Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette
The hazelnut vinaigrette for this salad can be made up to a week in advance, giving you additional Thanksgiving-day prep time. If that isn't enticing enough, the pears can also be roasted up to two days in advance.
Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette
Crisp apples, juicy pomeganate seeds, and peppery arugula combine to create a salad that is just as pretty as it is delicious.
Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans
This warm quinoa salad, filled with shiitake mushrooms and crunchy pecans, is a perfect companion to a nice piece of roast turkey.
Chili Roasted Pepper Salad
This salad calls for a variety of peppers, zucchini, and onions which are roasted with a mix of chipotle and ancho chili powders before being tossed with vinegar and Cotija cheese.
Grated Carrot and Mint Salad with Honey Lemon Vinaigrette
Carrots are available all year long, making it easy to get your hands on the ingredients necessary for this refreshing (and easy) salad. It's delicious on its own and also works well as a side to turkey.
Spinach Salad with Beets and Walnuts
Naturally sweet beets, crumbled, mild goat cheese, and toasted walnuts come together to create a rich and pretty salad that requires nothing more than a light drizzle of olive oil and vinegar.
Beet and Citrus Salad with Pine Nut Vinaigrette
Beets and citrus are a classic combination, so this salad is a guaranteed crowd pleaser. It combines grapefruit, orange, roasted beets, and arugula, sweetened by a vinaigrette of sherry vinegar, shallots, and agave nectar.
White Bean and Mint Salad with Lemon Vinaigrette
Homemade vinaigrette and fresh herbs instantly breathe life into canned cannellini beans. The salad's flavors get better the longer it sits, so feel free to make the whole thing ahead of time.
Winter Greens with Roasted Pears and Pecorino
The bitterness of winter greens are complimented by sweet roasted pears, pine nuts, and shaved Pecorino—a great candidate for a cool weather salad.
Wild Rice Salad with Cranberries and Pecans
This hearty fall salad has a slightly sweet orange-scented vinaigrette that ties together nutty wild rice, cranberries, and pecans.
Arugula, Apples, and Manchego in Cider Vinaigrette
This Spanish-style fall salad combines peppery arugula, juicy apples, crunchy almonds and Manchego, the deliciously piquant sheep's milk cheese from the region of La Mancha in Spain. Tossed in a cider vinaigrette, it's got that salty-sweet-tangy flavor combination that everyone loves.
Marinated Kale and Chickpea Salad with Sumac Onions
Unlike many salads, this one keeps well in the fridge and will retain its crunch while developing flavor over a couple of days.
Bright Lentil Salad with Apples, Fennel, and Herbs
Canned lentils, Pink Lady apples, fennel, and plum tomatoes are tossed in a cider and olive oil vinaigrette and finished off with fresh thyme and basil.
German Potato Salad
Potato salad doesn't have to be bland—this recipe delivers a little bite, thanks to vinegar, mustard, and chives. And while the addition of bacon may not be the healthiest, we're certainly not complaining.
Roasted Sweet Potato Salad with Chutney Vinaigrette
Dressed in balsamic and seasoned with ginger, garlic, and spices, this recipe offers a bold, savory take on sweet potatoes (and a nice change from overly sugary holiday sides).
Winter Green Salad with Walnuts, Apples, and Parmesan-Anchovy Dressing
With a few slivers of apples to add sweetness, a mayo-based anchovy dressing, and crunchy toasted walnuts, this simple salad will hit you with a slew of flavors and textures.
Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette
Accentuate the natural dirt-candy sweetness of beets with a lightly sweetened dressing—honey is the natural choice. Quarters of hard-boiled egg and a few chunks of creamy goat cheese round out the plate. Eat it fresh, or let it sit overnight and eat if the next day.