Our Thanksgiving Salad is vegetarian, and gluten-free and can be made in advance. A gorgeous way to include greens on your holiday table!
Thanksgiving is coming fast. I know right? How did that happen? One day you need a sweater, then you turn on the heat, then boom Halloween and the next day, it’s time to plan a Thanksgiving menu.
When it comes to a festive Thanksgiving table, I always like to make sure that we have at least a few vegetarian items, a few gluten-free items, and always include a fresh salad to balance out the heaviness of many of the traditional dishes.
Thanksgiving Salad Ingredients:
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Shallot
- fresh Thyme
- Spices (Salt, Pepper, Paprika, Red Pepper Flakes)
- Raw Pumpkin Seeds
- Red Leaf Lettuce OR Butter Lettuce
- Cooked Beets
- Herbed Goat Cheese
Let’s get to the details on this Thanksgiving Salad. Like I said above, it is always a great idea to have something light and green on the table to cut the carbs and heavy foods. This Thanksgiving Salad is not only very easy to make but stunning to look at and makes a perfect addition to any table.
You can make the dressing and the toasted pumpkin seeds in advance and assemble early in the morning or right before serving.
Recipe Tips
- To Save Time: follow the instructions to make the dressing and toasted pumpkin seeds up to 3 days in advance. Clean the lettuce, spin dry, and store in a bag with a few paper towels to absorb any extra moisture.
- If you are serving a large crowd and plan to double or triple (or more) this Thanksgiving Salad recipe, I highly recommend arranging and serving it on a flat platter. This allows for the toppings to be more evenly distributed with the lettuce and dressing and ensures that every person will get all of the components.
- TIP: Use unflavored floss to slice goat cheese rounds that don’t break!
More Thanksgiving Recipe Ideas:
5 Easy Thanksgiving Drink Ideas
10 Gluten-Free Thanksgiving Appetizers
5 Thanksgiving Main Dishes Besides Turkey
10 Thanksgiving Sides You Need on Your Menu
7 Ways to Use Up Thanksgiving Leftovers
5 Awesome Gluten-Free Thanksgiving Desserts
Did you make this recipe? Please give it a star rating below!
Our Thanksgiving Salad is vegetarian, and gluten-free and can be made in advance. A gorgeous way to include greens on your holiday table!
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 medium shallot finely chopped
- 8 sprigs fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch crushed red pepper flakes
- 1/4 cup raw pumpkin seeds
- 1 T olive oil
- 1 pinch salt, black pepper and paprika
- 1 large head red leaf butter or bib lettuce cleaned and ripped into bite-sized pieces
- 1 pinch salt and pepper
- 4 ounces cooked beets thinly sliced
- 6 ounces herbed goat cheese thinly sliced or crumbled
- toasted pumpin seeds and dressing from above
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Combine all ingredients for dressing in a mason jar or small bowl. Cover and shake or whisk until well mixed. Refrigerate until ready to use.
*Can be made up to 3 days ahead of time.
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Heat a small frying pan over medium-low heat.
Once hot, add oil and then pumpkin seeds along with salt, pepper and paprika. Cook 5 to 6 minutes, stirring constantly, until toasted.
Remove from heat and allow to cool completely before storing or adding to salad.
*Can be made up to 3 days ahead of time.
-
Layer lettuce in a large salad bowl and sprinkle with a pinch of salt and pepper.
Add sliced beets and sliced (or crumbled) goat cheese.
Top with toasted pumpkin seeds and serve with balsamic thyme vinaigrette. Enjoy!
- To Save Time: follow the instructions to make the dressing and toasted pumpkin seeds up to 3 days in advance. Clean the lettuce, spin dry, and store in a bag with a few paper towels to absorb any extra moisture.
- If you are serving a large crowd and plan to double or triple (or more) this Thanksgiving Salad recipe, I highly recommend arranging and serving it on a flat platter. This allows for the toppings to be more evenly distributed with the lettuce and dressing and ensures that every person will get all of the components.
- TIP: Use unflavored floss to slice goat cheese rounds that don't break!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Thanksgiving Salad recipe was originally published in November 2016 and was most recently updated in October 2020.
Would pickled beets taste ok in this salad.
Yes! That would be delish!!
looks soo good, making it for thanksgiving, thank for your recipes, love them.
Thanks so much Marcy! I hope you and your family love it!
Made this last night as part of our dinner to test it out as an addition to our Thanksgiving menu and it was a huge hit! This year, my son is bringing his fiancé for the first time to meet everyone and we want the meal to be a little over the top. We are adding this salad and your Winter Sangria to the menu!
Hi Stacey, Love it – that sounds like the beginning of a fantastic Thanksgiving!
Salad perfection! That herbed goat cheese looks awesome!
This looks awesome! And I love that looks of that crisp.
My mom does the Thanksgiving turkey, otherwise if I had to, I’d outsource it as well! Your salad looks delicious as does everything else!
Yes, that goat cheese! I’m all for having the spread made at a great market and love this salad!
Perfect salad for Thanksgiving! Love the Thyme Balsamic Vinaigrette!!
This is a perfect salad for Thanksgiving or any day of that matter!
This sounds like the perfect salad for any Thanksgiving table. And oh my gosh, that goat cheese is totally calling m name!