Want a Thanksgiving salad that tastes like autumn in a good mood? This Easy Thanksgiving Apple Cider Vinaigrette Salad brings bright greens and a tart-sweet dressing to your table, no tricky tricks required.
No need to stress about holiday meals taking over the oven. A crisp salad with a punchy dressing can steal the show and leave your roasting pan feeling a little lonely—give it a chance to shine, too.
The star of the show is the dressing: apple cider vinegar, a kiss of Dijon, and a whisper of honey whipped into a glossy emulsion. It’s tart, it’s sweet, it’s basically fall in a bottle—minus the EPA-approved pinecone decor.
We’ll toss in apples, pecans, dried cranberries, and a crumble of cheese for texture and color—it’s like a tiny Thanksgiving parade in a bowl. Spoiler: your guests will ask for seconds, and you’ll pretend you planned it that way.
Contents
Equipment
Must-haves
- Mixing bowl
- Whisk (or a sturdy fork) to emulsify the dressing
- Sharp knife
- Cutting board
- Measuring spoons
Nice-to-haves
- Mason jar or dressing shaker for easy shaking
- Salad tongs for tossing greens without a wrestling match
- Salad spinner to dry greens quickly
Ingredients
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a sneaky maple twist)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens (romaine, arugula, and/or spinach)
- 1 medium apple, thinly sliced
- 1/3 cup toasted pecans
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta or blue cheese (optional but glorious)
Tip: choose firm, crisp apples (Gala, Honeycrisp, or Fuji) for a satisfyingly crunchier bite. That’s not nostalgia—that’s texture talking.
Extra info: if you’re not into cheese, skip it. If you’re feeding a cheese-obsessed crowd, double the cheese or sprinkle crumbles over the top at the last minute for drama.
Instructions
- Whisk together the vinegar, Dijon, honey, salt, and pepper in a mixing bowl until everything’s getting along, like distant relatives at Thanksgiving—finally bonded.
- Slowly drizzle in the olive oil while whisking diligently to form a smooth emulsion. If you grab a Mason jar, you can just shake it for a minute and call it a day.
- Wash the greens and dry them thoroughly. Wet greens wilt faster than your enthusiasm at calories, so spin dry or pat dry well.
- Slice the apple into thin wedges or rounds. A sharp knife makes this easier, so you don’t feel like you’re whittling a tiny harvest spear.
- Toast the pecans in a dry skillet over medium heat until they smell like autumn and taste even better. Cool slightly.
- In a large bowl, combine greens, apple slices, cranberries, and cheese (if using). Toss gently to avoid turning the salad into a soggy snow globe.
- Drizzle dressing over just before serving. Toss to coat the greens lightly—no greasy puddles, please.
- Serve immediately and pretend you’ve been planning this for days, even if you whipped it up between gravy bubbles.
Good to Know
Dress the salad right before serving to keep greens crisp and colorful. If you dress too early, you’ll be staring at a droopy, sighing salad that’s begging for a pep talk.
The dressing stores well in a sealed jar for up to 2 days in the fridge. Give it a quick shake before using—emulsions like to go their separate ways when left unattended.
Tips
- Make the dressing in advance and refrigerate. It tastes brighter after it sits for 10-15 minutes, like a good joke that lands better with a tiny pause.
- Shake or whisk vigorously to keep the emulsion from separating. A little patience goes a long way.
- Swap in walnuts or almonds if you don’t have pecans. That’s the beauty of fall: improvisation is okay.
Variations
- Herbed apple cider vinaigrette: add 1/2 teaspoon dried thyme or tarragon for a fresh, herbaceous note.
- Sweet-tinish twist: swap half the olive oil for pomegranate seed oil or a splash of orange juice for a brighter, fruitier profile.
Serving Suggestions
Pair this salad with roasted turkey, creamy mashed potatoes, and a side of green beans for a lighter yet festive plate. It’s the kind of side that says, “I’ve got your autumn vibes covered.”
Leftovers? Not likely, but if you have them, store the greens separately from the dressing. Dress just before lunch the next day to keep the greens from turning into soggy confetti.
