Thanksgiving Salad Recipes in 20 Minutes (Weeknight Win)

A vibrant Thanksgiving salad with roasted butternut squash, kale, pecans, pomegranate seeds, and feta cheese in a wooden bowl.

Thanksgiving Salad Recipes in 20 Minutes (Weeknight Win)

This quick and healthy Thanksgiving salad comes together in under 20 minutes, making it a perfect weeknight win for busy home cooks. It features seasonal ingredients like kale, Brussels sprouts, apples, pecans, and butternut squash, all tossed in a honey balsamic dressing.

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Prep Time 20

Total Time 20

Servings: 4 serving(s)

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Salad

6 oz. shredded kale
1/2 small lemon, juiced
1 Tbsp. extra-virgin olive oil
6 oz. shredded vegetables, such as Brussels sprouts, cabbage, carrots
2 medium apples, cored and diced
1 1/2 cups candied pecans
4 oz. crumbled goat cheese
1 1/2 cups roasted butternut squash
1/2 cup pomegranate arils

For the Dressing

1/2 cup red wine vinegar
4 tsp. whole grain or dijon mustard
4 tsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup extra-virgin olive oil

Equipment

Large salad bowl
Mason jar

Method

Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
Add the other shredded vegetables to the bowl as well as the chopped apple.
Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. Toss well to combine.
Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. Serve.

Notes

This salad is perfect for making ahead. You can prepare the dressing and chop the vegetables in advance. Assemble just before serving for the freshest taste.

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