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This refreshing Thanksgiving salad brings bright and crisp flavors to your holiday table. Combining mixed greens with juicy cherry tomatoes, crunchy cucumbers, sharp red onion, creamy feta, and toasted walnuts, it offers a lively balance of textures and tastes. The simple olive oil and balsamic vinaigrette wraps everything in a tangy finish that highlights the natural goodness of each ingredient.
I first made this salad on a warm Thanksgiving afternoon when we wanted something green alongside our hearty meal. It quickly became a go-to dish that guests always request again.
Ingredients You Need
- 4 cups mixed greens: for a fresh, leafy base. Choose a vibrant mix of lettuces and spinach for more variety in flavor and texture
- 1 cup cherry tomatoes: for their burst of natural sweetness. Look for firm tomatoes with glossy skin
- 1 cup cucumbers: sliced thin to add refreshing crunch. English cucumbers work best because they have fewer seeds and tender skin
- 1/2 cup red onion: thinly sliced to provide a subtle sharpness and a touch of color
- 1/2 cup crumbled feta cheese: for a creamy and tangy punch. Opt for block feta for the best texture and flavor, then crumble yourself
- 1/2 cup chopped walnuts: to add a toasty richness. Lightly toast them to bring out depth and aroma
- 1/4 cup olive oil: as the foundation of the dressing. Use extra virgin for its fruity quality
- 2 tablespoons balsamic vinegar: for a sweet tangy note that brightens the dressing
- Salt: to taste for seasoning that enhances all elements
- Pepper: to taste for gentle spice in the background
Detailed Cooking Directions
- Build The Salad:
- Wash and dry the mixed greens thoroughly to remove any grit. Place them in a large salad bowl. Add cherry tomatoes and sliced cucumbers evenly over the greens. Arrange thin slices of red onion on top for a mild but flavorful bite.
- Add Cheese And Nuts:
- Sprinkle the crumbled feta cheese across the salad to introduce creamy pockets. Scatter chopped walnuts evenly for texture and nutty aroma, balancing the freshness of the vegetables.
- Whisk The Dressing:
- In a small bowl, combine olive oil and balsamic vinegar. Season lightly with salt and pepper. Whisk until the mixture emulsifies and becomes slightly thickened, ready to coat the salad beautifully.
- Dress And Toss:
- Drizzle the prepared vinaigrette gently over the salad. Toss carefully using salad tongs or clean hands, ensuring everything is evenly coated without bruising the greens.
- Serve Immediately:
- Transfer the salad to serving plates or bowls right away so the greens stay crisp and the flavors remain vivid and fresh.
My favorite touch is lightly toasting the walnuts just before adding them. The smell fills the kitchen with warmth and gives the salad an irresistible depth. One year, I brought this salad to a Thanksgiving potluck, and it was gone within minutes, sparking requests for the recipe.
Smart Storage Tips
Store any leftover salad apart from the dressing to keep the greens crisp and avoid sogginess. Keep dressing refrigerated in an airtight container for up to a week and dress the salad only before serving. Walnuts and feta can be stored separately in sealed containers to maintain freshness longer
Ingredient Variations
Substitute arugula or kale for the mixed greens for a peppery or hearty twist. Swap walnuts with pecans or toasted almonds to explore different nutty flavors. Try using goat cheese instead of feta for a softer, tangier profile
Perfect Pairing Ideas
Serve alongside roasted turkey or pork for a bright and refreshing contrast. Pair with a chilled glass of dry white wine or sparkling water with lemon to complement the fresh flavors. Add crusty artisanal bread or savory herbed biscuits to round out your meal
Seasonal Makeovers
In late fall, add roasted butternut squash or apples for a sweet seasonal touch. During warmer months, toss in fresh berries like blueberries or sliced strawberries for a summer vibe. Incorporate fresh herbs such as basil, parsley, or mint to give the salad a fragrant lift
This Thanksgiving salad holds a special place on my holiday table. Fresh, easy, and endlessly adaptable, it balances tradition with bright notes of freshness, turning any meal into a celebration of textures and colors you look forward to every year.
Frequently Asked Questions
- → Can I prepare the salad in advance?
It’s best to assemble and dress the salad just before serving to keep the greens crisp and fresh.
- → What can I substitute for walnuts?
Pecans, almonds, or toasted sunflower seeds are great alternatives that offer a similar crunch and flavor.
- → How can I add protein to this dish?
Grilled chicken, chickpeas, or boiled eggs make excellent additions for extra protein.
- → Is it possible to make the dressing ahead of time?
Yes, the olive oil and balsamic dressing can be whisked together and stored in the fridge for up to 3 days.
- → Can I use different types of cheese?
Feta gives a tangy touch, but goat cheese or queso fresco are good substitutes for a creamy texture.