17 Best Make Ahead Thanksgiving Salad Recipes (Delicious & Easy Sides)

Thanksgiving dinner is all about delicious food, family, and celebrating together. But between preparing turkey, mashed potatoes, stuffing, and desserts, the kitchen can quickly become overwhelming. That’s why making a make ahead Thanksgiving salad is such a great idea!

Whether you’re hosting Thanksgiving dinner or attending a Friendsgiving gathering, these 17 easy salad ideas will help you prepare delicious sides without spending the entire day in the kitchen.

17 Best Make Ahead Thanksgiving Salad Recipes

Apple Walnut Spinach Salad

Apple walnut spinach salad is a classic autumn side dish that combines sweet, crunchy, and savory ingredients.

Fresh spinach provides a tender green base, while thinly sliced apples add natural sweetness and a refreshing crunch. Toasted walnuts bring a delicious nutty flavor, and crumbled feta cheese adds a creamy, salty finish.

Dried cranberries are another wonderful addition because they provide a little tartness and make the salad look especially festive.

Ingredients:

• Fresh baby spinach
• 1-2 crisp apples
• ½ cup toasted walnuts
• ⅓ cup dried cranberries
• ½ cup crumbled feta cheese
• Thinly sliced red onion

Simple Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and black pepper

How to Make It:

1. Wash and thoroughly dry the spinach.
2. Slice the apples thinly and prepare the red onion.
3. Whisk the olive oil, vinegar, mustard, honey, salt, and pepper.
4. Combine the spinach, walnuts, cranberries, and onion in a large bowl.
5. Add the apples and feta just before serving.
6. Drizzle with dressing and toss gently.

Make-Ahead Tip: Prepare the dressing, wash the spinach, and toast the walnuts one day ahead. Store everything separately in airtight containers. Slice the apples shortly before serving to prevent browning.

Roasted Butternut Squash Salad

Roasted butternut squash salad is one of the most beautiful dishes to serve during Thanksgiving. Its golden-orange squash, dark leafy greens, crunchy nuts, and colorful cranberries create a gorgeous seasonal combination.

The natural sweetness of roasted squash pairs wonderfully with tangy feta cheese and a simple balsamic dressing.

Ingredients:

• 2 cups peeled and cubed butternut squash
• 4 cups baby spinach or arugula
• ½ cup pecans
• ⅓ cup dried cranberries
• ½ cup crumbled feta
• 2 tablespoons olive oil
• Salt, pepper, and dried thyme

Dressing:

• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

How to Make It:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash cubes with olive oil, thyme, salt, and pepper.
3. Spread them on a baking sheet and roast for 25-30 minutes until tender.
4. Allow the squash to cool completely.
5. Arrange the greens in a serving bowl.
6. Add the roasted squash, pecans, cranberries, and feta.
7. Whisk the dressing ingredients and drizzle over the salad before serving.

Make-Ahead Tip: Roast the squash up to two days ahead. Refrigerate it in an airtight container and bring it close to room temperature before assembling the salad.

Cranberry Pecan Kale Salad

If you need a salad that can withstand a little extra preparation time, cranberry pecan kale salad is an excellent choice.

Unlike delicate lettuce, kale has sturdy leaves that hold their texture after being dressed. This makes it particularly useful for holiday entertaining.

Dried cranberries add sweetness, toasted pecans provide crunch, and a lemon-honey dressing brings everything together.

Ingredients:

• 5 cups chopped kale
• ½ cup dried cranberries
• ½ cup toasted pecans
• ⅓ cup shaved Parmesan
• 1 small apple, sliced

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and black pepper

How to Make It:

1. Remove the tough kale stems and chop the leaves.
2. Massage the kale gently with a little olive oil for 2-3 minutes.
3. Add the cranberries, pecans, apple, and Parmesan.
4. Whisk together the dressing ingredients.
5. Toss everything until evenly coated.

Make-Ahead Tip: Kale salad can be prepared several hours ahead. Store it refrigerated in an airtight container. Add the nuts and Parmesan closer to serving if you want maximum crunch.

Pear and Arugula Thanksgiving Salad

For a slightly elegant holiday side, pear and arugula salad is a beautiful option.

Peppery arugula creates a flavorful base, while sweet pear slices provide a delicate contrast. Add toasted walnuts, shaved Parmesan, and a light balsamic vinaigrette for a simple but impressive combination.

Ingredients:

• 4 cups fresh arugula
• 2 ripe but firm pears
• ½ cup toasted walnuts
• ⅓ cup shaved Parmesan
• ¼ small red onion, thinly sliced
• ⅓ cup dried cranberries

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard

How to Make It:

1. Wash and dry the arugula.
2. Slice the pears into thin wedges.
3. Toast the walnuts in a dry skillet.
4. Arrange the arugula on a large serving platter.
5. Add pears, walnuts, onion, cranberries, and Parmesan.
6. Mix the dressing and drizzle over the salad just before serving.

Make-Ahead Tip: Prepare the dressing and toppings a day ahead. Keep the arugula refrigerated and slice the pears just before assembling.

Harvest Sweet Potato Salad

Sweet potato salad is a hearty, colorful side dish that feels right at home on a Thanksgiving table.

Roasted sweet potatoes offer a naturally sweet flavor, while spinach, red onion, pecans, and dried cranberries create a delicious mixture of textures.

It’s especially suitable for guests who prefer something more filling than a traditional leafy salad.

Ingredients:

• 2 medium sweet potatoes
• 3 cups baby spinach
• ½ cup chopped pecans
• ⅓ cup dried cranberries
• ¼ red onion
• ½ cup crumbled feta
• 2 tablespoons olive oil

Dressing:

• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper

How to Make It:

1. Peel and cube the sweet potatoes.
2. Toss with olive oil, salt, and pepper.
3. Roast at 400°F (200°C) for 25-30 minutes.
4. Let the sweet potatoes cool.
5. Place spinach in a serving bowl and add the roasted vegetables.
6. Sprinkle with pecans, cranberries, onion, and feta.
7. Finish with the dressing.

Make-Ahead Tip: Roast the sweet potatoes up to two days before Thanksgiving. Store them separately and assemble the salad shortly before serving.

Autumn Brussels Sprouts Salad

Raw Brussels sprouts might not be the first ingredient that comes to mind when planning Thanksgiving sides, but they’re surprisingly delicious when thinly shredded.

Their slightly nutty flavor pairs beautifully with apples, dried cranberries, toasted almonds, and Parmesan.

A lemon-Dijon dressing softens the flavors and brings a refreshing finish.

Ingredients:

• 4 cups finely shredded Brussels sprouts
• 1 apple
• ½ cup sliced almonds
• ⅓ cup dried cranberries
• ½ cup shaved Parmesan

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

How to Make It:

1. Trim and thinly slice the Brussels sprouts.
2. Wash and dry them thoroughly.
3. Slice the apple into thin pieces.
4. Toast the almonds until lightly golden.
5. Combine the sprouts, apple, cranberries, and Parmesan.
6. Whisk the dressing ingredients together.
7. Toss the salad and sprinkle with almonds.

Make-Ahead Tip: Shred the Brussels sprouts and prepare the dressing up to two days ahead. Keep the ingredients separate until you’re ready to serve.

Pomegranate Feta Thanksgiving Salad

This salad is a wonderful choice if you want something colorful and refreshing on your holiday table.

Juicy pomegranate seeds provide a sweet-tart flavor and beautiful ruby-red color. Combined with spinach, cucumber, feta, and toasted walnuts, they create a simple salad that looks impressive without requiring complicated preparation.

Ingredients:

• 4 cups baby spinach
• ½ cup pomegranate seeds
• ½ cucumber, sliced
• ½ cup crumbled feta
• ⅓ cup walnuts
• ¼ red onion

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper

How to Make It:

1. Wash and dry the spinach.
2. Slice the cucumber and red onion.
3. Remove the pomegranate seeds.
4. Arrange the spinach in a serving bowl.
5. Add cucumber, onion, feta, walnuts, and pomegranate seeds.
6. Mix the dressing and serve alongside the salad.

Make-Ahead Tip: Prepare the pomegranate seeds, dressing, and toppings a day ahead. Assemble everything just before dinner.

Wild Rice Thanksgiving Salad

Wild rice salad is a hearty alternative to traditional green salads. Its chewy texture and earthy flavor work beautifully with autumn ingredients.

Combine cooked wild rice with dried cranberries, pecans, chopped celery, green onions, and fresh herbs. A citrus vinaigrette adds brightness and keeps the salad from feeling too heavy.

Ingredients:

• 2 cups cooked wild rice
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 celery stalks
• 2 green onions
• 2 tablespoons chopped parsley
• ¼ cup crumbled feta (optional)

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

How to Make It:

1. Cook the wild rice according to package instructions.
2. Drain any excess liquid and allow it to cool.
3. Chop the celery, green onions, and parsley.
4. Combine the rice, cranberries, pecans, and vegetables.
5. Whisk together the dressing ingredients.
6. Pour over the rice mixture and toss.
7. Refrigerate until ready to serve.

Make-Ahead Tip: This salad is especially convenient because it can be prepared a day ahead. Keep it refrigerated in an airtight container and stir before serving.

Roasted Beet and Goat Cheese Salad

Roasted beet salad brings a beautiful deep-red color to your Thanksgiving spread.

Earthy roasted beets pair wonderfully with creamy goat cheese, peppery greens, toasted walnuts, and a honey-balsamic dressing.

It’s a lovely choice for guests who enjoy salads with contrasting sweet and savory flavors.

Ingredients:

• 3 medium beets
• 4 cups arugula
• ½ cup goat cheese
• ½ cup toasted walnuts
• ¼ red onion

Dressing:

• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper

How to Make It:

1. Wash the beets and wrap them individually in foil.
2. Roast at 400°F (200°C) until tender, 45-60 minutes depending on their size.
3. Cool, peel, and slice the beets.
4. Arrange arugula on a platter.
5. Add beet slices, goat cheese, walnuts, and red onion.
6. Finish with the dressing.

Make-Ahead Tip: Roast and refrigerate the beets up to three days ahead. Assemble with fresh greens and cheese shortly before serving.

Broccoli Cranberry Salad

Broccoli cranberry salad is a delicious combination of crunchy vegetables, sweet dried fruit, and creamy dressing.

It’s a particularly practical choice for large Thanksgiving gatherings because the ingredients are inexpensive, easy to find, and simple to prepare.

Ingredients:

• 4 cups fresh broccoli florets
• ½ cup dried cranberries
• ½ cup sunflower seeds
• ¼ cup finely chopped red onion
• ½ cup shredded cheddar cheese

Dressing:

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper

How to Make It:

1. Wash and cut the broccoli into small florets.
2. Pat the broccoli dry.
3. Add cranberries, sunflower seeds, onion, and cheddar.
4. Mix the mayonnaise, vinegar, honey, salt, and pepper.
5. Pour the dressing over the vegetables.
6. Toss until everything is coated.
7. Refrigerate before serving.

Make-Ahead Tip: Prepare this salad several hours ahead or the evening before. Add the sunflower seeds shortly before serving to maintain their crunch.

Quinoa Harvest Salad

Quinoa harvest salad is a wonderful option when you want a nutritious and satisfying Thanksgiving side.

Fluffy quinoa combines with roasted squash, cranberries, pecans, spinach, and feta to create a dish packed with seasonal flavors.

It’s also easy to adapt for vegetarian guests.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 cup roasted butternut squash
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 cups baby spinach
• ⅓ cup feta cheese

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper

How to Make It:

1. Rinse the quinoa under cold water.
2. Cook with water or vegetable broth according to package instructions.
3. Allow the quinoa to cool.
4. Prepare the roasted squash and chop the remaining ingredients.
5. Combine quinoa, squash, cranberries, spinach, and pecans.
6. Add feta and dressing.
7. Toss gently before serving.

Make-Ahead Tip: Cook the quinoa and roast the squash up to two days ahead. Store separately and combine before your Thanksgiving meal.

Green Bean Almondine Salad

Green beans are a traditional holiday vegetable, but they can also become the star of a refreshing Thanksgiving salad.

This version combines tender-crisp green beans with toasted almonds, shallots, and a light lemon dressing.

It works particularly well alongside roasted turkey and creamy potato dishes.

Ingredients:

• 4 cups fresh green beans
• ½ cup sliced almonds
• 1 small shallot
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil

Dressing:

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper

How to Make It:

1. Trim the green beans.
2. Bring a pot of salted water to a boil.
3. Blanch the beans for 3-4 minutes until tender-crisp.
4. Transfer them immediately to an ice bath.
5. Drain and dry thoroughly.
6. Toast the almonds in a skillet.
7. Combine green beans, shallots, and parsley.
8. Add the dressing and sprinkle with almonds.

Make-Ahead Tip: Blanch the green beans one day ahead and refrigerate them. Toast the almonds separately and add them just before serving.

Butternut Squash and Apple Salad

If you love sweet and savory combinations, this butternut squash and apple salad deserves a place on your Thanksgiving menu.

Roasted squash provides a warm, sweet flavor, while crisp apples add freshness. Spinach, dried cranberries, and walnuts make the dish even more satisfying.

Ingredients:

• 2 cups roasted butternut squash
• 2 crisp apples
• 3 cups baby spinach
• ½ cup walnuts
• ⅓ cup dried cranberries
• ½ cup crumbled feta

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard

How to Make It:

1. Roast the cubed squash until tender.
2. Allow it to cool completely.
3. Wash and dry the spinach.
4. Slice the apples.
5. Combine spinach, squash, walnuts, and cranberries.
6. Add apples and feta.
7. Toss with the prepared dressing.

Make-Ahead Tip: Roast the squash and prepare the dressing in advance. Add fresh apples and greens shortly before serving.

Classic Thanksgiving Pasta Salad

Pasta salad might not be the most traditional Thanksgiving side, but it’s a crowd-pleasing option, especially for larger family gatherings.

Small pasta shapes, colorful vegetables, cheese, and a creamy or tangy dressing create a satisfying dish that can be prepared ahead.

Ingredients:

• 3 cups cooked rotini pasta
• ½ cup cherry tomatoes
• ½ cucumber
• ½ cup diced bell pepper
• ½ cup cubed cheddar cheese
• ¼ cup sliced black olives
• 2 tablespoons chopped parsley

Dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• Salt and pepper

How to Make It:

1. Cook the pasta according to package instructions.
2. Drain and rinse briefly with cool water.
3. Chop the vegetables and cheese.
4. Combine the pasta, vegetables, olives, and cheese.
5. Whisk the dressing ingredients together.
6. Pour over the pasta salad and toss.
7. Refrigerate until serving.

Make-Ahead Tip: Prepare the pasta salad the night before. Reserve a little dressing to refresh it before serving because pasta can absorb dressing as it chills.

Cabbage Apple Slaw

For something crisp and refreshing, cabbage apple slaw is a fantastic addition to your holiday spread.

Green and purple cabbage provide plenty of crunch, while apples and carrots add sweetness and color. A creamy apple cider dressing ties everything together.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 apple
• 1 carrot
• ¼ cup dried cranberries
• ⅓ cup chopped pecans

Dressing:

• ⅓ cup mayonnaise or Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper

How to Make It:

1. Thinly shred both types of cabbage.
2. Grate the carrot.
3. Slice the apple into thin matchsticks.
4. Combine cabbage, carrot, cranberries, and pecans.
5. Mix the dressing ingredients in a separate bowl.
6. Toss everything together shortly before serving.

Make-Ahead Tip: Shred the cabbage and carrot up to two days ahead. Store them separately from the dressing. Add the apple just before serving.

Mediterranean Chickpea Salad

Mediterranean chickpea salad adds a refreshing change to a traditional Thanksgiving menu.

Chickpeas provide a hearty texture, while cucumber, tomatoes, red onion, parsley, and feta create a bright combination of flavors.

A lemon and olive oil dressing keeps everything light and delicious.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber
• 1 cup cherry tomatoes
• ¼ red onion
• ½ cup crumbled feta
• 2 tablespoons chopped parsley
• ¼ cup sliced olives

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon dried oregano
• Salt and pepper

How to Make It:

1. Drain and rinse the chickpeas.
2. Dice the cucumber and tomatoes.
3. Thinly slice the red onion.
4. Combine chickpeas, vegetables, olives, and parsley.
5. Add feta cheese.
6. Whisk the dressing ingredients.
7. Pour over the salad and toss gently.

Make-Ahead Tip: Prepare the chickpeas, vegetables, and dressing ahead of time. Refrigerate in an airtight container and add fresh herbs before serving.

Arugula Walnut Cranberry Salad

This final salad is inspired by the beautiful green, red, and golden combination that makes autumn salads so appealing.

Peppery arugula is combined with crunchy glazed walnuts, dried cranberries, shaved Parmesan, and thinly sliced red onion.

A simple balsamic dressing brings all the flavors together.

It’s an elegant side dish that looks impressive on a Thanksgiving table without requiring much preparation.

Ingredients:

• 5 cups fresh arugula
• ½ cup toasted or glazed walnuts
• ½ cup dried cranberries
• ⅓ cup shaved Parmesan
• ¼ red onion, thinly sliced
• 1 tablespoon pumpkin seeds (optional)

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and black pepper

How to Make It:

1. Wash and thoroughly dry the arugula.
2. Prepare the walnuts and slice the red onion.
3. Place the arugula in a large serving bowl.
4. Add cranberries, walnuts, and red onion.
5. Sprinkle with shaved Parmesan and pumpkin seeds.
6. Whisk together the dressing ingredients.
7. Drizzle over the salad immediately before serving.

Make-Ahead Tip: Prepare the dressing and toppings up to two days ahead. Keep the arugula dry and refrigerated, then assemble everything just before dinner.

How to Choose the Best Thanksgiving Salad for Your Menu

Not sure which salads to prepare? Choose combinations that complement your main dishes.

Two or three different salads are usually enough to bring variety to your holiday table.

For more Thanksgiving recipes see our 35+ Thanksgiving Menu Ideas.