Introduction
One chilly November morning, Lina Vexley decided to bring a fresh twist to the Thanksgiving table. Surrounded by hearty roasts and rich desserts, she envisioned something bright and refreshing — a salad that could hold its own among the festive dishes. Combining crisp greens, roasted squash, sweet cranberries, crunchy nuts, and slices of turkey, she created her signature Thanksgiving Salad. It quickly became a holiday favorite, not just for its colors and textures, but for how it balanced the entire meal. For Lina, it wasn’t just a salad — it was Thanksgiving’s missing harmony, beautifully presented in a bowl.
Thanksgiving Salad
Equipment
- Large Salad Bowl
- Small whisk or jar for dressing
- Serving utensils
Ingredients
Salad Ingredients
- 4 cups mixed greens such as spinach, kale, and arugula
- 1 cup roasted butternut squash cubed
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts
- 1/2 cup cheddar or feta cheese cubed or crumbled
- 1 cup cooked turkey breast sliced thinly
Dressing
- 3 tbsp olive oil
- 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
- In a large bowl, combine mixed greens, roasted butternut squash, cranberries, nuts, cheese, and turkey slices.
- To make the dressing, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Garnish with extra nuts or cheese if desired. Serve immediately for the freshest flavor.
Notes
Nutrition
How to Make Thanksgiving Salad
Begin by preparing all your ingredients to ensure your salad comes together beautifully. Wash and dry your mixed greens thoroughly — spinach, kale, and arugula work wonderfully for both color and texture. Roast cubed butternut squash in a 400°F (200°C) oven for 20–25 minutes until tender and slightly caramelized.
In a large salad bowl, layer your greens first, then top with roasted squash, dried cranberries, toasted pecans or walnuts, and cubed or crumbled cheese. Add slices of cooked turkey breast to make it hearty enough for a main dish.
For the dressing, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth and emulsified. Alternatively, shake the ingredients in a jar for easy mixing.
When ready to serve, drizzle the dressing evenly over the salad and toss gently, ensuring every bite gets coated in that tangy-sweet flavor. Garnish with a few extra nuts or a sprinkle of cheese on top for added texture and presentation.
This Thanksgiving Salad strikes the perfect balance of sweet, savory, and nutty. The turkey adds protein, the squash brings warmth, the cranberries add tartness, and the cheese ties it all together. It’s a refreshing addition to any holiday meal — light yet festive, nourishing yet indulgent.
Conclusion
Lina Vexley’s Thanksgiving Salad is a modern twist on holiday dining — colorful, nutritious, and deeply satisfying. Its blend of seasonal produce and classic ingredients makes it perfect for gatherings where balance meets flavor. Whether served as a side or main dish, it complements the richness of Thanksgiving perfectly. Every forkful offers a delightful mix of crunch, creaminess, and brightness — a reminder that even amidst feasts, freshness deserves a place at the table.