Want a Thanksgiving salad that doesn’t vanish into the gravy? It should be bright, crunchy, and easy enough to pair with a feast without stealing the spotlight from the turkey.
This Easy Thanksgiving Salad with Roasted Peppers brings color to the table without requiring you to host a side-dish Olympics. It’s the kind of dish you can assemble in minutes and still feel fancy enough for guests who actually read cookbooks.
Roasted peppers add a kiss of sweetness and smokiness, while a tangy vinaigrette ties everything together like a well-timed punchline. That’s why this salad is a hug in a bowl—without the drama.
Grab your ingredients and a few tools, and you’ll have a show-stopping side in no time. That’s right—salad can be festive and forgiving.
Contents
Equipment
Must-haves
- Large mixing bowl
- Baking sheet
- Sharp chef’s knife
- Cutting board
- Small whisk or fork for dressing
- Tongs or a big spoon for tossing
- Serving platter or wide bowl
Nice-to-haves
- Parchment paper for easy cleanup
- Mandoline slicer for paper-thin onions (if you’re into precision drama)
- Herb snips or microplane for zesting lemon over the top
Ingredients
You’re about to assemble a vibrant, crowd-pleasing salad that’s as forgiving as it is flavorful. Here’s what you’ll need:
- 2 large red bell peppers, roasted and sliced
- 2 large yellow or orange bell peppers, roasted and sliced
- 1 cup mixed greens (baby spinach, arugula, and/or romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced (optional)
- 1/4 cup toasted pine nuts or almonds (optional)
- For the dressing: 3 tablespoons olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste
Pro tip: if you’re short on time, you can buy roasted peppers in a jar. Just drain and pat dry so your salad doesn’t turn into a soggy science experiment. That’s the off-brand magic right there.
Note: If you’re keeping it vegetarian, feta is friendly; for a vegan twist, swap feta for roasted chickpeas or a vegan cheese alternative.
Instructions
1. Preheat your oven to 450°F (232°C) if you’re roasting peppers from scratch. Place peppers on a baking sheet and roast, turning once, until the skins blister and char a bit.
2. Transfer peppers to a bowl and cover with a plate or towel to steam for 10 minutes. This makes peeling easier—no more peeling party tricks you can’t teach your family.
3. Peel peppers, remove seeds, and slice into strips. Set aside.
4. In a large bowl, combine greens, tomatoes, cucumber, and red onion. Toss lightly so you don’t turn the greens into confetti.
5. Whisk together dressing ingredients: olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. It should be bright enough to wake a sleepy Thanksgiving cousin.
6. Drizzle about half the dressing over the greens and vegetables. Toss to coat, then add the roasted peppers and olives. Give it another gentle toss so every bite has sunshine and a little drama.
7. Scatter feta cheese and nuts over the top. A final light toss, and you’re ready to plate. Yes, it’s as simple as it sounds, and yes, you did it without burning the toast.
8. Serve immediately or let the salad rest for 10 minutes at room temperature so the flavors mingle. Either way, you’ll be the hero who brought color to the table.
What You Need To Know: This salad shines because the peppers’ sweetness echoes fall flavors, while the feta and nuts add texture and richness. No heavy lifting required, just good timing and a willingness to taste as you go.
If you’re feeding a crowd, double the batch and keep the extra dressed greens in the fridge for tomorrow’s lunches. Your future self will thank you, possibly with a few extra vacation days—though that last part remains unconfirmed by the salad gods.
Good to Know
Roasting peppers in advance makes this salad come together in minutes on Thanksgiving day. You can roast them the night before, refrigerate, and skip the oven on crunch-time day. Just bring them to room temperature before tossing.
If you want extra brightness, finish with a squeeze of lemon over the top right before serving. It’s like a mic drop for your greens.
Tips
- Make ahead: Roast peppers 1 day in advance; store chilled, then slice and toss when ready.
- Texture matters: add nuts for crunch and olives for a briny pop.
- Salad balance: keep dressing on the side if you’re prepping ahead and toss just before serving.
Variations
- Protein boost: Add crushed chickpeas or grilled chicken for a heartier option.
- Cheese swap: Use goat cheese or burrata for a creamier bite.
- Grain boost: Mix in cooked quinoa or farro for a satisfying main-dish twist.
Serving Suggestions
Present this salad on a large platter or in a clear glass bowl so guests can admire the layers of color. It pairs beautifully with roasted turkey, cranberry relish, and a slice of warm bread.
For a festive presentation, scatter extra herbs and some lemon zest on top just before serving. It looks pro and tastes like you planned a full, fancy spread—even if you did this on a Tuesday.
