Yes, you can have a festive Thanksgiving salad that doesn’t taste like “lettuce with a side of chaos.” This Easy Thanksgiving Salad with Maple Pecans brings brightness to the table without turning your kitchen into a full-on acorn-beneath-the-plate stress zone.
Crunchy greens, crisp apples, and a warm maple-pecan bite make this dish a crowd-pleaser—perfect for balancing the big turkey day flavors. It’s the salad that wears a party hat and doesn’t apologize for it.
Prep ahead, dress at the last minute, and still leave room for pie. That’s the dream, right? Spoiler: this salad helps you live that dream.
Let’s gather a handful of simple ingredients and a few laughs—your Thanksgiving plate will thank you, and so will your oven’s calendar.
Contents
Equipment
Must-haves
- Large salad bowl
- Skillet for maple-glazed pecans
- Whisk or small bowl for dressing
- Cutting board and sharp knife
- Wooden spoon or tongs for tossing
- Paring knife (optional, for neat apple slices)
Nice-to-haves
- Salad tongs
- Measuring spoons
- Parchment paper for pecan cooling
- Squeeze bottle for dressing (optional but satisfying)
Ingredients
- 4 cups mixed greens
- 2 apples, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup maple pecans, glazed
- 1/4 cup crumbled goat cheese (or feta)
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper, to taste
That maple pecan crunch is a star, so don’t skip the toasting and gloss. If you only have walnuts, they’ll still flirt with the dressing nicely.
Tip: you can assemble this with pre-sliced apples and dried cranberries to shave minutes off the clock. Your future self will thank you for not staring at a salad while the turkey chugs along.
Instructions
- Make maple pecans: In a small skillet over medium heat, toast the pecans for 2 minutes, then drizzle with maple syrup and a pinch of salt. Stir until glossy and fragrant, about 2–3 minutes. Transfer to parchment to cool, then roughly chop.
- Whisk dressing: In a tiny bowl, whisk together maple syrup, lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper.
- Prepare the greens and fruit: In a large salad bowl, add mixed greens. Layer in apple slices and dried cranberries for color and sweetness.
- Assemble the salad: Add cooled maple pecans and crumbled goat cheese. Drizzle with the dressing and toss gently until everything is glistening—like you’re a salad whisperer.
- Taste and adjust: Give it a quick taste. If it needs punch, add a pinch more salt or a squeeze of lemon.
- Serve: Transfer to individual bowls or a platter. Scatter a few extra pecans on top for dramatic crunch.
Good to Know
Pro tip: dress just before serving to keep greens crisp. If you’re prepping ahead, store pecans and dressing separately and toss everything together at the last minute. Your future self will high-five you from the smoke-free zone of dinner prep.
Tips
- To keep apples from browning, toss the slices in a little lemon juice before adding to the salad.
- Use romaine or arugula for extra bite if you like a sturdier leafy base.
- If the dressing tastes too sharp, whisk in a tiny splash of water or a pinch more maple syrup to mellow it out.
- Double the pecans if you’re hosting a pecan-loving crowd—they disappear faster than the crumbs on a pie plate.
Variations
- Add roasted squash or sweet potato chunks for a heartier salad.
- Swap goat cheese for shaved Parmesan or blue cheese for a bolder bite.
- Swap greens: kale or spinach hold up well to the dressing and add extra nutrition.
- Make it a main dish by adding cooked quinoa or roasted chicken for protein.
Serving Suggestions
This salad makes a bright side to roasted turkey, stuffing, and cranberry sauce, or it can flex into a light centerpiece for a smaller gathering. Serve with warm bread and a dollop of anticipation—the kind you only feel around Thanksgiving.
