This recipe is actually probably a bit overdue. See, a few years back I offered to bring a salad to my family’s Thanksgiving dinner. I didn’t anticipate much enthusiasm, but everyone was actually super psyched about it. They all seemed to really like the idea of some leafy greens to break up the endless parade of carby goodness like mashed potatoes, vegan sweet potato casserole, and vegan stuffing. So I made that salad and it was a hit! I’ve been making a version of it every year since then, and this is my latest and greatest embodiment. While this is a green salad, it is a little on the decadent side, with maple roasted pecans and dried cranberries. It is for Thanksgiving after all! But I’ve offered some lighter options below as well, so read on if that’s what you’re after. Tip: If you’re thinking of making this a main dish and would like to add some protein, try topping it with my savory lemon and herb baked tofu. Begin by roasting your Brussels sprouts and pecans. Pop them in the oven! Tip: Keep a close eye on both the sprouts and pecans as they roast. Both have a tendency to burn quickly, particularly the pecans! Tip: You can choose to leave the dressing on the side so that your guests can use as much as they’d like. This will also help the salad to keep better if you have leftovers.
Leftovers & Storage
Thanksgiving salad is best served the same day it’s made — on Thanksgiving! But if you do have some leftovers, they’ll keep in an airtight container in the fridge for about 3 days. It’s best to store the salad and dressing separately, if at all possible. The dressing will keep for at least two weeks in a sealed container under refrigeration.
More Salads to Try
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