A big Thanksgiving spread is a joy, but the greens on the plate often get ignored, like the cousin who arrives early and hogs all the punch.
This Easy Thanksgiving Mixed Greens Salad brings brightness with apples, cranberries, and a maple-Dijon dressing.
It’s quick, toss-and-go, and won’t hog the oven or your sanity.
That’s the catch—simple ingredients, bold flavors, and a crunchy finish that makes your plate sing.
Contents
Equipment
Must-haves
- Salad spinner
- Large mixing bowl
- Chef’s knife
- Cutting board
- Skillet for toasting pecans
- Whisk
- Tongs
Nice-to-haves
- Mandoline for perfect apple slices
- Microplane zester for a hint of citrus zest
- Small jar or bottle for whisking dressing
- Extra serving spoons or tongs for guests
Ingredients
- 6 cups mixed greens (a festive blend of kale, spinach, and arugula)
- 2 medium apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup roasted pecans, roughly chopped
- 1/4 cup crumbled goat cheese
- 1/4 cup shaved Parmesan
- 1/2 cup pomegranate seeds (optional but very merry)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
Extra info: apples brown quickly, so you can toss them with a squeeze of lemon to keep them bright. That’s why we add the lemony tang to the dressing—no browning drama allowed.
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. That’s the glue that holds this party together.
- Prep the greens: Rinse and dry the greens well using your salad spinner. Tear any large leaves into bite-sized pieces.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans until fragrant, about 2–3 minutes. Stir frequently to avoid burning. Set aside to cool.
- Assemble the salad: In a large bowl, combine greens, apple slices, dried cranberries, and pomegranate seeds. Drizzle with a portion of the dressing and toss to coat.
- Finish with crunch and cheese: Add the toasted pecans, goat cheese, and shaved Parmesan. Gently toss so the cheese just clings to the greens.
- Serve immediately: Transfer to serving bowls or a platter. Give a final light toss and pass the dressing on the side for folks who like extra zing.
That finish of tangy dressing plus creamy cheese is a flavor high-five. And yes, you can totally skip the cheese if you’re going dairy-free—the salad still shines.
Good to Know
Tip: Dress the greens just before serving for maximum crunch. If you’re prepping ahead, keep greens, apples, cranberries, and nuts separate from the dressing, then toss together at the last minute.
Tips
To keep apples bright, toss sliced apples with a splash of lemon juice before adding to the salad. Toast the pecans until they smell like a warm bakery, not burnt popcorn. And if you’re feeling fancy, swap in walnuts or pepitas for a different crunch—that’s your call, Captain Crunch.
Variations
Switch up the greens: kale or romaine work beautifully if you’re aiming for extra heartiness. Try feta instead of goat cheese, or leave cheese out for a vegan twist. Add roasted squash or gentle orange segments for a seasonal vibe. That’s right—this salad loves a remix as much as you love a leftovers makeover.
Serving suggestions
Pair this salad with Thanksgiving turkey or your favorite roasted veg—and maybe a slice of warm cranberry bread on the side. It’s a bright counterpoint to rich, creamy dishes and travels well to potlucks or family gatherings.
