The Perfect Thanksgiving Salad (15 Minutes!) Recipe
This Perfect Thanksgiving Salad is a vibrant, fresh, and easy-to-make dish that comes together in just 15 minutes. Featuring a blend of tender baby greens and chicories, dressed with a light olive oil and vinegar dressing, and topped with crisp pear slices, toasted pepitas or nuts, and optional creamy vegan goat cheese, this salad perfectly balances flavors and textures for a festive holiday side or starter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Greens
- 6 cups tender baby greens, torn into bite-sized pieces
- 3 cups chicories of choice, torn into bite-sized pieces
Dressing
- 1 ½ tsp olive oil
- 1 tsp lemon juice
- 1 tsp apple cider vinegar (or substitute champagne vinegar or white wine vinegar)
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 1 small-medium Asian or Bosc pear, core removed, thinly sliced
- 1/4 cup toasted pepitas (or chopped hazelnuts or slivered almonds)
- Vegan goat cheese (optional)
Instructions
- Prepare Vegan Goat Cheese (Optional): If you choose to serve the salad with homemade vegan goat cheese, prepare it at least 30 minutes before serving to allow it to develop flavor and proper texture. This adds extra richness but is not essential.
- Toast Nuts or Seeds: If your pepitas or nuts are not toasted, heat a small skillet over low to medium heat. Toast pepitas, stirring occasionally, until they start to pop and puff up, about 3–5 minutes. For hazelnuts or almonds, toast until fragrant and lightly browned, approximately 6–10 minutes. Remove from heat, and if using whole hazelnuts, roughly chop them.
- Combine Greens and Dressing: In a large serving bowl, add the baby greens and chicories. Drizzle with olive oil, lemon juice, and vinegar. Sprinkle with flaky sea salt gently crushed between your fingers, and freshly ground black pepper. Toss gently but thoroughly to evenly coat the greens. Taste and adjust seasoning by adding more oil for richness, lemon juice for brightness, vinegar for sweetness, salt for flavor enhancement, or black pepper for added heat.
- Add Pear and Toppings: Add the thinly sliced pear and the toasted pepitas or nuts to the salad. Toss gently just a couple of times to combine without bruising the fruit or greens.
- Garnish and Serve: Just before serving, garnish the salad with vegan goat cheese if using and a final sprinkle of freshly ground black pepper. Serve immediately for the best freshness and texture.
Notes
- Prepare components separately if making in advance to maintain freshness; combine just before serving.
- Not suitable for freezing.
- Vegan goat cheese is optional; the salad is flavorful on its own.
- Use any variety of chicories you prefer, such as radicchio or endive, for a nice bitter contrast.
- Substitute pears with apples if preferred for similar texture and sweetness.
- Adjust dressing amounts based on taste and salad quantity.