If you’re in charge of bringing the salad for Thanksgiving, this is the one to make. It requires minimal chopping, and the dressing can be made up to 3 days ahead of time.
This recipe is a riff on my popular holiday salad. If you’re already familiar with that one, the main difference between the two is the dressing’s flavor profile. I find that garlic can become more pungent when it’s stored for a few days, so, in an effort to make Thanksgiving easier, this recipe skips the garlic and uses fresh ginger instead. That way, you can make the dressing in advance and not worry about a strong garlic flavor.
The result is a salad that feels restaurant-quality and pairs perfectly with all of your favorite holiday side dishes. It’s also delicious when topped with all your Thanksgiving leftovers the next day.
⭐⭐⭐⭐⭐ Featured Review
“This is by far my family’s favorite salad..They request it for the holidays and for birthday dinners. This is my go to salad when I want to impress people.” – Christine
Ingredients You’ll Need
- Mixed Greens. Shop for a box of pre-washed spring mix for the easiest prep.
- Apple. Chopped fresh apple adds a sweet, crunchy bite throughout the salad.
- Red Onion. I like the mild, slightly sweet bite of red onion, but you could also use green onion if you prefer.
- Pecans. These add crunch to the salad and are usually already in your pantry around this time of the year, but walnuts could work, too.
- Dried Cranberries. These add a pop of holiday color and a sweet-and-tangy, chewy texture.
- Apple Cider Vinegar. This vinegar has a sharp bite that pairs perfectly with holiday side dishes.
- Fresh ginger. Mincing fresh ginger into the dressing elevates the flavor with minimal effort.
- Dijon Mustard. This ingredient adds a tangy flavor and helps the dressing emulsify, so it will stick to the lettuce better!
- Honey. This natural sweetener helps balance the dressing’s acidity. You can use maple syrup if you need a vegan dressing.
How to Make Salad for Thanksgiving Dinner
Step 1:
In a 14-oz or larger jar, combine the olive oil, apple cider vinegar, dijon mustard, honey, ginger, salt, and pepper. Stir well; the honey will sink to the bottom of the jar, so continue stirring until it dissolves.
Secure the lid on the dressing jar and set it aside.
Make-Ahead Tip
If you’d like to get a head start on your Thanksgiving feast, you can prepare the dressing up to 3 days in advance. Let the dressing sit out at room temperature for at least 1 hour before serving again.
Step 2:
To assemble the salad, start with a base of mixed greens in a large bowl. (You can also use baby spinach or chopped romaine.)
Dice the apple and red onion into bite-sized pieces, then sprinkle them over the lettuce. Add the dried cranberries and pecans, then drizzle about half the dressing over the top and toss well.
Serving Tips
Serve the extra dressing on the side so your guests can add more if they’d like to.
Top with goat cheese crumbles, or serve them on the side, and this salad is ready to serve. The goat cheese is added last because tossing it together will make the whole salad creamy.
storage Tip
This salad will become soggy in the fridge after it is tossed in dressing. If you want to make it ahead of time, prepare only the dressing and store it in an airtight container in the fridge. Before serving, chop the apple and onion, then toss with the dressing for the best flavor and texture.
Apple Cider Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 -inch fresh ginger , grated
- ¼ teaspoon each fine sea salt & black pepper
Salad Assembly
- 6 ounces mixed greens
- 1 large apple , cored and diced
- ½ cup chopped red onion
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- 2 ounces soft goat cheese (optional)
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Combine the olive oil, vinegar, honey, mustard, ginger, salt, and black pepper in a small mason jar. Use a spoon or whisk to stir until the honey dissolves. (Tip: Use a microplane to grate the ginger into the jar.)
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To assemble the salad, place the greens in a large serving bowl. Add the chopped apple, red onion, cranberries, and pecans. Drizzle with about half the dressing and toss well.
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Sprinkle the goat cheese over the top and serve immediately with the remaining dressing on the side. (Your guests can add more if they want to!) Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.
Calories: 221kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 169mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 445IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg
More Recipes to Try
If you try this Thanksgiving Salad recipe, please leave a comment and star rating below, letting me know how you like it.
