My Thanksgiving salad recipe is a delicious, make-ahead option that relies on packaged broccoli slaw, maple almonds that I roast in advance, and a zippy apple cider vinaigrette made with pantry staples! The slaw and almonds provide a crunchy base, dried cranberries contribute a seasonal sweetness, and salty parmesan cheese rounds out the flavors. I don’t sacrifice taste for simplicity when it comes to my holiday menu!
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Lizzie’s Dietitian Notes
I LOVE holiday food just as much as anyone, but I also love bringing freshness, flavor, and of course, a lot of vegetables, to the table! I created this Thanksgiving salad to be a veggie-forward star for the holiday spread but without a long prep time or too much chopping, baking, or mixing. It’s such an easy dish to make when I’m assigned salad duty for the holidays, AND my family always gobbles it up.
After all, when I’m also preparing sweet potato casserole, stuffing, or other favorites, I don’t really want to add a time-consuming salad to the mix. That’s why I chose packaged broccoli slaw as the base. It requires zero prep, provides a great crunchy texture, AND holds up well even with the dressing added.
Plus, this salad is a good choice to add a little more fiber to my holiday plate. I love to enjoy all of the classic, more indulgent dishes, but the dietitian in me likes to add some nutrition where I can too! Having a nutrient-dense choice helps me balance my plate while still enjoying the Thanksgiving dinner celebration.
Ingredients and Substitutions
- Broccoli slaw: I prefer using Earthbound Organic or Whole Foods 365 broccoli slaw, but any brand will work! Ingredients vary by brand, but most include shredded broccoli and smaller amounts of shredded carrots and possibly cabbage.
- Maple roasted almonds: This is one of my oldest recipes, and it’s so easy! However, to save time, sub pre-made candied almonds, pecans, or another candied nut.
- Dried cranberries: It wouldn’t be a Thanksgiving salad without them! Dried cherries, or even sliced dates, can be used as subs. Pomegranate seeds/arils also work.
- Parmesan cheese: I buy pre-shaved parm, but feel free to use a swivel peeler or knife on a block of cheese to shave it fresh.
- Extra virgin olive oil: Substitute avocado oil for a lighter flavor.
- Apple cider vinegar: Lemon juice is delicious as a sub!
- Dijon mustard: A whole grain or honey mustard is also lovely.
- Pure maple syrup: Honey is a great swap if that’s on hand.
- Garlic: Use a fresh clove for the best flavor, or sub ½ to 1 teaspoon of garlic powder or dried minced garlic.
How to Make Thanksgiving Salad
The full recipe card is at the bottom of the post. Here’s a preview of the very easy process!
Coat raw almonds in maple syrup and a pinch of salt.
Spread them out in a single layer on a lined baking sheet.
Roast until the maple syrup has solidified into a candy coating.
After cooling slightly, roughly chop the almonds.
Combine the salad ingredients in a large bowl.
Whisk together the dressing ingredients until smooth.
Pour the dressing over the salad components.
Toss until coated!
Variations to Try
- Add additional Thanksgiving veggies. Stir in a cup or two of roasted sweet potatoes or squash.
- Use fresh fruit. Add diced apples in addition to or in place of the dried cranberries.
- Make it nut-free. Use candied pumpkin or sunflower seeds instead of the almonds.
- Switch up the cheese. Try gouda, cheddar, blue, or feta cheese for a twist.
- Make a vegan Thanksgiving salad. Omit the cheese. Increase the salt in the dressing to replace the salt lost from not adding the parmesan. Adding roasted chickpeas seasoned with salt is another option.
Serving Suggestions
This recipe is a fresh side to add to a Thanksgiving or Christmas spread to balance richer foods. It complements more indulgent recipes, such as casseroles, stuffing, breads, turkey or ham, and vegetarian mains like pot pies. It isn’t just for the holidays either! Make it for meal prep, office potlucks, Friendsgiving, or other fall and winter gatherings.
Storage and Make-Ahead Tips
Leftover broccoli slaw Thanksgiving salad will keep in an airtight container in the refrigerator for 2 to 3 days. The slaw may get a little softer over time but it holds up pretty well even with the dressing added. Add leftover Thanksgiving turkey or Christmas ham to make it a complete meal and enjoy an easy lunch!
To make the salad up to 24 hours in advance, keep the combined salad ingredients and dressing in separate containers in the fridge. Dress the salad a couple hours before serving so the flavors have time to meld. The maple roasted almonds can be prepared a few days ahead of time if desired. Store in an airtight container on the counter, and wait to chop them until preparing the rest of the salad.
More Thanksgiving Recipes
- Healthy Sweet Potato Casserole
- Low Sugar Cranberry Parsnip Sauce
- Mushroom Gratin
- Shredded Brussels Sprouts Salad
- Healthy Green Bean Casserole
- Slow Cooker Vegetable Stuffing
📖 Recipe
Thanksgiving Salad
Ingredients
- 1 cup raw almonds
- 2 tablespoons pure maple syrup
- 6 cups bagged broccoli slaw - the equivalent of 2 x 9 ounce bags of Earthbound Organic broccoli slaw
- ½ cup dried cranberries
- ¾ cup shaved parmesan cheese
Cider vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small clove garlic - minced or pressed
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper.
- In a small bowl, combine the raw almonds and maple syrup. Stir until coated.
- Transfer the almonds to the baking sheet. Spread them out in a single layer. Sprinkle with salt.
- Bake for 15 minutes until the maple coating has solidified into a candied texture. Remove from heat and let cool while you prep the salad.
- In a large bowl, combine the broccoli slaw, dried cranberries, and shaved parmesan.
- In a separate bowl or measuring cup, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, garlic, and salt until smooth and emulsified.
- Transfer the maple almonds to a cutting board and roughly chop.
- Add the almonds to the bowl with the other ingredients. Stir to combine.
- Pour the dressing over the salad, and stir until coated.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Make-ahead: Prep the almonds up to 3 days in advance, and store in an airtight container on the counter. The salad and dressing can be prepped up to 24 hours in advance. Keep in separate airtight containers in the refrigerator, and add the dressing a couple hours before serving.
- Slaw: If you can’t find Earthbound Organic slaw, Whole Foods 365 brand works well too! They are sold in 12 ounce bags (instead of 9 ounce), but you can still use 2 of them. Just increase the dressing ingredients to make a little extra. This is a good option if you are serving a large crowd.
- Maple roasted almonds: Here is the original recipe if needed.
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