Need a bright, relief-from-the-turkey-fat kind of side? This Easy Thanksgiving Citrus Pecan Salad brings sunshine to the table and a little crunch to your life. It’s the perfect palate-cleanser after a plateful of yams and stuffing demanding a version of you that’s still awake.
Imagine tangy citrus, warm toasted pecans, and greens that actually stay crisp in cool November air. That’s the magic trick you’ve been waiting for—without turning your kitchen into a chemistry lab.
And yes, you can prep most of this ahead. That’s right—you get to be the hero who shows up with salad that doesn’t scream “last-minute” even if you did assemble it in a hurry. That’s why this salad is basically Thanksgiving in a leaf ribboned bow.
So put the cranberry sauce back in the fridge where it belongs and let this citrusy side steal the spotlight for a moment. It won’t steal the spotlight permanently—it’s a salad, not a fireworks show.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Citrus zester or microplane
- Small skillet (for toasting pecans)
- Salad tongs or a sturdy serving spoon
Nice-to-haves
- Salad spinner (to dry greens quickly)
- Whisk or small whisk for dressing
- Small jar with lid (for dressing—shaking makes life easier)
- Extra bowls for citrus prep or toppings
Ingredients
- 8 cups mixed greens (baby spinach, arugula, and/or romaine)
- 2 oranges, segmented
- 2 grapefruits, supremed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese crumbles (optional)
- 2 tablespoons fresh mint leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Pinch of salt
- Freshly ground black pepper
What You Need To Know: The citrus does the talking here, while the greens keep things light and generous. Toasted pecans bring that Thanksgiving toastiness without weighing you down.
Tips: If you don’t want feta, skip it and let the citrus and pecans steal the scene. If you’re dairy-free, add avocado chunks for creaminess instead.
Instructions
- Rinse and dry greens well. A salad needs moisture-free leaves to stay crisp—think of it as spa day for your greens.
- Segment the oranges and grapefruit. If you’re fancy, keep some membranes in for bite; if not, peel away and enjoy the juicy segments.
- Toast pecans in a dry skillet over medium heat until fragrant and toasted, about 4–6 minutes. Stir frequently so they don’t burn on your watchful eye.
- Whisk together olive oil, orange juice, vinegar, honey, salt, and pepper in a small bowl or shake it up in a jar.
- In a large bowl, toss greens with just enough dressing to lightly coat. Add citrus segments, cranberries, feta (if using), mint, and toasted pecans. Gently toss again so everything shines without wilting.
- Transfer to a serving platter or bowls. Serve immediately or chill for up to 30 minutes to let flavors mingle like old friends at a holiday party.
Good to Know
The salad shines brightest when the greens stay crisp. If you’re prepping ahead, assemble the greens and dressing separately, then toss just before serving to avoid soggy leaves.
To make segments easier, use a sharp knife and a steady hand. If you’re short on time, buy pre-segmented citrus and save the drama for the stuffing—okay, not really, but you get it.
Tips
- Prep citrus the day before for extra speed on the big day.
- Toast pecans in advance and store in an airtight jar for up to a week.
- Keep greens dry and light on dressing to preserve crunch. Dress just before serving.
- Swap greens: kale or arugula add extra bite if you like.
Variations
- Add pomegranate arils for a ruby sparkle and a tart pop.
- Swap feta for goat cheese crumbles or omit dairy entirely for a vegan version.
- Use walnuts or almonds in place of pecans for a different crunch profile.
- Try a champagne vinaigrette instead of orange-based dressing for a festive twist.
Serving Suggestions
- Pair this salad with roasted turkey, ham, or a main vegetarian platter for a well-rounded Thanksgiving spread.
- Plate on a wide, shallow bowl to showcase bright citrus and colorful greens.
- Garnish with extra mint or citrus zest for a fresh aroma that rivals the holiday candles.
- Leftovers are great tucked into grain bowls or served atop roasted squash the next day.
