Introduction
For Lina Vexley, Thanksgiving has always been more than turkey and pie—it’s about creating harmony on the table. One year, while preparing dinner for her family, she decided to balance the heavy dishes with something light and refreshing. That’s how her Thanksgiving Salad was born: tender turkey slices, crisp apples, crunchy walnuts, and tart cranberries tossed in a maple dressing. The combination brought a burst of flavor and freshness that perfectly complemented the meal. Lina believes that every feast deserves a dish that refreshes and nourishes, and this salad does exactly that—colorful, wholesome, and full of festive cheer.
Thanksgiving Turkey Salad
Equipment
- Mixing Bowl
- Cutting board
- Knife
- Skillet
Ingredients
Salad Base
- 2 cups cooked turkey breast sliced
- 4 cups mixed greens like arugula or spinach
- 1 medium green apple diced
- 1/2 cup fresh cranberries or dried cranberries
- 1/2 cup walnuts lightly toasted
- 1/4 cup feta cheese crumbled
Maple Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup pure
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the ingredients by slicing the turkey, dicing the apple, and toasting the walnuts lightly in a skillet for about 3 minutes.
- In a large mixing bowl, combine mixed greens, turkey slices, cranberries, apples, walnuts, and feta cheese.
- In a separate small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well blended.
- Pour the maple dressing over the salad ingredients and toss gently to coat everything evenly.
- Let the salad rest for 5 minutes before serving to allow the flavors to meld together.
Notes
Nutrition
How to Make the Recipe
Creating this Thanksgiving salad is all about layering freshness and flavor. Begin by preparing the ingredients: slice the cooked turkey breast into thin, tender pieces; dice the green apple for a burst of crisp sweetness; and lightly toast the walnuts in a dry skillet until aromatic and golden. The toasting step enhances their flavor and adds an irresistible crunch. In a large bowl, arrange the mixed greens—arugula, spinach, or a blend of both—then add the sliced turkey, diced apples, cranberries, toasted walnuts, and crumbled feta cheese.
Next, prepare the maple dressing. In a small bowl or jar, whisk together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper. The maple syrup balances the tart cranberries and vinegar with a hint of natural sweetness, while the mustard gives the dressing a light tang that ties everything together beautifully. Pour the dressing over the salad just before serving, and gently toss until every ingredient glistens with flavor.
For a more festive presentation, serve the salad in a large wooden or ceramic bowl. If you’re planning ahead, keep the dressing separate and toss it in right before serving to maintain the crispness of the greens. This salad pairs perfectly with roasted turkey, mashed potatoes, and all your holiday favorites, providing a refreshing, light complement to the richness of traditional Thanksgiving dishes. Every bite bursts with freshness—sweet, savory, and tangy—all working in perfect harmony.
Conclusion
Lina Vexley’s Thanksgiving Salad recipe embodies the heart of the holiday: warmth, color, and togetherness. It’s a dish that balances indulgence with nourishment, bringing vibrant flavors to the Thanksgiving feast. With its combination of tender turkey, crisp apples, crunchy nuts, and a sweet-tangy dressing, it delights both the eyes and the palate. Whether served as a side or a main dish, it celebrates gratitude through wholesome simplicity. This salad proves that even amidst a table of hearty classics, freshness can be the star that completes the celebration.