones.