Got Thanksgiving cravings but zero time to babysit a bird? This Easy Thanksgiving Salad with Blue Cheese Crumbles is the sidekick you didn’t know you needed.
Crisp greens, tangy apples, ruby cranberries, and bold blue cheese ride to the rescue in under 15 minutes.
The dressing whisks up in a flash, so you can actually enjoy the feast instead of fighting your appliances.
That’s how you get a festive, impressive salad without turning your kitchen into a battlefield.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp knife
- Cutting board
- Salad spinner (or clean towels to dry greens)
- Whisk or small whisk
Nice-to-haves
- Mandoline slicer for even apple slices
- Toasting pan or skillet for pecans
- Fine-mesh sieve or a jar with a lid to shake dressing
Ingredients
- 6 cups mixed greens (romaine and arugula work well together)
- 1 tart apple, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup blue cheese crumbles
- 1/4 cup candied pecans
- 1/4 cup pomegranate seeds (optional but festive)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Extra info: Blue cheese brings a bold tang. If you’re feeding milder palates, swap in feta or goat cheese for a softer bite.
That’s the kind of swap that doesn’t ruin the vibe, it just makes the salad friendlier to more people at the table.
Instructions
- Rinse and dry the greens thoroughly. A crisp base keeps the dressing from turning to soup.
- Core and slice the apple. Toss the slices with a squeeze of lemon to prevent browning—your salad shouldn’t look shy.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- Whisk the dressing: olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Taste and adjust if needed.
- In a large bowl, combine the greens, apple slices, dried cranberries, and pomegranate seeds.
- Drizzle with dressing and toss to coat evenly. The greens should glisten, not drown.
- Top with blue cheese crumbles and the toasted pecans. Serve immediately for maximum crunch and drama.
That’s a wrap! If you want to make this ahead, keep the dressing separate and toss just before serving. Your greens will stay crisp, and your guests will stay impressed.
Good to Know
This salad is basically a Thanksgiving party in a bowl—bright, crunchy, and just a little fancy. It pairs beautifully with roasted turkey and sides without stealing the spotlight from the main event.
If you’re feeding a crowd, consider offering extra bowls of crumbled cheese and pecans on the side for folks who want more personality in every bite.
Tips
- Toast the pecans ahead of time to deepen the nuttiness and save you a step on party day.
- Keep the dressing in a small jar and shake it right before serving for an emulsified, glossy finish.
- Want extra tang? Add a teaspoon of lemon zest to the dressing.
- For a lighter version, use half the cheese and add more crunchy apples.
- Leftover turkey or cooked squash can turn this into a heartier side—no food fights at the buffet.
Variations
- Orange and cranberry twist: add orange segments for a citrusy brightness.
- Winter greens: swap in kale or baby spinach for a sturdier bite.
- Butternut balance: add roasted butternut squash cubes for extra autumn vibes.
- Protein boost: fold in shredded leftover turkey or chicken for a mini main-course salad.
Serving Suggestions
- Arrange on a large platter with a few extra pomegranate seeds for a photogenic holiday look.
- Pair with roasted turkey, stuffing, and cranberry sauce for a well-rounded plate of Thanksgiving flavors.
- Offer mini bowls at the table so guests can grab a bite-sized salad while they dish up everything else.
- Leftovers can be tossed into a wrap or atop grilled chicken for a quick lunch.
