10 Vegan Thanksgiving Salads Everyone Will Love

Looking for show-stopping vegan Thanksgiving salads that even your meat-loving uncle will devour? You’re in the right place! These colorful, nutrient-packed bowls bring freshness to your holiday table without the heaviness. I’ll never forget the year I brought a simple arugula salad to Thanksgiving—it was gone before the turkey!

Here’s a fun fact: salads became popular at American Thanksgiving tables in the 1920s as a palate cleanser. These ten vegan versions prove that plant-based eating doesn’t mean sacrificing flavor or tradition.

What Are Vegan Thanksgiving Salads?

Ever wonder why we call them “salads” when some are practically meals themselves? The word comes from the Latin “salata,” meaning salted vegetables. But these aren’t your boring iceberg lettuce situations!

Vegan Thanksgiving salads are vibrant, plant-based dishes that celebrate seasonal produce like roasted squash, crispy apples, and jewel-toned pomegranate seeds. They’re proof that the way to anyone’s heart is through their stomach—no animal products needed. Ready to impress your guests with these beauties?

Why You’ll Love These Vegan Thanksgiving Salads

Fresh Balance to Heavy Holiday Dishes

Let’s be honest—Thanksgiving can feel like a carb coma waiting to happen. These salads cut through the richness with bright acidic dressings, crunchy textures, and refreshing flavors. Your digestive system will thank you!

Budget-Friendly and Seasonal

Making these salads at home costs a fraction of catering prices. November brings peak-season produce like Brussels sprouts, kale, and cranberries at their cheapest and most flavorful. You’ll save money while serving the freshest ingredients.

Gorgeous Presentation

Picture this: ruby-red cranberries, golden roasted butternut squash, and emerald kale arranged on a platter. These salads are Instagram-worthy and make your table look like it belongs in a food magazine. Speaking of beautiful dishes, check out my Roasted Rainbow Vegetable Medley for more colorful inspiration!

Ready to discover which salads will become your new Thanksgiving traditions? Let’s dive in!

How to Make These 10 Vegan Thanksgiving Salads

Quick Overview

These salads range from super simple 15-minute tosses to slightly more involved recipes with roasted components. Each one delivers on flavor, texture, and visual appeal.

Most can be partially prepped ahead, saving you precious time on the big day. The beauty of salads is their flexibility—swap ingredients based on what you have or what’s freshest at your market.

Average Prep Time: 15-25 minutes
Average Cook Time: 20-30 minutes (for roasted elements)
Total Time: 30-50 minutes per salad

1. Roasted Butternut Squash and Kale Salad

Key Ingredients for Roasted Butternut Squash and Kale Salad

• 1 medium butternut squash, cubed (about 4 cups)
• 6 cups chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup olive oil
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1/4 teaspoon cinnamon

Step-by-Step Instructions

Roast the squash: Preheat your oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

Massage the kale: While squash roasts, place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until the kale softens and darkens. This step is crucial—it transforms tough kale into tender, flavorful greens.

Make the dressing: Whisk together remaining olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper. Taste and adjust—I like mine slightly sweeter to balance the kale’s earthiness.

Assemble: Add roasted squash, cranberries, and pepitas to the kale. Drizzle with dressing and toss gently. Let it sit for 10 minutes before serving so flavors can meld.

2. Apple Pecan Salad with Maple Vinaigrette

Key Ingredients for Apple Pecan Salad

• 8 cups mixed greens (spring mix works beautifully)
• 2 crisp apples, thinly sliced (Honeycrisp or Granny Smith)
• 1 cup candied pecans
• 1/2 red onion, thinly sliced
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• Fresh thyme leaves

Step-by-Step Instructions

Prep your ingredients: Slice apples just before serving to prevent browning. If prepping ahead, toss them with a little lemon juice. Slice red onion paper-thin—a mandoline works great here.

Make candied pecans: If making your own, toss pecans with 2 tablespoons maple syrup and a pinch of salt. Roast at 325°F for 12-15 minutes, stirring once. They’ll crisp up as they cool.

Whisk the vinaigrette: Combine maple syrup, apple cider vinegar, Dijon, and fresh thyme in a jar. Add olive oil and shake vigorously for 30 seconds until emulsified. The maple adds that perfect Thanksgiving sweetness.

Build the salad: Arrange greens on a platter. Top with apple slices, red onion, and candied pecans. Drizzle with vinaigrette right before serving to keep everything crisp.

3. Shaved Brussels Sprout Salad with Pomegranate

Key Ingredients for Brussels Sprout Salad

• 1 pound Brussels sprouts, shaved
• 1 cup pomegranate arils
• 1/2 cup toasted almonds, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon agave or maple syrup
• 1 teaspoon lemon zest
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Step-by-Step Instructions

Shave the Brussels sprouts: Trim the ends off each sprout. Using a sharp knife or food processor slicing attachment, slice them paper-thin. This creates delicate ribbons that are much more enjoyable to eat than chunky pieces.

Toast the almonds: Heat a dry skillet over medium heat. Add almonds and toast for 3-4 minutes, shaking frequently, until fragrant and lightly golden. Watch carefully—they go from perfect to burned quickly!

Create the dressing: Whisk together olive oil, lemon juice, agave, lemon zest, and nutritional yeast. The nutritional yeast adds a subtle umami depth that’s absolutely addictive.

Combine everything: Toss shaved Brussels sprouts with dressing 30 minutes before serving. This softens them slightly. Right before serving, add pomegranate arils and toasted almonds for crunch.

4. Warm Wild Rice Salad with Cranberries

Key Ingredients for Wild Rice Salad

• 1 1/2 cups wild rice blend
• 3 cups vegetable broth
• 1 cup fresh or dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 3 green onions, sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon orange zest
• Salt and pepper

Step-by-Step Instructions

Cook the wild rice: Rinse wild rice under cold water. Combine with vegetable broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 45-50 minutes until rice is tender and grains have burst open. Drain any excess liquid.

Prep mix-ins: While rice cooks, chop pecans and parsley. Slice green onions. If using dried cranberries, you can plump them in warm water for 10 minutes, then drain.

Make the dressing: Whisk olive oil, balsamic vinegar, orange zest, salt, and pepper. The orange zest is my secret ingredient—it brightens the whole dish!

Toss while warm: Add cranberries, pecans, parsley, and green onions to warm rice. Pour dressing over and toss. Serve warm or at room temperature. This salad actually gets better as it sits!

5. Mediterranean Quinoa Salad

Key Ingredients for Quinoa Salad

• 2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano

Step-by-Step Instructions

Cook quinoa properly: Rinse quinoa thoroughly—this removes the bitter coating. Use a 2:1 water-to-quinoa ratio. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork. Spread on a baking sheet to cool quickly.

Prep vegetables: Dice cucumber and halve cherry tomatoes. I like to remove cucumber seeds for less watery results. Slice olives and chop fresh herbs.

Mix the dressing: Combine olive oil, lemon juice, minced garlic, and oregano. Let this sit while you prep everything else—the garlic flavor will mellow and infuse the oil.

Assemble: Toss cooled quinoa with all vegetables, herbs, and dressing. This salad benefits from at least 30 minutes in the fridge before serving. The flavors marry beautifully overnight!

6. Roasted Sweet Potato and Arugula Salad

Key Ingredients for Sweet Potato Salad

• 2 large sweet potatoes, cubed
• 6 cups baby arugula
• 1/2 cup candied walnuts
• 1/4 cup dried figs, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic glaze
• 1 tablespoon tahini
• Salt, pepper, and smoked paprika

Step-by-Step Instructions

Roast sweet potatoes: Toss cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika. The paprika adds a gorgeous color and subtle smokiness. Roast at 425°F for 25-30 minutes until caramelized and fork-tender.

Prepare the base: Wash and dry arugula thoroughly. Wet greens won’t hold dressing well. Chop dried figs into bite-sized pieces.

Create tahini dressing: Whisk together olive oil, balsamic glaze, and tahini. Add a splash of water if it’s too thick. The tahini adds creaminess without any dairy.

Bring it together: Place arugula on a serving platter. Top with warm roasted sweet potatoes, figs, and candied walnuts. Drizzle with tahini dressing. The contrast of warm and cool is phenomenal!

7. Citrus and Avocado Salad

Key Ingredients for Citrus Avocado Salad

• 6 cups butter lettuce or mixed greens
• 2 oranges, segmented
• 1 grapefruit, segmented
• 2 ripe avocados, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon agave nectar
• Fresh mint leaves
• Salt and pepper

Step-by-Step Instructions

Supreme the citrus: This technique removes all pith and membranes. Cut off both ends of the fruit. Stand it upright and slice off the peel and pith. Then cut between membranes to release perfect segments. Work over a bowl to catch the juice—you’ll use it in the dressing!

Prep avocados carefully: Slice avocados just before serving. Run your knife under cold water between slices—this prevents them from sticking and breaking apart.

Make citrus dressing: Combine olive oil, lime juice, any reserved citrus juice, agave, salt, and pepper. Shake well. Tear in some fresh mint leaves for extra freshness.

Arrange artfully: Layer greens on a platter. Arrange citrus segments and avocado slices in an alternating pattern. Scatter red onion on top. Drizzle with dressing and garnish with mint.

8. Autumn Harvest Salad with Maple Dijon Dressing

Key Ingredients for Autumn Harvest Salad

• 8 cups mixed greens
• 1 cup roasted beets, cubed
• 1 cup roasted carrots
• 1/2 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Fresh thyme

Step-by-Step Instructions

Roast the root vegetables: Toss cubed beets and carrots separately with olive oil and salt. Keep them separate—beets will stain everything! Roast at 400°F for 30-35 minutes until tender.

Toast pumpkin seeds: In a dry skillet, toast pumpkin seeds over medium heat for 3-4 minutes until they start to pop. Sprinkle with a tiny bit of salt.

Whisk the dressing: Combine olive oil, Dijon mustard, maple syrup, apple cider vinegar, and fresh thyme leaves. This dressing is my absolute favorite—it’s the perfect balance of tangy and sweet.

Layer the salad: Start with greens, add warm roasted vegetables, sprinkle with pumpkin seeds and cranberries. Drizzle generously with dressing. The warm vegetables slightly wilt the greens in the most delicious way.

9. Pear and Walnut Salad with Balsamic

Key Ingredients for Pear Walnut Salad

• 8 cups arugula or spinach
• 3 ripe pears, sliced
• 1 cup toasted walnuts
• 1/4 cup dried cherries
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Fresh rosemary

Step-by-Step Instructions

Select perfect pears: Choose pears that are ripe but still firm—too soft and they’ll turn mushy. Anjou or Bosc varieties hold up beautifully in salads.

Toast walnuts properly: Spread walnuts on a baking sheet. Toast at 350°F for 8-10 minutes until fragrant. Let them cool completely—they’ll continue to crisp up.

Create balsamic dressing: Whisk olive oil, balsamic vinegar, maple syrup, Dijon, and finely chopped rosemary. The rosemary adds an earthy, pine-like note that pairs beautifully with pears.

Assemble: Arrange greens on plates. Fan pear slices on top, scatter walnuts and dried cherries. Drizzle with dressing. For extra elegance, drizzle a little extra balsamic reduction in artistic swirls.

10. Rainbow Shredded Salad

Key Ingredients for Rainbow Salad

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 1/4 cup sesame seeds
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon agave or maple syrup
• 1 teaspoon grated ginger

Step-by-Step Instructions

Shred vegetables uniformly: Use a mandoline or food processor for even shreds. Uniform pieces look more professional and taste better because they’re evenly coated with dressing.

Make Asian-inspired dressing: Whisk together olive oil, rice vinegar, sesame oil, agave, and grated ginger. The sesame oil is the star here—it adds a nutty richness that’s addictive.

Toast sesame seeds: In a dry skillet, toast sesame seeds over medium heat for 2-3 minutes until golden and fragrant. Keep them moving so they don’t burn.

Toss and let sit: Combine all shredded vegetables, cilantro, and green onions in a large bowl. Pour dressing over and toss well. Let this sit for at least 20 minutes before serving—the cabbage will soften slightly and absorb the flavors. Top with toasted sesame seeds just before serving.

What to Serve These Vegan Thanksgiving Salads With

These salads pair beautifully with traditional Thanksgiving mains. Serve them alongside:

Vegan main dishes: Lentil loaf, stuffed acorn squash, or mushroom Wellington create a complete plant-based feast.

Classic sides: These salads complement mashed potatoes, stuffing, and green bean casserole. They provide freshness that cuts through the richness.

Bread and spreads: Warm dinner rolls, cornbread, or focaccia with herb butter make excellent companions.

Beverages: Serve with sparkling apple cider, cranberry spritzers, or a light white wine like Pinot Grigio.

Desserts: After these lighter salads, your guests will have room for pumpkin pie, apple crisp, or pecan tart!

The beauty of these salads is their versatility. They work as appetizers, side dishes, or even light main courses for anyone looking for a break from heavy holiday foods.

---

Top Tips for Perfecting Vegan Thanksgiving Salads

Dress salads at the last minute: Nothing saddens me more than a soggy salad. Keep dressings separate until serving time, especially for tender greens. If making ahead, store undressed in the fridge and toss right before serving.

Balance your textures: Every great salad needs crunch, creaminess, and something chewy. Nuts provide crunch, avocado or tahini brings creaminess, and dried fruit adds chewiness. Don’t skip any element!

Season generously: Vegetables need more salt than you think. Taste your salad before serving and adjust. A pinch of flaky sea salt on top makes everything pop.

Use room temperature ingredients: Cold vegetables won’t absorb dressing well. Let roasted components cool to room temperature before adding to salads. This helps flavors blend better.

Massage tough greens: Kale, collards, and other sturdy greens benefit from massaging. This breaks down cell walls, making them tender and more digestible.

Toast all nuts and seeds: This step takes 5 minutes but doubles the flavor. Toasting brings out natural oils and adds depth.

Make dressing ahead: Dressings actually improve when made a day ahead. The flavors meld and mellow. Just give them a good shake before using.

---

Storing and Reheating Tips

Refrigerator storage: Store undressed salad components in airtight containers for up to 3 days. Keep dressings in separate jars for up to 1 week. This allows you to prep ahead and assemble fresh salads throughout the week.

Freezing considerations: Most fresh salads don’t freeze well. However, roasted components like butternut squash, sweet potatoes, and beets can be frozen for up to 2 months. Freeze them on a baking sheet first, then transfer to freezer bags.

Grain-based salads: Wild rice and quinoa salads store beautifully for up to 5 days in the fridge. They actually taste better the next day as flavors develop.

Reviving leftovers: If greens have wilted slightly, shock them in ice water for 5 minutes, then dry thoroughly. Add fresh herbs and extra dressing to perk up day-old salads.

Make-ahead strategy: Prep all components 1-2 days ahead. Store separately. Assemble 30 minutes before serving for maximum freshness and visual appeal.

---

Common Mistakes to Avoid

Overdressing: Start with half the dressing you think you need. You can always add more, but you can’t remove it. Overdressed salads become soggy and lose their textural appeal.

Cutting vegetables too large: Big chunks are harder to eat and don’t distribute evenly. Aim for bite-sized pieces that can be eaten in one or two forkfuls.

Using old produce: Salads are only as good as their ingredients. Wilted greens, mealy apples, or sad herbs will ruin even the best dressing. Shop for fresh, seasonal produce.

Forgetting acid: Every salad needs brightness. Lemon juice, vinegar, or citrus zest wakes up flavors. Don’t skip this crucial component.

Not tasting as you go: Taste your dressing before adding it. Taste your salad after tossing. Adjust salt, acid, or sweetness until it’s perfect.

Skipping the rest time: Some salads benefit from 15-30 minutes of sitting time. This is especially true for heartier greens and grain-based salads.

---

Frequently Asked Questions

Can I make vegan Thanksgiving salads ahead of time?

Absolutely! Prep all components separately 1-2 days ahead. Store greens washed and dried in containers lined with paper towels. Keep roasted vegetables, nuts, and dressings in separate containers. Assemble 30 minutes before serving for the freshest taste and best texture.

What are the best greens for Thanksgiving salads?

Sturdy greens like kale, arugula, and spinach hold up better than delicate lettuce. Mixed baby greens offer variety. For something different, try shredded Brussels sprouts or cabbage—they stay crisp longer and don’t wilt under dressing.

How do I keep salads from getting soggy at a potluck?

Transport dressing separately in a jar. Keep salad components in a cooler until serving time. If possible, toss the salad right before setting it out. For potlucks, choose heartier salads with cabbage or grain bases—they hold up better than delicate greens.

Are these salads kid-friendly?

Many kids love the sweeter salads with dried fruit and maple dressings. Start with the Apple Pecan or Roasted Sweet Potato salads. Let kids help prep by washing greens or measuring ingredients—involvement increases willingness to try new foods!

Can I substitute ingredients in these recipes?

Definitely! Swap nuts based on allergies or preferences. Use whatever seasonal fruit you have. Don’t have the exact vinegar? Use what you’ve got. The beauty of salads is their flexibility. Follow the basic formula: greens + protein/grain + fruit + nuts + dressing.

How much salad should I make per person?

Plan for 1-1.5 cups per person as a side salad. If serving as a main course, increase to 2-3 cups per person. For Thanksgiving with many sides, people take smaller portions, so err on the lower end.

What makes a salad feel festive for Thanksgiving?

Incorporate seasonal ingredients like cranberries, pomegranates, squash, and pears. Use warm spices like cinnamon and nutmeg in dressings. Add special touches like candied nuts or homemade vinaigrettes. Presentation matters too—serve on beautiful platters garnished with fresh herbs.

How do I make salads more filling?

Add protein-rich ingredients like chickpeas, white beans, or edamame. Include grains like quinoa, farro, or wild rice. Use avocado for healthy fats. Top with generous amounts of nuts and seeds. These additions transform a side salad into a satisfying main course.

---

Nutritional Benefits

Salad Type	Calories (approx)	Key Nutrients	Dietary Info
Butternut Squash & Kale	280	Vitamin A, C, K, Iron	High Fiber
Apple Pecan	320	Vitamin C, Healthy Fats	Heart-Healthy
Brussels Sprout	240	Vitamin C, K, Folate	Low-Calorie
Wild Rice	350	Protein, B Vitamins	Gluten-Free
Mediterranean Quinoa	310	Complete Protein, Iron	High Protein
Sweet Potato Arugula	295	Vitamin A, Beta-Carotene	Antioxidant-Rich
Citrus Avocado	260	Vitamin C, Potassium	Immunity Boost
Autumn Harvest	290	Folate, Manganese	Mineral-Rich
Pear Walnut	305	Omega-3s, Fiber	Brain-Healthy
Rainbow Shredded	215	Vitamin C, Fiber	Low-Calorie

Nutritional values are approximate and based on standard serving sizes with dressing.

Final Thoughts

These 10 vegan Thanksgiving salads prove that plant-based dishes can be the stars of your holiday table. Each one celebrates seasonal produce, delivers on flavor, and brings visual beauty to your feast.

I’ve learned over years of hosting that the best Thanksgiving includes a balance of rich comfort foods and fresh, vibrant dishes. These salads provide that crucial balance.

Start with one or two that speak to you. The Roasted Butternut Squash and Kale is always my go-to because it’s practically foolproof and gets rave reviews every year. The Rainbow Shredded Salad is my secret weapon when I need something colorful and crunchy that won’t wilt.

Remember, cooking should be joyful, not stressful. Prep ahead where you can, accept help when offered, and don’t aim for perfection. Your guests care more about gathering together than whether your pomegranate arils are perfectly arranged.

These salads honor the spirit of Thanksgiving—celebrating abundance, enjoying seasonal flavors, and sharing nourishing food with people we love. Whether you’re fully vegan, plant-curious, or just want more vegetables on your holiday table, these recipes welcome everyone.

Happy Thanksgiving, and may your table be filled with color, flavor, and gratitude!

---

Love these vegan Thanksgiving salads? Pin your favorites and share this post with friends planning plant-based holiday menus. Tag me in your salad photos—I can’t wait to see your beautiful creations!