Thanksgiving is here, and your salad game needs rescue from the dessert-first crowd. That green stuff in the corner of the plate should sparkle, not whisper “eat me, I’m boring.”
Enter Easy Thanksgiving Salad with Maple Roasted Nuts—the bright, crunchy sidekick your feast never knew it needed. Yes, it’s a salad, but it’s also a show-stopper, minus the drama of juggling four frying pans.
We’re talking color, texture, and a whisper of autumn sweetness from maple-roasted nuts. It’s a holiday vibe in a bowl without turning your oven into a small sun. That’s why this salad earns its place at the table.
You’ll whip it together while the studio audience of relatives debates politics and pie flavors. The best part? It pairs beautifully with turkey, stuffing, or even a humble slice of bread, because carbs love a good supporting actor.
Contents
Equipment
Must-haves
- Roasting pan or baking sheet
- Large salad bowl
- Small bowl and whisk for dressing
- Sharp knife and cutting board
- Tongs or salad servers
Nice-to-haves
- Parchment paper for easy-non-stick nuts
- Microplane or zester for a citrusy zing (optional)
- Measuring spoons for dressing accuracy
Ingredients
- 6 cups mixed greens (romaine, arugula, spinach—your salad, your rules)
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup pepitas (pumpkin seeds), lightly toasted
- 1 cup pecans or walnuts
- 2 tbsp maple syrup (for nuts)
- 1 tsp melted butter
- Pinch of salt (for nuts)
- 3 tbsp olive oil (dressing)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (for dressing)
- Salt and pepper to taste
Maple roasted nuts are the secret confetti here—crunchy, slightly sweet, and totally festive. That tiny glaze is basically candy for nuts, which means you’ll pretend you’re a fancy chef who also bakes cookies for the school bake sale.
Tip: If you don’t have feta, goat cheese or blue cheese adds a cheeky tang. If you’re dairy-free, crumble some toasted chickpeas in for crunch and protein—that’s not weird, that’s resourceful.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanups—because dishes deserve a break too.
- In a small bowl, toss 1 cup nuts with 2 tbsp maple syrup, 1 tsp melted butter, and a pinch of salt. Spread on the pan and bake 8–10 minutes, until glossy and fragrant. Let cool completely—they’ll crisp up as they cool, which is basically magic.
- Rinse and dry your greens. If they’re looking a bit pouty, tear or chop into bite-sized pieces so every bite feels like a celebration.
- Whisk together dressing ingredients: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, and a pinch of salt and pepper. Taste and adjust, because dressing scofflawry is never cute.
- In a large bowl, combine greens, apple slices, cranberries, feta, and toasted pepitas. Toss gently so the apples don’t turn into applesauce on you.
- Add the cooled maple nuts. Drizzle with dressing and toss again until everything glistens like a polished centerpiece.
- Serve immediately for maximum crunch, or refrigerate up to a day. If you wait too long, the apples may audition for the role of “brown sugar apples” in a different dish.
- Take a bite and bask in the balance—sweet, tangy, salty, and wonderfully crunchy. Your taste buds will applaud you in the only language that matters: delicious.
That’s the catch—this salad is clever enough to feel fancy, but simple enough to make while your oven preps the main event.
Good to Know
The maple nuts add texture and a warm sweetness that cuts through richness on the plate. They can be made ahead and kept in a jar for up to a week—you’ll actually look forward to salad day.
For the dressing, the 3:1 oil-to-acid ratio keeps things bright without being runny. If you like a zingy kick, a squeeze of lemon juice works beautifully in place of part of the cider vinegar.
Tips
Keep everything crisp: pat greens dry and don’t drown the salad in dressing. A light coat keeps flavors in harmony without soggy drama.
- Make the maple nuts a day ahead for extra crunch—they’re forgiving and stash well in a jar.
- Swap the greens to suit your season: arugula for peppery bite, or kale for heartier texture.
- Toast pepitas and nuts separately if you’re worried about burning—low and slow is your friend.
- Dress just before serving, unless you’re in love with a soggy salad’s “classic” look.
Variations
- Cheese swap: feta can become goat cheese or shaved parmesan for a sharper edge.
- Protein boost: add cooked quinoa, farro, or shredded rotisserie turkey to turn this into a centerpiece salad.
Serving Suggestions
Pair this salad with slices of roasted turkey or cranberry-glazed ham for a balanced plate that still feels light. It also works brilliantly as a bright counterpoint to creamy sides.
- Plate with a slice of turkey and a dollop of cranberry sauce on the side for a classic combo.
- Drizzle a touch more dressing if you’re serving leftovers—the flavors will bloom after a night in the fridge.
- Offer extra nuts on the side for extra crunch if your guests love textures.
Enjoy your salad victory lap—you earned it. The maple-roasted crunch is basically a hug from autumn, but in a bowl.
