That moment at Thanksgiving when the table looks gorgeous but your side dish game feels more side-eye than side dish. This Easy Thanksgiving Salad with Cranberries and Feta is here to fix that in one bowl, with zero stress and maximum flavor.
Bright greens, tangy cranberries, and feta that wants to be invited to every fork—all coming together with a honey-lemon dressing that’s basically a party in a bottle. And yes, it takes minutes, not hours, to assemble.
You’ll have time to set the table, argue about the best pie, and still have leftover room for pie later. That’s the beauty of a salad that actually tastes like Thanksgiving and doesn’t try to take over the oven star spot.
Ready to mix, toss, and savor the autumn vibes? Let’s dive in—your taste buds will thank you, and so will your cooler, calmer November self.
Contents
Equipment
Must-haves
- Large mixing bowl
- Cutting board
- Sharp chef’s knife
- Salad tongs
- Measuring spoons
- Whisk or small whisk in a pinch for the dressing
Nice-to-haves
- Salad spinner to dry greens faster
- Serving platter for drama on the table
- Citrus juicer for easier dressing emulsification
- Extra small bowls for pre-measuring add-ins
Ingredients
- 6 cups mixed greens (spinach, arugula, and/or romaine)
- 1 cup dried cranberries
- 1 cup feta cheese, crumbled
- 1/2 cup pomegranate seeds (optional but gorgeous)
- 1 cup cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 apple, thinly sliced (optional for extra crunch)
- 1/2 cup candied pecans or walnuts, roughly chopped
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the dressing, consider it the sunflower to your salad’s sunflower-y smile: simple, balanced, and a little sweet. That’s why Dijon is in there—no secret perfume, just a bit of zing.
Tip: If you’re short on time, you can skip the apple and use all cranberries for a tangier bite. If you want extra creaminess, a few spoonfuls of feta can mingle with the greens as you toss.
Instructions
1) Rinse and dry your greens. If you’ve got a salad spinner, give it a heroic spin; if not, pat them dry like you mean it. Dry greens = crisper bite.
2) Prep the add-ins: rinse if needed, slice the cucumber and red onion, halve or slice the cranberries if they’re large, and slice the apple if you’re using it. That’s your crunch crew assembled.
3) Make the dressing: whisk together olive oil, balsamic, honey, Dijon, and a pinch of salt and pepper. If you’re feeling fancy, add a splash of lemon juice for extra brightness. It should emulsify into a glossy picnic of happiness.
4) Toss the greens with most of the dressing in your big bowl. Start small—you can always add more, but you can’t un-dress a salad like a magician with a wand.
5) Layer in the cranberries, feta, cucumber, onion, apples, and nuts. Give it a gentle toss so the flavors mingle without turning the feta into feta mush.
6) Taste and season with a touch more salt and pepper if needed. If you want extra gloss, a tiny drizzle of olive oil won’t hurt. Stand back and admire your gorgeous, autumn-hued bowl.
7) Serve immediately, or refrigerate for up to 2 hours before serving. Just don’t dress it too far in advance, or the greens might start a snack-attack on your fridge’s confidence.
Good to Know
This salad shines at room temperature, which makes it perfect for Thanksgiving buffets. If you’re short on serving time, assemble greens and toppings ahead of time, and whisk the dressing right before serving. No drama, just crunch.
Tips
- Toast the nuts briefly in a dry skillet for extra crunch and aroma.
- Use fresh feta if you can; it crumbles beautifully and tastes brighter than the economy-size block.
- Make the dressing in a small jar and shake it to emulsify; less washing, more bragging rights.
- For a dairy-free version, substitute feta with toasted chickpeas or avocado slices for creaminess.
Variations
- Swap in goat cheese or blue cheese for a stronger, tangier bite.
- Add quinoa or farro to turn this into a heartier main-side hybrid.
- Use roasted squash or a few roasted Brussels sprouts in place of or with cucumber for extra autumn vibes.
- Vary the fruit: dried cherries or dried currants also pair nicely with feta.
Serving Suggestions
- Arrange the salad on a wide platter so the colors sing on the table.
- Pair it with roasted turkey or chicken for a complete plate that doesn’t feel tug-of-war between “greens” and “holiday feast.”
- Offer extra feta and nuts on the side for guests who love extra toppings as much as extra gravy.
- Leftovers keep for 1 day in the fridge; give them a quick toss with a little extra dressing before serving again.
That’s it—your easy Thanksgiving salad that brings color, crunch, and a dash of fancy without turning the kitchen into a sitcom set. It’s playful, delicious, and perfectly portioned for a stress-free holiday spread. Now go forth and salad.
