Thanksgiving is a big, delicious marathon, and sometimes you just want a sprint to something fresh. A bright salad can steal the thunder from the pumpkin pie without stealing the spotlight from your turkey-twirling table.
This Easy Thanksgiving Salad with Lemon Herb Dressing brings zing to the table without hijacking the holiday vibe. It’s practical, colorful, and easy enough for a weeknight win, but fancy enough for the family crew.
Roasted butternut, crisp apples, tart cranberries, and crunchy pecans ride on a bed of greens, all tied together with a lemon-herb dressing that tastes like sunshine wrapped in a napkin. That’s right—sunshine you can eat.
And here’s the catch: you can make the dressing ahead and toss everything together in under 15 minutes when you’re ready to plate. That’s why this salad is a Thanksgiving hero—no drama, just delicious crunch.
Contents
Equipment
Must-haves
- Large mixing bowl (for tossing the salad, not for your feelings)
- Sharp chef’s knife
- Cutting board
- Whisk
- Salad spinner (optional, but handy for drying greens)
Nice-to-haves
- Mandoline slicer
- Microplane zester
- Toasting pan or skillet for nuts
- Tongs for tossing
Ingredients
- 2 cups mixed greens (spinach and arugula)
- 1 cup roasted butternut squash cubes
- 1 small apple, thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup toasted pecans, roughly chopped
- 2 oz goat cheese, crumbled (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon honey
- Salt and pepper to taste
Tip: You can roast the squash a day ahead—great for planning. The dressing also keeps in the fridge for up to 24 hours, which means you can assemble at the last minute and still look like you planned this all along.
Want extra crunch? Make the pecans extra toasty; they’ll perfume your kitchen with autumn joy and confidence.
Instructions
- Preheat your oven to 400°F (200°C). If using squash, toss 1 cup cubed squash with a splash of olive oil and a pinch of salt, then roast 20–25 minutes until caramelized and tender. Let cool slightly.
- Prep the greens and toppings: rinse and dry the greens, slice the apple, toast the pecans until fragrant, and crumble the goat cheese if you’re using it.
- Make the dressing: in a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, and a pinch of salt and pepper.
- Assemble: in a large bowl, combine greens, roasted squash, apple slices, dried cranberries, and toasted pecans. Drizzle with dressing and toss gently to coat.
- Finish with goat cheese crumbles on top, if you like. Let it sit for a minute to marry flavors, then serve. It’s crunchy, bright, and ready to party with your Thanksgiving spread.
That lemon-herb dressing is the real MVP here—bright, zippy, and not afraid to tell the turkey it’s got nothing on it.
Good to Know
Dressing can be mixed a day ahead and stored in the fridge. If you’re making ahead, keep the apples sliced and separate from greens to keep them from browning—you can toss them in right before serving for maximum crispness.
Tips
- Toast the pecans until they smell like a theremin of autumn—watch closely to avoid burning.
- To keep greens crisp, don’t drown them in dressing; start light and add more as needed.
- For a vegan version, omit the goat cheese or substitute with a crumbled vegan cheese.
- Use lemon zest for extra brightness—don’t skip it unless you enjoy dull dinners.
Variations
- Swap in kale or another sturdy green for a heartier bite.
- Add cooked quinoa or farro for a protein boost—great for a lighter main course.
- Try pomegranate seeds in place of cranberries for a burst of jewel-toned acidity.
- Replace lemon with orange or grapefruit for a different citrus vibe.
Serving Suggestions
Pair this salad with slices of turkey or roast chicken and a wedge of crusty bread. It’s a lighter counterpoint to the feast and still feels festive.
If you’re feeding a crowd, keep the greens and dressing separate and let guests dress their own plates. It’s like a DIY fireworks show for your dinner plate.
