The Best Thanksgiving Salad

This festive Thanksgiving salad is a colorful mix of peppery arugula, roasted sweet potatoes, crunchy apples, cranberries, and creamy balsamic dressing.

Here’s a truth not commonly acknowledged: salad is the unsung hero of the Thanksgiving table. In a sea of beige, creamy, and savory dishes, salad brings the much-needed contrast, color, and crunch to balance out the weighty meal.

I call this my best Thanksgiving salad because it’s made of universally-loved seasonal ingredients that complement the classic flavors of the holiday (whether you’re going with turkey or a plant-based Thanksgiving). If you don’t already serve a green salad for the holiday, I hope this one inspires you to start a new tradition.

What’s In This Salad

This vegan arugula salad features roasted sweet potatoes, slices of tart green apple, crunchy red onion, dried cranberries, toasted almonds, and creamy balsamic dressing. It’s super easy to put together and can be mostly made in advance (details below).

Key Ingredients + Variations

• Arugula: Its pepperiness goes perfectly with sweet potatoes and tart apple. But you can certainly use baby spinach or mixed greens (mesclun) as a substitute.
• Sweet Potatoes: You can sub with roasted butternut squash if you want.
• Green Apple: I love how the tartness complements the sweetness of the potato, although a sweet apple would totally work, too. You can also sub the apple with halved green grapes!
• Red Onion: Can be subbed with shallot.
• Dried Cranberries: Can be subbed with black raisins or dried currants.
• Almonds: Can be subbed with chopped walnuts or pecans, or pine nuts.

How to Make This Thanksgiving Salad

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Roast the Sweet Potatoes

Start by cutting the potato into small cubes, and tossing them with oil, salt, and pepper. Roast in a preheated 425ºF oven until golden brown, about 25 minutes.

Step 2: Soak the Onion

Meanwhile, thinly slice the red onion and soak it in a bowl of cold water. This will tone down its pungency.

Step 3: Toast the Almonds

Place the almonds in a small dry skillet and toast over low heat until golden and fragrant, 4 to 5 minutes. Watch them carefully, since they can quickly go from golden to burnt.

Step 4: Make the Dressing

In a jar, combine the balsamic vinegar, olive oil, mustard, mayo, maple syrup, salt, and pepper. Tightly close the jar and shake it up until everything comes together. Alternatively, whisk the ingredients together in a bowl.

Step 5: Assemble the Salad

Be sure to cool the potatoes to room temp before assembling – otherwise, they will wilt the arugula.

When ready to serve, combine the arugula, sliced apples, roasted sweet potatoes, drained onions, cranberries, toasted nuts, and the dressing. Toss to coat and transfer to a serving platter.

Make-Ahead Tips

To prep the salad in advance, you can roast and cool the sweet potatoes, and keep them in the fridge for up to 3 days. You can make the dressing and keep it in the fridge for up to 10 days. You can also toast the almonds and keep them in an airtight container in the pantry.

If bringing this salad to a potluck, you may combine all the solid ingredients and keep them at room temp for up to 1 hour, but do not dress the salad until you’re ready to serve it – otherwise, the arugula will wilt.

More Thanksgiving Recipes…

• Maple-Glazed Sweet Potatoes
• Fall Farro Salad
• Charred Balsamic Brussels Sprouts
• Vegetarian Mushroom-Leek Stuffing

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.