Thanksgiving is a flavor marathon, and salads often get benched behind the mashed potatoes.
Here’s an easy, crowd-pleasing twist: Easy Thanksgiving Salad with Roasted Corn.
This salad brings fall sweetness from roasted corn, tang from dried cranberries, and a bright, lemony dressing.
It’s quick to assemble, so you won’t be juggling pans like a circus clown.
Prep ahead? Yes—roast the corn, chop the veg, and stash the dressing in the fridge, then toss when you’re ready.
Contents
Equipment
Must-haves
- Large baking sheet or sheet pan
- Large mixing bowl
- Serrated knife
- Cutting board
- Small whisk or fork for dressing
- Salad tongs or servers
Nice-to-haves
- Extra baking sheet for multi-batch roasting
- Additional serving bowls for guests
- Second whisk for dressings or quick mixing
- Kitchen towel for patting corn dry after roasting
Ingredients
- 4 cups mixed salad greens (spinach, arugula, or kale)
- 2 ears corn, husks removed
- 1 red bell pepper, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup dried cranberries
- 1 avocado, diced
- 1/2 cup feta cheese crumbles (optional)
- 1/4 cup toasted pepitas (pumpkin seeds)
- 2 tablespoons chopped fresh parsley (optional for color)
- 3 tablespoons olive oil (for roasting and dressing)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
What You Need To Know: Roasting corn adds smoky sweetness that makes the greens sing.
If you want extra protein, add some shredded chicken or chickpeas. That’s right—the salad can flex like a gymnast in a Thanksgiving parade.
Tip: You can assemble the greens and vegetables ahead, then finish with avocado and feta right before serving. Your future self will thank you.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Brush the corn lightly with 1 tablespoon olive oil and roast on the sheet for 15–20 minutes, turning once, until kernels are slightly charred and sweet. Let cool, then cut the kernels off the cob.
- In a large bowl, toss the greens, diced pepper, red onion, cranberries, and avocado. If you’re feeling fancy, give the avocado a gentle squeeze of lemon juice to keep it from browning too fast.
- Whisk together the dressing: 2 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper. Taste and adjust—think “salad with a pep talk.”
- Drizzle the dressing over the salad and toss to coat evenly. Scatter the roasted corn, feta, pepitas, and parsley on top.
- Serve immediately or chill for 20–30 minutes for a crisper, more blended flavor. Either way, you’ll be tickled by how fresh it tastes.
Good to Know
This salad shines best when the corn is warm but not scorching. If you roast the corn in advance, re-warm it slightly before tossing with greens for a cozy bite.
Vegan option: skip feta or swap in a crumbled vegan cheese. It’ll still be bright, crunchy, and very festive.
Leftovers store well for a day in the fridge. Just keep the avocado chunks separate until you’re ready to serve.
Tips
Make-ahead moment: Roast corn and prep veggies a day ahead. Dress right before serving for maximum crunch.
Texture treasure: Toast pepitas until golden for extra crunch. It’s like popcorn, but classy.
Perfect balance: If the salad feels heavy, add a squeeze of lemon and a little extra vinegar to brighten it up.
Variations
Swap the greens: use a mix of arugula and baby kale for bite and color.
Cheese swap: substitute feta with goat cheese or crumbled blue for a tangy twist.
Protein boost: add shredded chicken, hard-boiled eggs, or chickpeas to turn this into a hearty main.
Fruit flair: dried cranberries are classic; try dried cherries or pomegranate arils for a festive pop.
Serving Suggestions
Serve alongside roasted turkey slices or beyond-the-table turkey sandwiches. It’s a green hug in a bowl that won’t compete with the pie.
For a complete plate, set this salad next to mashed potatoes, cranberry sauce, and your favorite stuffing. The colors will make the table look like a seasonal Pinterest board—minus the guilt of pinning too hard.
