22 Seasonal Salads for the Thanksgiving Table

Cran-Orange Couscous Salad

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York

Grilled Apple Tossed Salad

The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio

Winter Beet Salad

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen

Pear Harvest Salad

We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! —Nancy Prewitt, Beaverton, Oregon

Shaved Brussels Sprout Salad

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado

Roasted Apple Salad with Spicy Maple-Cider Vinaigrette

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina

Roasted Butternut Tossed Salad

This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

Lemon Cranberry Quinoa Salad

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois

Roasted Sweet Potato Salad with Honey-Maple Vinaigrette

This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania

Wendy's Apple Pomegranate Salad

My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan

Kale & Bacon Salad with Honey-Horseradish Vinaigrette

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma

Pomegranate Persimmon Salad

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

Wilted Spinach Salad with Butternut Squash

Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington

Pear & Blue Cheese Salad

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. —Taste of Home Test Kitchen

Sweet Potato & Chickpea Salad

Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin

Citrus & Roasted Beets Salad

Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida

Hot Spinach Apple Salad

With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois

Cranberry-Pecan Wheat Berry Salad

I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York

Shredded Kale and Brussels Sprouts Salad

This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York

Brussels Sprouts & Quinoa Salad

With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California

Roasted Butternut Squash & Rice Salad

We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois

Orange Poppy Seed Salad

In our area, olives, walnuts, pomegranates and oranges are grown locally, and I love using them in recipes. I include all four ingredients in a simple but refreshing romanine salad. —Faith Sommers, Bangor, California