This is the thanksgiving salad to make for your holiday meal! It’s simple and easy, with the nuts and dressing being made ahead of time. It doesn’t take away from the main show-stopping dishes and doesn’t add stress to the day!
This year I’m going team salad on Thanksgiving!
This Thanksgiving house salad is made with baby arugula greens, a delish salted maple vinaigrette, dried cranberries, roasted pepitas, candied walnuts and shaved parmesan cheese. It tastes amazing, is super festive and most importantly: it’s simple.
I must know where you stand on the Thanksgiving salad decision. Because frankly, I find myself in the middle year after year.
Some years, I make a salad. A few of us touch it. No one else really cares.
Other years, I throw up my hands and say WHY on earth would I make a salad? This is a carbfest and if it isn’t beige, I don’t want it on my plate. Save for cranberries.
However, I do like having something green on my plate. I like having something lighter and fresh to balance out the heavier dishes. And I’m certainly going back for more mashed potatoes, stuffing and gravy, but most likely not salad. Unless it’s reeeeeeally good.
Sure, I think there are a few instances where a Thanksgiving salad is a must. A fancier Thanksgiving, where it acts as your starter before the main meal. A more personal Thanksgiving, where it’s only you and a few others, and maybe you don’t make every single side dish known to man. A Friendsgiving, of course! That’s all about changing things up.
But in my very traditional, classic Thanksgiving, I will be straight with you and tell you that most people are not scooping up the salad. It’s just the truth.
I’m sharing it anyway though. It’s a basic fall salad that I really love. And it can work as your signature fall salad or even for another holiday. Take it through winter if you must!
The key to this salad is that we’re not doing anything fussy. We are using candied walnuts, but if you don’t make them ahead of time, then buy them. We’re not roasting squash and scooping out pomegranate arils. And we’re certainly not frying halloumi this year.
What we are doing:
Getting some fresh, pretty arugula greens.
Toss in some shaved parmesan and dried cranberries, both of which you can buy.
Chopping up those candied walnuts and tossing them in too.
Sprinkling on roasted pepitas.
And finishing everything off with a homemade dressing that you can make the day before (or even two days!) so it doesn’t take up precious time for the other dishes.
The salad is super crunchy and textured. A little savory, nutty and sweet. Tangy, peppery and perfectly dressed, it acts as a really great starter or side for the holiday meal!
Feel free to make it your own – you can use crumbled blue cheese instead of parm. Even switch up the nuts or use those pesky pomegranate arils instead of cranberries.
And if you must, use your favorite store-bought dressing to make it SIMPLE.
If there is going to be a salad on the table this Thanksgiving, it won’t come at the expense of any other dish or your sanity. It’s going to be this easy one!
Thanksgiving House Salad with Salted Maple Vinaigrette
Thanksgiving House Salad with Salted Maple Vinaigrette
This is the thanksgiving salad to make for your holiday meal! It’s simple and easy, with the nuts and dressing being made ahead of time. It doesn’t take away from the main show-stopping dishes and doesn’t add stress to the day!
- 6 to 8 cups baby arugula greens
- kosher salt and pepper
- ½ cup shaved parmesan cheese
- ½ cup candied walnuts, chopped (recipe below)
- ⅓ cup dried cranberries
- ¼ cup roasted, salted pepitas
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Place the arugula in a large bowl and season it with salt and pepper. Add in half of the shaved parmesan and toss.
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Sprinkle on the walnuts, cranberries and pepitas. Drizzle with the dressing and serve!
salted maple vinaigrette
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Whisk together the vinegar, maple syrup, garlic, nutmeg, the salt, a pinch of fresh ground pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
candied walnuts
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All the walnuts, sugar and butter to a pan over medium heat. The sugar will melt and coat the walnuts – make sure to stir and toss everything together until it’s sticky and coated, about 3 to 4 minutes. Pour the mixture out on a sheet of parchment paper and let them cool and dry completely. Once cool, store in a sealed container or chop and use.
I could actually eat it every day too!
