Complete Your Holiday Meal With the Ultimate Thanksgiving Salad!
While some believe salads don’t belong on the Thanksgiving table, where carbs rule supreme, I’m a firm believer in a delicious, vibrant, and healthy Thanksgiving salad.
The freshness of a salad really helps balance out the rich, decadent flavors of a traditional Thanksgiving feast.
Plus, a holiday dinner is the best excuse to prep a show-stopping, over-the-top salad!
This particular Thanksgiving salad is the one I’ve made for every Thanksgiving event I’ve attended since college – family dinners, work potlucks, Friendsgiving celebrations, all of ‘em!
With a base of kale, wild rice, and roasted sweet potatoes, this Thanksgiving salad is super hearty and wholesome, but special touches like spiced candied nuts, pomegranate arils, and goat cheese add festive pops of color and texture to every single bite. Plus, it’s all tossed in a borderline drinkable cider cinnamon vinaigrette – you will be obsessed!
Not to mention, it’s make ahead friendly (you can even dress it in advance!) saving you time on Thanksgiving day for what really matters. 🥰
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Like any good salad, this harvest salad consists of a few different components for a balance of flavors and textures: roasted sweet potatoes, candied nuts, homemade cider cinnamon vinaigrette, massaged kale, etc.
It may seem like a lot, but it’s all pretty easy to prepare! Plus, this recipe is designed such that you can easily break up the prep work across a couple of days, making for really straightforward assembly on Thanksgiving Day.
Don’t Love Kale?
If you don’t love kale, feel free to make a baby spinach salad, arugula salad, or use your favorite spring mix. For a warm Thanksgiving salad, roast up some shaved brussels sprouts to make a brussels sprouts salad.
Maple Spiced Roasted Sweet Potatoes
Hearty roasted sweet potatoes stud this Thanksgiving salad with pops of festive orange color, giving it an especially autumnal look and feel.
Plus, the nice thing about roasting sweet potatoes is that it’s a super hands-off process – once they’re tossed together, the oven does all the work!
Dice 1 large sweet potato, then toss the cubes on a sheet pan with a little pure maple syrup and a warm spice blend of chili powder, ground cumin, ground cinnamon, and cayenne pepper. They roast up in about 25-30 minutes and come out of the oven perfectly tender and sweet with a spicy, earthy kick.
Maple Candied Nuts
Candied nuts give this Thanksgiving salad an irresistible salty-sweet crunch. While you can definitely grab a can of candied nuts at the store, making homemade candied nuts is much easier than you might expect!
These candied nuts are made with many similar ingredients as the roasted sweet potatoes and you can toast them right alongside the potatoes for even more streamlined prep.
Toss chopped walnuts and/or pecans on a parchment-lined baking sheet and pop them in the oven for about 4 minutes, until they’re toasty and fragrant. Carefully coat them in a little pure maple syrup and a warm spice blend of chili powder, ground cinnamon, and cayenne pepper. Pop them back into the oven for just a couple minutes, until the natural sugars in the maple syrup begin to caramelize – easy!
Meal Prep Tip!
These roasted sweet potatoes and candied nuts are both incredibly make ahead-friendly. When stored properly, the roasted sweet potatoes will keep well in the fridge for up to 5 days and the candied nuts can be stored at room temperature for up to 1 week. Check the Recipe Notes, below, for more guidance!
Cider Cinnamon Vinaigrette
This particular salad dressing is a fall-inspired twist on my favorite maple balsamic vinaigrette. I swap balsamic vinegar for apple cider vinegar and add the littlest dash of ground cinnamon for a kiss of warmth.
The result is a salad dressing that’s tangy, sweet, caramelly, and warm all at once – it tastes just like fall!
Simply whisk together some olive oil, apple cider vinegar, pure maple syrup, water, cinnamon, garlic, and fresh herbs like thyme or rosemary. Tip! ⇢I like to measure all the ingredients in a mason jar then seal it up and shake it well to emulsify into a smooth and creamy dressing.
Prepping and Massaging Kale for Salad
Kale is one of my all-time favorite greens, especially for a nutrient-dense salad.
If you’ve tried it before and haven’t liked it, chances are it wasn’t prepared properly – it needs a little bit of TLC to ensure it’s nice and tender! A quick massage helps break down kale’s tough, fibrous texture, making it easier to chew. This tiny step makes a HUGE difference in the texture of your greens.
Kale tips and tricks to keep in mind…
Use whole kale. I always recommend buying kale whole rather than in the pre-shredded bags. Shredding kale on your own is quite simple, and it has such better texture than the bagged stuff!
Destem and finely chop or shred. Kale stems are super tough and a bit more bitter than the leaves – not especially pleasant in a raw salad! Destem the kale by grabbing hold of the leaf at the base of the stem, then slide your hand along the stem to easily separate the leaf (you can also do this with a knife, if you prefer!). From there, tightly roll the leaves into a bundle and chop into finely shredded pieces – the finer the better!
Place the shredded kale in a large bowl, drizzle some of the prepared vinaigrette over top, and season with a good pinch of coarse salt. Use your hands to really work the vinaigrette into the kale, until it softens and turns vibrantly green. For more details check out our full guide to massaging kale!
Meal Prep Tip!
The cinnamon cider vinaigrette and shredded kale are both incredibly make ahead-friendly. Both will keep, properly stored in the fridge, for up to 1 week. Check the Recipe Notes, below, for more guidance!
Salad Assembly (+ The Ultimate Time Saving Tip!)
Once all the components are prepped, all that’s left to do is assemble your stunning Thanksgiving salad!
Time Saving Tip: Dress Your Salad Ahead of Time!
One of the reasons I love this Thanksgiving Salad so much is that it holds really beautifully once it’s dressed. Since kale is such a hearty green and it doesn’t use delicate ingredients like fresh apples or pears, this Thanksgiving Salad can be assembled a few hours ahead of time. It also travels really well, so feel free to assemble the entire salad ahead of time and ring the doorbell with your beautiful, festive, show-stopping salad in hand!
Step-by-Step Video
I can’t wait for you to try this Thanksgiving Salad! Your guests will love how it balances out the meal and it will look so beautiful on your Thanksgiving table.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy cooking!
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Show-stopping Thanksgiving Salad (Make-Ahead Friendly!)
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: serves 6 (as a side dish) 1x
- Category: Side Dishes, Entrée Salads & Bowls
- Method: Roasted, Stovetop, No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Every holiday table needs an over-the-top salad, and this recipe is my favorite for Thanksgiving. I’ve brought it to every Thanksgiving and Friendsgiving dinner I’ve attended since my early 20s and it always steals the show!
This Thanksgiving Salad is designed to balances the richness of a traditional Thanksgiving with fresh and festive fall flavor. It’s made with beautiful in-season ingredients, like roasted sweet potatoes, massaged kale, and jewel-toned pomegranate arils. Round it out with salty-sweet maple spiced nuts for crunch, wild rice for the best hearty texture, and a little goat cheese for creaminess, and it’s truly the ultimate Thanksgiving side dish.
Like any over-the-top salad, there’s a bit of prep involved in getting all of the components ready, but you can prep most of them up to 5 days in advance and since it’s such a hearty salad it’s super make ahead friendly. Check the Recipe Notes, below, for meal prep tips and make ahead guidance! ♡ Happy Thanksgiving!
Ingredients
- 1 large bunch kale, destemmed and finely sliced or shredded (roughly 6 cups shredded)
- ⅓ cup dry wild rice or grain of choice, cooked according to package directions
- maple spiced roasted sweet potatoes, below
- maple spiced nuts, below
- ½ cup pomegranate arils (about ½ medium pomegranate fruit)
- 2 ounces goat cheese or feta, crumbled
- cider cinnamon vinaigrette, below
- kosher salt and ground black pepper, to season
for the maple spiced roasted sweet potatoes:
- 1 medium sweet potato, peeled and diced into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- optional: pinch cayenne pepper
- kosher salt and ground black pepper, to season
for the maple spiced nuts:
- ½ cup chopped walnuts or pecans
- 1 tablespoons pure maple syrup
- ½ tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cinnamon
- optional: pinch cayenne pepper
- kosher salt and ground black pepper, to season
for the cider cinnamon vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon water
- 1 tablespoon finely chopped fresh herbs, such as rosemary or thyme
- 1 teaspoon ground cinnamon
- 1 clove garlic, roughly chopped or grated
- kosher salt and ground black pepper, to season
Instructions
- Prep: Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Cook wild rice or grain of choice according to package directions. Drain and set aside to cool or store in an airtight container in the refrigerator for up to 5 days.
- Roast the Maple Spiced Sweet Potatoes: Meanwhile, as the grains cook, prep the salad components. Place the diced sweet potatoes on one of the prepared baking sheets. Season with olive oil, pure maple syrup, chili powder, cumin, cinnamon, cayenne (if using), 1 teaspoon kosher salt and ground black pepper as desired. Toss to coat well. Arrange the seasoned sweet potatoes on the baking sheet such that they’re not crowded together and have plenty of room to roast. Roast 25-30 minutes, stirring/flipping the sweet potatoes halfway through. Remove from the oven and set aside or store in an airtight container in the refrigerator for up to 5 days.
- Toast the Maple Spiced Nuts: Once the sweet potatoes finish roasting, prep the maple spiced nuts. Place the chopped nuts on the second prepared baking sheet and transfer to the oven to toast for 4 minutes. While the nuts toast, prep the maple spiced coating. Add the pure maple syrup, olive oil, chili powder, ground cinnamon, and cayenne (if using) to a small bowl. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well. Once the nuts are toasted, pull them from the oven and carefully pour the prepared maple spiced coating over the nuts, using a spatula or wooden spoon to stir and coat the nuts well. Return to the oven for another 4 minutes, stirring/flipping the nuts halfway through. Remove from the oven and set aside to cool or store in an airtight container at room temperature for up to 1 week.
- Prep the Cider-Cinnamon Vinaigrette: Add the olive oil, apple cider vinegar, pure maple syrup, water, fresh herbs, cinnamon, and garlic to a small bowl or jar. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine well. Set aside or store in an airtight container in the refrigerator for up to 1 week.
- Thanksgiving Salad assembly: Place the shredded kale in a large bowl. Drizzle a couple spoonfuls of the prepared cider-cinnamon vinaigrette over top. Use your hands to massage the kale, working the vinaigrette into the kale until the kale softens and becomes vibrantly green. Transfer the massaged kale to a serving bowl or platter. Top with the cooked wild rice or grains, maple spiced sweet potatoes, maple spiced nuts, pomegranate arils and crumbled cheese. Serve immediately, drizzled with extra cider-cinnamon vinaigrette as desired. Enjoy!
Notes
- Portions: As written, this Thanksgiving Salad recipe feeds a crowd of 6 generously as a side dish with a few other options on the table. If you’re feeding a larger crowd, feel free to double the recipe to serve 10-12 generously as a side dish. If you’re enjoying it as a main dish (we often do in the fall!), plan on it yielding 3-4 servings as written.
- Make-ahead/meal prep. A little meal prep goes a long way in pulling this festive salad together on Thanksgiving day! Between roasting the sweet potatoes, toasting the maple spiced nuts, cooking the wild rice, and mixing up the vinaigrette, there are many steps that can be prepared 5-7 days in advance. Pick and choose from the below list, or do it all ahead of time and all you have to do on Thanksgiving is toss it all together – easy!
- Destem and finely shred kale: Store in an airtight container in the refrigerator for up to 5 days. Place a piece of paper towel in the container to soak up any condensation or moisture. (10 minutes active prep)
- Chop and roast sweet potatoes: Prep according to Step 2 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active prep)
- Wild rice: Cook wild rice or your grain of choice according to package directions. Store in an airtight container in the refrigerator for up to 5 days. (5 minutes active prep)
- Candied nuts: Prep according to Step 3 of Recipe Directions, above. Store in an airtight container at room temperature for up to 1 week.
- Make the Cider-Cinnamon Vinaigrette: Prep according to Step 4 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week.
Recipe by Jess Larson, Plays Well With Butter | Photography by Megan McKeehan & Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
A+++
I’ve made this salad twice in a week!
First for my sisters on a sisters getaway and again for my family and delivered some to friends who have a new baby! It’s delicious!
Truly perfect for all occasions in the Fall! So glad you loved this recipe and have been able to share with others. We are so grateful!
This salad was a HUGE hit at Thanksgiving. People that aren’t big salad people loved it. There are SO many flavors. It was also delish with leftover turkey for a full meal on its own. Definitely making again next year and during the fall.
Can’t think of a better salad. Make extra of everything because it is all delicious.
We may only make maple spiced sweet potato from now on but the whole salad is just so good, so many textures, it’s restaurant quality.
Hi CJ! We are SO glad to hear that you enjoyed this recipe & yes the maple spiced sweet potatoes can totally stand on their own! Thank you for sharing!