10 Ina Garten Thanksgiving Salads to Brighten the Table

With so many rich, creamy dishes on the Thanksgiving table, a crisp, colorful salad is often the dish people are most grateful for. These salads are inspired by Ina Garten’s love of fresh, seasonal produce, pairing autumn flavors like squash, pears, apples, cranberries and pomegranates with good cheese, toasted nuts and simple vinaigrettes.

Several can be prepped a day ahead, and a few hold up beautifully on a buffet for hours. Choose one or two to add brightness and crunch to your holiday spread, or serve them with leftovers all weekend long.

1. Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Caramelized butternut squash, dried cranberries, toasted walnuts and shaved parmesan are tossed with tender greens and a warm, tangy apple cider vinaigrette. It’s hearty enough to hold its own next to the turkey and bright enough to cut through the richness.

Servings: 6

Total time: 45 minutes

Ingredients

For the salad:

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried cranberries
• 8 ounces mixed baby greens
• 1/2 cup walnuts, toasted
• 2 ounces parmesan, shaved

For the warm cider vinaigrette:

• 3/4 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 small shallot, minced
• 1/2 teaspoon ground mustard
• 1 teaspoon honey
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with the olive oil, maple syrup, salt and pepper on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and caramelized. Scatter the cranberries over the squash for the last 5 minutes.
2. Meanwhile, simmer the cider in a small saucepan for 6 to 8 minutes, until reduced to about 1/4 cup. Off the heat, whisk in the vinegar, shallot, ground mustard and honey, then slowly whisk in the olive oil, salt and pepper.
3. Place the greens in a large bowl and add the warm squash, cranberries and walnuts.
4. Toss with just enough warm vinaigrette to moisten, top with the parmesan and serve right away with the extra dressing on the side.

2. Shaved Brussels Sprouts and Kale Salad

Thinly shaved Brussels sprouts and ribbons of kale tossed in a lemony dressing with toasted almonds and parmesan make a crunchy, fresh salad that stays crisp for hours. It’s a great make-ahead option, since the sturdy greens won’t wilt.

Servings: 8

Total time: 25 minutes

Ingredients

• 1 pound Brussels sprouts, trimmed
• 1 bunch lacinato kale, stems removed, leaves very thinly sliced
• 1/3 cup good olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon honey
• 1 small garlic clove, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sliced almonds, toasted
• 3/4 cup freshly grated parmesan, divided

Instructions

1. Thinly slice the Brussels sprouts with a knife, mandoline or food processor and place them in a large bowl with the kale.
2. Whisk the olive oil, lemon juice, lemon zest, honey, garlic, salt and pepper.
3. Toss the greens with the dressing and massage gently for 1 minute so the kale softens. Let stand for 10 minutes.
4. Add the almonds and most of the parmesan and toss, then top with the remaining parmesan. The salad can be dressed and refrigerated for up to 4 hours; add the almonds just before serving.

3. Pear, Gorgonzola and Candied Walnut Salad

Sweet, juicy pears, creamy gorgonzola and crunchy honey-candied walnuts on tender butter lettuce make a classic combination that never goes out of style. A light honey vinaigrette ties it all together.

Servings: 6

Total time: 25 minutes

Ingredients

For the candied walnuts:

• 1 cup walnut halves
• 2 tablespoons honey
• 1 tablespoon light brown sugar
• Pinch of kosher salt

For the salad:

• 3 tablespoons good olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 heads butter lettuce, leaves separated
• 2 ripe red pears, cored and thinly sliced
• 4 ounces gorgonzola, crumbled

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss the walnuts with the honey, brown sugar and salt, spread on the sheet and bake for 8 to 10 minutes, until golden and bubbling. Cool completely and break apart. The walnuts can be stored airtight for up to 1 week.
2. Whisk the olive oil, vinegar, lemon juice, honey, salt and pepper.
3. Toss the lettuce with most of the dressing and arrange on a platter.
4. Top with the pear slices, gorgonzola and candied walnuts, drizzle with the remaining dressing and serve right away.

4. Spinach Salad with Cranberries, Pecans and Goat Cheese

Tender baby spinach tossed with dried cranberries, toasted pecans, creamy goat cheese and thinly sliced red onion in a maple vinaigrette is festive, simple and always popular. It comes together in about fifteen minutes.

Servings: 8

Total time: 15 minutes

Ingredients

• 1/3 cup good olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground mustard
• 1 small shallot, minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces baby spinach
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 small red onion, very thinly sliced
• 4 ounces fresh goat cheese, crumbled

Instructions

1. Whisk the olive oil, vinegar, maple syrup, ground mustard, shallot, salt and pepper. The dressing can be refrigerated for up to 3 days.
2. Toss the spinach, cranberries, pecans and red onion in a large bowl with enough dressing to coat.
3. Top with the goat cheese and serve immediately, with extra dressing on the side.

5. Roasted Beet and Orange Salad with Feta

Sweet roasted beets and juicy orange segments are a classic cold-weather pairing, brightened with salty feta, fresh mint and a citrus vinaigrette. Roast the beets up to three days ahead to make holiday assembly easy.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 2 pounds mixed red and golden beets, scrubbed
• 1/4 cup good olive oil, plus more for roasting
• 3 navel oranges
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces feta, crumbled
• 2 tablespoons fresh mint leaves, torn
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the red and golden beets separately in foil with a drizzle of olive oil and roast for 50 to 60 minutes, until tender. Cool, peel and cut into wedges, keeping the colors separate. The beets can be refrigerated for up to 3 days.
2. Cut the peel and white pith from the oranges and segment them over a bowl, reserving 2 tablespoons of the juice.
3. Whisk the reserved orange juice with the 1/4 cup olive oil, vinegar, honey, salt and pepper.
4. Arrange the beets and orange segments on a platter, drizzle with the dressing, scatter with the feta and mint and finish with flaky salt.

6. Apple, Fennel and Celery Salad

Crisp apple, thinly shaved fennel and celery tossed in a bright lemon dressing with parsley and parmesan make a refreshing, crunchy salad that wakes up the palate. It’s the perfect counterpoint to a plate of rich holiday food.

Servings: 6

Total time: 20 minutes

Ingredients

• 1/4 cup good olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 crisp apples, such as Honeycrisp, cored and thinly sliced
• 1 fennel bulb, trimmed, cored and shaved very thin
• 4 celery stalks, thinly sliced on the diagonal, plus a handful of celery leaves
• 1/4 cup fresh parsley leaves
• 2 ounces parmesan, shaved

Instructions

1. Whisk the olive oil, lemon juice, honey, salt and pepper in a large bowl.
2. Add the apples right away and toss to coat, then add the fennel, celery, celery leaves and parsley and toss again.
3. Top with the shaved parmesan and serve within 1 hour.

7. Wild Rice Salad with Apricots and Pistachios

Nutty wild rice tossed with chopped dried apricots, pistachios, scallions and a bright orange dressing makes a hearty, colorful salad that’s perfect for a buffet. It’s even better made a few hours ahead, so the rice can soak up the flavors.

Servings: 8

Total time: 1 hour

Ingredients

• 6 cups water
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 cups wild rice, rinsed
• 1/3 cup good olive oil
• 1/3 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup dried apricots, chopped
• 3/4 cup shelled pistachios, toasted and chopped
• 4 scallions, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring the water and 1 teaspoon of the salt to a boil. Add the wild rice, cover and simmer for 45 to 55 minutes, until tender. Drain and spread on a baking sheet to cool slightly.
2. Whisk the olive oil, orange juice, vinegar, honey, orange zest, cumin, remaining 1/2 teaspoon salt and the pepper.
3. Toss the warm rice with the dressing and apricots and cool to room temperature.
4. Add the pistachios, scallions and parsley and toss gently. Serve at room temperature. The salad can be refrigerated for up to 1 day; add the pistachios just before serving.

8. Roasted Sweet Potato Salad with Frisée and Maple Pepitas

Caramelized roasted sweet potatoes tossed with slightly bitter frisée, crunchy maple-glazed pepitas and a cider vinaigrette strike a lovely balance of sweet, savory and tangy. It’s a warm, hearty salad that feels right at home on the Thanksgiving table.

Servings: 6

Total time: 45 minutes

Ingredients

For the sweet potatoes:

• 2 pounds sweet potatoes, peeled and cut into wedges
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the maple pepitas:

• 1/2 cup pepitas
• 1 tablespoon pure maple syrup
• Pinch of cayenne pepper
• Pinch of kosher salt

For the salad:

• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 small shallot, minced
• 1/2 teaspoon kosher salt
• 1/4 cup good olive oil
• 1 head frisée, torn into bite-size pieces
• 4 cups mixed baby greens
• 1/4 small red onion, thinly sliced

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sweet potatoes with the olive oil, salt and pepper on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and caramelized.
2. Toss the pepitas with the maple syrup, cayenne and salt, spread on a small parchment-lined pan and roast for 6 to 8 minutes, until golden. Cool and break apart.
3. Whisk the vinegar, maple syrup, shallot and salt, then slowly whisk in the olive oil.
4. Toss the frisée, greens and red onion with most of the dressing and arrange on a platter. Top with the warm sweet potatoes and maple pepitas and drizzle with the remaining dressing.

9. Arugula Salad with Persimmons and Pomegranate

Sweet, crisp Fuyu persimmons and jewel-like pomegranate seeds on peppery arugula make a salad that looks like the holidays on a platter. Toasted hazelnuts and shaved parmesan add crunch and savory depth.

Servings: 6

Total time: 20 minutes

Ingredients

• 3 tablespoons good olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces baby arugula
• 2 ripe Fuyu persimmons, thinly sliced
• 1/2 cup pomegranate seeds
• 1/3 cup hazelnuts, toasted, skinned and chopped
• 2 ounces parmesan, shaved

Instructions

1. Whisk the olive oil, lemon juice, honey, salt and pepper.
2. Toss the arugula with most of the dressing and arrange on a platter.
3. Tuck the persimmon slices among the greens and scatter with the pomegranate seeds, hazelnuts and parmesan.
4. Drizzle with the remaining dressing and serve right away.

10. Farro Salad with Apples, Dried Cherries and Parmesan

Chewy farro tossed with crisp apples, tart dried cherries, toasted walnuts, parmesan and a lemon-honey dressing makes a hearty grain salad that holds up well on a buffet. It’s also a delicious way to round out a plate of Thanksgiving leftovers.

Servings: 8

Total time: 40 minutes

Ingredients

• 1 1/2 cups pearled farro
• Kosher salt, for the cooking water
• 1/3 cup good olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried cherries
• 2 crisp red apples, cored and diced
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup fresh parsley, chopped
• 2 ounces parmesan, shaved

Instructions

1. Cook the farro in a large pot of boiling salted water for 20 to 25 minutes, until tender but still chewy. Drain and cool slightly.
2. Whisk the olive oil, lemon juice, vinegar, honey, salt and pepper.
3. Toss the warm farro with the dressing and dried cherries and cool to room temperature.
4. Add the apples, walnuts, parsley and most of the parmesan and toss. Top with the remaining parmesan. The farro can be dressed and refrigerated for up to 1 day; add the apples and walnuts just before serving.