Thanksgiving Salad

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Calories: 197kcal

Author: Platings and Pairings

This Thanksgiving salad offers a refreshing balance of flavors and textures with crisp greens, sweet pears, tart cranberries and creamy blue cheese. It complements rich holiday dishes with a simple mustard vinaigrette that ties everything together with just the right amount of brightness.

Print Recipe

Equipment

Large Bowl
Small Jar

Ingredients

Dressing:

1 shallot finely minced
1/4 cup extra-virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard

Salad:

6 cups tender greens torn into bite sized pieces (butter lettuce, red leaf lettuce, gem lettuce, green leaf lettuce, or a combination)
3 cups chicories torn into bite-sized pieces (radicchio, endive, or frisée, or a combination)
1 pear cored and thinly sliced
⅓ cup dried cranberries
1/3 cup hazelnuts chopped, for topping
1/4 cup blue cheese for topping
Kosher salt and black pepper to taste

Instructions

Dressing:

Combine the shallot, oil, vinegar, mustard, honey and salt and pepper in a small mason jar and shake to emulsify.

Salad:

In a large bowl, toss greens and chicories with enough of the vinaigrette to just coat the leaves.
Season with additional salt and pepper and top with pear, cranberries, hazelnuts, and blue cheese.

Notes

Storing

Store leftover Thanksgiving salad in an airtight container in the fridge for 1-2 days at most as the greens and chicories will wilt with the vinaigrette as the salad sits.

Tips and tricks

Assemble this salad ahead of time and store it in the fridge, covered with plastic wrap, for a couple of hours at most. The flavors will meld together and intensify! Alternatively, prep the components of this salad separately and assemble right before serving.
Taste the dressing before adding it to the salad. If too tart, add a touch more honey; if too sweet, a splash more vinegar.
Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
Use a mandoline or sharp knife for paper-thin, elegant slices of pear.
Lightly toast the hazelnuts in a dry pan for extra crunch and depth.
Dress the salad just before serving to avoid soggy leaves, especially with delicate greens.

Variations

Fruit swaps - Replace the pear with slices or segments of blood orange/grapefruit for a vibrant, tangy-sweet contrast.
Cheesy alternatives - Swap blue cheese for creamy goat cheese crumbles or torn burrata for a milder, luxurious texture.
Nuts and seeds - Add candied nuts, like candied pecans, or toasted pumpkin seeds.
Greens - Replace tender greens with lacinato kale (massaged with olive oil to soften) for a heartier base. Raw, thinly sliced Brussels sprouts are also great for a peppery crunch.
Protein boosters - Add leftover shredded chicken or turkey for a post-Thanksgiving main-dish salad.
Dressing twists - Swap honey for maple syrup in the vinaigrette and add a splash of balsamic glaze. Brown butter, apple cider vinegar, and Dijon create a nutty, rich dressing that would also be delicious for this Thanksgiving salad.
Seasonal add-ins - Add roasted squash or beets as well as shaved fennel.
Grain or pasta base - Mix cooked grains or cold cooked pasta with the greens for a hearty, fiber-rich salad.
Presentation - For a show stopping presentation, layer the ingredients on a platter (e.g., greens at the base, pear slices fanned out, nuts and blue cheese scattered artfully) with the salad dressing drizzled delicately over or served alongside.

Nutrition