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    Home » Salads

    Thanksgiving Salad

    Published: Nov 17, 2021 / Updated: Jul 4, 2022 / 4 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Thanksgiving salad is loaded with fall vegetables and fruit, bacon, and a tasty vinaigrette dressing. It's a delicious and pretty addition to your table!

    It makes a perfect pairing with an Easy Roast Turkey.

    close-up of Thanksgiving shaved Brussels sprouts salad

    Thanksgiving salad recipe

    This is a shaved Brussels sprouts salad, so similar to a coleslaw kind of base. It's a hearty salad, but it's also a way to eat more fresh ingredients during Thanksgiving! It adds a gorgeous touch to your holiday table.

    This recipe of course isn't just good for Thanksgiving. It's basically a loaded fall salad with seasonal ingredients all dressed up in a homemade vinaigrette that would be tasty as soon as the weather gets a bit crisp!

    What goes into this salad

    • Butternut squash - a sweet and nutty squash that's roasted until golden
    • Bacon - crispy bacon adds a salty, savory contrast to the sweet ingredients
    • Brussels sprouts - shredded Brussels sprouts are a great salad base since they don't wilt, keep longer, and pack a satisfying crunch
    • Apple - Honeycrisp is my choice for its sweet and tart balance, and it's in peak season in September through November
    • Pomegranate - these sweet little red jewels are a staple in fall salad recipes
    • Red onion - a mild variety of onion with a pretty color and hint of sharpness
    • Almonds - adds a tasty crunch in every single bite. You could also use pecans
    • Goat cheese - a creamy and slightly tangy cheese that is fabulous in salads
    • Dressing - a quick and easy homemade red wine vinaigrette that ties this beautiful salad together!

    Can I make Thanksgiving salad ahead of time?

    • Yes! You can make this salad a day or so ahead since it won't wilt like lettuce would. To do this, prep most of the salad as indicated in the recipe, with the exceptions of cutting the apple up just prior to serving (since it browns) and also storing the cheese and dressing separately and adding to the salad just before serving.
    Thanksgiving salad prep photo collage

    Pro tip

    • I prep as I go with this recipe (like prep other ingredients while the squash and bacon are cooking, for example). It makes the whole process smoother and faster overall!

    Substitutions and variations

    • This salad is very flexible! Feel free not to measure everything out exactly, and you can definitely add/sub ingredients depending on your tastes and what you're able to get from the grocery store.
    • I like to buy the containers of Pom Wonderful pomegranate arils to save time, but you can just buy a pomegranate if you prefer and take the arils out yourself.
    • If you can get your hands on a persimmon or two, it would be a lovely seasonal addition to this salad. Or swap it for the apple. 

    Leftovers and storage

    • If there are any leftovers of this salad, store them in the fridge in an airtight container for a couple of days no problem. Keep in mind it will soak up more of the dressing over time.
    • I would discard it if it's been sitting out for several hours, though.

    More Thanksgiving side dishes to try

    • Mashed Butternut Squash
    • Easy Roasted Brussels Sprouts
    • Green Bean Casserole
    • Mashed Potatoes with Sour Cream
    • Classic Sweet Potato Casserole Recipe (with Marshmallows!)
    • Jiffy Corn Casserole
    Thanksgiving salad in a salad bowl with wooden salad tongs

    Questions about this Thanksgiving salad recipe? Made it? Leave me a comment/review below! 

    close-up of Thanksgiving shaved Brussels sprouts salad

    Thanksgiving Salad

    This Thanksgiving salad is loaded with fall vegetables and fruit, bacon, and a tasty vinaigrette dressing. It's a delicious and pretty addition to your table!
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6
    Calories 379 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 small butternut squash peeled and cut into 1" pieces
    • 1 tablespoon olive oil for roasting the squash
    • Salt & pepper to taste
    • 6 strips bacon cut into small pieces
    • 2 dozen Brussels sprouts trimmed then chopped finely (shredded)
    • 1 Honeycrisp or Granny Smith apple chopped
    • 1/2 cup pomegranate arils
    • 2 tablespoons red onion chopped
    • 1/4 cup sliced almonds
    • 1/3 cup feta or goat cheese crumbles

    Dressing:

    • 1 tablespoon bacon fat from frying the bacon
    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons honey
    • 1 teaspoon Dijon mustard

    Instructions
     

    • Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil. Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off carefully). Cut the squash into pieces that are roughly equal-sized (aim for about 1"). Add the squash to a baking sheet and toss with about 1 tbsp olive oil and some salt & pepper. Roast for 25-30 minutes or until it's softened and lightly browned. Flip halfway through for more even color (optional).
    • Meanwhile, cut the bacon up and add it to a skillet. Fry over medium-high heat until crispy. Transfer the bacon to a paper towel lined plate and leave the fat in the pan (you will use some in the dressing).
    • Add the dressing ingredients to a small bowl or a jar and whisk/shake then set it aside.
    • Prep the other ingredients and add them to a salad bowl. Once the squash has cooled a bit, you can add that in as well, along with the cooked bacon.
    • Add the dressing and toss. Season with salt & pepper, and taste and adjust if needed (e.g. add a little more olive oil or vinegar).

    Notes

    • Serves 4-8 depending on how much people eat.
    • This salad is very flexible! Feel free to adjust ingredient quantities or sub depending on preferences/ingredient availability.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 379kcalCarbohydrates: 33gProtein: 10gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 24mgSodium: 277mgPotassium: 927mgFiber: 8gSugar: 12gVitamin A: 13921IUVitamin C: 94mgCalcium: 165mgIron: 3mg
    Keyword autumn salad, fall salad recipe, Thanksgiving salad recipe
    Author Natasha Bull
    « Hamburger Stew
    Turkey Gravy Recipe »

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    1. Liz says

      December 21, 2022 at 9:26 AM

      5 stars
      I made this for Thanksgiving, double batch for a large crowd, and everyone loved it! i had to shred the brussel sprouts because the store didn't have pre-shredded, that took a lot of time, but I'm making it again for a different crowd for Christmas because it was such a hit!

      Reply
      • Natasha says

        December 21, 2022 at 1:07 PM

        Awesome!! I'm so happy you're making it again, Liz. Merry Christmas!

        Reply
    2. Kim says

      November 25, 2022 at 7:40 AM

      5 stars
      Made this for Thanksgiving and it was really good. I did dress the salad the morning of and wish I hadn’t because it was soggy, but all the yummy flavors were still there. I would make it again.

      Reply
      • Natasha says

        November 25, 2022 at 10:35 AM

        I'm so happy you liked it!! 🙂

        Reply

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