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Thanksgiving arugula salad with sweet potatoes and apples on an oval platter.

The Best Thanksgiving Salad

  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


A festive arugula apple salad with roasted sweet potatoes, cranberries, and almonds.



For the Salad

  • 1 medium sweet potato, cut into 3/4-inch cubes
  • 1 tablespoon extra virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1/4 cup sliced almonds* (see note below)
  • 1/2 medium red onion, thinly sliced
  • One 5-ounce clamshell arugula*
  • 1 tart green apple (like Granny Smith), cored and thinly sliced
  • 1/4 cup dried cranberries

For the Dressing

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon or brown mustard
  • 1 tablespoon mayo
  • 2 teaspoons pure maple syrup or honey
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 425ºF.
  2. Place the sweet potatoes on a rimmed baking sheet, drizzle with a tablespoon of oil, and sprinkle with pinches of salt and pepper. Toss to coat, then arrange in a single layer. Roast until golden brown, about 25 minutes, tossing once about halfway through. (Cool to room temperature before adding to the salad.)
  3. Meanwhile, place 1/4 cup almonds in a small dry skillet over medium-low heat. Toast until golden and fragrant, tossing frequently, 4 to 5 minutes. Transfer to a plate to cool.
  4. Place the sliced onion in a small bowl of cold water and soak while you prep the remaining ingredients (at least 10 minutes).
  5. To make the dressing, combine all the dressing ingredients in a small jar, close tightly with a lid, and shake vigorously to combine. Alternatively, whisk everything together in a bowl.
  6. When ready to serve the salad, in a large bowl, combine the arugula, the sliced apple, drained onions, cooled sweet potatoes, toasted almonds, and 1/4 cup cranberries. Drizzle with the dressing and toss to coat. Transfer to a serving platter and serve immediately.


  • You can sub the almonds with pine nuts or chopped walnuts.
  • You can sub the arugula with baby spinach.


  • Serving Size: 1/6 of the recipe
  • Calories: 160
  • Fat: 10.3 g
  • Carbohydrates: 17.6 g
  • Fiber: 2.6 g
  • Protein: 2 g

Keywords: thanksgiving, salad, arugula, sweet potato

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