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This cool Thanksgiving salad adds crisp, lively flavors to your holiday spread. It mixes leafy greens with juicy cherry tomatoes, crunchy cucumbers, sharp red onion, creamy feta, and toasted walnuts for a tasty combo of textures. A simple olive oil and balsamic dressing ties it all together with a bright, tangy finish that really brings out each ingredient’s best.
We first whipped this up on a warm Thanksgiving afternoon wanting something green beside our heavy dishes. It instantly turned into a crowd favorite that everyone asks for again and again.
What You’ll Need
- Mixed greens 4 cups: A fresh leafy mix makes a great base. Use lettuces and spinach for more flavor variety and crunch
- Cherry tomatoes 1 cup: Sweet bursts of juice. Pick firm, shiny ones
- Cucumbers 1 cup: Thin slices add crisp freshness. English cucumbers are best since they have fewer seeds and softer skin
- Red onion ½ cup: Thin slices bring mild zing and a splash of color
- Feta cheese ½ cup: Crumbled for creamy tang. Get a block feta for best texture then crumble yourself
- Walnuts ½ cup: Toast lightly to bring out rich, warm flavor
- Olive oil ¼ cup: The base of your dressing. Extra virgin works great for fruity notes
- Balsamic vinegar 2 tbsp: Adds a sweet and tangy kick to the dressing
- Salt: Add as you like for flavor boost
- Pepper: A little to add gentle heat
Step-By-Step Prep
- Get The Salad Ready
- Start by washing and drying mixed greens well so they’re clean and crisp. Toss them into a big bowl. Layer on sliced cucumbers and cherry tomatoes evenly. Top with thin red onion slices for mild bite and color.
- Mix In Cheese And Nuts
- Spread crumbled feta over the salad to add creamy pockets. Add chopped toasted walnuts for crunchy texture and a yummy nutty smell, balancing out the fresh veggies.
- Make The Dressing
- In a small bowl, stir together olive oil and balsamic vinegar. Sprinkle with salt and pepper. Whisk until it thickens slightly and blends well, ready to dress your salad.
- Dress And Toss
- Pour the dressing gently over the salad. Toss carefully with tongs or clean hands so everything gets coated but the greens don’t get squished.
- Serve Right Away
- Move the salad onto plates or bowls quickly to keep everything fresh and crunchy, with flavors shining bright.
My favorite thing is to toast walnuts just before adding them. The warm nutty smell fills the kitchen and makes the salad unforgettable. At one Thanksgiving potluck, it vanished fast and had everyone asking how to make it!
How To Keep Leftovers Fresh
Keep leftover salad away from the dressing so the greens stay crunchy and don’t get soggy. Store your dressing in the fridge in a sealed container for up to seven days. Keep walnuts and feta in separate airtight containers to keep them fresh longer.
Try These Ingredient Swaps
Try replacing mixed greens with arugula or kale for a peppery or hearty twist. Swap walnuts for pecans or toasted almonds if you want a different nutty taste. Switch feta for goat cheese if you’re after a softer, tangier flavor.
Great Things To Pair It With
Serve this alongside roasted turkey or pork to add a fresh and bright side. A cold glass of dry white wine or sparkling water with lemon pairs beautifully. Add crusty bread or yummy herbed biscuits to complete your meal.
Seasonal Flavor Swaps
In late fall, toss in roasted butternut squash or chunks of apples for sweet seasonal notes. Warmer months are perfect for adding fresh berries like strawberries or blueberries. Fresh herbs like basil, parsley, or mint lift the salad with a fragrant punch.
This Thanksgiving salad is a highlight of my holiday feast. It’s fresh, simple, and easy to change up. It balances classic flavors with bright freshness, making every meal feel like a colorful, tasty celebration you’ll look forward to each year.
Frequently Asked Cooking Questions
- → Can I prepare the salad in advance?
For the best crunch, dress and toss the salad right before you sit down to eat.
- → What can I substitute for walnuts?
Pecans, almonds, or toasted sunflower seeds work well and keep that nice crunch and flavor.
- → How can I add protein to this dish?
Try adding grilled chicken, boiled eggs, or chickpeas if you want more protein.
- → Is it possible to make the dressing ahead of time?
You can mix the olive oil and balsamic up ahead and keep it in the fridge for up to three days.
- → Can I use different types of cheese?
If you don’t want feta, goat cheese or queso fresco are tasty creamy swaps.