Thanksgiving Salad, Easy Festive Holiday Mixed Green Salad

This Thanksgiving Salad brings together mixed greens, crisp apples, pomegranate seeds, blue cheese, and candied pecans, all dressed in a homemade vinaigrette. It’s an easy, festive side that makes any holiday meal feel special.

Whenever I’m looking for a salad full of seasonal produce, I turn to favorites like winter fruit salad, brussels sprouts salad, and this simple but satisfying Thanksgiving Salad. Need more help with your holiday meal? Be sure to check out my complete guide on how to cook a turkey!

Even around the holidays, no meal feels complete without a green salad! This Thanksgiving Salad is the perfect mix of sweet and savory ingredients, and it only takes a few minutes to put together.

Fresh ingredients come together for a crisp holiday side.

How Do You Make Thanksgiving Salad?

Thinly slice your favorite apples and place them in a bowl with mixed greens, crumbled blue cheese, sweet candied pecans, and fresh pomegranate seeds. Whisk together a homemade apple cider dressing with a few pantry staples, drizzle it over the salad, and toss to combine. Serve immediately and enjoy!

For safe storage and reheating, follow the USDA leftovers and food-safety guidance.

Whisk together pantry staples for a tangy, sweet dressing.

Tips for the Perfect Thanksgiving Salad

• This recipe works with most apple varieties. I prefer Pink Lady and Honeycrisp, but Braeburn, Fuji, and Envy also work well. Granny Smith apples are not recommended because they can be too tart in this recipe.
• I like to buy a wedge of high-quality blue cheese and crumble it myself. Pre-crumbled blue cheese often contains anti-caking agents and stabilizers, and it doesn’t have as complex a flavor.
• Candied pecans are sold at most grocery stores in the produce section or salad dressing aisle. You can also make your own with my recipe.
• To save time on prep, grab a container of pre-seeded pomegranate arils and a bag of triple-washed greens.

for more variations, the Chicken Club Pasta Salad is also easy to prepare.

Make-Ahead Instructions

In my opinion, all holiday salads should have make-ahead parts to reduce time in the kitchen on the big day! For this Thanksgiving Salad, the dressing can be made up to 3 days in advance. I also chop the pecans, crumble the cheese, and remove the pomegranate seeds from the fruit at least one day ahead. On Thanksgiving Day, just slice the apples and toss everything together.

Flavor Variations

This salad is wonderful as written, but you can add other ingredients to make it your own.

• Fruit: Mandarin oranges, pears, or persimmons can be used instead of apples.
• Nuts: No pecans? Try candied walnuts or sliced almonds. You can even use toasted pine nuts or roasted cashews.
• Cheese: If I’m not in the mood for blue cheese, I substitute feta, shaved Parmesan, or ricotta salata.
• Add-Ins: Feel free to add shaved fennel or thinly sliced red onion, or swap the pomegranate seeds for dried cranberries or dried cherries.
• Dressing: This salad uses an apple cider vinaigrette, but a homemade or store-bought balsamic dressing also gives great results.

Thanksgiving Salad is so good you don’t need to wait until November to serve it — I enjoy it all year long!

More Salad Recipes

• Beet Salad
• Kale Salad
• Israeli Salad
• Strawberry Spinach Salad
• Green Bean Salad

Thanksgiving Salad Video

Thanksgiving Salad

Ingredients 1x 2x 3x

For the Salad

• 7 cups mixed spring greens
• 1 1/2 cups sliced apples (I prefer Pink Lady or Honeycrisp)
• 1/2 cup pomegranate seeds
• 1/2 cup high quality blue cheese (crumbled)
• 1/2 cup candied pecans (coarsely chopped)

For the Dressing

• 1/3 cup olive oil
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon shallot (minced)
• salt and pepper to taste

Instructions

• Place the mixed greens, apples, pomegranate seeds, blue cheese, and candied pecans in a large bowl.
• Place all the dressing ingredients in a small bowl and whisk until combined and emulsified.
• Drizzle the dressing over the salad to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

Nutrition