Slideshow: 17 Salads for Your Thanksgiving Table

Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette
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.

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[Photographs: J. Kenji Lopez-Alt]

Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette
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.

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[Photo: Jennifer Segal]

Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans
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.

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[Photo: Jennifer Segal]

Grated Carrot and Mint Salad with Honey Lemon Vinaigrette
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.

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[Photo: Jennifer Segal]

Spinach Salad with Beets and Walnuts
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.

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[Photograph: Carrie Vasios]

Beet and Citrus Salad with Pine Nut Vinaigrette
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.

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[Photographs: J. Kenji Lopez-Alt]

Winter Greens with Roasted Pears and Pecorino
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.

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[Photograph: Ray Kachatorian]

Wild Rice Salad with Cranberries and Pecans
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.

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[Photo: Jennifer Segal]

Arugula, Apples, and Manchego in Cider Vinaigrette
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.

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[Photograph: Jennifer Segal]

Bright Lentil Salad with Apples, Fennel, and Herbs
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.

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[Photograph: Kerry Saretsky]

German Potato Salad
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.

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[Photographs: Joshua Bousel]

Roasted Sweet Potato Salad with Chutney Vinaigrette
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).

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[Photo: Jennifer Segal]

Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette
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.

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[Photograph: J. Kenji Lopez-Alt]